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Pinot Noir NZ announces impressive culinary programme

rsz_pinotnoirsmallWith just 60 days until Pinot Noir NZ 2017, an all-star line-up of Kiwi chefs has been announced to put food on the table alongside world class New Zealand wines.

Al Brown, Graham Brown and Josh Emett will join Pinot Noir NZ’s culinary director, Wellington food legend Ruth Pretty MNZM, in delivering a three-day exposé on the local food scene.

Al Brown – the restaurateur behind Auckland eateries Depot and Federal Delicatessen, as well as the Montreal-style bagel factories Best Ugly Bagels, is guest chef on day one.

Graham Brown, guest chef for day two, is a huge food talent and one of the country’s top culinary ambassadors, having cooked for royalty and celebrities across the globe.

Guest chef on day three, Josh Emett, worked for Gordon Ramsay for more than 10 years, and has judged Masterchef New Zealand since its start in 2011. He has a number of restaurants around the country; Rātā in Queenstown, Ostro in Britomart, Auckland, and Madam Woo in Queenstown and Hamilton.

“An important part of this Pinot celebration has always been what happens after 5pm,” says Pinot Noir NZ Chair Ben Glover. “We’re really excited to be bringing some of New Zealand’s culinary innovators to our table, to deliver the gastronomic spark for Pinot Noir 2017. It’s a wonderful opportunity to showcase the very best in New Zealand wine and food to our guests from around the world.”

The event, which takes over the Wellington waterfront from 31st January to 2nd February next year has fast become one of the best Pinot Noir events on the planet.

Registrations for Pinot Noir NZ 2017 have been unprecedented, with tickets nearly sold out. They can be booked via the website www.pinotnz.co.nz

The post Pinot Noir NZ announces impressive culinary programme appeared first on Hospitality Business.

Tiger launches Tiger STREATS dining concept

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Hawker Chan

Tiger Beer has launched Tiger STREATS, a new dining concept where two chefs who live worlds apart, but share the culinary fame, will join forces for the first time.

A global event, Tiger STREATS launched in Sydney, followed by Auckland, New York City and Kuala Lumpur.

In New Zealand, Tiger STREATS resident Hawker Chan, of the first Michelin-starred hawker stand Hong Kong Soya Sauce Chicken Rice and Noodle in Singapore, was paired up with Nick Honeyman, chef of the highly-acclaimed restaurant Paris Butter.

While one chef’s menu might cost $2.50 and the other much more, they combined their raw skills and passion to craft a unique collaborative dish.  

As the Tiger STREATS events move across the globe, other top chefs to join Hawker Chan include Guillaume Galliot, chef of two Michelin star restaurant The Tasting Room in Macau, and Christopher Kostow, chef of three Michelin starred The Restaurant At Meadowood.

Senior Marketing Manager International Premium at DB Breweries Julia Imlah says Asian food is made for sharing and Tiger beer is the beer to share with it.

“It’s a full-bodied beer with bite that embraces all the different flavours of our food just as Tiger Beer has always embraced the diverse passions of Asia’s creativity,” she says. “Street food is enjoyed in the heat of the street, where people sit shoulder to shoulder with friends old and new, so Tiger is really excited to be bringing people together in NZ through this campaign”  

The post Tiger launches Tiger STREATS dining concept appeared first on Hospitality Business.

NZ wine industry plans for new vintage after Kaikoura earthquake

rsz_malborough_newThe New Zealand wine industry is planning for the up-coming vintage after taking into account the impact of the recent Kaikoura earthquake.

“We have completed our survey of the impact of the earthquake on our members,” says Philip Gregan, CEO of New Zealand Winegrowers. “It is clear there was some wine loss as a result of the earthquake but it amounts to only a little over 2% of Marlborough’s total production.

“While this is frustrating, this is not a major concern as vintage 2016 was a near record one. This means there is plenty of wine available to continue our market growth,” he says.

