MEETINGS 2023 landmark event in Wellington –
Over 1,000 business events industry professionals have arrived in Te Whanganui-a-Tara Wellington, New Zealand for Business Events Industry Aotearoa’s MEETINGS 2023 exhibition.
New Zealand’s two-day annual tourism industry trade event is being held in Wellington for the first time in its 27-year history and signals a new era for the sector.
BEIA Chief Executive, Lisa Hopkins says this year’s MEETINGS will be a landmark event for the industry with a record number of buyers and exhibitors, and the first time in four years international buyers have also been represented.
“MEETINGS is the single most important event in New Zealand’s industry calendar. Last year’s event in Christchurch generated $107.5 million.
“Experiencing Aotearoa New Zealand under one roof means bringing real business opportunities to the business events sector which is on a trajectory to recover quickly,” Hopkins says.
Tourism New Zealand is hosting high-end senior incentives and meetings planners from North America who are visiting Auckland, and Queenstown before and after MEETINGS in Wellington. BEIA is also hosting international buyers and media from Singapore, who visited Auckland and Christchurch during the weekend.
“MEETINGS is giving them first-hand insight into our ability to deliver well-designed and seamlessly executed events. They are experiencing for themselves New Zealand’s world-class cities, venues, accommodation, transportation hubs, and most importantly, our manaakitanga, how we take care of our visitors, so they arrive as strangers but leave as champions,” she says.
David Perks, General Manager – Tākina Commercial Development, Wellington City Council says they are thrilled to be welcoming buyers and industry colleagues from all around the country and abroad to Wellington this week.
“Hosting MEETINGS for the first time, at our brand-new venue, Tākina, is such an important moment for our city and local partners as we show Wellington off to the world,” he said.
“The support from all our stakeholders to host a record number of Australian buyers over the weekend, more than 160 buyers at the city familiarization day and at the show itself, has been immense. We trust every buyer and industry friend will experience Wellington’s manaakitanga from the time they arrive until they head home and enjoy a taste of Wellington like never before.
“As we enter this new era for our city, we are excited about the future of business events in Wellington,” Perks said.
Mount Maunganui’s Freeport with Cleaver & Co Wins Best NZ Toastie –
The North Island is home to the country’s tastiest toasted sandwich once again, with Mount Maunganui’s Freeport with Cleaver & Co taking top honors in the Great NZ Toastie Takeover 2023.
Talented young chef Brooke Moore has won the hotly contested title – and snagged bragging rights for the North Island for the second time only in the competition’s history – with her impressive creation Surf, Turf & Smoke, Monsieur!
A standout for competition judges, Freeport’s winning toastie featured housemade smoked lamb pastrami, smoked prawns, mozzarella, smoked cheddar sauce and McClure’s Sweet & Spicy Pickles, sandwiched between locally-made BreadHead miso tahini sourdough and served with smoked aioli and pickle juice gel.
The win will come as no surprise to locals. A favorite with Mount Maunganui residents and Bay visitors alike, Freeport with Cleaver & Co and owners Aaron Hodson and Tim McLaren have been serving up mouthwatering creations from their Bayfair base for four years now.
Twenty years of age and born and bred in Taupo, Moore joined the Freeport team just seven months ago after taking part in Taupo’s The Landing and Baked with Love. As senior chef de party at Freeport, she runs the BBQ section.
While having no formal qualifications, Moore describes himself as being “obsessed with food” from a very young age, working in hospitality from the age of 14 and in cooking roles straight out of school from age 18. Moore’s twin sister Olivia also works in food styling and photography.
Thrilled to have taken out the top prize, Moore says she relished the challenge of coming up with Freeport’s first ever Toastie Takeover entry.
“I tried to make it as relevant as possible to the Bay area, with everything made by us in-house, except for the delicious sourdough which is a favorite from our friends at local bakers BreadHead.
“The concept of surf and turf is meant to signify the Tauranga region – the beautiful coast and the amazing seafood right here on our doorstep, juxtaposed with the sheep grazing on Mount Maunganui.”
