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Hospitality Business
Intermedia

Chocolate heaven coming to The Cloud!

You can sample and sell to more than 7,000 passionate food and drinks lovers at The Chocolate & Coffee Show, this October.

Taking place at The Cloud on Auckland’s waterfront on October 5-6, the annual Chocolate & Coffee Show is one of Auckland’s most-loved consumer events dedicated to showcasing the talents and successes of artisan, boutique and craft businesses.

The attendees have money to spend on their favourite indulgences, so you can focus your efforts on introducing your products to a targeted and interested audience.

A comprehensive consumer advertising and PR campaign leading into the event will drive more than 7,000 visitors over the weekend. Our social media followers exceed 14,000 alone!

For more information, contact Brigid DiMattina: bri@intermedianz.co.nz

The post Chocolate heaven coming to The Cloud! appeared first on Hospitality Business.

Kiwi chefs, Spanish flair

A South Auckland cookery school is taking a global approach, with pathways to Michelin-star restaurants in Spain part of its innovative offerings.

Ignite Colleges cookery student Angela Scrivener has just returned from a 12-week stint in the kitchens of internationally acclaimed Trigo Restaurante, a Michelin-star restaurant located in Valladolid, the tapas capital of the world. Here she immersed herself in Spain’s regional cuisines and learnt culinary techniques from the best in the business.

“Prior to this I’d never been out of New Zealand. It was so exciting to experience a new culture and learn new ways of cooking,” she said.

Angela is the first ever Ignite Colleges student to take up a Spanish internship scholarship, offered by the provider as a gateway to gaining international work experience. The only cookery school in New Zealand with this optional add-on, budding chefs view it as the opportunity of a lifetime.

“Spain is such an incredible country with such a diverse array of cuisines. As part of my internship programme they took me to lots of different regions to experience different cooking styles and learn about local flavours. It was such a fantastic way to build my skills and knowledge and gain international exposure.”

Described as a Spanish gastronomic adventure, Angela’s time out of the kitchen included a visit to Luis San Jose, an asparagus grower in Tudela de Duero whose fine produce graces the tables of Europe’s most exclusive restaurants.

“We got to experience every step of the asparagus process, from harvesting in the fields right through to the final packaging.”

Segovia was another highlight, providing an insight into the history of Spain and the Reconquista during medieval times.

“We toured the medieval Castillo de Coca and the Alcazar, and met with the owners of Mesón de Cándido, Chef Candido and his father Alberto. We even got taught how they roast their highly acclaimed suckling pig!

“Spain is so different from New Zealand – the culture, the architecture, the cuisine. This incredible experience has really broadened my horizons.”

Now back in New Zealand, Angela is looking forward to sharing her newfound knowledge and expertise with Kiwi diners, as she forges her career as a chef Down Under. Meanwhile Ignite Colleges Level 4 student Bettina Adriano is now following in her footsteps, having headed to Spain earlier this month to take up a three-month internship at Michelin-star restaurant La Botica.
“I am so grateful and excited to have my internship in Spain,” says Bettina.“This trip will give me an opportunity to learn more, to become more knowledgeable and expand my skills. It is a pathway for me to reach my future career goals in this industry.”

For Ignite Colleges General Manager Jasbir Kaur, it is innovative programmes such as these that will give aspiring chefs a leading edge in today’s busy and competitive commercial kitchens.

“Ignite is raising the bar in cookery training in New Zealand,” she says. “Our Level 4 course gets students work ready, so they can transition seamlessly into Level 5 studies, and go on to become future head chefs or restaurant managers.

“Furthermore, our unique Spanish internships set our cookery students up not just for career success in New Zealand, but on the global stage. The contacts they make, the knowledge they gain, and the skills they learn will pave the way for opportunities that many chefs only ever dream about.”

The post Kiwi chefs, Spanish flair appeared first on Hospitality Business.

Semi-finalists named for Ōra King Awards

After a record number of entries, six chefs from around New Zealand have been named Ōra King Awards semi-finalists for 2019.

Drawing inspiration from this year’s theme of ‘Sustain’, entrants were challenged to communicate their own sustainability story and creativity through an Ōra King dish.