As expected, the major impact on wineries has been to storage tanks. “Many wineries, both small and large have escaped with no damage at all, but in others damage to tanks has occurred,” says Gregan. “Our initial estimate is that 80% of tank capacity in Marlborough is undamaged, but around 20% has been impaired to some extent. These numbers may change as the process of damage assessment continues.”

The priority for wineries with damaged tanks is to repair or replace the tanks they need to have in working condition for vintage 2017. “The process of tank repair is already underway but it is going to be a big task which will continue for many months,” says Gregan. “We have been liaising with affected wineries, engineers, tank manufacturers, the government and the Marlborough District Council to ensure there are no unnecessary impediments to that process proceeding as quickly and safely as possible.”

Gregan continues: “Marlborough produces well over 200 million litres of wine each year with over 80% of this destined for export markets. Despite the obvious damage to transport links, we are not aware of any particular issues affecting the movement of wine out of the region at the moment.

“We are working with various transport operators, ports and the government to identify and address any issues should they occur,” he says.

 

The post NZ wine industry plans for new vintage after Kaikoura earthquake appeared first on Hospitality Business.

WIN A COPY: Luca’s Seasonal Journey

lucas-seasonal-journeyExploring the seasonal delights of the different regions, each with their own culinary specialties is what Italian cuisine is all about.  International chef, Luca Ciano, shows how to transform the best seasonal produce to create his signature Italian dishes that indulge the senses and will leave your mouth watering!

This beautiful hard back book is packed with delicious and enticing Italian recipes such as beetroot and gorgonzola risotto, gnocchi with porcini mushrooms, shrimp and basil pesto and summer millefoglie, all accompanied with stunning pictures of each dish.  

Luca show’s how to use the produce available in summer, autumn, winter and spring to create a variety of different dishes perfectly suited to the season.  This recipe collection will bring a fresh excitement to your cooking and is a must-have for those who enjoy cooking or have a soft spot for Italian cuisine.  Buon appetito!

WIN a copy of this stunning book!  To enter, head to the Hospitality Business Facebook page.

The post WIN A COPY: Luca’s Seasonal Journey appeared first on Hospitality Business.

CardsSafe credit card units from Europe

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Fact – credit card customers spend more. Encouraging customers to use their credit cards and set up a “tab” increases spend by up to 35%, Visa have found in the UK.

cardssafe-unit-laptopWould you leave your wallet or purse with a perfect stranger in a bar? That is what what we ask our patrons to do everyday in bars, clubs and restaurants across New Zealand. To set up a running “tab“, a patron’s credit card may be placed in a business card holder or even a glass jar in an unsecured area –is this the safest practice? Especially with payWave now a very popular form of payment, a patron’s credit card must be kept safe and secure.

With patrons becoming increasingly reluctant to leave cards for payment security due to the rise in credit card fraud, CardsSafe NZ have a tried and tested solution from the UK – these systems have been used in over 3000 establishments in the UK and in Australia . Our tourists expect secure transactions and peace of mind.

cardssafe-unit-1The standalone system has 10 credit card compartments and the units can be secured safely to a wall. The credit card is placed in the safe and the key is kept by the customer, until its time to settle their account. The units are personalised for your business with name and telephone number on all keys.

The CardsSafe system prevents costly walk outs on “tabs“ and as customers spend more on their credit cards than when paying cash, restaurants have found that the system could pay for itself.

The units are available to rent or to buy and they can cost as little as under $1 a day. Offer peace of mind to your customers while they enjoy their food or drinks and keep their credit cards secure whilst not in their possession.

For more information, contact Tracy@CardsSafe.co.nz or call Tracy on 021 0222 0015

www.CardsSafe.co.nz

 

cardssafe-logo

 

The post CardsSafe credit card units from Europe appeared first on Hospitality Business.

Alpine study destination adds new diploma

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The Remarkable Mountains, Queenstown.

Queenstown Resort College has announced its first degree level qualification, the Graduate Diploma in Tourism and Hospitality Management is now open for applications.

“The new diploma has been developed in collaboration with the industry to ensure the course is not only relevant but will produce highly-skilled, in-demand industry professionals,”  says Charlie Phillips, CEO of Queenstown Resort College.

