toast! issue #4 - Spring

Spring
drinks
A new season of beer, wine & cider
Issue
4
YOUR
ESSENTIAL
GUIDE TO
BUBBLY
go
retro
with old
school spirits
Lighten up
Best new low
alcohol drinks
G row your own
cocktail garden
+25
cocktails to
make at home
+
Complimentary
with your
Liquorland
purchase
Brought to you by
Spring 2014
NZ $6.95
Win!
1000Fly Buys points

BAROS SA VAL L E Y E S TAT E
SH I RAZ | G R ENACHE SH I RAZ MOU RVÈ DR E | CAB E RNE T SAUVIGNON

WELCOME
TO THE
BAROSSA
VALLEY
From a name that proudly symbolises the Barossa Valley,
three new wines that capture the distinctive elegance,
finesse and vibrant fruit flavours of one of the world’s
most celebrated wine regions.
EXPERIENCE THE
WINES THAT MADE THE
BAROSSA GREAT
DEL4473TS

4
From
the editor
I have a friend who says she can’t hear the sound of a Champagne
cork popping without shouting out a heartfelt “wahay..!”
I’m pretty sure we all know what she means, so synonymous
is the sound with celebrations big and small.
In this Spring issue of toast! we take a look
beyond the cork pop at everyone’s favourite
party drink, revisiting a few classics, trying a few
fizzy cocktails, and making a few – sometimes
surprising – suggestions at sparkling wines
worth trying, just in time for Christmas.
There, we’ve done it now. We’ve said the C-word.
But as well as sparkling wine, we have some other
great festive drink ideas all geared to a warm
weathered (fingers crossed) festive season.
Of course, spring also tends to be the season
of restraint. We’re all considering a little more
exercise and little less alcohol intake with
summer skin-baring just around the corner.
And we have you covered, with a look at the next
generation of low-alcohol drinks.
Consumers are increasingly demanding a
bigger range of lighter drinks, and winemakers,
cider makers and brewers are meeting them
step for step with fantastic drinks that make no
sacrifices on quality in the move to lower ABVs.
Would it be wrong to celebrate that with the
pop of a little Champagne?
Cheers.
Kerri Jackson Editor.
editor@toastmag.co.nz
Published by Image Centre
Publishing Limited
PO Box 78070, Grey Lynn
Auckland 1245, New Zealand
tangiblemedia.co.nz
Publisher Vincent Heeringa
Editor Kerri Jackson
Editorial Manager Morgan McCann
Marketing Manager Rita Shields
From the
drinks cabinet
We’re loving this
fruity cocktail as the
perfect “bridging”
drink between winter
and spring. A splash
of brandy for warmth,
delicious fruitiness, and
ice to keep things cool.
150ml brandy
240ml
pineapple juice
275ml Deep Spring
Naturals Blackcurrant
Half an orange,
thinly sliced
Put all ingredients into
a pitcher or container
and chill in the freezer
for two to three hours
until semi-frozen. Pour
into rocks glasses.
Like our Facebook page
facebook.com/LiquorlandNZ
or follow us on
Twitter @LiquorlandNZ
Account Directors
LauraGrace McFarland, Fiona Kerr
Contributors Kerri Jackson,
Janice Marriott, Michael Donaldson
Sales Managers Sam Wood, Amanda Clerke
Cover Photographer Robin Hodgkinson
Stylist Becks Silke, LauraGrace McFarland
toast! is published for Liquorland Ltd
DX Box EX11366, Auckland
Telephone: 09 621 0875
liquorland.co.nz
The contents of toast! are protected by copyright
and may not be reproduced in any form without
the written permission of the publisher. Opinions
expressed in toast! are not necessarily those of
the publisher or the editor. Information contained
in toast! is correct at the time of printing and
while all due care and diligence has been taken
in the preparation of this magazine, the publisher
is not responsible for any mistakes, omissions,
typographical errors or changes to product and
service descriptions over time.
Copyright 2014 Image Centre Group.

New
Enjoy the flavours of red
berries and a touch of spice
Enjoy Brancott Estate wines responsibly

Introducing Lindauer’s NEW Limited Release 2014.
Here’s to us.
Available now from Liquorland stores
facebook.com/lindauerNZ

Joss’ from this issue
www.toastmag.co.nz 7
18
Upfront
8 toast! recommends
All that’s new and in store
at Liquorland.
Features
12 Champagne cheat sheet
What’s beneath the surface of those
delicious bubbles?
18 The art of breakfast
An early morning start can be
a civilised way to celebrate.
20 Craft beer corner
What’s new in the artisan
beer world?
24 Crate expectations
National Crate Day and why
we love our beer in a box.
26 Spring drinks
Start your spring shape-up
with the next generation of
low alcohol drinks.
30 Cocktail garden
Grow your own cocktail ingredients.
34 Ask Joss
Liquorland brand ambassador
Joss Granger on how to breathe
new life into some old-school
favourite spirits.
36 Christmas starts here
Begin your festive prep with these
great food and drinks recipes.
Last call
38 Love local
Discover Taupo with one of our
local experts.
42 Find us
Locate your nearest Liquorland.
44 Join the party
Subscribe and become a regular
part of the toast! experience.
46 The Last Drop
Where in the world are we? Your
chance to win.
24
Contents
Joss’ picks
from this issue
1. Try poaching your
eggs in Champagne.
2. How about a
Vampire’s Kiss cocktail
for Halloween?
3. Low alcohol beer
can be tasty.
26

8
upfront • recommends
toast! ecommends Our pick of what’s new and noticed on the market
now and available from your local Liquorland.
DB Export Grapefruit
DB Export Citrus gave the beer market a wee wake-up
call last summer, with the clever clogs idea of adding
natural lemon juice to DB Export. The result was a
refreshing, tasty low alcohol (2% ABV) drinking choice,
that was soon popping up all over summer barbecues.
But DB hasn’t finished tango-ing with your tastebuds
just yet. This season it’s adding a new twist to the idea
with the launch of DB Export Citrus Grapefruit, with
yes, natural grapefruit juice in place of the lemon.
Thirst quenching and extremely refreshing.
*For more low-alcohol drinking ideas see page 26.
Johnnie Walker
Limited Edition Art
Deco bottle
Eighty years ago, at the height of
art deco, King George V awarded
John Walker a Royal Warrant for
Johnnie Walker Black Label’s
distinctive flavour and striking
design. It was during that same
era that “Johnnie” established
its global footprint across more
than 120 countries. That history
is celebrated in this new limited
edition art deco bottle design.
Available from November 1 at selected
Liquorland stores.
Lindauer Summer
Is it possible to bottle
summer? Lindauer has given
it a good go with Lindauer
Summer. This sweet-dry
sparkler is made with several
different aromatic varieties,
though gewürztraminer is to
the fore – think rose petals,
creaming soda and Turkish
Delight. Try it with a cheese
platter, relishes and paté,
though it should also make for
a tasty dessert match.
Jim Beam
Signature Craft
Jim Beam Signature Craft is the
first ultra-premium spirit from
the world’s number one bourbon.
Twelve years old, this hand-crafted
bourbon carries notes of
caramel, deep vanilla and oak.
Drink it neat or on the rocks.
Available from selected
Liquorland stores.
Wither Hills Rosé
There’s something intrinsically summery – or
spring-y – about rosé, and none more so than
this watermelon-coloured release from Wither
Hills. Made 100% from pinot noir grapes given
great depth of flavour by 2014’s warm, dry
growing season. It has the subtle aroma of fresh
raspberries and strawberries.
One to
savour
In
store
Mionetto Prosecco
This very welcome Italian import is the perfect
tipple with which to toast spring. With aromas
of golden apple and a hint of white peach it is
dry, clean and delicious. The perfect base for a
classic Bellini but even better on its own.
Fors eem orpae gebu 1bb2 les

Wild Buck
Wild Buck has answered
the call of rural New
Zealand beer drinkers.
It’s a beer that’s not fancy
or soft, just a good, no-nonsense
New Zealand
ale. It’s made with our best
local hops, malts and pure
water. It’s fresh and fizzy
with a slight hit of treacle
but don’t let that fool you,
it’s really just good beer
... without the bull. And
it’s your new hot weather
thirst quencher.
Now available at all
Liquorland stores.
Tui Catch A Million
Warm up your catching hands. Tui’s
successful Catch A Million promotion
will be back for summer 2015.
Last year’s campaign meant the
off-field crowd antics at Black Caps
matches caused just as many headlines
as the action on the pitch, with
spectators wearing their orange Tui
tees trying to catch a superbly struck
six in order to win $100,000 cash.
This coming summer, Tui has signed
on as the official beer of the Cricket
World Cup 2015 and will be bringing
Catch A Million back to the New
Zealand games during the tournament.
And to make things interesting this
year, the Tui brewery has put $1 million
on the BLACKCAPS to win the Cricket
World Cup all you have to do is “catch”
your share of the prize by catching a six
one-handed.
Before the action starts the best way
to get your hands on a new Tui Catch A
Million Tee is to grab a box of Tui.
Liquorland boutique is a new kind of Liquorland store, designed to fit into
smaller suburban communities, where a full scale Liquorland store may not fit.
But the boutique size won’t
mean any compromise in the
product range, level of expertise or
service standards, says Liquorland
marketing manager Rita Shields.
“The brands you know and love
will be available in the Liquorland
boutiques – and they’ll be run by
existing Liquorland franchisees
so you can expect the same high
level of knowledge and service.”
The only difference is that
the boutique stores will have a
slightly more premium focus.
“They’ll have more premium
wines and spirits and a good
choice of craft beers,” says Rita.
The first Liquorland boutique
is already open for business in
Great North Rd, Grey Lynn in
Auckland and more are planned
for key sites around the country.
The boutiques will also
continue to offer key services,
such as collection of Fly
Buys points and redemption
of Fly Buys rewards for
Liquorland products.
Boutique hopping
Baileys
Chocolat Luxe
Chocolate in a glass? Yes
please. Arriving just in
time for the festive season
is Baileys Chocolat Luxe.
Three years in the making
it represents the first time
that real Belgian chocolate
has been fused with alcohol,
just as Baileys Original Irish
Cream was the first liqueur
to fuse whiskey with cream.
Luxury in a glass.
Available from selected
Liquorland stores.
Scrumpy Lemon
One of the country’s
favourite cider brands
has added a little
citrus zing to the mix.
Scrumpy Lemon is just
what the name suggests
– delicious Scrumpy
strong cider with a hint
of lemon to make it
extra refreshing.