The semi-finalists for the prestigious title of Best Ōra King Dish New Zealand are:

  • Antony Page – 50 Bistro at The George Hotel, Christchurch
  • Chetan Pangam – One80 Restaurant, Wellington
  • Makoto Tokuyama – Cocoro, Auckland
  • Mark Diu – Avon Valley Lodge, Blenheim
  • Mark McAllister – Private Chef, Auckland
  • Phil Clark – Phil’s Kitchen, Auckland.

New Zealand King Salmon’s Marketing Manager Foodservice, Anne-Marie Friis, says the calibre and high number of entries demonstrates how much chefs connected with this year’s theme.

“Sustainability is crucial to everything we do at Ōra King and indeed is central to the whole food industry. This year’s theme inspired chefs to showcase their personal experience with the topic and we saw a real range of dishes coming through.

“We had chefs using overlooked ingredients that often go to waste and there was a strong theme around collaborating with other local producers and the inclusion of native ingredients. We were delighted to see several entrants used Ōra King from nose to tail in their dishes and in very interesting and creative ways.

“There were also entries that acknowledged the mental sustainability of restaurant teams, while other chefs referenced how childhood memories inspired them to look after the environment for future generations. There was such a variety, which made judging particularly challenging,” says Ms Friis.

Last year’s Best Dish New Zealand by
Mark McAllister – Private Chef, Auckland.

Leading New Zealand chef Geoff Scott, alongside leading food writer and restaurant critic Lauraine Jacobs, will now visit each New Zealand semi-finalist. During these sessions the chefs will be able to personally share the inspiration behind each dish and respond to questions from the judges.

Lauraine Jacobs says: “Each year the standard of entries goes up and this year is no different. Sustainability is far more than just a buzzword in the hospitality industry. It is clear these semi-finalists are chefs who have combined a nuanced understanding of sustainability and have successfully combined that with innovation, imagination and technique.”

After the judging sessions, three finalists will be announced on September 16, after which they will be flown to the Nelson-Marlborough region for a four-day, all-expenses paid celebration, from 13 to 17 October. The Ōra King Awards ceremony will take place on October 15.

In addition to the New Zealand competition, chefs from North America, Australia and Japan will compete for the Best Ōra King Dish in their respective countries.

The best entries from throughout the competition will be featured in a book of sustainable food stories, published later this year.

For more information on the Ōra King Awards visit https://awards.orakingsalmon.co.nz/

The post Semi-finalists named for Ōra King Awards appeared first on Hospitality Business.

New planned township for Queenstown includes housing and hotel

Queenstown’s planned community, Jack’s Point is entering its next phase of key development with the construction of its central hub, Jack’s Point Village.

The lakefront Village is a similar size to central Queenstown with an integrated mix of residential, commercial and visitor accommodation set 10 minutes’ from the airport. Residential and hotel planning is already well advanced, with 110 Village homes priced from $699,000 starting construction this month, and a five-star waterfront hotel plan soon to be unveiled.

Jack’s Point has been designed by international planning practice, Darby Partners Limited. Principal John Darby, who has been instrumental in the area’s development for over 20 years, says the Village is a game-changer for Queenstown and will attract a broad range of people to live and work there.

“This is a rare and exciting inter-generational opportunity to be part of a new sustainable township in Queenstown’s major growth corridor. The high-quality homes under construction in the Village start well below the average price for Queenstown, and will appeal to first home buyers, retirees and everyone in between.”

“The Village has been designed to meet both the needs of Jack’s Point’s expanding residential community, which will ultimately reach 8,000, and the demand for a high-quality accommodation and amenities for the region’s increasing number of visitors,” Darby says.

It will be a sought-after shopping and recreational destination in its own right, with a mix of visitor accommodation totalling 600 rooms, set in a spectacular location beneath the Remarkables mountain range with sunny northern exposure and direct access to Jack’s Point’s 1,270 hectares of natural open space, 25 kilometres of trails and the internationally acclaimed golf course.

Darby Partners has appointed CBRE to consult on collaboration partners for key commercial elements of the village. The village design promotes the use of sustainable materials and green engineering systems throughout its build environment, above and below ground. Work to reticulated services thought the village is now largely completed and the civil infrastructure stage in underway.

“We are now ready for the final phase, to fufil the Village vision for a lively mix of restaurants, small businesses, shops, homes and visitor accommodation,” says Darby.

The post New planned township for Queenstown includes housing and hotel appeared first on Hospitality Business.

