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Ford
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Restaurant Association of New
NZ Chefs Association
FMCG
Hospitality Business
Intermedia

20% discount ticket offer for The Chocolate and Coffee Show

The Chocolate and Coffee Show is back for another amazing show and we have a 20% discount ticket offer for you.

Taking place 9am – 4pm, 5 and 6 October 2019 at The Cloud, Auckland, the inaugural annual event is filled with life’s finest indulgences and is not to be missed.

Check out the Lewis Rd Creamery Barista Zone, free presentations in the Demonstration Kitchen and find out the latest and greatest trends from New Zealand’s premiere chocolate makers, coffee producers and many more tasty exhibitors.

Just put the code ‘CCShow20’ in the ‘Enter promo code’ on the ticketing page and you will receive 20% discount off GA, Student/Seniors PLUS our very special Allan Scott VIP Wine & Cheese Lounge and five amazing Masterclasses.

Click here to get tickets 

The post 20% discount ticket offer for The Chocolate and Coffee Show appeared first on Hospitality Business.

Ellerslie Event Centre shows a heart

Ellerslie Event Centre has opened up the heart of its hospitality hub to support volunteers cooking for Heart Kids’ Meals with Heart Programme.

Meals with Heart provides meals to parents and caregivers of New Zealand charity, Heart Kids, while their children are staying in Starship Hospital receiving treatment. Heart Kids volunteer, Jan Malcolm, was joined in the EEC kitchen by volunteers from Equifax Group who prepared an impressive 120 portions of Spaghetti Bolognese.

Paul Wilcox, Chief Executive Officer of Ellerslie Event Centre (a former chef) was also on hand to offer some sage advice.

Ellerslie Event Centre, Executive Chef, Steve Barton, says; “While our kitchen is used to handling all manners of requests from canapes on racedays through to multi-cultural buffets for weddings, we always look forward to welcoming Heart Kids’ volunteers into our kitchen.”

Paul Wilcox says; “It was great to be able to jump in and assist the volunteers from Equifax Group with preparing meals for Heart Kids families in our EEC kitchen. As a former chef myself, I always love the opportunity to don an apron and lend a hand.

 “Ellerslie Event Centre is focused on supporting and making a difference in our community and we are proud to be able to open up our facilities to support families and children doing it tough.”

Kate Figgins, CEO of Heart Kids, says; “With the help of our corporate supporters and volunteers, we are able to provide around 600 meals per year for our heart parents and caregivers.

“We are hugely thankful to Ellerslie Event Centre and Steve who regularly open up their kitchen so that we have the facilities to run our Meals with Heart Programme. This allows us to provide meals for families in what is often a challenging time in their lives.”

The post Ellerslie Event Centre shows a heart appeared first on Hospitality Business.

VisitorPoint celebrates new tourism industry partnership

A new tourism business partnership between New Zealand’s top brochure distribution company and Australia’s leading online booking platform is being hailed as a ‘win win’ for the travel trade.

VisitorPoint, New Zealand’s only national distributor of tourism information, has joined forces with global travel-tech group, Adventium Technology.

VisitorPoint BDM Stacey Scott says the new partnership, which aligns specifically with Adventium’s TravelDesk product, has amazing synergies and benefits for both businesses.

VisitorPoint currently distributes over 3,500 brochure titles from New Zealand tourism operators throughout the country. The new arrangement will mean all current and future users of the Adventism TravelDesk booking platform throughout Australia and New Zealand will have a seamless platform on which to order stock through VisitorPointOnline.

“Rather than requiring independent log ins, users will be able to click a button while within TravelDesk and choose the stock they’d like to order,” says Stacey.

“They’ll be dispatched within 24 hours from one of our three warehouses in New Zealand, meaning accessing stock has never been easier. As new outlets come on board, they’ll be automatically given log ins so there’s no delay in accessing the titles we manage.

“It’s fantastic news for TravelDesk outlets, but also for our operators as it means more than 600 outlets in Australasia now have access to their print collateral at the click of a mouse, and consumption is measurable through our client reporting system.”

Ms Scott says TravelDesk has a range of benefits for VisitorPoint outlets as it is a simple booking system, enabling them to generate revenue by booking national and international travel products from their brochure displays.