10
upfront • recommends
Be part of the Kiwipong
phenomenon – the truly epic
game where legends are born one
cup at a time. It’s a really simple
game, that is super addictive and
will provide you with hours of
fun. See the competitive side of
your friends and family like never
before. Pack includes everything
you need, including all important
red American style party cups,
Kiwipong ping pong balls (precision
engineered for extreme accuracy),
a funky rules poster and a bumper
sticker. For the official match rules
and more information visit www.
kiwipong.co.nz. And keep an eye
out in your local Liquorland for
giveaways of t-shirts and inflatable
Kiwipong tables over summer.
To enter:
Email your name, address and
phone number to
win@toastmag.co.nz with Kiwipong
in the subject line by December 1.
Entrants must be over 18.
Summer
is coming
Moët Ice Imperial
Well if this picture doesn’t make
you excited about the coming
summer nothing will. What better
accompaniment for a hot day
entertaining – or being entertained
– than a refreshing glass of Moët Ice
Imperial. Champagne purists will be
up in arms at the very idea of diluting
their precious French bubbles in such
a way but Moët Ice has been created
specifically to be enjoyed that way.
It’s a little fruitier and sweeter than
traditional bubbles which are offset
nicely by the chill, while retaining a
pleasant acidity that makes it very fresh
and revitalising to sip.
For more information on Moët Ice Imperial see p12
Thirst quencher
Quench your warmer weather thirst
with these new lightly sparkling fruit
juice flavoured waters from Deep
Spring Naturals. The three flavours are
apple and feijoa, pear and passionfruit,
and blackcurrant. With just 75 calories
per bottle and all natural they’ll fit with
your spring health kick. That said, they
also work well in cocktails. Try topping
up a standard margarita with the Deep
Spring Naturals apple and feijoa for a
fruit spin on a classic.
Available from selected Liquorland stores.
WIN
the ultimate
Kiwipong prize
pack including:
• Kiwipong beer pong table
• 25 red party cups • 25 blue
party cups • 25 black party cups
• 25 green party cups • 1 Set of
Kiwipong racks • 12 precision
engineered Kiwipong ping pong
balls • 12 limited edition glow-in-the-
dark Kiwipong balls
Matua Lands and
Legends Paretai
Sauvignon Blanc
The Matua Lands and
Legends series celebrates
regional Maori legends.
Paretai Sauvignon Blanc
salutes the Marlborough
battle story of Kupe and
the octopus. When the
octopus came out second
best his eyes became
the rocky Marlborough
landmark known as Nga
Whatu, near the Awatere
Valley, where grapes for
this fruity, herbaceous wine
were planted. We’re not sure
how the octopus would feel
about all that, but the wine
is, well, legendary.
Woodstock Black 4-pack
Woodstock Black is blended with
the finest, old style cola – because
you don’t mix an oak-aged, 4-year-old
bourbon with just anything
– in this handy 4-pack of 355ml
cans. Perfectly portable just in
time for party season.

Canadian
Club Spiced
Blended with extracts of
vanilla, allspice, black
pepper, cinnamon, clove,
juniper berry and mace,
means Canadian Club’s
new Spiced is a tasty
experience indeed. The
spiced flavour is balanced
with a long, luscious finish
for easy drinking. Try it in
Chivas Art of a cocktail or on the rocks.
Hosting gift pack
Impress your guests over the social
season with a little help from Chivas
Regal, the second largest premium
Scotch whisky in the world. The “Art of
Hosting” gift pack helps you become a
perfect host and create a range of drinks
to share with friends. The pack includes
two Chivas tumblers, a Chivas cocktail
recipe and a bottle of Chivas 12yo.
Montana Affinity
Montana Affinity is a new contemporary wine
range that is fresh, light and vibrant in style.
The Montana Affinity Sauvignon Blanc 2013 and
Montana Affinity Pinot Gris 2013 are both 9% ABV,
and perfect to enjoy while catching up with friends.
Available from selected Liquorland stores.
Get Fly Buys points
at Liquorland and
spend them on: It’s never too early in the season
to stock the chilly bin for a big
day out. This Esky can keep ice
for up to four days, and comes
with all-terrain wheels allows for
easy transportation. There’s a
handy cargo net on the side to
keep essentials likes keys and
wallets safe – and if you’re taking
it on the boat, there’s even a fish
measuring ruler.
Set of six Italian
Bormioli Rocco
290
Premium Crystal
to Stemware. 375
Fly Buys points
*Rewards are subject to availability. Points are correct at time of print.
295
Fly Buys points
Choose from Champagne,
sauvignon blanc, shiraz or
chardonnay glasses to add a touch
of flawless class to a well-laid table.
Esky 45.7 litre high
performance cooler
George Foreman
new Mix & Go
Create your own special breakfast,
lunch smoothie or maybe even
your signature cocktail mix.
The Mix and Go comes with ice-crushing
blades and two 600ml
drink bottles with lids. It’s also
dishwasher safe and has rubber
feet for stability.
905
Fly Buys points
Get these today at flybuys.co.nz

12
spring drinks • champagne
Bubble apt
Put a little fizz in your life with a closer look at some of the best sparkling wines.
No other drink sums up both the desire to
celebrate and the means of celebration quite so
universally as Champagne – or, to speak more
generally, sparkling wine. Those dusky golden bubbles
lend their effervescence to any event, occasion, or just
unwinding after a tough day at the office.
Most of us know a few basic facts about sparkling
wine, like the fact it can only be called Champagne if
the grapes are grown and the wine produced in the
Champagne region in the north east of France. But to
divide sparkling wine merely into the two categories
of “French” and “other” is wildly underselling it, just
as the words “red” and “white” ignore the incredibly
varied flavour profiles and grape varieties available
in still wine. So let’s take a closer look. »

“Always keep a
bottle of Champagne
in the fridge for
special occasions.
Sometimes the
special occasion
is that you have a
bottle of Champagne
in the fridge.”
Hester Browne

14
Wines to try
Blanc de blancs: Made from 100%
chardonnay grapes, these wines are often
lighter and more dry.
Blanc de noir: Made from 100% pinot
noir and/or pinot meunier grapes, the
wines are usually quite full-bodied
and a deeper gold in colour. They’re
an excellent food wine, matching
particularly well with meats and cheeses.
Rosé: Sparkling rosé is produced either
by leaving the clear juice of black grapes
to briefly macerate on its skins to add
colour or by adding a small amount of
still pinot noir red wine to the sparkling
wine cuvée or juice.
Prosecco: A dry Italian sparkling wine,
usually made from Glera grapes and
almost always using the Charmat or
tank method. The wine can only be
called prosecco if it is produced in
the regions of Veneto and Friuli
Venezia Giulia.
Asti: is a sweeter, though still not sweet,
Italian sparkling wine produced around
the towns of Asti and Alba in Piedmont
from the Moscato Bianco grape.
Moscato d’Asti: A sweet, lower alcohol
wine that is often only slightly sparkling,
made in the same region from the same
grapes as Asti.
Know your varietals
Bubbles
on ice
G.H.Mumm
Cordon Rouge
Made with a predominance of pinot noir
grapes, plenty of chardonnay and just a
touch of pinot meunier, G.H. Mumm is
fresh and intense with a peachy aroma,
with hints of vanilla and caramel. At
G.H. Mumm they are also very keen on
the notion that a bottle of Cordon Rouge
should be opened via sabrage – that’s
with a sword. Up to you whether you want
to try that at home, although it would
certainly give the guests at grandma’s
birthday party something to remember.
Try it with ...
seafood, but it also matches deliciously
well with other white meat dishes, salad
or cured meats such as ham or paté.
Moët Ice Imperial
And now for something completely
different ... Moët Ice Impérial is the only
Champagne especially created to be
enjoyed over ice.
The official recommended way to drink
it is poured over three large ice cubes in
a cabernet glass. Using large ice cubes
means they’ll melt more slowly and won’t
dilute that delicious Champagne too
quickly. That said, it’s really up to the
drinker how they like it best.
While traditional Moët, and all
Champagne, is balanced to drink on its
own at around that ideal temperature
of 8-9°C, Moët Ice is created a little
sweeter and fruitier with slightly less
fizz. The ice works almost like another
cocktail ingredient bringing everything
into balance.
Try it with ...
a garnish of fresh mint, raspberries, limes
or lychees. It also matches well with citrus
flavours. Try it with a dessert of orange
crème brulee or coconut and lime mousse.
Mionetto Prosecco
Prosecco is enjoying something of a
boom among sparkling wine drinkers
and this light, straw-coloured wine is a
good example of why. Just looking at it
makes you thirsty. But then, with more
than 125 years practice as one of Italy’s
leading producers of prosecco, you can
be sure the folk at Mionetto should
know what they’re doing.
This is a clean, dry wine, with notes
of apple and a hint of white peach.
It’s a brilliant wine for matching
well with a huge range of foods.
Try it with...
2 parts strawberry purée and
1 part raspberry liqueur in the
bottom of your glass, topped
with the Mionetto.

