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kitchen products
Restaurant Association of New
NZ Chefs Association
Hospitality Business
kitchen products
Restaurant Association of New
NZ Chefs Association
Hospitality Business

Keep your spirits happy with new Phoenix Organic*Mixers


Phoenix Organics has long been committed to crafting delicious drinks from the finest organic ingredients and have put this experience into creating their new range of premium mixers.

Designed to enhance the finest spirits with the ideal balance of clean, authentic flavours and perfect carbonation – you’ll naturally taste the difference and your favourite drink will never be the same.

Phoenix Organics have searched far and wide for the best ingredients to create a range of perfectly balanced mixers. Sicilian lemons, Fijian ginger root, Otakiri artesian water and quinine derived from Chinchona bark are just some of the premium quality ingredients added to their mixers.

Phoenix Organics felt it was time to utilise their craft to expand their range. These mixers are the affordable, yet premium, choice for those that won’t compromise on taste or quality. These mixers break away from the ordinary, and will allow you to serve your spirits with a natural mixer that is designed to enhance your drinking experience. After all it’s a ‘treat’ occasion – so you may as well make it as good as it can be.

The Phoenix Organic* Mixer range includes five variations:

Phoenix Tonic Water

Crafted with natural quinine derived from Chinchona bark in central Africa and a twist of organic lemon, this tonic water has a crisp taste with a hint of aromatics and citrus. It’s designed to enhance the best gins and vodkas.

Phoenix Ginger Ale

An authentic fiery ginger taste delivered from Fijian Ginger root and a hint of citrus. The ideal accompaniment to any dark or golden spirit.

Phoenix Soda Water

Phoenix artesian water comes from a special place – the secluded, deep springs of Otakiri, New Zealand – a pure source delivering a cleansing taste – the perfect complement to pure spirits.

Phoenix Dry Lemonade

Created from organic Sicilian lemons to deliver the aroma and taste of freshly squeezed lemons. A refreshing, vibrant accompaniment to any spirit.

Phoenix Premium Cola

A smooth blend made with authentic Kola nut. The spice from cloves and ginger, and the citrus, is tempered perfectly with the softness of vanilla. Ideal with any dark spirits.

Phoenix Organic* Premium Mixers are available in leading supermarkets and bars.

For more information visit

* Phoenix Soda Water is not certified Organic – Soda Water cannot be certified

The post Keep your spirits happy with new Phoenix Organic*Mixers appeared first on Hospitality Business.

Sixty-five students land jobs at NZMA’s Careers Expo



All in one day at NZMA: Level 5 NZMA Cookery students, Satnam Singh, Harvinder Singh and Yee Wah Winnie Wong, revelled in the opportunities to cook for so many potential employers.

The much-anticipated annual NZMA Hospitality and Cookery Careers Expo was held again last week and it was the biggest in the event’s five year history.

More than 900 skilled hospitality and cookery students attended along with 41 of New Zealand’s top industry employers – all the big hotel chains, numerous restaurants, cafés, bar chains, and more were there.

There were on-the-spot job interviews with some great results achieved, guest speakers inspired the students and informed them on what these potential employers had to offer, there were lots of opportunities for students to secure work experience, internships plus part-time and full-time roles in the industry.


NZMA students in line and hopeful for a break in the industry they love.

And of course there plenty of opportunities for students to show potential bosses their highly honed cooking and hospitality skills. Groups of students ran the ‘Koru Lounge’, an open kitchen space where visitors to the Expo could enjoy an amazing array of snacks and meals. On the Careers Expo Menu there were two offerings; breakfast and lunch, with three stations for each service – keeping the employers fed while the students had the chance to perform and shine in the kitchen.

Be Staff, a hospitality recruitment agency, accepted 60 CV’s from students, interviewed a short list of 40, with 30 students undergoing training after the expo, which finished at 2pm.