A stand-out for the judges was the lamb pastrami, which Moore says was a labor of love. “For the pastrami, I pickle it in the left over pickle juice for ten days. The first batch was spot-on, but when I tried to scale it up using a slightly different method it didn’t turn out as well, so it was back to buckets of lamb picking in the chiller.”
Another favorite is the pickle juice gel. Says Moore: “I enjoy making gels and the pickle juice is a sweet and tangy dipper that works well with the creamy aioli.”
The competition’s toastmaster royale, Joe McClure, from Detroit-based McClure’s Pickles, applauded Moore and said her “exceptional toastie left me wanting more.”
“The brilliance of Moore’s toastie lies in its great use of ingredients and the innovative concept of surf and turf within a region that truly exemplifies both. Each bite was a harmonious blend of flavours, with the succulent surf and turf elements perfectly complementing each other. It was a delightful culinary journey that showcased the creativity and skills of chef Moore.
“One unique aspect – besides the house-smoked lamb pastrami and smoked prawns – was the side of pickle juice gel, allowing the diner to personalize their experience by dosing it at their discretion. This added a delightful tangy twist to each bite, further enhancing the overall taste profile. Attention to detail, overall presentation, taste and innovation all came together to set this toastie apart.”
The win the North Island retain bragging sees rights to the best toasted sandwich in the country, with last year’s supreme award going to chef Rich Johns of Okere Falls Café in Rotorua. Prior to that, South Island eaters had reigned supreme with Joseph Walker from the Hokitika Sandwich Company taking the inaugural title in 2019, Romeo Dowling Mitchell from Dunedin’s Hungry Hobos in 2020, and Steve MacDougall from Mollies Bar & Eatery in Blenheim in 2021.
After traveling around the country to judge the finalists’ creations, McClure applauded the “immense talent and creativity on show within New Zealand’s culinary scene”.
Along with Freeport with Cleaver & Co’s winning entry, he said competition organizers would also like to acknowledge BEERS in Christchurch and Shining Peak Brewing in New Plymouth as deserving of special mention.
“BEERS crafted a delectable toastie featuring lamb pastrami cured in McClure’s pickle brine. The combination of tender lamb and tangy brine creates a unique and unforgettable tasting experience.
“Shining Peak Brewery’s The Joestie also deserves commendation for its use of smoked eel and the very unique McClure’s pickle caviar. “The smoky richness of the eel and the bursts of pickle caviar add a delightful complexity to the toastie, making it a true gastronomic delight.”
Head judge Kerry Tyack said the judging team had noticed a significant leap forward in terms of toastie innovation in 2023.
“It is clear that around the motu, entrants are taking this comp very seriously and that plenty of thought has gone into the delivery of top flight toasties.
“Seasoning levels were much more consistent, the choice of cheese was considered more and the importance of monitoring fat content was noted.
“Where we feel there is still an opportunity for fine-tuning is in bread type and thickness. Some of the toasts were too heavy and so the bread lost points.
“Those entrants that mastered this all-important balance delighted the team with terrific toasts full of finesse, innovation and satisfaction.”
A firm feature on the culinary calendar, this year’s annual Toastie Takeover saw 185 eaters battle it out for the title of this year’s top toastie, with 150,000 toasted sandwiches consumed by the event’s conclusion.
Competition criteria required sandwiches to be toasted between two slices of bread and able to be eaten by hand. The toasties also need to contain cheese (or a vegan substitute) and McClure’s pickles, with all the other ingredients entirely up to the entrant’s imagination.
Open to all New Zealand eateries, participants came from as far north as Kororāreka, to as far south as Invercargill, and ranged from sandwich specialists, to fine dining restaurants, breweries and food trucks, with a vegan fast food chain, a subterranean cocktail bar , Wellington Airport, the Bluebridge Cook Strait ferry and even a retirement village in the mix.
The 14 finalists selected for the second round of judging included Cazador (Mt Eden), Good Day (Orakei), Lord Kitchener (Sandringham), Okere Falls Store & Craft Beer Garden (Rotorua) (2022 Supreme Winner), Hayes Common (Hamilton), Freeport Cleaver & Co (Taurangas), Best Burgers (Havelock North), Shining Peak Brewing (New Plymouth), Café Polo (Wellingtons), Huxleys (Wellingtons), BEERS Craft Brewery (Christchurch), Sprig & Fern Tavern (Nelson), The Fine Lion (Ashburton) and Roasted and Toasted (Lumsden).