Adventium Technology’s Director of Strategic Partnerships, Selina Kelly, says “We are dedicated to providing the content and functionality our travel agents need into the TravelDesk system to give them greater efficiency and make their lives easier. Both TravelDesk and VisitorPoint are focused on supporting agent and operator growth throughout the region, making this a great partnership for us and our clients.”

VisitorPoint is New Zealand’s only national distributor of tourism information, having distributed brochures throughout New Zealand for more than 30 years.

It operates three warehouses in Christchurch, Auckland and Queenstown equipped with full teams of warehouse staff working in tandem with 19 merchandisers, as well as sales and marketing and senior management teams.

It is a company that likes to innovate — last year it introduced live online reporting for its clients, and it supports print companies which share its sustainable print visions.  It has over 2000 physical display outlets throughout New Zealand and operates 38 distribution circuits.

The post VisitorPoint celebrates new tourism industry partnership appeared first on Hospitality Business.

Disabled bakers add gluten free range

Social enterprise The Cookie Project has launched a new line of gluten-free cookies, all made by Kiwis with disabilities. Gluten-free consumers can now purchase their favourite cookie flavours, including Original Butter, Peanut Butter, Chocolate Chip, Matcha Butter, Matcha Chocolate Chip and The Cookie Project’s award-winning Cookie Cup.

Co-founder Graeme Haddon says, “Over the past four months, we’ve been doing a tonne of experimenting and taste testing to get to this final version, which we’re very happy with. We’re glad gluten-free customers can now enjoy our premium products, and we’ll continue to test recipes so we can provide cookies that cater to other dietary requirements.”

The Cookie Project is the first company in New Zealand that only employs bakers with disabilities. Since its inception in June 2018, The Cookie Project has provided over 700 hours of paid employment for Kiwis with disabilities, with each paid at least the national minimum wage of $17.70 an hour.

Handmade on-demand in the Eat My Lunch kitchen, The Cookie Project uses local ingredients from partners Lewis Road Creamery, Trade Aid and Pic’s Peanut Butter to make premium cookies with no preservatives, additives or colouring – and now, no gluten.

Co-founder Eric Chuah says, “We’ve had many customer enquiries about if and when we would release gluten-free versions of our cookies. Now, when customers view our products online, they’ll be able to see a dropdown menu with the option to choose gluten-free.”

The social enterprise currently has over 30 bakers with disabilities on its production roster, and over 50 other Kiwis with disabilities on the waiting list to join.The Cookie Project products are available for purchase through its online store and will be stocked in selected Auckland New World stores in September.

To find out more about The Cookie Project, or to order cookies and help provide employment for Kiwis with disabilities, go to https://thecookieprojectnz.com.

The post Disabled bakers add gluten free range appeared first on Hospitality Business.

NZ finalists announced for top salmon competition

Ōra King has named chefs Mark Diu (Avon Valley Lodge, Blenheim), Makoto Tokuyama (Cocoro, Auckland) and Phil Clark (Phil’s Kitchen, Auckland) as the three New Zealand finalists progressing to this year’s Ora King Salmon awards ceremony held in Nelson.

International chefs from North America, Australia and Japan will also join the New Zealand finalists to compete for the Best Ōra King Dish in their respective countries. The seventh annual Ōra King Awards recognise the outstanding creations of chefs around the world who love and choose to work with Ōra King salmon.

Chefs embraced this year’s theme ‘Sustain’ with an impressive number of entrants communicating their own sustainability stories and creativity through an Ōra King salmon dish. During the past month New Zealand chef Geoff Scott, alongside leading food writer and restaurant critic Lauraine Jacobs, visited the six New Zealand semi-finalists to taste their dishes and learn about each chef’s personal stance on sustainability.

South Island Chef Mark Diu presented Mountain to the Ocean (Ōra King salmon head and miso broth, grilled collar, manuka honey and citrus-cured salmon loin, sashimi belly and crispy skin tail) which was considerately crafted from fresh produce grown, raised and harvested on site and locally sourced.