From 2pm onwards, some of the students had the chance to demonstrate their skills in tray carrying, plate serving and clearing, etc.  Twenty five students were signed up for casual employment, signing contracts on the spot, and another five applications were in process at the end of the day.

Also at the Careers Expo, Big Bash, an agency that recruits for boxing events, recruited 14 students for an event in November and the CPG group, which has nine hotel properties in five locations in New Zealand is looking to hire several NZMA Cookery and Hospitality Internship students for their properties.







The post Sixty-five students land jobs at NZMA’s Careers Expo appeared first on Hospitality Business.

Who’s going to cook & serve your meal?


Chris Roberts, chief executive, Tourism Industry Aotearoa (TIA)

The Government’s immigration changes have made it harder for hotels, restaurants and cafes around New Zealand to maintain a quality customer experience, warns the tourism industry.

Tourism Industry Aotearoa (TIA) chief executive Chris Roberts says raising the points threshold for the skilled migrant category from 140 to 160 is making existing skills shortages worse.

“It is disappointing the Government went ahead with this change, despite advice from officials that two of the most affected occupations would be chef and café or restaurant manager.”

Officials reportedly advised that 90 per cent of the chefs approved for residency in New Zealand last year would miss out under the new rules, along with 81 per cent of café and restaurant managers.

“Where are these essential workers now supposed to come from?” Roberts asks.

“We agree that New Zealanders should be first in line for jobs in the hospitality and tourism sectors, but there simply isn’t an adequate supply in many parts of the country.”

Roberts says the shortage of trained chefs in New Zealand is well recognised and research commissioned by TIA shows this problem is only going to get worse.

“By 2025 the number of chefs working in New Zealand needs to increase by at least 6200. If the Government is going to reduce the supply of trained chefs from overseas, it needs to do more to encourage young New Zealanders into the vocation.”

Roberts says this starts at secondary school level: “Tourism and hospitality courses at school are not UE accredited and unfortunately are often used as a ‘dumping ground’ for less academically able students.

“The status and importance of courses which prepare young people for careers in the service industry needs to be raised – especially if the Government is going to cut off much of the supplementary supply from overseas.

“Otherwise the quality of the customer experience in our restaurants and cafes is going to suffer”.

The post Who’s going to cook & serve your meal? appeared first on Hospitality Business.

Auckland’s top chefs join forces to offer foodies a rare culinary experience

Top chefs Makoto Tokuyama from Cocoro, Gareth Stewart from Nourish Group, Jonno XXX and Adam Rickett from Euro are cooking for an Ora King Salmon event next month.  Chef David Schofield (not pictured) is also part of the line up. 26 September 2016 Photograph by Babiche Martens.

Ready to cook: Makoto Tokuyama, Gareth Stewart, Jono Beattie & Adam Rickett

Foodies will feast on a special six-course degustation dinner on October 27 when five of Auckland’s top chefs collaborate to bring a truly unique gastronomic experience to the City of Sails.

Aiming to showcase what a selection of Auckland’s best chefs can achieve by coming together, the series combines fresh local produce and successful talent. Making its way around New Zealand, the series started at Wellington’s Logan Brown and then moved to Christchurch’s Chillingworth Road.

Chefs participating in the dinner are Euro’s head and executive chefs Adam Rickett and Gareth Stewart, owner/chef of Cocoro, Makoto Tokuyama, executive chef of Meat Fish Wine, David Schofield and chef/owner of Texture Catering, Jono Beattie.

The menu includes six innovative courses, with four courses featuring the hero ingredient of Ōra King salmon prepared or cooked in a different way. Euro’s executive chef Gareth Stewart says “When I see that shiny Ōra King package arrive I often can’t help myself getting a little excited. I unwrap it like a kid unwrapping presents. Ōra King Salmon is a pleasure to prep, a pleasure to cook and tastes sublime. With Ōra King you can feel and taste the care that goes into the production of the salmon.”

