New CEO to helmet NZ Cruise Association –
The New Zealand Cruise Association (NZCA) has announced the retirement of CEO, Kevin O’Sullivan, effective June 30, 2023.
O’Sullivan has been the association’s CEO for the past four and a half years. Prior to that he was on the NZCA board for 15 years while holding the role of Regional Harbourmaster at Environment Southland.
Former Chair Debbie Summers said “Kevin will be missed immensely by all in our industry. He has worked tirelessly and in particular, throughout our battle to restart these past years. NZ Cruise is in a better place for all his efforts.
“As chair I particularly appreciated Kevin’s relentless positivity and sheer determination as he liaised and negotiated with the many stakeholders required to enable the sector’s post-COVID recovery.
“He has led NZCA through the most turbulent time the sector has ever experienced, and both the board and wider cruise industry stakeholders are deeply appreciative of the tireless work he has undertaken to facilitate and support the recovery of the sector.”
Current Chair of NZCA, Jacqui Lloyd, has been named as O’Sullivan’s successor and will take up the CEO position in June 2023.
Lloyd has more than 20 years of tourism, cruise and senior management experience, including his most recent role as General Manager of Destination Marlborough.
“Jacqui is the perfect person to lead NZCA through the next phase of the sector’s recovery,” said Tansy Tompkins, NZCA’s deputy chair. “Jacqui’s extensive tourism background, senior leadership experience and relationship skills will help NZCA to further develop strategic alliances, unite our sector and expand our presence on the world stage as the cruise industry rebounds.”
“I am very excited to be taking up the CEO role at NZCA,” said Lloyd. “Largely due to the excellent leadership of Kevin O’Sullivan over the past four years, I believe the NZCA is in a brilliant position as the industry returns.
I’m looking forward to working with members, stakeholders, and our local communities to ensure New Zealand is both positioned as the best cruise destination for industry, and that it’s an industry that contributes to the economic, social, environmental, and cultural wellbeing of New Zealand.”
Lloyd will continue as NZCA chair until she starts her new role on June 1. A new chair will be announced in due course.
‘Free From’ category highly contested at 7th ONZFP awards –
More than 290 locally harvested, grown and made food and drink products were assessed in late February with 206 Gold, Silver and Bronze Medals awarded in the seventh Outstanding New Zealand Food Producers Awards.
Head Judge Lauraine Jacobs said, “Each year there is a different trend that becomes obvious as we work diligently to assess the range of entries. This year judges were excited to see how many producers have taken up the health message and emphasized this through their food production.”
‘Free From’ is food made and marketed to meet the requirements of a specific diet such as; gluten-free, carb-free, keto, vegan or meat-free; for the first time this year these products were judged in their own category. Free-From was highly contested with 54 products being assessed and 40 medals awarded in this category.
Specialist sustainability judges Fiona Stephenson and Emily King said, “Most entrants in this category scored well on sustainability. There were a few stand-out entrants, including cereal products and dairy-free alternative options. It’s a notably large category compared to others, which perhaps reflects changing consumer preferences in recent years.”
Outstanding Gold Medal Winners in the Free-From category in 2023 include; Island Gelato, Chocolate & Forest Berry Italian Ice Cream Cake; Little’ Lato, Mango Lassi; Lucy’s Gluten Free, The Seedy One; Mind Your Temper, Speculoos Bonbon; Mylk Made, Almond Barista Mylk Base; Raglan Food Co, Organic Passionfruit Coconut Yoghurt, Well & Truly Artisan Pantry, Raspberry Road Gourmet Granola and Wise Boys, Hemp and Mushroom Burger Patties to name a few.
Lauraine Jacobs led a talented team of more than 25 experienced food judges supported by a team of stewards who assessed entries over two days at Auckland’s Homeland restaurant.