Each finalist was again assessed on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality, with Joe McClure from McClure’s Pickles and Nick Brown from Cook & Nelson traveling the country to sample the finalists’ creations.
Moore and Freeport with Cleaver & Co will now receive a bespoke Rikki Berger trophy and a year’s worth of McClure’s Pickles, with the winning toastie remaining on the menu from 11.30 am to close, seven days a week until early August.
For more information about the Great NZ Toastie Takeover, check out www.toastietakeover.com. For more about McClure’s Pickles, see mcclures.com. And for more about Freeport with Cleaver & Co, visit freeportandcleaver.co.nz. McClure’s Pickles are made in the USA.
Angel Food seeks crowdfunding for expansion plans –
Angel Food, believed to be New Zealand’s #1 plant-based food brand, has announced its latest crowd funding raise, which will launch PledgeMe on Monday June 19.
Angel Food is looking to raise a minimum of $200,000 (for a 4.17% share of the company) with a maximum raise of $500,000 (for a 9.8% share of the company). The minimum investment is $331.00 (for 10 shares at $33.10 per share). The share offer will close on July 3 (or when fully subscribed, if earlier).
The capital raised will be used for investment in marketing, innovation (including the continued improvement of existing products and new product development), and talent resources (including the procurement of an experienced GM), while also helping the brand prepare for its launch into Australia in 2024.
Angel Food is Aotearoa’s largest and most experienced plant-based cheese company, going strong for 17 years. Founder and CEO of Angel Food, Alice Shopland (an entrepreneurial vegan activist), and her team have been championing the benefits of embracing plant-based foods long before plant-based and vegan diets were mainstream.
The company’s says the brand and products resonate with ‘flexitarians’, a newer and much larger market, who are discovering that Angel Food’s products make plant-based eating easy.
Angel Food’s core product focus is dairy-free cheese alternatives, with a production of more than 130 tonnes of cheese per year. Angel Food decided to focus its product range on dairy-free cheese given that it’s a key ingredient in a wide variety of recipes and meals, and they launched their first plant-based cheese commercially made in Aotearoa in 2015.
Angel Food has distribution across an estimated 1000+ food service outlets across New Zealand, including all grocery chains plus cafes, restaurants, and quick-service restaurants.
Angel Food is looking to export its products, starting with Australia, and hopes to become the leading plant-based food brand in Australia within the next few years. Angel Food anticipates that its Australian launch will require $1m NZD investment, and this raise will be the first stage of a stepped approach to ensure that they can maximize value for their shareholders at each stage of investment.
The company has a current valuation of $4.6m NZD.* Angel Food’s crowdfunding rounds in 2015 and 2019 have enabled the company to grow fast and establish its leadership position within the plant-based foods sector while the category was in its infancy. To be consistently profitable, Angel Food is aiming for its revenue to exceed $5m NZD, which they believe they will achieve.
*Founder and CEO of Angel Food, Alice Shopland, said: “We’re excited to offer potential investors the opportunity to support our purpose-led brand. Despite a few tough years, we’re still #1 in retail and remain New Zealand’s leading plant food brand. Our investors will help us to continue our positive trajectory, while giving us the resources we need to grow and evolve the business to deliver the greatest impact. Now more than ever, we remain committed to our mission of making it easier for more people to choose plant-based meals more often. Where other plant-based categories – like milks, yogurt, and ice cream are mature and crowded, plant-based cheese is still in its infancy – there is still lots of room for growth. We have great distribution in Aotearoa, and we want to share our range of delicious plant-based products with the world, starting with Australia.”
MAYO CHEESE SAUCE RECIPE FROM ANGEL FOOD
Ingredients:
½ C vegan mayo
½ C plant-based milk
½ C Angel Food plant-based cheddar, grated
Salt to taste
Methods:
- Melt all together the ingredients. You can blend it with a stick blender or in a food processor for a super-smooth result.
- Taste for seasoning and add salt as desired.
