{"id":2045,"date":"2015-11-16T08:25:48","date_gmt":"2015-11-15T22:25:48","guid":{"rendered":"http:\/\/blog.moffat.com.au\/?p=2045"},"modified":"2015-11-16T12:06:13","modified_gmt":"2015-11-16T02:06:13","slug":"absolutely-remarkable","status":"publish","type":"post","link":"https:\/\/www.moffat.com.au\/blog\/cooking\/absolutely-remarkable\/","title":{"rendered":"Absolutely remarkable"},"content":{"rendered":"[spb_text_block animation=”none” animation_delay=”0″ padding_vertical=”0″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”]\n

To say that the new base building at Queenstown\u2019s Remarkables Ski Field was \u2018highly anticipated\u2019 is\u00a0somewhat of an understatement. With a $20 million price tag, part of a $45 million upgrade, the\u00a0new building is a game changer. Now enjoying a bumper season, the field\u2019s new caf\u00e9 and restaurant\u00a0have helped shape a significant change in how visitors enjoy their overall experience.<\/strong><\/p>\n

It\u2019s a good result for both the local industry and the\u00a0greater region, but one not without its challenges since\u00a0construction first started back in 2013. With intense\u00a0weather conditions, a remote location and a multifaceted\u00a0development everything went down to the\u00a0final minute to get the project completed.<\/p>\n

The final outcome is a truly remarkable building. The\u00a0lower level provides rentals, retail shopping, ticketing\u00a0and guest services and the upper level offers a massive\u00a0dining area. Here there\u2019s space for seating 700 people\u00a0inside, with an additional 500 out on the three-sided\u00a0wraparound heated deck.<\/p>\n

The change in culinary offering is marked and Jennifer\u00a0Graham, the General Manager of Food & Beverage for\u00a0NZ Ski, believes the new kitchen equipment has \u201cchanged the\u00a0entire dynamic of the caf\u00e9 area\u201d.<\/p>\n

\u201cWe wanted to do something that hasn’t been done before in the ski\u00a0area space in New Zealand,\u201d says Jennifer.<\/p>\n

This speed of service is an operational reality for any ski field.\u00a0\u201cEveryone wants to be out skiing, nobody wants to be queuing or\u00a0waiting for their food to arrive. When feeding quickly from a small\u00a0space we had to maximise the efficiencies \u2013 and I think we\u2019ve really\u00a0done that,\u201d says Jennifer. \u201cWe wanted the chargrill and the flat grill\u00a0to provide the power and versatility to the process \u2013 to push out\u00a0quality food quickly.\u201d<\/p>\n

\u201cThe improvement is huge,\u201d she says. \u201cBefore it was mostly grab and\u00a0go stuff \u2013 pies and fries. Now our biggest sellers are gourmet steak\u00a0sandwiches, green chicken curries, hearty meals that provide more\u00a0substance to our skiers. We\u2019re doing stew, we\u2019re doing sushi, we\u2019re\u00a0offering so much more and it\u2019s changed the dynamic of the entire\u00a0place.\u201d<\/p>\n[\/spb_text_block] [spb_text_block title=”IN THE KITCHEN” animation=”none” animation_delay=”0″ padding_vertical=”0″ padding_horizontal=”0″ width=”1\/2″ el_position=”first”]\n

The Remarkables is undoubtedly one of the premier southern\u00a0hemisphere ski destinations. With this reputation and attendant\u00a0popularity comes the need to deliver the goods each and every time.<\/p>\n

Serving a huge number of diners with assured speed and quality\u00a0meant not only careful scoping of the kitchen equipment\u2019s power\u00a0and adaptability but also establishing how, in the small space, the\u00a0team could work with, it, moving quickly and efficiently. The Waldorf\u00a0range<\/a><\/span> was chosen as, with the low back configuration, it worked well\u00a0in the island suite design.<\/p>\n

From this range six HPO fryers<\/a><\/span>, a Filtamax filtration system<\/a><\/span>, a\u00a0target top<\/a><\/span> and a 120-litre bratt pan<\/a><\/span> with electric tilt were chosen.\u00a0A 1200mm chargrill<\/a><\/span>, 4 burner cooktop<\/a><\/span> and dedicated 1200mm\u00a0electric griddle<\/a><\/span> with refrigerated base covered every other need\u00a0the busy and bustling kitchen required.\u00a0\u201cMoffat, Southern Hospitality, Project Mechanical, Project Stainless\u00a0and FPG \u2013 we all worked well together to help ensure the entire\u00a0space came together well,\u201d says Southern Hospitality\u2019s Mark Latham.<\/p>\n[\/spb_text_block] [spb_image image=”2048″ image_size=”full” frame=”noframe” intro_animation=”none” animation_delay=”200″ fullwidth=”no” lightbox=”yes” link_target=”_self” caption_pos=”hover” width=”1\/2″ el_position=”last”]\n","protected":false},"excerpt":{"rendered":"

[spb_text_block animation=”none” animation_delay=”0″ padding_vertical=”0″ padding_horizontal=”0″ width=”1\/1″ el_position=”first last”] To say that the new base building at Queenstown\u2019s Remarkables Ski Field was \u2018highly anticipated\u2019 is\u00a0somewhat of an understatement. With a $20 million price tag, part of a $45 million upgrade, the\u00a0new building is a game changer. Now enjoying a bumper season, the field\u2019s new caf\u00e9 and restaurant\u00a0have helped shape a significant […]<\/p>\n","protected":false},"author":2,"featured_media":2047,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,105,129,35,171],"tags":[85,183,19,184,33,113],"class_list":["post-2045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-new-zealand","category-news","category-restaurant-and-cafe","category-working-kitchen","tag-cafe","tag-kitchen-equipment","tag-moffat","tag-new-zealand","tag-restaurant","tag-waldorf"],"_links":{"self":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2045"}],"version-history":[{"count":10,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2045\/revisions"}],"predecessor-version":[{"id":2059,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/posts\/2045\/revisions\/2059"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media\/2047"}],"wp:attachment":[{"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.moffat.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}