Cocktail
hour
Vampire’s kiss
Something a little dramatic – and
perfect for a Halloween party.
• 2 parts vodka • 2 parts sparkling
wine • 1 part Chambord • Red sugar
for rimming (add red food colouring
to sugar, gently mix and leave to
dry) • Rim a martini or coupe glass
with red sugar then pour in vodka
and half the Chambord. Top with
sparkling wine. Pour the remaining
Chambord over the back of a spoon
to make it float.
Champagne: The right to use the
name is not governed only by location.
It also covers grape growing, pruning
systems, harvesting, and the method
of natural fermentation in the bottle.
Methode Traditionnelle: These wines
are made by exactly the same process
as Champagne, but are produced out of
that region. In the past they were often
labelled as “methode Champenoise” but
use of that term is now also restricted.
These wines can be just as good as
Champagne. For a start try Nautilus
Cuvée Brut, champion wine of the 2013
Air NZ wine awards.
Sparkling wine: This is a generic term
used to describe all bubbly, from those
merely injected with carbon dioxide
(probably best avoided), to Champagne
and methodes.
Bellini
A bellini is one of the iconic sparkling
cocktails, traditionally made with
prosecco and white peach purée.
Other sparkling wines will taste just
delicious though – as will canned or
fresh yellow-flesh peaches.
Just add about two teaspoons of
your peach purée per glass and top
with the wine. And while the classic
bellini is all about peaches, you can
try other fruits. Non-acidic fruits are
best such as lychees or mango.
I talian treat! What’s in a name?

16
Check the vintage: Non-Vintage
Champagne is a blend of several
different batches of wine from different
years to make a more consistent
product. It is produced to drink now,
but will keep two to five years if the
cork and storage conditions are ideal.
Vintage Champagne, made when there
is a great season and a vintage year is
declared, can keep for five to 10 years
(some say more), depending on the
cork and storage. These rules also apply
to all New Zealand sparkling wines
fermented in the bottle.
Chill out: Chilling the wine keeps the
aromatics of the bubbles, maintains
bubble size and prevents frothing/
foaming, but too chilled takes away
aromatics. A couple of hours in the
fridge is a good guide. Alternatively
leave an unopened bottle in an ice
bucket filled with half ice and half water
for about 30 minutes.
Stop it up: How long your bubbles last
P ick of t he s eason
Cellaring and serving:

Deutz Marlborough
Cuvée NV and
Cuvée Rosé
Here at toast! we’ve often heard Deutz
described as “a really great bubbly
for the price”. It’s not. It’s just a really
great bubbly – the price is a bonus.
We think it holds its own against
some of the great French Champagne
houses. Although that won’t come as
a surprise to those already familiar
with its crisp, yeasty flavours. It’s a
chardonnay predominant wine, with
hints of berries and citrus with a long,
satisfying after taste.
And nothing tastes like spring
quite so much as a classic sparkling
rosé and Deutz Cuvée Rosé is our
pick of the season. It’s dry, with soft
berry flavours. Very more-ish, which
is no bad thing.
Try it with...
This rosé is delicious as an aperitif with
canapés; try the cuvée with seafood.
depends on the wine and how much is
left in the bottle – the fuller the bottle
the longer it will last. A stopper in the
top will help it last till the next day.
Stand tall: The best glass is still a
tall, narrow flute as it preserves the
bubbles, although a tulip glass, with a
slightly wider tip is also ideal. There are
Perfect for
punch
Lindauer Fraise
Infused with natural strawberry
essence this is a surprisingly
sophisticated wine that balances its
strawberry taste and aroma with an
underlying yeastiness. Sweet and
fruity it tastes brilliant matched with
a platter of fresh fruit and cheese.
Try it with...
a group of friends in the sun, on its
own or as a base for a spring punch.
Combine three cups of cold berry tea
with about two litres of fruit juice, and
a bottle of Fraise. Top up to taste with
ginger ale then add sliced strawberries
and other fruit. You could also add in a
little vodka to taste.
varied opinions though, with other
Champagne – and glassware – gurus
saying a glass with a wider bowl such
as a chardonnay glass will allow the
wine to breathe. The trick to avoid
losing the fizz with a wider glass is to
drink it slightly faster than standing
around chatting usually allows.
toast!recommends
A sparkling
taste of nz
“Radiant lime, citrus and
white peach, accentuated by a
finely bubbled palate with a crisp,
refreshing finish.” The way chief
winemaker Michael Ivicevich
describes Oyster Bay Sparkling
Cuvée Brut is enough to make
anyone thirsty.
Like all Oyster Bay wines,
Ivicevich says, the Cuvée Brut, and
its sparkling sister, the Cuvée Rosé,
are distinctly regional wines with an
elegant cool climate intensity.
Oyster Bay Sparkling Cuvée Brut
is made from 100% chardonnay
grapes which give the wine
elegance, finesse and minerality.
Oyster Bay Sparkling Cuvée Rosé
is a marriage of 80% chardonnay and
20% pinot noir. The elegant and zesty
chardonnay fruit brings finesse, and the
fragrant rich pinot noir brings soft, red
berry fruit characters to the wine.
Both wines are made using
the Charmat method. The
natural secondary fermentation
takes places in stainless steel
fermentation pressure tanks instead
of the bottle. Yeast and sugar is
added to the base wine in tank,
which initiates fermentation and
naturally imparts bubbles which
are retained in a pressurised
environment. Ivecevich says the
method retains the cool climate
varietal fruit characters and
produces smaller, longer-lasting
bubbles, “which makes it the most
appropriate winemaking process for
Oyster Bay Sparkling Cuvée”.

18
Spring Drinks • celebration breakfast
A good morning
Breakfast can be the perfect meal to celebrate a special occasion with style.
As the social season kicks off,
a celebration breakfast or brunch is
an excellent way to squeeze just one
more festive event into your packed
social calendar.
Here are a few tips to hosting
the perfect brunch:
• Keep the food simple. Think pastries
and fruit or bacon and eggs on
the BBQ. You don’t want to be up
prepping at 5am.
• If you don’t mind last-minute
labour, try poaching your eggs in
Champagne. Serve with ham and
bread charred on the BBQ.
• Keep your drinks menu light and
refreshing. Champagne’s tart bubbles
are the perfect thing to cut through
rich foods like eggs and pastry and
most match well with fruit.
• Be innovative with alcohol-free
options. A good fruity punch with a
hint of effervescence will keep guests
pepped up and hydrated.
Bloody Mary
• 2 parts tomato juice
• 1 part vodka
• 1/3 part lemon juice
• 1 dash of Worcestershire sauce
• Celery salt
• Ground pepper
• Hot pepper sauce to taste
• Horseradish to taste (optional)
• Celery stalk to garnish
Build the liquid ingredients in a
highball glass over ice cubes.
Stir well. Add the seasonings to taste.
Garnish with a celery stick.
Bubbles
The simplest way to serve bubbles at
breakfast is with a mimosa – one part
orange juice to three parts sparkling
wine, although half in half works too if
you want a lighter option. Use the best
quality bubbles you can afford. Where
possible go with freshly squeezed
orange juice and always make sure
everything is perfectly chilled.
The twist: Swap the oranges for
grapefruit juice or even stewed
rhubarb, or try immersing frozen or
fresh raspberries in a little vodka
and sugar syrup overnight. Add a
couple of teaspoons of the mix to a tall
flute and top with Champagne. Very
Christmassy.
Marmalade martini
You’re probably only going to want
one of these, invented by legendary
bartender Salvatore Calabrese, but
the marmalade does make them
taste distinctly breakfast-y.
• 3 parts gin
• 1 part Cointreau
• 1 part fresh lemon juice
• 1 teaspoon medium-slice orange
marmalade
• 1 small wedge of orange
Pour all the ingredients into a shaker
with ice. Shake and strain into a martini
glass. Squeeze a small amount of
orange on top.
Non-alcoholic tropical
fruit punch
• 2 parts chilled ginger tea*
• 3 parts Deep Spring Naturals Pear
and Passionfruit Soda
• 1 part mango pulp
• Squeeze of lime
• Fresh mint
• Ice
Fill a pitcher or tall glass with ice, add
mango and stir, then add ginger and
soda. Squeeze fresh lime to taste then
slap fresh mint leaves between your
hands to release the oils and drop into
the top of the glass. Note: fresh or
tinned mango is fine, or substitute the
mango with fresh passionfruit pulp.
*Thinly slice fresh ginger root and simmer in
plenty of water for about 30 minutes.

Classic mimos a

Michael Donaldson is the current Brewers
Guild Beer Writer of the Year. He is the
author of Beer Nation - the Art and Heart
of Kiwi Beer and his regular Pint of View
column appears in the Sunday Star Times.
Craft beer
corner
Craft Beer
tasting guide
GATEWAY Artisan Cult
Beer Profile Sessionable Savour Redefining
Recipe Simple Interesting Complex
Mouthfeel Clean Flavourful Intense
Aroma Subtle Invigorating Bold
Malts Mostly base malts Base & specialty Mostly specialty
Use of Hops Low-Med Med-High High
20
beer • craft brews
artisan
The brew: American amber ales
are slowly gaining prominence
in New Zealand. The style,
while built around a caramel
malt base, is usually clean and
crisp and has a restrained hop
character. With a lower alcohol
profile (this one is 4.7 per cent),
a true American amber is a
really approachable beer and a
great way to start exploring craft
beer. Sutton Hoo – the name
refers to an ancient burial site in
Suffolk, England – is a wonderful
beer that will satisfy the palate,
from the inexperienced to craft
beer aficionados. It has a rich
biscuit base which is overlaid
with aromas of orange zest to
produce a flavoursome beer that
feels as though it offers much
more body and taste than you
could imagine from a relatively
low alcohol beer.
Michael Donaldson reviews
some of the best new brews and
the breweries behind them.
Townshend’s Sutton Hoo
Amber Ale 500ml
The brewery: Townshend’s is a small brewery in
Upper Moutere, in the rolling hills of the countryside
outside Nelson. Englishman Martin Townshend
started the brewery nearly 10 years ago and makes
small batches of “real ale”. One of the keys to his
brewery’s success is the water, drawn from a natural
aquifer. Water is one of the most disregarded
ingredients in beer, but it can make a real difference.
The natural chemical composition and taste of
Townshend’s water, married to a centuries-old
natural fermentation process makes this an old-fashioned,
but very real brewery where the brewer is
an artisan, using all natural ingredients to create an
amazing range of great beers.
*Available from selected Liquorland outlets from mid-October