Makoto Tokuyama’s Reconstructed Ōra King Salmon Ochazuke (Hakata-Oshi made with Ōra King salmon sashimi, daikon Japanese radish, dry seaweed, sesame and chives, Hizunamazu with paua, scampi and sea grapes, dashi broth) called on his memories of growing up in a Zen Buddhist temple. The ‘Washoku’ philosophy of respecting ingredients, sparked his decision to use a locally sourced Ōra King salmon in its entirety. Tokuyama believes that we must all embark on a journey to practise sustainability little by little every day and that through small actions we can build a metaphorical bridge to a beautiful and bountiful future for generations to come. To symbolise this idea, he visually referenced Auckland’s iconic harbour bridge in the plating of his dish.

Drawing inspiration from living on a small island surrounded by water, Phil Clark produced Ocean, Seabed, Land and Rivers (Juniper-cured Ōra King salmon, broccoli puree, deep-fried quinoa with pumpkin, sunflower seeds and spring onion, parsley emulsion, leek oil and crispy locusts). The Auckland-based chef formed an edible ‘plastic bag washed up on the seashore’ from fish stock jelly filled with Ōra king caviar to demonstrate the importance of taking care of our oceans, seabed, land and rivers by reducing the use of plastic.

“We believe that every industry has a responsibility to implement sustainable practices, and that the food industry specifically has great potential to be a positive force,” says New Zealand King Salmon Marketing Manager Foodservice, Anne-Marie Friis. “For this reason, we called upon our international chef network to share how they are taking sustainability seriously in their restaurants, and it’s a delight to be able to reward the top chefs who entered for their important work and commitments to this cause.” All three finalists will be flown to the Nelson-Marlborough region for a four-day, all-expenses paid celebration, from 13 to 17 October with the winners announced during the Ōra King Awards ceremony on October 15.

The post NZ finalists announced for top salmon competition appeared first on Hospitality Business.

Search underway for NZ’s tastiest sausage

The Devro Great New Zealand Sausage Competition has kicked off, with the first of the category judging sessions getting underway.  This year the competition has attracted a record 515 entries from 96 stores across 13 categories which will result in over 3,000 sausages going through the taste test this week.

Along with some of the traditional types of sausages such as beef, pork and poultry, this year has seen some creative entries such as ‘the Ultimate Cheeseburger’ sausage; a ‘beef, marmite and cheese’ sausage; and a ‘pork and peanut butter’ sausage.

Judging has taken place over the last week at Retail Meat NZ, Ground Floor, Air NZ Building, Smales Farm, Northcote. The top sausages from each category will go on to the Supreme judging day on Wednesday 25 September, with the award presentation taking place at an awards dinner on Thursday 17 October.

The post Search underway for NZ’s tastiest sausage appeared first on Hospitality Business.

Nic Watt opens Akarana Eatery

Celebrated chef Nic Watt and the Royal Akarana Yacht Club have partnered at the Hyundai Marine Sports Centre on the shores of Okahu Bay, Auckland  to open Akarana Eatery.

Situated on the water’s edge with circling views of the Waitemata Harbour, Akarana Eatery has been developed as part of the Hyundai Marine Sports Centre, the new home of the historic Royal Akarana Yacht Club.

The all-day eatery and bar opened to the public on September 7 in the first opening phase of the new sports centre.  The new facility aims to provide the wider community with the opportunity to actively participate or spectate in a wide range of marine based activities.

Akarana Eatery brings together fresh, seasonal and approachable dining inspired by its nautical surroundings. It offers a relaxed menu to cater for all occasions available from breakfast through to dinner. For seven days a week, the 153-seat eatery allows diners to grab a coffee, ice-cream, or selection of counter items – from sweet pastries and savoury items to freshly made baguettes – as well as a seasonal à la carte menu that keeps it simple with classics such as fresh-cut fish & chips, a selection of shucked oysters, clams or tua tua, through to house-made lamb shank pies. The centrally located wood fired oven will serve pizza, roasted whole Kaipara Harbour flounder to share, as well as wood roasted arrow squid with garlic, lemon and parsley butter, and a kids focused menu is also available.