- Serve hot.
Fine Food NZ a barometer for vital industry –
Wild weather, rampant inflation, staff shortages, cost of living crises, and all following years of COVID restrictions: there’s a lot going on in the world, much of which has a direct impact on New Zealand’s food production, food service, food retail and hospitality industries.
Despite a seemingly endless series of challenges, the people who run these businesses across the country have proven more than resilient and adaptable and, in many instances, have shouldered new and unexpected burdens with an indomitable spirit – and things are starting to look up.
That’s according to Deb Haimes, Sales & Event Manager for the forthcoming Fine Food New Zealand trade event, scheduled for June 25-27 in Auckland. She says interest in the event serves as a gauge of just how well the industry is coping – and so far, the signs are encouraging. “We’ve seen a rush of interest from our sponsors, exhibitors and delegate registrations which point to an industry in resurgence,” she says. “There’s no question that our industry has suffered some tough times, but there is a palpable sense that the worst is behind us, and it is onwards and upwards.”
So far, the Fine Food New Zealand event has secured the participation of more than 250 exhibitors, with delegate registrations for the 5,000 trade-only event passing. This compares favorably with previous years, with Haimes saying the brisk rate of registrations from people across the country is evidence of an industry keen to get on with things.
The Fine Food New Zealand trade event is attracting international attention as suppliers to the food, beverage, food service, equipment and packaging industries look to enter or grow their presence in the local market. By the same token, the event serves international merchants seeking to take Kiwi products to far-flung markets and customers. “New Zealand is world-renowned for high-quality produce spanning everything from meat and dairy to wine and beer, seafood, and fruit and vegetables.”
Just one example is the locally farmed beef, lamb and venison marketed in Europe and around the world. Recognized as a premium offering, these exports earn some NZ$ 6 billion per year in foreign trade. Kiwi wines are increasingly recognized for their quality, with this industry worth just shy of $2 billion annually, according to New Zealand Winegrowers. Many locally produced foods are consistent winners on the world stage, with Pics Peanut Butter and Devonport Chocolates both holding ‘Best in the World’ recognition from the Great Taste Awards.
With so much going on, Haimes says smaller producers are encouraged to visit the event or consider exhibiting. “A lot of business happens on the floor of Fine Food New Zealand. We have international visitors looking for opportunities to find great Kiwi products and take them into their markets. Exhibiting at Fine Food New Zealand could be the key to cracking territories you haven’t even considered – but you have to be there for that to happen.”
Fine Food New Zealand is supported by partners including Tasman Liquor, Service Foods, Anchor, Gilmours Wholesale Food & Beverage, NZ Chefs Association, Bidfood, the Restaurant Association of New Zealand, FMCG Business, Hospitality Business, Baking New Zealand and Restaurant and Café.
The exhibition takes place at the Auckland Showgrounds from June 25-27. Attendance is FREE for trade delegates who register online. For more information or to register visit www.finefoodnz.co.nz.
Alcohol legislation major threat to small businesses says HNZ –
Proposed changes to alcohol legislation could threaten the future of many small license holders, says Hospitality New Zealand.
The select committee considering the Sale and Supply of Alcohol (Community Participation) Amendment Bill has ignored pleasure from license holders in its report back to Parliament, says Chief Executive, Julie White.*
“This bill is likely to cause great uncertainty for license holders and could even threaten the very future of their businesses,” says White.
“Allowing District Licensing Committees to take new Local Alcohol Policies (LAP) into account when considering renewals, including giving them the ability to decline license renewals if they are viewed as inconsistent with any new local alcohol policy, is a step way too far.
“We are very disappointed that the voices of long-standing license holders are not reflected in the committee’s report.
“Though we support the intention of the bill, we do not believe it will meaningfully address alcohol-related harm, and it will have an adverse effect on consumer choice.
“Under this bill, if a new LAP imposed license density restrictions or buffer zones then they could be grounds for declining renewals, and that would create immense uncertainty for license holders and the future of their business.
“I believe the committee has not fully understood the ramifications, despite the submissions clearly pointing out these risks.
“Though there are certainly some big businesses that hold liquor licenses, many are small business owners and family-run operations that provide a place for people to connect, in addition to employment opportunities and community benefits.