Stoke 2 Stoke
gateway
The brew: First up, this is brilliantly named beer. For modern
people who own only battery-powered tools, two-stroke describes
the fuel used for lawnmowers, chainsaws and the like. So I like
the witty reference to real men’s tools on a light beer. 2 Stoke (a
2 per cent beer) has a good hop aroma – it smells like a real beer.
But it’s the taste that makes it. The malt element is strong with a
baked biscuit-ness and there’s a shade of honey sweetness that
compensates for the loss of the alcohol. The hop bitterness then
comes through to create a really long finish that just hangs around.
This beer is made by removing the alcohol molecules through an
evaporation method – because alcohol goes into a gaseous state at
a lower temperature than water, gently heating the brew will burn
off alcohol while retaining other key flavours.
The brewery: Panhead owner-brewer Mike
Neilson cut his teeth with Tuatara, turning
out volumes of clean, well designed and
classic beers for the fast-growing Kapiti Coast
brewery. But last year he decided to branch out
on his own and in many ways his life has come
full circle. Panhead Custom Ales is set up in
an old Dunlop tyre factory in Upper Hutt,
where his father Danny once worked. And
Danny, as well as being a backer, also helps
his son produce his stunning beers with their
freakishly appealing labels showing various
vehicles from hot rods, to tractors.
Panhead THE VANDAL 500ml
The brew: The best beers in New Zealand at the moment
are arguably the range of double IPAs that are coming out
of Epic (Hop Zombie), 8-Wired (Superconductor), Liberty
(C!tra), Tuatara (Double Trouble) and Panhead (The Vandal).
A double IPA is essentially a classic IPA with double the
alcohol and double the hops. But the quality of these New
Zealand versions is their amazing balance and drinkability,
and Panhead’s Vandal is a perfect example. The hops just rev
out of the glass, spitting aromas of passionfruit, pine resin
and grapefruit – with the delicious hop character becoming
more forward as the beer warms (hint – do not drink these
super-hopped beers too cold or you will miss the goodnes).
The brewery: Brewer Joseph Wood started Liberty
when he was living in New Plymouth and working
in the port there as well as running a home-brew
supplies operation on the side. But last year he
made the decision to return home to Auckland.
He’s employed as a fulltime production manager
at the Hallertau brewery in west Auckland, where
he oversees production at the wonderfully named
Beer Fountain. That’s where his time is split 80-20
making Hallertau and Liberty beers, and as a result
he has a lot of trouble keeping up with the demand
for his flavoursome beers.
The brew: Some beers are so good, the system for rating
them is impossible. On one rating site, I thought five stars
wasn’t enough – it needed six or seven, like those amazing
hotels in Dubai that are off the scale. This beer is bitter but
it’s a sweet bitter – which is nothing at all like bittersweet.
Overflowing tropical fruit salad aromas from the hops,
backed by a rich caramel malt base and a slick, oily
mouthfeel from the high alcohol (9 per cent), everything
comes together to create an aromatic, soft and luxuriant
and immensely fulfilling beer. Joe Wood describes the
hop character of C!tra as smelling like ‘‘sweaty mangos’’
or a ‘‘surfer’s armpit’’. But don’t let that put you off. These
are good characteristics – the way blue cheese is good.
The brewery: Stoke, the McCashin family
brewery on the outskirts of Nelson, was,
for many years, the home base of New
Zealand’s first real craft brewery, Mac’s –
owned by Terry McCashin and his wife
Bev. After battling the big breweries for a
decade to break the duopoly that Lion and
DB had held for so many years, Mac’s was
eventually sold to Lion, which kept brewing
beer at the Stoke brewery, leased from the
McCashin family. A few years ago, Lion
decided to let the lease slide back to the
family – probably never envisaging they’d
start up another brewery; but that’s exactly
what the McCashin family has done,
continuing a fine tradition of making great,
drinkable beer.
Liberty C!tra Imperial IPA 500ml
cult
cult

22
beer • craft brews
Monteith’s BREWER’S SERIES Raspberry Wheat
The brew: No-one really knows why this beer is called
1812 – it’s a classic but it doesn’t really relate to classical
music (1812 Overture). One suggestion I’ve heard is
that 1-8-1-2 are the last four digits of Emerson’s phone
number, and knowing brewer Richard Emerson, that
would be his sense of humour. Whatever the reason for
the name, this is a classic because a) it’s been around
so long (though not that widely available) and b) well,
it’s a classic style. Unlike some of the modern hop-driven
styles of IPA available today, 1812 takes us back
to a gentler, English-style IPA with lovely caramel malt
and sensational marmalade hops giving a jammy but
bitter sweetness that justifies its benchmark status.
Coronado THE islander IPA
The brew: Drinkers used to the generous
tropical fruit aromas of New Zealand-style
IPAs might be initially surprised by the
pungency of this brew from San Diego. Up
front there’s a savoury character a bit like
spring onions and underneath that, there’s
an orange zest oiliness that comes through
more as the beer warms up. This definitely
packs a great hop hit; a spicy abrasiveness
that combines well with the 7% alcohol and
generous malt base … the dry finish just keeps
asking you back for another mouthful.
The brewery: The best thing about Emerson’s sale
to Lion, which caused some discontent among
craft beer fans, is that Emerson’s is now far more
widely available than it used to be. Once, you could
only really get 1812 on tap in and around Dunedin
and now it’s in pubs the length the breadth of the
country. Despite the sale, the brewery remains very
much the child of Richard Emerson, who started
this brewery almost 25 years ago with the ambition
to make Kiwi versions of some of the world’s classic
beers. Born deaf, Richard argues the loss of one
sense has increased his sense of smell and there’s
no questioning this man’s palate – he produces
some of the most subtle, brilliantly balanced and
drinkable beers in New Zealand. You can never go
wrong with an Emerson’s.
The brew: This beer was made in the German Hefeweizen
style, which means it’s unfiltered – giving it a cloudy,
slightly murky appearance, which is perfectly OK.
Hefeweizen (which literally means yeast-wheat) gets lots
of its flavour profile from the yeast, as opposed to the
malt or hops. In this case, there’s a hint of bubblegum and
banana – which is typical and desirable in this style – with
just a hint of boiled lolly sweetness. The raspberry flavour
comes through on drinking and is nicely in balance,
creating a refreshing, enlivening and very pleasant taste
sensation, with the sweetness held nicely in check by the
tart flavour of raspberry and the dry finish.
The brewery: The Raspberry Wheat beer is
part of the Monteith’s Brewer’s Series – beers
produced at the Greymouth craft arm of the
business, as opposed to the core range of
Monteith’s products which are made at DB
Breweries in Auckland. In Greymouth, at the
recently refurbished and spectacular brewery,
head brewer Tony Mercer has been given
licence to try some interesting recipes made in
small batches. These beers push the boundaries
of the traditional Monteith’s range and make a
vibrant addition to a well-loved brand.
The brewery: Coronado Brewing is based in the town
of the same name – an “island” in San Diego Bay, just
across from the city. It’s not an island in the strict sense
of the word as it’s tied to the mainland by a thin strip
of land. Two brothers, Ron and Rick Chapman, set up
the brewery in 1996 and it remained a small operation
until a couple of years ago when an expansion allowed
greater production – allowing the beer to reach further
afield than the local area. The brewery’s distinctive logo
– a mermaid carrying a frothing beer – is a reference
to local folklore which had mermaids inhabiting the
waters around Coronado Island.
Emerson’s 1812 IPA
gateway
gateway
artisan

The season
for cider
Monteith’s Lightly Crushed Cider
Monteith’s Crushed Apple has cemented its
place as New Zealand’s number one selling
cider*. This year the Monteith’s cider team
have come up with a tasty new offering for
those looking to make the most of their
summers. Monteith’s Lightly Crushed Cider
is the first lower alcohol cider to hit New
Zealand shelves, with only 2.8% alcohol.
This perfect new tipple for summer,
fermented with 100% handpicked, crushed
New Zealand apples, has all the same full
flavour of Crushed Apple Cider, making it
perfect for social occasions where you wish
to keep your wits about you.
Old Mout cider
Old Mout Cider has been lovingly
made in its Nelson cidery since
1947, and since way back then,
it’s been all about helping Kiwis
celebrate the good times. And
now those clever cidermakers
have been working on ways to
make their cider more enjoyable
for plenty more occasions this
summer. For times that call for
something a tad more dressed
up, they’ve added a 500ml glass
bottle to the Old Mout family –
and it’s available in two delicious
flavours, the much-loved, velvety
Boysencider and the luscious
Passionfruit & Cider. All you need
to do is chill, add ice (if you fancy)
and enjoy responsibly.
Rekorderlig CIDER
The delicious march of new Rekorderlig
flavours is not letting up with the arrival
of Rekorderlig Premium Lemon-Lime (4%
ABV) just in time for summer. The perfectly
balanced citrus symphony of sweet juicy
lemons and zesty limes in this tasty number
are best enjoyed over ice with a wedge of
lime or a splash of bitters for extra tang.
*#1 is volume sales AC Nielsen MAT to 15.6.14
* Liquorland is the home of cider this spring and summer,
with all the brands and flavours you need.
Behemoth Chur
NZ Pale Ale 500ml
The brew: This is typical of the now
widely recognised New Zealand pale
ale style. Pop the cap and pour it into a
good glass and you’ll get an immediate
punch of summer freshness. Orange,
peach and freshly cut grass compete
for a place in your nose. The rush of
freshness comes from using a dry-hopping
technique, where a huge whack
of New Zealand hops are added into the
fermenter to impart all the wonderful
aromas our hops are known for. There’s
a nice snap of grassy bitterness on the
first taste, followed by a creamy, well-rounded,
nicely balanced beer that has
just the right amount of sweetness to offset the gentle
hops, producing an extremely drinkable, refreshing beer
that weighs in at 5.5% alcohol.
The brewery: Andrew Childs came to fame a few years
ago when his home-brewed American-style brown ale
infused with coffee beans was named one of the four
winners of the Wellington In A Pint competition, where
home brewers were asked to produce a beer that captured
the essence of the capital. His wonderfully named
Celia Wade Brown Ale was commercially produced by
Yeastie Boys and launched the young brewer towards a
commercial career. After a stint at Mangrove Jacks, the
home brew supplies company, he set up his own brand,
Behemoth, in 2013. Behemoth is a great name, because
Andrew is a giant of a man and probably the tallest
brewer in the business in New Zealand.
Warmer weather means we all need cooler
drinks. As cider continues to make leaps and
bounds in popularity among Kiwi drinkers,
here are a few new tipples on the market.
artisan
A sour taste...
This season, personally, I am all about sour
editor’s
beer. This, it turns out, does not mean beer
note
that’s been left out in the sun too long.
I learnt this from head brewer at
Hamilton brewing legends Good George,
Nate Ross, as we set about preparing our joint entry in the
Beervana 2014 media brew. “Why don’t we do a a sour wheat
beer called Gose?” he suggested. “Sounds brilliant,” I replied
while hastily checking Google on my phone under the table.
Gose it turns out is a traditional German sour beer, usually
made with coriander and salt, and it’s become something of a
specialty at Good George. But to meet the “Kiwi-ness” of the
media brew regulations out went the coriander and in went
a dash of peppery horopito and, what seemed at the time of
hand squeezing, the juice of about 12 tonnes of limes.
The result was an effervescent, refreshing brew – sharpness
from the limes, a gentle hum from the horopito, all balanced
out with subtle saltiness. Sublime. And frankly I’m outraged
we didn’t win. (I’m looking at you judge and toast! beer-man
Michael Donaldson). Still at least I’ve discovered a delicious
new beer style to see me through spring.
- Kerri Jackson
promotion