“A stand-out feature of the course is the 200-hour internship which will allow students to work on mainstream projects within the sector while also gaining operational experience.

“It is intended to provide the theoretical and operational base in tourism and hospitality knowledge and skills required by those aspiring to work towards management positions in the industry. The taught and internship elements of the GDTHM would give graduates a more in-depth skills base, and a strong foundation in contextualised critical analysis relating to the tourism and hospitality industry.”

As Queenstown’s first Category One, Level Seven  education programme, the diploma is set to enhance the region’s educational offering and help to establish Queenstown as a serious study destination on the international stage.

The QRC Graduate Diploma in Tourism and Hospitality is a one year programme of specialist industry study, research and work experience. Graduates will enter the workforce with the skills, knowledge and attitude required to work in leadership roles with the potential to advance through to management positions.

“Having just returned from China with a Study Queenstown contingent, there was very strong interest in the new graduate diploma. This is an excellent addition to the higher education product offering in Queenstown, and will ensure we continue to attract high quality domestic and international students to the region” said Arron Halstead, Study Queenstown Manager.

Applications are now open for the first intake in April in 2017. For further information go to : www. courses.queenstownresortcollege.com

The post Alpine study destination adds new diploma appeared first on Hospitality Business.

Baking for charity this Christmas

rsz_5-celebrities_bake_mince_piesA host of New Zealand celebrities are dusting off their pinnies, and getting ready to bake up a storm this Christmas, in support of the Salvation Army Christmas Appeal.  

Some of the celebrity bakers so far include Simon Gault, Antonia Prebble, Sacha McNeil, Hilary Barry, Jack Tame, Michael Meredith, Al Brown, Paul Ego, Jesse Mulligan, Jono and Ben, Samantha Hayes, and Mike McRoberts 

The Baking Industry Association of New Zealand (BIANZ), the organisation behind the campaign, is welcoming interest from any other would-be bakers keen to support the cause. 

Each celebrity is baking a batch of six pies. The individual auctions will then run on Trade Me from 28th November until the 4th December, at trade.me/christmaspies, with 100 percent  of funds going to the Salvation Army Christmas Appeal. Trade Me has waived all success fees. 

“Every Christmas, thousands of Kiwi families struggle to meet their basic needs, let alone buy gifts for their family. It can be a grim, stressful, and solitary time. Can you imagine being in a position where you have to explain to your kids that Santa won’t be coming that year? The Salvation Army does a fantastic job supporting families and individuals across the country with Christmas meals, food hampers, presents and vouchers,” says Kevin Gilbert, President of the Baking Industry Association of New Zealand. 

“We thought the Christmas mince pie celebrity bake-off would be a fun, and exciting way to raise money and awareness for a great cause. We can’t wait to see the different twists that the celebrities put on this classic festive treat.”

Rhondda Middleton, Community Engagement Manager at The Salvation Army, added:

“Christmas is a hard time for the families that we work with. The added costs of the celebration along with kids off on holidays and back to school needs is immense. To be able to support and relieve some of the stress that these families are carrying at Christmas is a privilege. It is only made possible with the support of events like this that help to raise the many resources required.” 

“Each year The Salvation Army helps over 17,000 disadvantaged or socially isolated families and individuals at Christmas. This help comes in the form of social services such as budgeting advice, advocacy and counselling, as well as food hampers, presents and vouchers being provided to families who The Salvation Army works with, and who are identified as requiring particular assistance over Christmas.” 

Alongside the celebrity bake-off, BIANZ will be running a Christmas mince pie baking competition via Facebook, and Twitter, along with some other promotions. 

The BIANZ Facebook page will also be regularly updated with information about Christmas Mince Pies for Charity: facebook.com/BakingindustryNZ

The post Baking for charity this Christmas appeared first on Hospitality Business.

Luxurious expansion and refit for one of NZ’s top restaurants

Renovations of Sidart restaurant. Photograph by Babiche Martens. www.babichemartens.com

Sidart opens Alhambra room. Photograph by Babiche Martens.