Cocktails and canapés will be served to guests on arrival, including ‘roasted orange marshmallow’ – David Schofield’s cured Ōra King salmon with beetroot and vanilla, Adam Rickett’s Ōra King Reuben sandwich, filled with salmon pastrami, and Makoto Tokuyama’s salmon caviar, kina and crayfish-miso gunkan-sushi.

Tokuyama will also be serving cured Ōra King salmon with tofu espuma, salmon cartilage and scale and chrysanthemum, paired with premium sake Nabeshima Junmai Ginjo Omachi from Japan, supplied by Heroes Saga Wines.

Rickett will be serving warm Ōra King salmon with early summer tomatoes and mousseline in leek ash, paired with 2015 Vavasour Sauvignon Blanc from Awatere Valley, Marlborough.

Schofield will be cooking up Ōra King salmon with rawena, sweetcorn puree, textures of onion and roasted salmon consommé. Dependent on the diner’s taste, the dish will be paired with a choice of either 2015 Milton “Te Arai” Chenin Blanc from Gisborne or a 2013 Kumeu River “Estate” Chardonnay.

For the main course, Jono Beattie will be serving a roasted duck breast dish with rosehip, walnuts, stilton, beetroot and duck liver mousse, matched with 2013 Giesen Single Vineyard Selection Series ‘Clayvin Vineyard’ Pinot Noir from Marlborough.

To finish off the evening, guests will be served a Yuzu cake with yoghurt ‘creméux’, incorporating raspberry shards, yuzu gel and frozen buffalo yoghurt, paired with 2014 Nevis Bluff Pinot Gris from Central Otago.

Full details of the collaborative dinner event are:


  • Where: Euro Bar & Restaurant, Auckland
  • When: Thursday 27 October, 6.15pm start for cocktails and canapés (dinner is served at 6.45pm)
  • Who: Adam Rickett, Gareth Stewart, Makoto Tokuyama, David Schofield and Jono Beattie
  • Cost: $125, which includes cocktails, canapés and a five course dinner with matching wines


A limited number of tickets are now on sale for the one-off event. Held at legendary Euro Bar and Restaurant, it’s the third evening in the Ōra King Chef Collaboration Series.

Seats are limited and bookings should be made direct with Euro by calling 09 307 0754 or emailing

The post Auckland’s top chefs join forces to offer foodies a rare culinary experience appeared first on Hospitality Business.

Creating Australia’s first billion dollar restaurant group


Thomas Pash, CEO of Urban Purveyor Group

By Danielle Bowling.

With brands including Bavarian Bier Café, Sake Restaurant and Bar, Munich Brauhaus, Fratelli Fresh and The Cut, Urban Purveyor Group (UPG) has grown to become one of the country’s largest hospitality groups since its inception in 1976. Its growth has accelerated rapidly over the past 18 months or so, following the appointment of CEO Thomas Pash, and the company’s acquisition by private equity firm, Quadrant.

Today, UPG has over 2,000 employees and boasts revenues in excess of $200 million.

“When I started with the company, what I liked was that there were several amazing brands that I thought could be grown throughout the entire country, from city to city and state to state. So we went on the road to pitch it to private equity investors, because John Szangolies (UPG’s founder) was looking to get out, and there was a lot of interest in the ability to take this platform and build Australia’s first large scale casual dining group,” Pash told Hospitality.

“We did a five year plan when Quadrant acquired us, and we want to be the first ever billion dollar dining group in Australia, and to really focus on having some of the best dining brands, in whatever category they operate in.”

To read more, click here.


The post Creating Australia’s first billion dollar restaurant group appeared first on Hospitality Business.

HNZ says: “The Government’s recent immigration changes are really concerning.”


Vicki Lee, CEO, Hospitality New Zealand: “At a time when domestic and international visitor numbers are increasing, the quality and availability of our hospitality and tourism product is vital and a key ingredient is good staff.”

The hospitality industry would love to employ Kiwis – but there aren’t enough to go around, said Hospitality New Zealand CEO Vicki Lee. Hospitality NZ is concerned at the recent ground swell of apparent opposition to skilled migrant workers working in the hospitality and tourism sectors.