24
beer • crate day
Crate moments in history
Remember when the crate was king? By Michael Donaldson
If you’re in a nostalgic mood, and
feel a yearning to soak yourself in
Kiwi history, you could get a few
mates together and toddle off to the
nearest museum.
Or ... you could get a few buddies
together and share a crate of beer;
maybe on the first Saturday in
December, also known as National
Crate Day.
In the interests of responsible
drinking we’ll add that you should make
it quite a lot of buddies because 12
bottles of beer containing 750ml equals
9 litres, which is quite a lot of beer. But
sharing a crate with a mate is a great
way of recognising an integral slice of
New Zealand history.
These days, as beer is more readily
available in 500ml single bottles or four
packs of 330ml bottles, it’s important
to remember that once upon a time in
New Zealand, the minimum purchase of
beer was two gallons. Any guess what
two gallons is in today’s language?
Yes, 9 litres.
A crate of beer.
As the minimum.
But before we understand how the
crate became a standard measure of
take-home beer, we have to go back
a little further; back to the day when
bottled beer became the preferred
method of drinking at home.
Bottled beer in various forms has
been around for hundreds of years, but
glass-bottled beer wasn’t possible until
glass-blowing techniques improved
to the extent that the bottles could
withstand the pressure of carbonated
beer without exploding. But even then,
in the mid-19th century, it still wasn’t
the preferred choice of take-home beer
You won’t find crates of
your favourite beer
in supermarkets; you’ll only
find them in bottle stores.
Talk to your local Liquorland.
as the tax on glass in the UK made
it too pricey. Normal practice was for
people to take home a wooden cask
of beer containing about 23 litres that
was designed to last a week.
Invariably this cask beer was worse
for wear at the end of the week and far
from the fresh and enlivening drop
when purchased. So as soon as the tax
went off glass, brewers began bottling
their beer, and packing those bottles
in crates.
Initially those crates held four
quart bottles (each about 900ml), which
were packed in wooden crates with
straw wedged between them to stop
them breaking.
The bottled beer kept its condition
better than the wooden casks and so
quickly caught on among consumers.
Fast forward to 1917 New Zealand.
World War I was in full swing, as was
a strong prohibition movement.
Stay with me here because there
is a point. The war effort, and with
it the government’s bid for greater
“national efficiency”, resulted in the

Turning Japanese
Japanese beer is having a moment. Partly because of
our ever-expanding interest in discovering and trying
new beer styles, and partly because as a nation, at
heart, we all still love a lager.
The global interest in all things hoppy out of
Japan began in 1987 with the launch of Asahi Super Dry
– the world’s first Karakuchi beer.
Prior to that Asahi had commissioned a survey of
5000 beer drinkers in Tokyo and Osaka to find out what
they wanted in a beer – sparked by changes in Japanese
eating habits and a growing switch from beer to dry
wines and sake.
When a majority of survey responses came back
expressing a desire for lighter, more refreshing beers
which would match well with food, change was afoot.
The launch reinvigorated the Japanese beer market,
sparking what became known as the ‘’dry wars” as
other brewers released their own Karakuchi varieties.
It also caught the eye – or tastebuds – of the rest of the
world. It is now one of the fastest growing international
premium beer varieties in this country.
With a smooth, dry light-bodied taste, Asahi and
some other Japanese beers here are larger in their
flavour profile but a little less hoppy and malty than
traditional European lagers.
And that makes them good for matching with
food, which, says Liquorland brand ambassador Joss
Granger, is one of the reasons Kiwis have taken to
Japanese beers likes ducks to water. “As food and wine/
beer matching is starting to gain more appreciation
people are looking for beer styles that go well with
foods.” It’s particularly worth trying Asahi with seafood
or anything nice and spicy.
Did you know ...?
Asahi is the most popular Japanese beer sold through
Liquorland; other varieties stocked in some stores include Kirin,
and Sapporo. Joss Granger also predicts the arrival of more
varieties in the New Zealand market with Japanese beer brand
Suntory’s recent purchase of Beam Global.
National
Crate Day
Now in its fifth year,
National Crate Day was the
invention of The Rock radio
station, traditionally held on the first Saturday of
December to herald in summer; that makes the next
National Crate Day, December 6, 2014.
But there are rules. Apart from drinking
responsibly, the key commandment of National
Crate Day is to support the “Crate of Origin” – or
drink beer from wherever you’re from: for example
Dunedin = Speights; Auckland = Lion Red.
Crate expectations
So for all those young beer drinkers raised on the
stubbie, here’s how the whole crate thing works:
First, buy a full crate of your chosen beer from
Liquorland and pay a small deposit. Take home and
enjoy with mates.
When the crate is finished, simply return it to
Liquorland with all 12 empty bottles and receive a
discount on your next full crate.
Not only is it brilliantly environmentally friendly, it’s
pretty cost effective: A 24-pack of Lion Red – a total of
7.92 litres – might set you back about $40; whereas a
swappa crate of the same – which is 9 litres – will cost
you about $33.
establishment of a National Efficiency Board. Lobbying
from prohibitionists convinced the board that alcohol had
a negative impact on economic activity.
The board argued for prohibition, claiming it would put
more money in people’s pockets and, without hours wasted
on drinking and the subsequent hangovers, the nation
would be better off economically.
The government of the day knew prohibition couldn’t
work – it would be too unpopular. Instead it went for six
o’clock closing, leading to the infamous “six o’clock swill”,
when workers would stampede to the nearest pub as soon
as they were off the clock to drink as much as possible
before closing.
Alongside this was a less well-known law that stated,
rather perversely, that alcohol could only be bought in bulk,
with two gallons (or 9 litres) the minimum purchase.
So you can see where we’re going here. The minimum
purchase was 12 bottles and you need something to carry
them in. Brewers were already using wooden crates, it just
became a matter of making bigger crates.
And to think this was all supposed to stop us drinking
too much.
While the six o’clock swill disappeared in 1967, the idea
of taking home a crate of beer has lasted for nearly 100
years. Now that’s something worth celebrating.

26
Spring drinks • low alcohol
Spring drinks
Right now is a perfect time to buy and try low-alcohol drinks
“Spring has sprung, the grass has
riz, look at where our waistline is...”
As we venture out of winter
hibernation, and tentatively start to
bare a little more skin in the warmer
weather, it’s only natural that thoughts
turn to ways we can tweak our lifestyle
in order to be healthier, leaner, and
perhaps even a little more motivated
to hit the gym.
One of those ways can be to reduce
alcohol intake. But before you all roll
your eyes and storm from the room
slamming the door, the good news is
it need not mean you need to give up
all social activities.
Our demand for a greater variety of
lower alcohol drinking options is being
met step for step by our winemakers,
cider makers and brewers with a new
generation of delicious, lighter drinks,
that make absolutely no sacrifices
in flavour and quality in the name
of reducing alcohol. »

28
Wine
Brancott Estate’s Flight range launched
last year and was such a success it’s
been expanded to include a sparkling
sauvignon blanc and a rosé, which both
have 9% alcohol by volume (ABV).
The pair join the sauvignon blanc, pinot
gris and riesling already in the range.
“The 2014 vintage was ideal for
Brancott Estate Flight,” says chief
winemaker Patrick Materman. “The
season started early which meant the
grapes had plenty of time to develop
intense flavours at a lower sugar
level. The response to Brancott Estate
Flight has been outstanding and we
were keen to take advantage of this
year’s outstanding fruit to explore new
varietals for the range.”
Villa Maria is also a key player in the
growing trend for lower alcohol wines,
releasing the new Private Bin Light
range which includes a Private Bin Light
sauvignon blanc, rosé and pinot gris.
Senior winemaker Nick Picone says
the biggest challenge for winemakers
in creating low alcohol wines is looking
for ripe flavours and acidity at much
lower sugar levels. “The challenge is
to not compromise on flavour with the
palate weight, texture and complexity in
comparison to standard alcohol wines.”
While some traditionalists will
maintain low-alcohol wine means
sacrificing quality, the growing demand
suggests otherwise, Picone says. Those
who are looking for lower alcohol wine
options include as many traditional
wine drinkers as those who are just
looking for a healthier drink option or
those who have a low tolerance for the
effects of alcohol, he says.
“Plus, the convenience of the lower
alcohol means the wine lends itself well
to certain social situations.”
He adds that the low alcohol wine
primary growth partnership research
programme, being run by the Ministry
of Primary Industries in partnership with
wineries, means New Zealand is well
positioned to be a world leader in the
development of quality low alcohol wines.
Also worth trying
• Belle by Invivo
Sauvignon Blanc
• The Doctors
Late Harvest
Sauvignon Blanc
Spring drinks • low alcohol