The Rees shines at TECNZ Awards

At a national gathering of the tourism industry addressed by the Minister of Tourism, Kelvin Davis, the theme of Tiaki – Care for New Zealand, the care and protection of New Zealand for future generations was front and centre.

Luxury operator, The Rees Hotel, Luxury Apartments and Lakeside Residences in Queenstown has now been recognised by peers at the national event as the “best in the business” excelling in innovation, customer service and responsible tourism.

After consistently implementing ‘Tiaki’ values, The Rees was presented with the ‘Allied Operator of the Year Award’ by the New Zealand Tourism Export Council.

“Being recognised by our peers is the ultimate – as they are the ones that provide the best terms of reference. This award is testament to our culture, our convictions and the commitment of our team who have put so much effort in over the last 11 years opening,” says Mark Rose, Chief Executive of The Rees Hotel.

Rose, proud to be part of such an “awesome industry” believes upholding the TIAKI values and being innovative is, “doubly important now given the slow down upon us”.

The Rees has a universal commitment from the Board to the frontline team of honouring old school hospitality values that look after the wellbeing all its people – staff, suppliers and guests, having a Green Mindset aligned to sustainable and cultural competency practices that are highly responsive and sensitive to a diverse range of needs.

Initiatives include Islamic prayer mats in rooms, culturally diverse breakfast and Halal food items on request, dedicated fundraising campaigns for collective community causes, ethical sourcing of food supplies through to Te reo Māori being imbued through its operations both in spoken form and signposting.

It was the first hotel in the country to migrate it’s housekeeping from ‘paper and clipboard’ to a high tech integrated IT system deployed using cloud-connected mobile devices which has dramatically reduced costs and room turnaround times at the hotel operating at the country’s busiest tourism hub.

The integrity and innovation of the independent hotel has also attracted further praise from the Chief Executive of New Zealand Tourism Export Council, Judy Chen.

“The Rees is an extraordinary exemplar that has embraced the TIAKI pillars of manaakitanga, kaitiakitanga, tiaki and whānau,” Chen says.

“Chief Executive Mark Rose can justifiably be proud of the unique and luxurious offering to New Zealanders and international guests.”

Last year The Rees was recognised internationally by Skål, part of the United Nations World Tourism Organisation for its responsible tourism practices. In 2019 for the third time running, it retained another 5 Star Grade – Hotel Qualmark and Gold Tourism Business Sustainability Award.

The post The Rees shines at TECNZ Awards appeared first on Hospitality Business.

Ara Institute of Canterbury tops in Nestle Toque d’Or stakes

 

A team from Ara Institute of Canterbury fought off fierce competition from around the country to win the top award in the prestigious annual Nestlé Toque d’Or student culinary competition.

Culinary students Corentin Esquenet and Anu Kashyap proved to be champs in the kitchen picking up two gold medals, while Ben Crean dazzled diners at the event with his restaurant service skills to also receive a gold medal.

The trio were one of three of the country’s top premier teams who battled it out to create and serve their award-winning menu.

The dishes comprised an entrée of Akaroa Salmon sous vide with burnt citrus salt, cucumber jelly and beetroot puree, followed by New Zealand Beef Sirloin, beef short rib dumpling, a cauliflower and horseradish puree, kumara fondant and sauté greens. The menu concluded with an entremet of milk chocolate hazelnut and passionfruit, chocolate ribbon and a burnt butter crème brulee ice cream, plus a spectacular individually chosen cheese board.

The pressure was on throughout the three hours live kitchen cook off, as the team fought against the clock and scrutiny of a panel of top industry judges. Any errors made by competitors during the event resulted in lost points.

An integral part of the competition is the Moffat Innovation Award which requires teams to use a Nestlé Professional product outside of its intended application. This year’s winner was Otago Polytechnic Cromwell Campus which used various Nestlé Professional products creatively across the menu.

The group of judges was led by high profile chef and leading culinary figure Darren Wright of Christchurch. Competing teams were marked against WorldChefs International Judging Standards which included food preparation, presentation, taste and service.

Corentin said he and his team-mates were elated to have won the competition, after training so hard for it.

“We’ve spent so many days creating and perfecting the menu and our routines so that we were ready to go on competition day. At the end of the day, it was all about effective communications, teamwork and remaining calm.”

One of the team’s chef trainers Adele Hingston said the team had done an outstanding job, supported by restaurant trainer Heather Dyksma and chef trainer Michael Andrew.