“The Government’s recent immigration changes to the skilled migrant category, which increased the points threshold from 140 to 160 points, is really concerning particularly if it makes it even more difficult to attract skilled chefs to New Zealand” says Lee. “Globally there is a massive shortage of chefs, so we are not only competing with the New Zealand industry we are also competing with the rest of the world.”

“At a time when domestic and international visitor numbers are increasing, the quality and availability of our hospitality and tourism product is vital and a key ingredient is good staff.”

Coupled with the recent immigration changes, the Salvation Army has recently released a report titled ‘What Next’, which suggests migrant workers as one of the main reasons for persistent unemployment in 15-24 year olds.

“It is worrying that we are seeing such a ground swell of opposition to skilled migrant workers.  We feel that the Salvation Army report makes a tenuous connection between youth unemployment and migrant workers when the bigger barriers to youth employment in our sector are that of education and literacy levels, the aptitude and attitude required to work in a people facing service industry like ours, and appropriate career pathways into the industry from secondary school,” Ms Lee said.

“We know how hard our near 3000 members work to attain, train and retain staff and I frequently hear the comment, ‘if we could find the right Kiwis, with the right attitude, we would snap them up’, but often they simply aren’t available in the numbers needed.”

“Migrant workers should not be seen as a negative for the industry or the country, rather as a valuable addition to the authentic kiwi hospitality that we are so good at providing.  For tourism and hospitality some of the skills these workers bring to the table are invaluable, particularly with regard to language capability. These skills compliment those of the New Zealanders working in the industry.”

“Holiday arrivals for the China market were up 29% year end August 2016 to 311,424 and there is no sign of it slowing down.  The industry needs people who can enhance the visitor experience by being able to speak the same language or have an appreciation for the various culinary and cultural needs of these visitors.  If we can grow this resource at home, that’s fantastic, but until supply meets demand for these unique skills we must be able to access them globally.”

“As an organisation we are constantly looking at ways to attract New Zealanders to the industry, with recent initiatives including the presentation of eight Hospitality NZ/SKY Future Leader Scholarships.”

Scholarship recipients have the opportunity to go on and attain a National Diploma in Hospitality Level 5 (Operational Management).

Ms Lee adds, “At this year’s Future Leaders Day, held in Auckland recently, we had the pleasure of hosting over 20 students from Dine Academy.  These young adults fall in the 16-25 age group and were invited to attend the sessions and check out the industry.  It was great to have them come along and to see their enthusiasm for the industry after a day of hearing from our industry leaders. I really hope I see them working in our industry in the future”.

The post HNZ says: “The Government’s recent immigration changes are really concerning.” appeared first on Hospitality Business.

Guinness reveals top bar

rsz_pint_ldscpeMore than 170 bars competed to be in the running to become New Zealand‘s first-ever top Guinness bar with The Rivers in Gisborne taking out the title.

The nationwide search began in July as Guinness New Zealand set out to find a bar that stood out from the crowd and gave you the full Guinness experience.

Bars were scored on volume targets, customer events and the ability to promote their individual bar activity to the public.

Melissa and Ian Murphy, owners of The Rivers, ran a number of engaging initiatives and events throughout the competition period, including a Guinness degustation dinner, a chance for customers to “pour their own pint”, and Guinness cocktails to appeal to those with a sweeter palate.

The Rivers not only take home the Golden Pint and the prestigious title of being ‘New Zealand’s Top Guinness Bar’, but they also receive a trip for two to Ireland for a VIP tour of the Guinness brewery and Bushmills Distillery. Bar staff will also receive $2,000 towards an experience of their choice.

The Windsor Castle in Parnell, Auckland, came in second place and received $1000 towards a staff experience of their choice. The Smugglers Pub in Nelson came in third and received $500 towards a staff experience.

The post Guinness reveals top bar appeared first on Hospitality Business.