Beer
While low-alcohol beer has been
around on the market for a while,
finding one that comes complete with
a full-flavour has been much tougher.
Enter 2 Stoke, a light golden beer, with
full-bodied taste and subtle bittering, at
just 2% ABV.
Scott McCashin from McCashin’s
Brewery which produces 2 Stoke says
it became clear there was a gap in the
market for a full flavoured low-alcohol
beer. “As part of getting an on-licence
for our on-site bar, we had to provide a
low alcohol option and we found there
were very few commercially available
low alcohol beers, let alone craft beers.”
He says the biggest hurdle in
creating a tasty low alcohol beer is that
it gives brewers nowhere to hide. “The
higher the alcohol content, the more
‘wow’ factor the beer has. It gives it
more body and hides a lot of faults.
“We make 2 Stoke by starting with
Stoke Gold and evaporating off some
of the alcohol which gives you a fuller
flavour and body, compared with only
fermenting a beer up to 2%. But it is
also a costly way of doing it.
“We have definitely achieved what we
set out to do and we’ve had quite a few
stories of people happily drinking 2 Stoke
until several beers later they realise they
are drinking a low alcohol beer.”
Among the big players DB last year
addressed the growing demand for
lighter drinks with the release of DB
Export Citrus – a blend of DB Export
lager with natural lemon juice. It went
on to be one of the standout hits of the
summer. They’re following it up this
spring with the release of a grapefruit
version.
Says DB spokesman Simon Smith:
“The reception to DB Export Citrus
has been incredible. There is now a
different set of expectations of the role
beer plays for people when they spend
time with their family and friends. They
now look to be in greater control of
their actions and enjoy experiences.”
Twrityh 2 c aStoeskaer ssualchad as or p sreaawfoonsd or snapper
Cider
DB has also been taking a fresh, low
alcohol look at its cider portfolio and
has just released Monteith’s Lightly
Crushed Cider with a 2.8% ABV.
The challenge for the cider makers,
says Smith, was maintaining the
body and full apple taste consumers
experienced in the full alcohol version.
They really had to “go back to the
drawing board”.
“The trend towards health and
wellness means consumers are
being far more wary of what they’re
consuming, which makes Lightly
Crushed Cider a perfect alternative for
summer socialising for those looking
to have a refreshing drink but not a soft
drink or light beer.”

30
DIY • Cocktail garden
A party garden
Never mind the garden bar, we’re all about the bar garden. By Janice Marriott.
l Raid your flower borders.
Borage flowers look beautiful
floating on a margarita.
l Use fresh basil for your
bloody marys.
l Gin, lavender and a
squeeze of citrus go together
(try adding a few stalks of
lavender to a bottle of gin
and leaving it to infuse), as
do rosemary, rhubarb and
gin. Start mixing!
If you start a cocktail garden this spring,
after the fear of frosts has gone, you’ll save
money and drink your own home-grown
cocktails all summer.
Start out with the basic herbs and fruits
that make great drink mates: mint, basil,
chillies, lemons and limes, strawberries and
maybe raspberries. All of these can thrive in
pots in a sunny courtyard, or will grow in a
raised bed.
Ginger
This is a tropical plant but a big pot in a
warm spot inside can provide you with
fresh ginger. If your guests stroke the leaves
they release a lovely ginger scent into the
room. Garden centre varieties are usually
decorative rather than culinary so beg a root
off someone who grows it. This is the right
time to do this. You can try supermarket
ginger. Some have growth retardant on them
but a soak overnight will fix that. Fertilise
regularly. The best time to harvest ginger is
after the leaves have died down, about nine
months after you’ve planted it.
Lemon and limes
Look for the dwarf varieties of lemon and
lime trees in your garden centre. I have a
yellow Mexican lime for stuffing into my
Corona bottle neck, and a green Tahitian
lime for everything else. They look great
in pots. A shiny tree full of fruit beams a
welcome at the door before you’ve even
served that Singapore sling. Limes don’t like
frost so a bit of a cuddle and some shelter
on a frosty night will be necessary. Meyer
lemons produce fruit from winter through
to summer. The plants are resilient but they
need rich soil to keep them cropping. Citrus
fertiliser solves the problem.
Mint
Sorry but mint is almost too easy. Spring is the
best time to plant. You need to trap its roots
in a pot as feral mint left to its own devices
will take over your garden – a bit like some
people at cocktail parties. All mint needs is
sun and a big pot, big because you will love
the taste and use a lot. The best mint for mint
juleps and mojitos is spearmint.
Hot
tips
Chillies
One chilli plant will give you plenty of
colourful chillies to pick in summer. Plant
seeds inside in August. Transfer the plants
outdoors when the soil’s warmer. Your
jalapenos could end up infused in tequila or,
if you want to be dangerous, add raw cocoa
to this for a (hot) chocolate tequila.
Berries
Garden centres have lots of strawberry
plants right now and although they make
an attractive ground cover, they are just as
happy dangling from a basket. Just make
sure you water them well and often. Try
something different such as a blackberry
and mint julep, or a raspberry daiquiri. Both
blackberries and raspberries are cold-country
plants so if you get frosts, these are for you.
Just make sure you choose the thornless
hybrid blackberries, not the rampant wild
ones. The best time to plant blackberries is
autumn into winter when plants are dormant.
Most berries prefer slightly acidic soil, with
lots of compost. This is where the morning-after
coffee grounds are useful.
*Janice Marriott is a columnist for House and Garden
and co-author of several books on keeping a city
garden, including Common Ground and Common Table.
www.toastmag.co.nz

YOUR MOVE, SUMMER.
Brewed to be drunk outdoors under the sun, Speight’s Summer Ale
is our newest, and a welcome, addition to the Speight’s craft range.
A unique blend of malt, aromatic hops, citrus and spice make for an
easy to drink ale that’ll help keep you refreshed, and your whistle wet.
Trade enquiries: Lion NZ 0800 107 272. Available nationwide October 2014.
SPG0019C_SPG_TOAST

32
promotion
How to mix well with others
We Kiwis love a splash of the Irish – whiskey that is, and Jameson in particular.
So why do we love it so? What
makes it so good? Well it’s consistently
excellent. That’s a good place to start.
The ingredients for Jameson - 100%
Irish spring water, barley and yeast –
hasn’t changed in more than 230 years
since John Jameson first established
the distillery in Bow St, Dublin.
There have been a few additions to
the Jameson family over the years, such
as Jameson Gold Reserve and Jameson
Select Reserve, offering Kiwi fans the
chance to trade up. But the essential
Jameson has maintained the same
excellence since 1780.
Jameson Irish Whiskey stands
out due to the fact it’s triple distilled,
leading to a whiskey that is extra
smooth. And that makes it versatile
and perfect for mixing.
Simple mixers to enjoy with
Jameson are dry ginger ale, apple
juice, cranberry juice and soda; always
garnished with a wedge of lime.
For the perfect
refreshing spring
drink try a
Jameson, dry
and lime:
Fill a short glass
with ice, pour in
30ml of Jameson
Irish Whiskey, top
with dry ginger
ale and squeeze
in a wedge of
lime. Sláinte!

34
ASK JOSS • OLD SCHOOL SPIRITS
Ask Joss
Go etro
The fast-moving world of what we love
to drink leaves some old favourites
languishing in the liquor cabinet. What
do you do with those oldies but goodies?
Liquorland brand ambassador Joss
Granger has some ideas.
Campari
From England to Italy, and
Campari, an aperitif with a unique taste
of bitter orange. It was created in 1805
by Gaspare Campari, fond of creating
new drinks, from an infusion of herbs
such as cascarilla, and fruit such as
chinotto, a citrus variety. The complete
recipe, rumoured to have anything from
20 to 80 ingredients, has long been a
closely guarded secret.
Famed for its dark red colour,
Campari is perhaps most commonly
drunk mixed with just soda, although
it’s also worth trying with fresh
grapefruit or orange juice.
It’s also a key ingredient in several
well-known classic cocktails such as a
Negroni and an Americano.
l For a Negroni build equal parts
Campari, gin and sweet vermouth over
ice in a rocks glass. Garnish with a slice
of orange. For an Americano switch out
the gin for soda water.
Try a Campari Spritz: one part each
of Campari and cranberry juice with
three parts prosecco poured into a
wine glass. Gently stir in a few fresh
mint leaves to finish.
Pimms
Pimms – full name Pimms No.1
Cup – is synonymous with the English
and tennis, specifically Wimbledon. It’s a
gin based spirit, combined with a secret
mix of herbs and liqueurs, created in the
1850s by a London bar owner to serve as a
digestif. There have been other Pimms – a
No.2 and No.3 for example – using bases
such as whisky or brandy, but they’ve all
been phased out in favour of the original.
On its own, Pimms has a delicate
herbal flavour with a hint of orange
which makes it the perfect base for a
fruity punch. The classic recipe is 1 part
Pimms, 3 parts lemonade with slices of
strawberry, cucumber and orange with
fresh mint leaves piled into a tall glass
with ice – or upsized to fill a pitcher.
For a simpler mix just add lemonade
or ginger ale. Or for more of a kick add
equal parts Bombay Sapphire gin and
Pimms for a Pimms and Blue.
l For Pimms with a twist try a
Pimmlet: muddle mint, cucumber and a
dash of sugar syrup in a cocktail shaker,
fill with ice and pour over equal parts
Pimms, gin and fresh lime juice. Shake
well, then strain into a martini glass.