“Do we really want to see them driven out of business?
“They are an important part of New Zealand’s social fabric, the vast majority are responsible, and they deserve to be heard.
“In light of the other checks and balances removed from the Act as a result of this bill – such as removing the right of appeal against provisional local alcohol policies – there is little control license holders have over retaining a key asset in their business.
“This is another blow to hospitality businesses facing a squeeze on increased costs of goods and labor shortages.
“The safest place to consume alcohol is on premise, and that’s what drove our submissions.
“The Parliament needs to take a further serious look at this and not just rubber-stamp what the select committee has done.”
*Steve Armitage has been elected CEO of HNZ, effective August 2023.
Stellar line up for ‘For Industry, By Industry’ HNZ conference 2023 –
One of the driving forces behind Australia’s biggest hospitality and accommodation empire will open Hospitality New Zealand’s conference and trade show in Auckland later this month.
Sam Egerton is General Manager of New Projects for Merivale Group, which owns 104 restaurants, pubs, bars and hotels across Australia, most of them in Greater Sydney.
He heads a program of speakers and sessions designed to inform, educate and entertain operators from across the hospitality sector.
This year the theme is ‘For Industry, By Industry’, and will feature motivational and subject speakers, expert sessions and panels that cover consumer trends, compliance, Chat GPT, and the serious workforce issues that are confronting the industry.
Outgoing Hospitality NZ Chief Executive, Julie White says she’s delighted they have been able to attract Sam Egerton to open the conference.
“It doesn’t get any bigger than Merivale in hospitality in our part of the world. They’ve built an amazing business and they’ve done that by being true innovators.
“Hearing from one of the guys at the forefront of that about how they’ve gone about it and how they see the future, will be a real treat for conference delegates.”
Tickets for the two-day event, which offers a huge selection of hospitality and accommodation trade exhibitors and networking opportunities, are now available. It will be held at the Pullman Hotel on June 27-28.
A first this year is a dedicated workforce summit, on day 2, where the industry, including officials from the Ministry of Business, Innovation and Employment, will explore and discuss key workforce issues and intergenerational comms.
Panels include Consumer Food & Beverage Trends, Sustainability in the industry, and the Educational Landscape, while breakout sessions include Compliance Trends in Gaming, growth mindsets and Courageous Conversations for Leaders.
A trade show with 60+ hospitality and accommodation industry suppliers will allow exhibitors to showcase the latest in sector developments and technology.
Also part of the event is the 25thth Lion Hospitality New Zealand Awards for Excellence. These celebrate the success, achievements and resilience of people in 20 categories from across the sector.
The Leader of the Year in the People’s Award category will be announced at a social event on the 27thth of June, the evening of Day 1. These include Leader of the Year in Hospitality, Accommodation, Future Leader of the Year, Chef of the Year, and Supplier of the Year.
The conference will conclude with a gala dinner on the 28thth where the winners of the Awards for Excellence will be announced, followed by the overall Supreme winner. The People’s Choice Award, chosen from the finalists list, will also be announced then.
Sam Egerton
Sam will be talking about new openings, nuggets of gold, consumer trends, driving guest experiences and technology advancements.
He is originally from Christchurch. He moved to Sydney in the mid-2000s and has been working for the Merivale Group for the past 12 years. He has been Merivale’s Bars Manager, during which time he fine-tuned the art of bar backing in their venues. As General Manager of the New Projects Team, he builds new teams and venues across the country. Most recently he oversaw the re-opening of Allianz Stadium and took the helm of the Sydney Cricket Ground, integrating Merivale’s approach to quality products, and delivering exceptional guest experiences into the stadium world.
Other speakers at the HNZ23 Hospitality and Accommodation Conference are:
Kevin Biggar: A motivational speaker, he will be the first speaker. He talks about how people can take on demanding challenges in their life and business, and how to improve teamwork, lift mental toughness, boost performance, and get the most out of themselves and their team.
Melissa Muirhead: The founder of The Great Work Lab, which works with businesses on culture and leadership, will wind up day 1. She has spent more than 20 years in corporate roles in New Zealand and overseas and is a trained and experienced Executive Coach.