As well as the exquisite food, wine, cocktails and stunning view at Sidart in Three Lamps, Ponsonby – there are now even more reasons to dine there. Globally recognised, Sidart has undergone a lavish refurbishment and expansion, completed just in time for the celebration season.

A second dining area has been created, the Alhambra Room, for 20+ diners, including an intimate bar, and the new marble-top chef’s working area in the original dining room makes the Chef’s Table dining experiences and the Tuesday Test Kitchen events even more exciting, up close and personal. The famous seven course Discovery Menu is also available Wednesday to Saturday. Chef/owner Sid Sahrawat is widely regarded and recognised as one of New Zealand’s most talented and innovative chefs since opening the fine-dining restaurant seven years ago with his wife Chand. Rating globally too, Sidart was recently voted the 792nd best restaurant on the World’s 1000 Best Restaurants list by French-based La Liste.

Check out the restaurant reinvention which enhances Sidart’s innovative menu, where inspirational art on a plate is served   www.sidart.co.nz

The post Luxurious expansion and refit for one of NZ’s top restaurants appeared first on Hospitality Business.

Logan Clark joins Bracu

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New head chef for Bracu: Logan Clark

Bracu Restaurant has announced the appointment of Logan Clark as new head chef.

Logan brings over 12 years of top-notch culinary experience to his new post, having worked in such establishments as Iguacu, Saison, The French Café and most recently as sous chef at Clooney Restaurant.

“We are thrilled to welcome Logan as head chef to Bracu Restaurant,” says Peter Simunovich. “Logan is a great culinary talent who has spent many years working with highly experienced chefs, fine-tuning his technique and gaining the insight needed to use high-quality ingredients in a modern and artistic manner. We are looking forward to seeing his influence on the Bracu menu.”

Logan holds culinary qualifications from Christchurch Polytechnic. Specializing in the area of fine-dining, a few of Clark’s career highlights include working alongside top chefs Des Harris and Simon Wright, as well as working abroad in both Germany and Melbourne.

“I am excited to serve as head chef at Bracu restaurant,” says Logan. “The team has been very welcoming, and I am looking forward to collaborating with them and sharing the key learnings from my career to help deliver a unique dining experience for our guests.”

Nestled amid the stunning olive grove of the Simunovich Olive Estate, Bracu Restaurant offers elegant and contemporary fine dining in a truly exceptional setting. Guests are invited to enjoy the locally sourced, seasonal menu while they relax on the all-weather verandah or inside the restyled Kauri villa set amongst the thousands of olive trees.

 

The post Logan Clark joins Bracu appeared first on Hospitality Business.

Catering to the high life

 

rsz_2e_newsletter_story__2_executive_gourmetHave you ever wondered what the menu on board a private jet might look like? According to Executive Gourmet’s Customer Service Manager, Carmelina Heredia, catering for private jets is a business which requires imagination. Executive Gourmet is a provider of catering services for such clientele all over the world. Based in  Sydney, the gourmet catering company has served kings, presidents, prime ministers, sports teams, rock stars and even horses.

Earlier this year the company was able to climb aboard Iron Maiden’s Ed Force One Boeing 747 jumbo jet during its Book of Souls tour to Auckland.

“Ed Force One was a delight to cater, and the rock stars were very healthy, choosing fruit and deconstructed Caesar salads,” says Heredia. Middle Eastern kings and princes enjoy experiencing a world of flavours, with one guest  even requesting a honeycrisp apple.

“It is the most expensive apple and few farmers have rights to grow it in Australia. The apples have to be picked so carefully as the skin is very delicate and is easy to damage.”

Private jet catering can be anything from burgers and sandwiches to gourmet seafood platters, or a rotating dessert bar at 35,000ft altitude. When it comes to scope  if a food can be imagined, then it can be done. My best advice to event organisers with high flying clients is to go with the flow. Let your client imagine their ideal foods to go with the theme or goal of the day. Whatever the client orders, make sure you do a separate food tasting first to ensure everything is perfect!

The post Catering to the high life appeared first on Hospitality Business.

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