Pernod
Pernod’s roots can be traced
back to 1792, which makes it the
oldest of all of the brands of liqueurs
we call absinthe today. Legend has it,
this was the year Dr. Pierre Ordinaire,
in Neuchâtel, Switzerland, created a
wormwood liqueur made with anise,
melissa and chamomile. The original
was hugely popular among the art set
in bohemian Paris in the early 20th
century but was eventually banned
thanks to a campaign blaming it for all
manner of social problems.
Pernod as we know it today emerged
in 1920 when the original absinthe
formula was adjusted to meet regulatory
restrictions. It was soon recognised as a
national beverage throughout France.
l To drink it the French way just add
one part Pernod and five parts water,
to a highball glass filled with ice. Stir
well and serve.
For something decidedly less French
try a Pernod Colada: one part Pernod,
two parts pineapple juice, one part
coconut juice, shaken and served
over ice.
Aperol
Still in Italy, Aperol is another
distinctive Italian aperitif, first created
by two brothers in the early 20th
century. These days the spirit is owned
by Campari and while the two share
a similar citrus flavour profile, Aperol
is lighter, both in alcohol content and
colour – and is less bitter.
The drink was made famous in the
1950s with the emergence of the Aperol
spritz – combining the drink with that
other Italian favourite, prosecco. And
it’s enjoying something of a revival in
popularity these days, appearing on the
menus of an increasing number of bars.
Aperol also works as a lighter
replacement in any of the Campari
cocktails mentioned previously. But for
something new try it with a little rhubarb
syrup (just rhubarb cooked down in
water and sugar). Dollop the syrup into
an ice-filled glass, add one part Aperol
and top with soda. Rhubarb is one of the
key ingredients in Aperol so the match
makes sense.
l For the classic spritz mix three
parts prosecco with two parts Aperol
and one part soda water.

36
DIY • CHRISTMAS
Festive cheers
Spring in the southern hemisphere means many things – not least
of which is waking up one morning and finding Christmas decorations
in the shops. Never fear. Let your festive feasting plans start here.
Christmas celebrations and your favourite beverages go hand-in-hand,
whether you’re hosting the family for an epic dinner, or simply hosting cocktails.
And while northern hemisphere tradition focuses on warm and hearty brews
such as mulled wine and brandy-laden egg nogg, here in the South Pacific
Christmas means an abundance of seasonal fruit and fresh flavours.
Here are a few ideas to try that will all make good use of the liquor cabinet.
Lauraine Jacob’s Rich
Christmas Cake
• 1.5kg mixed dried fruit, including
sultanas, raisins and currants
• 500g butter
• 385g brown sugar
• 8 eggs
• 1 tbsp golden syrup
• 4 tbsp blackcurrant jam
• 500g flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp mixed spice
• 1 tsp cinnamon
• 1 packet (150g) glacé cherries
• 100g blanched almonds
• ¼ cup brandy
• Optional: Apricot jam for glazing
Recipe kindly shared by Lauraine
Jacobs; www.laurainejacobs.co.nz;
Photography by Elizabeth Clarkson
www.elizabethclarkson.com
Place all the dried fruit in a large
saucepan and cover with water. Bring to
a boil and simmer for 5 minutes. Drain
well, cool and let stand overnight.
Beat the butter and sugar well until
light and creamy, then add the eggs
one at a time, beating well between
each addition so it is well incorporated.
Add golden syrup and blackcurrant
jam and beat that in well too.
Sift the dry ingredients four times.
Add the dry ingredients and fruit in
small alternate batches to the creamed
butter, sugar and egg mixture, and
finally, fold in the cherries.
Line a 24cm cake tin with several
layers of greaseproof or brown paper
and tip in the mixture.
Press almonds on to the surface.
Bake the cake at 160˚C for 4 hours.
When cooked, pour brandy over the
surface while the cake is still warm.
Cool and place in an airtight tin to
mature for 2-4 weeks.
Immediately before cutting the cake,
glaze the top with melted apricot jam
for a professional looking finish.
Makes one large 24cm cake
Wine match: a rich sherry or
Champagne for a real celebration
Pimm’s Eton Mess
A good old sherry trifle is the staple
pud of many a Kiwi Christmas. Give
the classic a fruity and very English
twist with this spin from Pimms
• 300ml whole milk
• 300ml double cream
• 1 vanilla pod, split in half
• 3 free-range eggs
• 20g cornflour
• 75g golden caster sugar
• 8 trifle sponge fingers
• 100ml Pimm’s No.1
• 4 tablespoon strawberry jam
• 250g strawberries, hulled and sliced
• 2 oranges, 1 peeled and cut into
segments and 1 juiced
• 300ml whipped double cream
• Mint leaves, to garnish
Heat the milk and cream with the vanilla
pod until almost boiling. Remove from
the heat and allow to infuse for five to ten
minutes. Remove the vanilla and scrape
the seeds from the pod into the milk
and cream. If you like, you can keep the
pod, dry it out and add to sugar to make
vanilla sugar.
Whisk the eggs with the cornflour
and sugar, then strain the milk and
cream through a fine sieve into the
egg mix, whisking all the time. Pour
the mixture into a clean pan and heat
gently, stirring until the custard has
thickened. Chill in the fridge.
Arrange the trifle sponges in the
bottom of a large serving bowl, drizzle
over half the Pimm’s, then spoon over the
jam, 150g strawberries (keeping 100g for
the topping) and the orange segments.
Pour the cooled custard over and top with
whipped cream. Leave in the fridge until
ready to serve, and to prevent people
from nibbling as they walk past.
Boil the remaining Pimm’s with the
orange juice until it’s thickened, and then
add the remaining strawberries to infuse.
Top the trifle with the strawberries, some
of the syrupy juices and mint leaves.

NEW!
CANADIAN CLUB SPICED.
Berry
twist
• 1.5 parts Absolut vodka
• 1 part lemon juice
• 1 part simple syrup
• 5 mint leaves
• 1 whole strawberry
SPICE UP YOUR DRINK
Blackberry Attraction
• 45ml Absolut vodka
• 50ml cranberry juice
• Frozen blackberries
• Lemon garnish
Fill a tumbler glass with ice and
frozen blackberries. Add vodka
and top up with cranberry juice.
Garnish with a twist of lemon.
Muddle kiwifruit and one
spring of mint with sugar
and lime juice in the bottom
of a mixing glass. Shake
with vodka and strain over
ice into a short glass. Top
with soda water and garnish
with an extra kiwifruit slice
and a mint leaf.
Kiwi and
mint julep
• 45ml Absolut vodka
• 1 kiwifruit
• 20ml fresh lime juice
• 2 barspoons caster sugar
• 2 sprigs mint leaves
• Soda water
Strawberry mojito
Method: Muddle mint leaves, the
whole strawberry and simple syrup
(see www.toastmag.co.nz for recipe)
in a highball glass. Fill with ice
cubes. Add lemon juice and Absolut
Vodka. Garnish with a strawberry.
Christ massy!

38
The last CALL • love local
Love local
Derek and Sharon
Newton of Liquorland
in Taupo share their
favourite local places
I have a special occasion to
celebrate I’m off to... The Brantry
Restaurant on Rifle Range Rd. It is
set in an original 1950s townhouse,
with a variety of different areas to
dine in. While the weather is still
cool, our favourite is beside the
roaring fire.
I have visitors in town I’m taking
them to... Plateau Restaurant on
Tuwharetoa St. This is an award-winning
restaurant and Monteith’s
Bar. We enjoy sitting outside in their
garden bar on a gorgeous Taupo day
enjoying a nice glass of Monteith’s
Crushed Apple Cider.
But if I want to catch up with
mates I’ll go to... The Mousetrap
Bar on Northcroft St. This bar has a
beautiful deck with expansive views
over Lake Taupo and the mountains
– a great place for a Friday night
glass of Mysterious Diggings
Central Otago Pinot Noir.
For a relaxed long lunch
you’ll find me at... L’Arte Café and
Gallery on Mapara Rd. This has
been voted Lonely Planet’s number
one cafe in the central North Island
and one of the top 10 places to
visit in New Zealand. It is a visual
and edible feast. It even has an
outdoor mosaic living room and
magical garden.
To soak up the sun the best place
is... Café Pinot on Huka Falls Rd.
Sit on the deck with views of Mt
Tauhara and Taupo Township,
tasting lovely wine such as Mills
Reef Chardonnay while sharing one
of their great platters.
The best thing about Taupo in
spring is... being out on the lake
in the boat. With a picnic lunch,
enjoying a chilled glass of wine,
while taking in the stunning views
of the snow-capped Tongariro
mountains. It is not quite warm
enough to swim in spring, but fishing
is sometimes successful!
The one thing everybody should
know about the Taupo region is...
Taupo
Taupo is home to New Zealand’s
most visited natural attraction, the
majestic Huka Falls. But there is
something for everyone here. You can
experience mountain biking, snow
skiing, all sorts of water activities
and fishing on Lake Taupo, as well as
a soak in our natural hot pools after
doing the Tongariro Crossing
in the national park.
The drink that sums up spring
for us is ... A Lighthouse gin and
tonic in a tall glass topped with a
slice of cucumber.
5
Liquorland
Taupo
74 Tuwharetoa St
Taupo. 07 378 9000
1
2
3
4
1. Café Pinot
56 Huka Falls Rd
2. Plateau Restaurant
64 Tuwharetoa St
3. Mousetrap Bar
14 Northcroft St
4. Brantry Restaurant
45 Rifle Range Rd
5. L’Arte Café and
Gallery and Garden
255 Mapara Rd
5

BREWED IN THE FUTURE.
SINCE 1987.

40
PRO MOTION • FLY BUYS
Christmas tarts here
Use your Fly Buys points to get your Christmas shopping off to a great start
For him:
Never be caught without the
right gadget again. The sleek and
stylish Leatherman Wingman
comes with every tool you could
possibly need including spring-action
needle-nose pliers, wire
cutter, combo knife, scissors,
can opener, bottler opener, and
screwdrivers among many others.
350
Fly Buys points
For her:
Indulge in a touch of luxury with the
subtle gardenia fragrance of Antipodes
Nirvana Hand & Body Wash and
Delight Hand & Body Cream combo.
340
Fly Buys points
From
195
Fly Buys points
Get these today at flybuys.co.nz
For all:
How about a magazine
subscription? Fly
Buys offers six-month
subscriptions to a
range of great Kiwi
magazines such as
Rugby World, NZ
Fishing World, Dish,
Cuisine or Good to
name just a few.