Importantly, sustainability is at the heart of Akarana Eatery. With a focus on reducing bottles used in the restaurant industry and consistent with the Hyundai Marine Centre’s commitment to sustainability, taps for both wine and beer have been installed. Nic Watt and the team have also sourced top-quality and sustainable New Zealand seafood for the menu.

Considered one of New Zealand’s leading internationally-acclaimed chefs, Nic Watt’s career has gone from strength to strength. With a background working with international restaurant groups Zuma and Roka, Nic Watt has made a name for himself in New Zealand following the success of celebrated Auckland restaurant, MASU, as well as multiple other restaurants. Chef Nic Watt said of his latest venture: “The Royal Akarana Yacht Club is a premier sailing club and the all-new Hyundai Marine Sports Centre is arguably the top waterfront location in Auckland, perched overlooking the Waitemata Harbour towards Rangitoto.”

Akarana Eatery is located at the Royal Akarana Yacht Club at the Hyundai Marine Sports Centre, 8-10 Tamaki Drive, Okahu Bay, Auckland, 1071.

The post Nic Watt opens Akarana Eatery appeared first on Hospitality Business.

TIA identifies strategic tourism goals

Tourism Industry Aotearoa has revealed five joint priority areas for immediate action, including building the tourism workforce, with government agencies to ensure a sustainable tourism future for New Zealand.

 

The key areas identified are:

  1. Sustainable growth
  2. Improved data and insight
  3. Building the tourism workforce
  4. Destination management and planning, and
  5. Carbon and climate change.

The announcement was made in Wellington at the first session of Tourism Summit Aotearoa by Chris Roberts, TIA Chief Executive, and Iain Cossar, Tourism General Manager at the Ministry of Business, Innovation and Employment (MBIE).

The identification of these joint priorities follows the release earlier this year of two separate, but closely aligned, strategic frameworks by TIA and the Government. The purpose of both documents is to ensure the many benefits of tourism in New Zealand are realised, while managing the impacts. TIA and MBIE worked together to ensure close alignment of the two frameworks, and will continue to collaborate on actions that prioritise the newly-identified focus areas.

Chris Roberts says, “Like the industry, the Government wants tourism growth to be productive, sustainable and inclusive. We can only achieve that by steering the waka in the same direction.”

To safeguard New Zealand’s tourism future, TIA refreshed and refocused the 2014 Tourism 2025 Growth Framework, unveiling Tourism 2025 & Beyond – a Sustainable Growth Framework Kaupapa Whakapakari Tāpoi at the premier annual tourism event TRENZ in May. The framework places sustainability firmly at its heart and is built on a foundation of the Māori values of kaitiakitanga (guardianship), manaakitanga (hospitality) and whanaungatanga (belonging).

The New Zealand-Aotearoa Government Tourism Strategy was also unveiled at TRENZ 2019 by Tourism Minister Kelvin Davis and Conservation Minister Eugenie Sage.

Of the two strategic frameworks, Kelvin Davis said: “One activates Government and the other activates industry – bring these together and we can jointly advance the tourism industry for the benefit of New Zealanders.”

Iain Cossar says, “Achieving Sustainable Tourism will boost our economy, create regional prosperity, protect and improve our environment and increase New Zealanders’ quality of life and wellbeing.”

“There are actions we need to take now to ensure we get the future we want. With these joint priorities identified, and with some important work already underway, we can achieve the Government’s vision of enriching New Zealand-Aotearoa through sustainable tourism growth”.

The post TIA identifies strategic tourism goals appeared first on Hospitality Business.

Sydney’s 1.30am curfew under review

New South Wales Premier Gladys Berejiklian has reportedly announced a monumental about-turn on Sydney’s controversial 1:30am curfew introduced in 2014. As many as 176 venues and hospitality businesses have shut as a result of the laws.

However, while the regulations will be loosened in the city’s CBD, formerly infamous nightlife hotspot King’s Cross will reportedly remain restricted by the laws.

The Keep Sydney Open political party, which started as a grassroots protest movement against the then-Baird government’s lockout laws, has warmly welcomed the move.