“Bringing home the top award is a fantastic achievement and a great opportunity to showcase Ara Institute of Canterbury’s expertise.

“This win clearly demonstrates that the Institute has a lot to offer in terms of hospitality and culinary training.”

Event organiser and NZChefs President Hughie Blues said Nestlé Toque d’Or is the ultimate challenge for hospitality students.

“They have to keep it together, tame nerves, support each other and work seamlessly as a team to achieve a top performance on competition day.”

This year was the 29th anniversary of Nestlé Toque d’Or which is New Zealand’s longest running and most prestigious student cookery and restaurant service event. Aside from New Zealand, it is also held in 17 other countries around the world and has launched the careers of many world-famous chefs.

Organised by NZChefs in conjunction with Nestlé Professional, the event is supported by other top organisations involved in the hospitality industry including: Akaroa Salmon, Beef + Lamb New Zealand, Fresh Connection, House of Knives, Moffat and the NZ Specialist Cheesemakers Association

MEDAL RESULTS

Ara Institute of Technology

  • Kitchen          2 x Gold
  • FOH                Gold

New Zealand Defence Force

  • Kitchen          2 x Silver
  • FOH                Gold

Otago Polytechnic Central Campus

  • Kitchen          2 x Silver
  • FOH                Gold

 

The post Ara Institute of Canterbury tops in Nestle Toque d’Or stakes appeared first on Hospitality Business.

Rugby Sevens trip inspires BOP Hospitality Award winner

IZAKAI -one of the new eateries at Bayfair Shopping Centre launched just months ago has won “Outstanding New Venue” in the Bay of Plenty Hospitality Awards.  IZAKAI blends traditional Japanese food with a New Zealand Māori influence, centred on the core values of sustainability and local sourcing.

Liam Millard, IZAKAI’s owner and general manager, says the concept follows that of a Japanese izakaya, an intimate space with a long bar where food and drink are served, and accentuates it with traditional Māori ingredients, culture and history. “Our name combines izakaya and kai to make the connection between Japanese and Kiwi cuisine. A mate and I formed the concept in April 2017 when we were sitting in an izakaya in Hong Kong, where we had gone to watch the Rugby Sevens.

“We talked about how it would be cool to have familiar Japanese food with a strong New Zealand influence – and as soon as we got back to New Zealand we set about turning the concept into reality. The opportunity to join the Bayfair development couldn’t have come at a better time, and to be able to start an eatery in my hometown was a dream come true.”

Mr Millard was born in Mount Maunganui and spent his childhood in Brunei, Taiwan, Thailand and Qatar before returning; more recently, he spent a year in Japan, where he came to love the casual, social and intimate Japanese style of dining and drinking, particularly the ubiquitous izakayas. In the style of an izakaya, Izakai has an open kitchen, so customers can sit at the bar and watch the chefs at work.

In creating IZAKAI, Mr Millard and his partners have consulted leading local chefs and international bartenders to bring the concept to life. The premium cocktail menu has been created to be the hero of the venue, beginning with six core cocktails, each telling a local and personal story. As with the food menu, local ingredients – such as local honey and produce – are prioritised, and with sustainability goals in mind, wasteful gestures such as unnecessary or unseasonable garnishes are eliminated.

The menu has been designed for sharing, and creatively twists familiar staples of Japanese cuisine with New Zealand native herbs and ingredients. Creamed paua gyoza, horopito glazed yakitori and manuka smoked pork and watercress ramen are just a few examples of the type of fare that will be available.The décor, conceived by leading hospitality design firm Walker Mitchell, incorporates various natural textures of wood and stone to give a quintessential New Zealand feel. The indoor-outdoor flow extends to 40m² of outside seating.

The Izakai team accepting their award. Photo credit Izakai/Facebook.

Mr Millard says the ideals of manaakitanga and, in Japanese culture, omotenashi underpin what IZAKAI offers its customers. “We will strive to provide hospitality which means something more – kindness, generosity, support and a place for people to have a relaxing and memorable time.

Bayfair centre manager, Steve Ellingford says “IZAKAI is a tremendous addition to the centre’s new dining offer, and its focus on sustainability is completely in-line with everything we are striving to achieve as a retail owner and a responsible community leader. IZAKAI is just one out of the seven new eateries that opened at the end of May. It’s great to hear the positive things locals and visitors have to say about Bayfair’s new dining scene”.