Bombay Sapphire announces pop-up bar and restaurant

rsz_bombaysapphireBombay Sapphire has announced a two-week pop-up bar and restaurant coming to Auckland this November.

After a sell-out event in 2015, the premium gin brand will provide a unique dining experience, using cocktails and artistry at Eat My Lunch in Central Auckland from November 9 to 20.

Lead by ambassador Chase Bickerton and renowned fine dining chef, Michael Meredith, the event features 10 cocktails designed around each of Bombay

Sapphire’s 10 exotic botanicals and paired with a dish to complement the flavours.

“Our senses give us the ability to perceive, recognise and understand

an environment. We’ve created our cocktails to ignite these senses, using our 10 botanicals to create an evening based on the experiences that artistry and food give us,” says Ambassador Chase Bickerton.

One of the botanicals within Bombay Sapphire is the Orris Root, with origins in Florence, Italy. Working with this full floral flavour, Chase Bickerton has created the

“Prada 75” – a twist on the classic champagne cocktail, inspired by Prada and their perfume line. The cocktail is paired with a scallop tartare wrapped in raspberry leather (pictured).

“We’ve taken these fresh aromatic profiles and thought about how we could make them interesting, incorporating different textures and elements to end up with a balanced and exciting menu that targets each and every one of the five senses,” says Michael Meredith, Project Botanicals collaborator and Head Chef.

Tickets are available at for $55 + BF and include two cocktails and two dishes, with additional for purchase at the event.

The post Bombay Sapphire announces pop-up bar and restaurant appeared first on Hospitality Business.

Absolut to release new limited edition bottle

rsz_absolutAbsolut has introduced its latest limited edition bottle, Absolut Facet, featuring a striking blue asymmetrical design.

The edges of the Absolut Facet bottle have been cut into gem-like shape, that creating a number of faces to catch the light.

Following the success of last year’s Absolut Electrik twin release in metallic blue and silver, Absolut Facet follows the brands much-anticipated tradition of releasing uniquely designed end-of-year limited editions.

By launching the Absolut Facet limited edition bottle, Absolut is celebrating the unexpected and encouraging people to be open to the different journeys a night can take.

Absolut’s belief is that the best nights are the ones that are spontaneous and happen out of the blue.

The Absolut Facet limited edition bottle will be distributed throughout New Zealand from November 2016, RRP $45.99 1L.

The post Absolut to release new limited edition bottle appeared first on Hospitality Business.

Looking for staff?


The Little Black Book was created because we know how much recruitment sucks!
It sucks your time, your money, your energy and your passion for your business.


It can be exhausting trying to find the magic combination of candidates who have actual skills and personality, and in the fast paced hospo world with high staff churn we think traditional recruitment methods and CVs are a bit old fashioned and pointless.

We figured that fishing in a pond full of thousands of professional hospo fish who are waiting to hear from you would be much more useful than the scattergun approach to finding staff on traditional advertising websites. So we created a platform where you can view an applicant’s skills video and get a sense of their personality at your leisure, before arranging any interviews.

Little Black Book Introductory offer Save $175 on 1 year of Unlimited Adverts

Hospitality Business subscribers only pay $400, saving you 30% on a 1 Year Subscription. ( the same price as 2 Seek adverts)
At the checkout use Promo Code: Hospitality Business

Find Staff


rachelThe Little Black Book is the latest brainchild of Rachel Berry, owner of The Barista Academy, The Café Entrepreneur and past owner of Fix.d Café Recruitment.
After 20 years in hospitality Rachel is passionate about creating smart solutions to the problems hospitality businesses face. She focuses on solutions that save owners time and money so they can post healthy profits and enjoy running their businesses.

We thought this may be of interest to you all as we know finding great staff is always a drama and Rachel has built the job board platform to assist all hospitality businesses from bars, restaurants, cafes, caterers and hotels. You can list single adverts or purchase a discounted annual membership.




The post Looking for staff? appeared first on Hospitality Business.


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