She noted; “This year our judging took place immediately following Cyclone Gabrielle, which caused havoc for many of our farmers and food producers, and meant some outstanding foods could not be included. The team of expert and well-qualified judges want to extend sympathy and encouragement to all those affected. We hope to see you all revive, recover and return to continue to feed our nation with your excellent food products. I can assure you that you were missed.”
Of the 206 Outstanding NZ Food Producer Awards medals in 2023, 98 are Gold; 60 are Silver and a further 48 are Bronze.
Eighty-five per cent of the marks for each entry are awarded by the judges for the product, specifically; visual appearance, aroma, flavour, consistency and quality. A further 10% is made for sustainability, with two specialist judges reviewing each entry for environment and social business practice. The final 5% is given for ‘wow’ and brand story, the excitement factor and the point of difference for each product.
All Outstanding NZ Food Producer Awards Gold Medal winners are in contention for Category Champions and Special Awards which will be announced at the Champions Party 2023 on Tuesday 18 April at the Glasshouse in Morningside, Auckland.
The complete list of 2023 medal winners is on the Outstanding NZ Food Producer Awards website. https://www.outstandingfoodproducer.co.nz/medal-winners-2023
Chefs to represent NZ –
Expressions of Interest are open for chefs keen to represent New Zealand at the Worldchefs Pacific Rim semi-finals in Christchurch from July 4 – 6, 2023.
The Semi-final winners progress to represent the Pacific Rim region at the Worldchefs final to be held in Singapore from October 22 – 25th 2024.
All entrants must be members of NZ Chefs on or before May 30, 2023 and if successful, maintain membership for the duration of the competition programme.
The semi-finals category challenges are:
• Global Chefs
• Young Chef – must be born on or after 1st January 1999
• Pastry Chefs
• Vegan Chefs
Along with the opportunity to represent New Zealand on the international stage, the chosen candidate in each category will also receive the following prize package:
• Mentoring from a former NZ Culinary Team member
• $500 account credit from Bidfood NZ to assist with the cost of ingredients for the practice
• Flights and accommodation to Christchurch for the Pacific Rim semi-finals
• Profile of themselves and place of work in industry publications
To be eligible for selection as the New Zealand candidate entrants must be a full member of NZ Chefs and be a NZ citizen or permanent resident. They must also provide the following:
• Completed application form with two referees and competition history
• Head and shoulders photo in chefs uniform
• Up-to-date professional CV
• A written menu featuring the dishes required for the chosen category, with a description outlining design choices and philosophy (200 words max).
For more information on this event visit https://worldchefs.org/globalchefschallenge/
and
https://worldchefs.hosco.com/en/association/new-zealand
Meet NZ’s Divine Hot Cross buns! –
A team effort is behind the best hot cross bun in New Zealand, and its biggest critic, Daily Bread head baker Patrick Welzenbach describes it as “perfect”.
Daily Bread, Auckland took out the top place for a second consecutive year in Baking New Zealand’s Great NZ Hot Cross Bun Competition, which was judged in Palmerston North on March 17.
With extra butter, a little more moisture and a faster proving of the sourdough, the winning entry is the fluffiest hot cross bun Daily Bread has created while continuing to produce a classical bun.
“I have to say that this year’s bun was perfect. I was so happy. Normally I’m just 90% happy about the finished bun, but this year I couldn’t make it any better. It was perfect,” says Patrick.
And he credits the perfection to locally sourced ingredients as much as possible, even the candied peel and orange glaze, which is made in the bakery, use New Zealand oranges.
Part of the secret is Patrick’s baking history in which he can trace back to more than 20 generations of his family and he’s grateful to his grandfather for teaching him to bake as a six year-old. “I was born to be a baker.” And while hot cross buns are not part of German bakery goods, Patrick knows just how they should taste.
With the team at Daily Bread, he develops the recipe before individual bakers add their expertise focusing on a specific element.
“At Daily Bread we put the team in front. It was absolutely a team effort. I couldn’t do it without the team. One guy did the crosses perfectly and super wide and straight, another baker made the perfect dough and another made the absolute shiniest glaze. Everyone has a small part to make the complete product and everyone is so proud that we have won for a second year.”