The post Rugby Sevens trip inspires BOP Hospitality Award winner appeared first on Hospitality Business.

Clooney curtain call

Fine dining restaurant Clooney is set to close its doors for the very last time October 13, 13 years to the day it opened.

Owner and manager Tony Stewart who has dedicated almost 30 years to the hospitality industry has made the difficult decision to call it quits due to health issues which leave it untenable for him to continue running the restaurant at the level he is accustomed to.

Stewart, who was born with cystic fibrosis is one of 203 adults aged 25 and over living with the disease in New Zealand, and of that number there are 47 adults aged 45+.

The three hatted restaurant, one of only four in New Zealand, has the talented chef Nobu Lee leading the kitchen with a menu theme that focuses on telling a New Zealand culinary story.

Stewart has been a fixture of the Auckland hospitality scene since he opened his first lounge bar in the ‘90s, but it was the arrival of Clooney in 2006 that firmly established his reputation as a restaurateur.

Stewart says he’s looking forward to ensuring the last ten weeks of operation deliver an exceptional dining experience to all diners.

“I’m incredibly proud of the direction we’ve taken with Clooney and our dedication to kickstart important conversations around New Zealand ingredients and the need to get NZ food noticed.

“Our canapé selection especially has allowed us to showcase the exciting food story of indigenous ingredients, what makes them exceptional and why they contribute to New Zealand’s exciting food story.

“I chose to build a restaurant that is heavily reliant on a hands on style of leadership, one that leads by example, a style that has bought so much satisfaction to me over the years, but now, one that is very difficult to maintain.

“I want to thank all customers past and present for their support of Clooney, there have been many highs – and many challenges – but both have driven me as much as each other. I have always lived with a deep passion for the hospitality industry and can’t imagine having taken any other path than this one.

“It is definitely my intention to stay with this industry in some capacity, hopefully one that furthers New Zealand’s culinary identity and story.”

The restaurant will close its doors on Sunday 13 October. All vouchers will be honoured for bookings up to this date, bookings can be made by contacting the restaurant on information@clooney.co.nz or by booking via the website at www.clooney.co.nz.

The post Clooney curtain call appeared first on Hospitality Business.

Awards For Excellence finalists announced

The finalists for New Zealand’s prestigious Awards for Excellence 2019, organised by Hospitality New Zealand have been unveiled.

This year more than 200 entries were received in 17 categories. Now in its 22nd year, Hospitality New Zealand hosts the Awards for Excellence annually to celebrate the successes and achievements of the hospitality industry across New Zealand. Each year, Hospitality New Zealand recognises businesses in the accommodation and food and beverage sectors for their hard work, and for their commitment to excellence in their field.

Commenting on the Awards, Hospitality New Zealand CEO Vicki Lee said: “The Awards for Excellence allow Hospitality New Zealand to recognise and reward our dedicated members who have strived throughout the year to create the highest possible standards and experiences for both their guests and their team. In categories such as Best Environmental/Sustainable Business or Excellence in Host Responsibility, we also honour members who have shown a commitment to looking after the communities in which they operate.”

Independent Head Judge, Michael Friend said “The judges have been most impressed with the calibre of entries across all categories this year and have been well challenged in determining the finalists. We are also delighted to be judging some unique entries, particularly in the Best Destination Venue category. This year the most competitive categories with the most nominations were the Neighbourhood Bar & Eatery award and the Best Bar award”

The winners will be announced at a gala dinner in Hawke’s Bay on 17 October 2019, during Hospitality New Zealand’s annual conference (October 15-17).

For more information about the Awards for Excellence 2019, visit awards.hospitality.org.nz

Dinner tickets and conference registrations are available at conference.hospitality.org.nz

The finalists in this year’s Hospitality New Zealand Lion Awards for Excellence are:

Best Bar

Alibi Brewer’s Lounge at Tantalus Estate, Waiheke Island

D4 on Featherston, Wellington

The Craft Embassy, Christchurch

Best Café

Miro, Christchurch

Neo Café & Eatery, Wellington

The Shire’s Rest (Hobbiton), Matamata

Best Country Hotel

Brown Pub, Methven

Cardrona Hotel, Wanaka

Theatre Royal Hotel, Kumara

Best Destination Venue

Cardrona Hotel, Wanaka

Fiordland Lodge, Te Anau

Wharekauhau Country Estate, Featherston

Best Environmental / Sustainable Business

Eco Villa, Christchurch

Christchurch Casino, Christchurch

Hobbiton, Matamata

Best Hotel

Bolton Hotel, Wellington

Castaways Resort, Waiuku

Naumi Hotel Auckland Airport, Auckland

Best Luxury Accommodation

Fiordland Lodge, Te Anau

Hotel Grand Windsor, Auckland

Wharekauhau Country Estate, Featherston

Best Motel

La Rochelle Motel, Akaroa

Radfords on the Lake, Te Anau

The St James, Hanmer Springs

Best Neighbourhood Bar & Eatery

No.4 Bar and Restaurant, Christchurch

Oasis Bar and Grill, Tauranga

Sprig and Fern, Petone

Best New Business – Food & Beverage

Ivory Bar, Rangiora

Tipsy Oyster Tapas & Bar Restaurant, Paihia

White + Wong’s, Queenstown

Best Redeveloped – Hotel

Duke of Marlborough Hotel, Russell

QT Hotel, Wellington

The Thorndon Hotel Wellington by Rydges, Wellington

Best Redeveloped – Food & Beverage

Castaways Resort, Waiuku

The Prince Albert, Wanaka

Top Hut Bar and Bistro, Twizel

Best Restaurant

Bloody Mary’s by Rydges Latimer, Christchurch

Portlander Bar and Grill by Rydges, Wellington

Tantalus Estate, Waiheke Island

Excellence in Gaming

Five Stags, Leamington

Hennessy’s Irish Bar, Rotorua

Square Leg, Hamilton

Excellence in Host Responsibility

Delaware North, Wellington

Emerson’s Brewery and Taproom, Dunedin

Functionmaster, Wellington

Excellence in Marketing

Aston Norwood Café & Function Centre, Upper Hutt

Hotel Chatham, Chatham Islands

QT Hotel, Wellington

Excellence in Training & Development

Lulu Bar, Wellington

The Arborist Rooftop Bar & Eatery, Wellington

West Auckland Trust Services, Auckland

For more information about the Awards for Excellence 2019, visit awards.hospitality.org.nz

Dinner tickets and conference registrations are available at conference.hospitality.org.nz

 

The post Awards For Excellence finalists announced appeared first on Hospitality Business.

Schweppes launches 1783

Schweppes has launched a new range of mixers, called 1783, to impress discerning drinkers with sophisticated flavour profiles and a chic bottle design.

The 1783 range has been crafted by leading UK mixologists, with natural flavours to deliver the perfect pairing with the finest spirits.

The range includes a Crisp Tonic Water, with a clean, crisp bitterness, a Golden Ginger Ale with a soft, refreshing flavour and a hint of ginger. Two distinct tonic flavours, Salty Lemon and Quenching Cucumber offer their own unique flavour profiles, perfect for mixing with a range of different spirits.

“Our exciting new Schweppes 1783 range combines the perfect mix of carbonation and balanced taste, with natural flavours. Schweppes has worked with UK mixologists and drinks experts to create this distinguished range of premium mixers, designed for discerning drinkers who enjoy discovering new flavour combinations,” said Schweppes New Zealand Brand Manager Gina Beck.

As the creator of the world’s first carbonated soft drink, Schweppes was founded on innovation by Jacob Schweppe, who invented and launched his carbonated water in 1783. Paying homage to the brand’s founding year, the company continues to inspire and delight with this exciting new range of premium mixers.

Carbonation is the most important aspect of any mixer, triggering the olfactory system (or sense of smell) to maximise flavour. Schweppes is renowned for its superior effervescence and balanced flavour profile, with an obsession for bubbles that are high in number, small and longer lasting, to deliver an enhanced taste that lasts.

Launching in early August, Schweppes 1783 will be available from leading bars and bottle stores around New Zealand, opening up a whole new world of flavours for mixer drinkers to enjoy on their own or with their favourite gin, tequila, vodka, rum, whisky and more.

The Schweppes 1783 features a new bottle design and branding, paying homage to the brands heritage and reflecting the elegance of the beverage inside. Schweppes has also created an innovative menu of recipes so curious drinkers can experiment with new flavour combinations and creations using their favourite beverages.

The post Schweppes launches 1783 appeared first on Hospitality Business.

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