XXXXXX • XXXXXXXX
Spring drinking
Successful spring entertaining will require
successful spring drinks. Try these great Fly Buys
rewards redeemable at your local Liquorland.
Have power at your fingertips at all times
with the Lenmar Portable Power Pack.
This nifty wee box can charge your phone, or other
USB devices on-the-go. It’s sleek rubberised design
makes it durable and perfect for travel.
Put some sparkle in the festive season
with Lindauer, New Zealand’s iconic
sparkling wine. Select three of any of
the following 750ml Lindauer varieties:
Lindauer Brut, Fraise, Rosé, Pinot Gris,
Sec, Sauvignon Blanc, Summer
*Lindauer varietals vary by Liquorland store Yes please!
The Tuatara Mixed Six Pack
is the perfect place to start
exploring Kiwi craft
beers, letting you
try six different
flagship brews in
one box. The pack
includes one each
of Tuatara’s Pilsner,
Helles, IPA, Ardennes,
Porter and Hefe.
215
Fly Buys points
For the kids:
Embrace the craze. Create cool rubber
band necklaces, bracelets, rings and
more with the Cra-Z-Loom Bracelet
maker. Comes with five hooks and more
than 600 rubber bands.
295
Fly Buys points
670
Fly Buys points
225
Fly Buys points
Straight up, over ice, shaken,
stirred or a complex cocktail,
everyone has a favourite
way to enjoy these
premium spirits.
Pick any 2 bottles
550
from Johnnie
Walker Red Whisky
Fly Buys points
1L, Canadian Club
Whisky 1L, Jim Beam
Bourbon 1L, Appleton Estate
VX Rum 700ml, Bombay
Sapphire Gin 1L, Absolut
Vodka 1L
* Did you know....
You can now pick up these rewards from any Liquorland straight away.
1. Simply select the reward by clicking on ‘’get it’’ at www.flybuys.co.nz
2. Head to your local Liquorland with your Fly Buys card 3.Take the reward
home with you. No paper vouchers or emails required. How easy is that?
Take up the challenge of real mechanics
with Meccano Multi Models. Each set
includes everything you need to build
25 different models from the same set.
550
Fly Buys points
*Rewards are subject to availability, points are correct at time of print.

Store locations
South Island
Marlborough
Blenheim 7 High Street
Golden Bay 5 Motupipi St, Takaka
Motueka 90 High St
Nelson 31 Vanguard St
Turf 228 Songer St, Stoke
WEST COAST
Recreation 68 High St, Greymouth
Westport 207 Palmerston St
Canterbury
Beckenham 157-161 Colombo St
Blenheim Road 227 Blenheim Road
Rangiora 73 Victoria Std
Riccarton 43 Riccarton Rd
Shirley 114 Marshlands Rd
Tinwald 99 Archibald St, Tinwald, Ashburton
Otago
Cableways Cnr Kaikorai Valley Rd & Mellor St, Dunedin
Clutha 70 Clyde St, Balclutha
Leith Street 233 Leith Street, Dunedin
Milton 147 Union St
Mosgiel 6 Gordon Rd
Oamaru 261 Thames St
Southland
Centrepoint 252 Dee Street, Invercargill
Gore 25 Trafford St
South City 66 Tweed Street, Invercargill
NORth Island
Northland
Kaikohe 42 Broadway
Kamo 477 Kamo Rd, Kamo
Kensington 3-5 Kensington Avenue
Kerikeri 52 Kerikeri Road
Otaika Shop No 7, Otaika Shopping Centre, Otaika Rd
Tikipunga Shop 16 Paramount Shopping Centre, 1 Wanaka St
Waipapa State Highway 10
Auckland Region
Albany 357 Albany Highway
Beachlands 41 Third View Avenue
Botany 287 Botany Rd, Golflands
Grey Lynn 219 Great North Rd (Liquorland Boutique)
Forrest Hill 252 Forrest Hill Road
Howick 125 Elliot Street
Mangere Bridge 42 Coronation Road
Manukau Unit 4 613-615 Great South Road
Mt Eden 346 Dominion Road
Newmarket 480 Broadway
Northcross Cnr Carlisle & East Coast Road
Onehunga 267A Onehunga Mall
Orewa 2 Tamariki Avenue
Papakura Unit D/ 2 - 14 Railway St West
Parnell 101 The Strand
Pt Chevalier 1130 Gt North Rd
Pukekohe 10 Massey Ave, RD 3
Remuera 427 Remuera Rd (Liquorland Boutique)
Snells Beach 240 Mahurangi East Road
Southgate Unit 15E, 230 Great South Road
Waiheke Island Shop 5, 24 Onetangi Road
Waiuku 19 Kitchener Rd
Coromandel
Thames 215 Pollen St
Whitianga 1 Lee St
Waikato / Bay of Plenty
Bethlehem 19 Bethlehem Road
Cambridge 26 Victoria St
Dinsdale 140 Whatawhata Road
Eastside 319 Grey Street
Gate Pa 1000 Cameron Road
Katikati 74 – 76 Main Road
Morrinsville 47 Studholme Street
Mt Maunganui 1 Owens Place
Rototuna 16 Horsham Downs Road
Taumarunui 15 Hakiaha Street
Taupo 74 Tuwharetoa Street
Tauranga 395 Cameron Road
Te Awamutu 49 Vaile Street
Te Kuiti 80 Taupiri Street
Whakatane 13 Peace Street
Central north Island
Ahuriri West Quay Ahuriri
Albert Street 105 Albert Street, Palmerston North
College St 92 College Street, Palmerston North
Feilding 19 Bowen St
Fitzroy 594 Devon Street East
Gisborne 191 Customhouse Street
Lynmore Unit 4B, Redwood Centre Corner, Te Ngae and Tarawere roads
Onekawa 110 Taradale Road
Koutu 48 Koutu Road
Taihape 120 Hautapu Street
Waipukurau 42-44 Russell Street
Wanganui 291 - 293 Victoria Avenue
Wellington / Wairarapa
Masterton 206 Chapel Street
Miramar Unit 1, 37 Miramar Avenue
Porirua 18 Parumoana Street
Waterloo 2 Trafalgar Square
42

44
Join
the party
We’ll be bringing a new issue of toast! to you
every three months and we’d love for you to
become a regular VIP guest at the party.
Each issue is filled with hot tips, expert advice, and new ways for you
to enjoy your favourite drinks. Maybe we’ll even persuade you to try
something you’d never thought to taste before.
You can find the current issue of toast! at your local Liquorland but
you can make sure you’re up to date between issues by visiting our
website www.toastmag.co.nz, and following Liquorland on Facebook.
But for the real “velvet rope” VIP treatment make sure you head to
the website and subscribe. That way you’ll be first in line for each issue
and top of the list for hot deals and the lowdown on new products.
You’ll never be bored by your drinks cabinet again.
How to subscribe:
2. Fill out
subscription
form
3. Magazine
distributed to
Liquorland stores
5. Happy as
Larry when
you go in store
to collect your
latest copy of
toast! magazine
1. Go online to
www.toastmag.co.nz
4. Magazine arrives at
Liquorland stores
Drinks index
Beer, cider and ginger beer
Asahi 25
Behemoth 23
Coronado 22
DB 8, 29
Emerson’s 22
Good George 23
Monteith’s 22, 29, 38
Kirin 25
Liberty 21
Panhead 21
Sapporo 25
Scrumpy 9
Stoke 21, 29
Townshend’s 20
Tui 9
Wild Buck 9
Liqueurs and spirits
Absolut 37
Aperol 35
Baileys 9
Bombay Sapphire 34
Campari 34
Canadian Club 11
Chambord 15
Chivas 11
Cointreau 18
Jim Beam 8
Johnnie Walker 8
Lighthouse 38
Pernod 35
Pimms No1 Cup 34, 36
Woodstock 10
Wine
Brancott Estate 28
Deutz 16
G.H. Mumm 14
Invivo 28
Lindauer 8, 16
Matua 10
Mills Reef 38
Mionetto 8, 14
Moët 10, 14
Montana 11
Mysterious Diggings 38
Nautilus 15
Oyster Bay 17
The Doctors 28
Villa Maria 28
Wither Hills 8
Non-alcoholic
Deep Spring Naturals 4, 10, 18

46
LAST CALL • COMPETITION
Last drop
Where in the
world are we?
*Entrants must be aged 18 and over.
Full terms and conditions at www.toastmag.co.nz
Tell us where this
gorgeous spot is
located and you’ll be
in the draw to win
1000 Fly Buys points.
To enter, email your answer with your
name, address and phone number to
win@toastmag.co.nz with The Last Drop
in the subject line. Entries must reach
us by December 10, 2014.
Well done to those who guessed our
winter issue Last Drop was the stunning
Mt Difficulty winery in Central Otago.

395
Fly Buys
point s
each
Les Lumiéres Du Temps Luxury Glass Scented Candles
are a lush new candle collection made in France. With
sophisticated fragrances in a beautiful glass container
you’ll add a touch of luxury to your home. Four scents to
choose from: Black Amber, White Silk, Secret and Turquoise.
Check out more top brands at flybuys.co.nz
15

All the wine you need
All the beer you need
All the spirits you need
All the help you need
Saved up a few Fly Buys points?
You can also spend your Fly Buys points
on these favourite brands and more!
Turn to page 42 to find your local store

toast! issue #4 - Spring

Recommended

Recommended

More Related Content

What's hot

What's hot (20)

Similar to toast! issue #4 - Spring

Similar to toast! issue #4 - Spring (20)

Recently uploaded

Recently uploaded (10)

toast! issue #4 - Spring