Newsmaker: Malakai Waqanimaravu

MIX IT UP: Malakai Waqanimaravu says the secret to being a good barman is knowing your products, your customers and plenty of practice. PHOTO/BEN FRASER 220813BF12

This week's Newsmaker is Rotorua barman Malakai Waqanimaravu who is in the running to become 2013 Beam Bar Legend in a nationwide bartending competition.

Tell us about yourself

I'm from Lautoka in Fiji. I am married to Mericia Waqanimaravu and have a 4-year-old daughter called Molly.

So you are from Fiji, how did you come to live in Rotorua?

I met Mericia, who is born and bred in Rotorua, at Treasure Island Resort in Fiji where I was working in 2005. We hit it off, started a relationship, a little later got married and I moved here to be with my wife.

How does Rotorua compare with Fiji?

Rotorua is much colder than Fiji. It was a bit of a shock to come here as I had never been to anywhere where the temperature went under 20C. Rotorua is a great place to live, there is so much to do and it is bigger than Lautoka with great opportunities. Fiji has plenty of work for hospitality and tourism, slightly similar to Rotorua, but I have to say, the beaches in Fiji are a little nicer.

You are in the news this week for your bartending skills, how and why did you get into bartending?

I was originally going to be an engineer, but with hospitality and work opportunities in Fiji, it was better to move into hospitality. I studied at FNTC (like polytech here) and won a scholarship to be a trainee at Treasure Island Resort training in all realms of hospitality. I found I had a natural flair for bartending and honed my skills around this and customer service.

So there is more to pouring a drink than meets the eye. Do you practise much? Why are you so good at it?

I practise as much as I can, about six hours a week, and study different techniques and new products. I have a love and passion for bartending and mixology and when you're passionate about something, you'll be good at it. Like a good chef.

What's your favourite drink to make?

Can't beat the Classic Negroni, Classic Dry Martini or a good Magarita with fresh lime juice.

What are your top three tips for being a great bartender?

There's a lot in just pouring drinks.

1) Know your products well - you need to know what makes up the product in what order and how it can be mixed, shaken, stirred and served.

2) Know your customer - put on a big "bula" smile and be a good listener. You need to be hospitable and friendly in this industry. You want to give the best service to your customer.

3) Practice - the more you are creating, developing and learning your flavours, the better and more consistent you will become.

Where do you work now?

At the moment, I am freelancing as a duty manager and mixologist under my brand Mala the Mixologist. I contract for corporate clients, lodges and hotels, conferences, special occasions, events and private functions, as well as provide bar training for staff for streamlined efficiencies, cocktail-making and mixology. I work anywhere around the Bay/Waikato and also do some shifts in local businesses here in town.

How do you think you'll go in this latest national competition?

This year will be harder as Beam Global have added a new twist to the competition. I'm going to pull out the charm this year as we need to make a drink for 200 people for the semis to go to the finals, which is new to this year's competition. I am hoping for a top three placing to better my placing last year and, to do that, I need to continue to study the range under the Beam Global portfolio and develop new ideas for beverages around these brands. Lots of taste testing.

Tell us three things about yourself most people wouldn't know.

I am a rugby fanatic, a plasterer and have completed all my theory to be a builder.