The state’s premier, Gladys Berejiklian, announced on Sunday (Sept 8) that the lockout laws — which were introduced in 2014 amid a spate of alleged violent alcohol-fuelled crimes — will be relaxed in Sydney’s central business district in order to boost the city’s night time economy, according to multiple news outlets including the ABC and The Sydney Morning Herald.

“It’s time to enhance Sydney’s night-life,” Berejiklian reportedly said. “Sydney is Australia’s only global city and we need our night-life to reflect that.”

However, while a relaxation of the draconian laws is on the cards for the CBD, other entertainment precincts like King’s Cross and Oxford Street may still be subject to the lockout rules, the ABC has reported.

While questions remain and little detail has officially been released by the government, the Keep Sydney Open political party — which failed to win a seat at the 2019 NSW state elections but has become an influential movement representing the city’s youth and hospitality industry — has warmly welcomed the apparent backdown.

The post Sydney’s 1.30am curfew under review appeared first on Hospitality Business.

“The Chevrons” acknowledge excellence in Christchurch!

The Christchurch hospitality industry acknowledged the outstanding abilities of its own with the announcement of the winners at the annual awards ceremony held tonight.

Presented by the Restaurant Association of New Zealand, Trents Wholesale and Lexis ComplyHub, the awards affectionately known as “The Chevrons” acknowledge the outstanding hospitality professionals, all of whom are making a positive impact on the local café and dining scene.

Simon Levy from Inati took top honours winning the outstanding chef award, famed for its immersive dining experience, Inati also proved they have all the ingredients and were named outstanding restaurant.

5th Street, the latest venue from the creators of much loved venue Hello Sunday received accolades for the transformation of the old fruit and veg warehouse, winning the outstanding ambience and design and supreme establishment awards. Front of house star Wynn Kerstens took out the outstanding Maitre’d title.

Popular fried chicken food truck Empire Chicken, who got its start from a kick starter campaign won outstanding pop-up establishment and supreme breakthrough talent awards. Back in May 2018 83 backers pledged more than $15,000 to help bring this project to life.

Popular speakeasy bar O.G.B housed in an old heritage building in Cathedral Square won outstanding bar for a third year and emerging front of house talent went to Duty Manager Grace Irving.

The rise of pop-ups and food trucks in Christchurch sees Smokey T’s win the people’s choice award.

Marisa Bidois, CEO Restaurant Association of New Zealand says “New Zealand’s garden city has blossomed in the last couple of ears with new bars, restaurants and pop up dining concepts opening regularly. The hospitality industry is playing a vital role in re-creating the city. These people are committed to attracting people back into the central city and getting Christchurch recognised as a world-class food destination.

The Restaurant Association of New Zealand also celebrated two of its best and brightest as local coffee pioneer Sam Crofskey was inducted to the Association’s Hall of Fame and Street Wise was named as the industry’s Good Neighbour.

After the quake struck in 2011, café owner Sam Crofskey was one of the first to breathe life back into the CBD.

C1 Espresso had been operating in the city for several years when the quake hit. The CBD was declared a disaster zone and the café was damaged beyond repair. Instead of giving up, Crofskey saw an opportunity to not just rebuild but to reimagine his café.

C1 Espresso reopened in High Street in November 2012, where Crofskey and his staff now serve coffee and food to an eclectic mix of people from one of the few heritage buildings left standing.

Sam also initiated the Christchurch Hospitality Awards to celebrate the businesses and the people who are returning the vibrant hospitality industry to its former glory.

Street Wise Charitable Trust was set up by co-founders River Jayden and Samantha Creed who recognised the massive poverty gaps in Christchurch and they decided to do something about it.

Street Wise provides wrap around support to those in need by offering food, clothes, drug and alcohol support and any other assistance they can provide.

Lisa Levy, Canterbury Branch President of the Restaurant Association says that all winners have made exceptional contributions to the community.

“Both are full of heart and have given selflessly; in Sam’s case supporting the hospitality in the CBD, and Street Wise raising awareness of homelessness in Christchurch and helping those with no fixed abode”.

The winners were announced at an awards ceremony attended by 350 guests held at the Isaac Theatre Royal on Monday 9th September 2019.

The post “The Chevrons” acknowledge excellence in Christchurch! appeared first on Hospitality Business.

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