Ashley Fell: The social researcher, TEDx speaker, and Head of Communications at the internationally recognized McCrindle will kick off day 2. As a trends analyst and media commentator, she advises on how to achieve cut-through in message-saturated times. She is an expert in how to communicate across generational barriers.
Dan Te Whenua Walker: Dan Te Whenua Walker is the Global Co-Chair of Indigenous at Microsoft and an experienced leader in business and relationship development with an extensive background in the IT and tech sector. He has a particular passion for how tech can be utilized for Māori and Pasifika economic development. And will be a highlight feature in the afternoon of Day 2.
Check out the program here
Introducing The Cube! –
Indulge in the ultimate culinary delight with the exquisite Cube at Cordis Auckland’s new premium local neighborhood bar Our Land is Alive.
Experience the sweet option of Berry and Vanilla Cream Pavlova or for those craving a savory experience, the Steak and Mushroom Pie awaits creation.
But be quick, as Executive Chef Volker Marecek is only making 10 of each a day so it’s first in, first served!
what: The Cube: Sweet and Savory
when: Monday to Friday only (limited batch of 10 each prepared daily)
where: Our Land is Alive
Time: Available from 12pm (until they run out!)
Prices: $19.50 each
Don’t miss this chance to experience the best of both worlds with this mouth-watering pair at Our Land is Alive, the home of NZ’s best, locally sourced ingredients. To book yours today, simply email [email protected].
Do you have a new foodie creation from your kitchen that you would love to publish? Let me know at: [email protected]
Arnott’s open world class facility in Avondale –
The Arnott’s Group (TAG) has resumed manufacturing in New Zealand, bringing a welcome boost to the local economy and exciting additions to its iconic snacking and cracker range.
Officially opened today, TAG’s new multi-million-dollar, 4000sqm manufacturing facility in Avondale, Auckland, has been designed as an innovation hub for Arnott’s sweet and savory biscuits across the ANZ region and to accommodate further growth and expansion of the 180 degree cracker brand, acquired by the business in May 2021.
Arnott’s Group CEO, George Zoghbi said the new facility signals TAG’s commitment to ongoing investment in New Zealand, enhancing localized supply chains and strengthening manufacturing, technology, capability and skills.
“The Avondale facility has been designed to unlock world-class innovation and flexibility for the broader Arnott’s network and will allow us to increase our locally made Arnott’s range,” Zoghbi said.
“The integration of 180 degrees in 2021 and the subsequent construction of Avondale, have meant greater speed and agility within the New Zealand arm of our 157-year-old business, that will allow us to unlock new products and reach new consumers.”
“It will also further strengthen the century long affection we know Kiwis have had for the Arnott’s brand, which recently saw us recognized as NZ’s most trusted biscuit brand in the 2023 Readers Digest Annual Trusted Brand Awards.”
Mike Cullerne, TAG’s Country Director NZ, said the opening of the Avondale facility reaffirms TAG’s commitment to the local NZ economy, industry and community, as part of the business’ ‘local support’ ethos.
“Today’s announcement is a welcome boost for local suppliers who are responsible for everything from ingredients to logistics and will also allow us to strengthen relationships with our retail partners around the country and continue supporting local food relief charities.”
“Our fast and flexible facility in Avondale will support further expansion of the premium 180 degrees brand both domestically and in Australia and allow us to develop new Arnott’s biscuits for New Zealand customers to enjoy. Last year alone, New Zealanders consumed over 30 million 180 degrees crackers – an astonishing level of support for this locally made brand.”
The inaugural Arnott’s products baked at the Avondale facility are Arnott’s Shortbread Bites, a new range of premium biscuits made with fruit from Barkers of Geraldine. The melt-in-your-mouth shortbread range (available July 2023) are batch baked, with pure NZ butter and quintessentially NZ flavours. There are three varieties:
- Black Doris Plums made with Black Doris plum puree plus decadent dark chocolate chips.
- Feijoa made with sweet feijoa puree plus poppy seeds.
- Mixed Berries made with boysenberry & blackcurrant puree plus decadent white chocolate chips.