You can get your hands on the winning hot cross buns at any of the Daily Bread bakeries in Auckland, at Farro, New World in Remuera who is a keen supporter of the bakery, and at other Auckland New World stores and some Four Square supermarkets. Outside of Auckland, they are available by ordering online.
Nada Bakery takes second place
Who would have considered adding pimento – a type of chilli pepper, or coriander to a hot cross bun spice recipe? Well Michael Gray and his mother Judith Gray did along with their bakers at Nada Bakery in Wellington.
The spicy combination blended with plump presoaked fruit gave their hot cross bin the in the Great NZ Hot Cross Bun Competition earning them a second place win.
Nada Bakery general manager Michael Gray says: “Our dough is made in a precise way before we bulk ferment the dough to allow the yeast to feed and develop a more intense flavour. Our qualified bakers weigh off each bun at 140gm, hand mold each one before a final proofing, adding a crispy cross and baking. Once our buns are baked, we glaze them with an apricot and yuzu glaze.”
To get your hands on Nada’s hot cross buns you can purchase them at their Tawa or Johnsonville bakeries or order them online.
Inventive taste of Denmark
You can take a Dane from Denmark but their love of chocolate will always follow them.
For John Thomsen, head baker and owner of Christchurch’s iconic Copenhagen Bakery with wife Donna, opening up the category for the 2023 Great Hot Cross Bun Competition meant he could add chocolate to his much loved buns.
In 2022 Copenhagen Bakery won third place in the national competition and this year they’ve claimed third place again.
Copenhagen’s recipe features indulgent spicy flavours, three traditional fruits but also cranberries and the finishing touch of Belgian chocolate. “We made our hot cross buns for the competition with the indulgent traditional spicy flavors of a zesty three-fruited cross bun, blended harmoniously with cranberries and Belgian chocolate.
John describes it as: “Decadence – a spicy, zesty fruity, oh so nicely warmed through…with a melted choccy explosion.”
Hospitality Excellence Awards open for entries –
Entries are open for the 25thth Hospitality New Zealand Awards for Excellence. The 2023 awards are steeped in history, recognizing businesses and people across the hospitality and accommodation sectors, celebrating industry success and excellence.
The Hospitality New Zealand Awards for Excellence are the longest running, national awards that honor the achievements of the hardworking and talented people who make the hospitality and accommodation industries exceptional.
Entries are now open to the public, closing on April 14.
There are 25 categories to apply for, spanning hospitality, accommodation, gaming and more, with the overall Supreme Winner Award to be selected from the category finalists.
Finalists across all business and people categories will be announced on April 21.
In a change from previous years, the winners of the People of the Year award categories will be awarded at the Hospitality Social Evening 2023, at Sweat Shop Brew Kitchen, Sale Street, Freeman’s Bay on June 27.
People Of The Year Categories:
Leader of the Year: Hospitality, and Leader of the Year – Accommodation: people who are dedicated to their profession and contribute to and inspire confidence in the industry.
Future Leader of the Year: someone who is making a significant contribution in their role, be it front of house, duty manager, chefs, barista and bar staff, or the unsung hero who demonstrates exceptional leadership qualities and is seen as an industry leader of the future.
Chef of the Year: someone whose attitude and dedication has contributed to the success of their business, and who demonstrates leadership, innovation, and the pursuit of excellence.
Supplier of the Year: a supplier who is dedicated to their profession and who contributes to and inspires confidence in the hospitality industry.

The Awards for Excellence 2023 black-tie dinner celebration taking place on June 28 , will conclude the two-day #HNZ23 conference and trade show event at the Pullman Hotel in Auckland.
Hospitality New Zealand Chief Executive Julie White said, ” These awards are the pinnacle of our industry. It gives all operators nationwide a chance to recognize and reward those who continue to excel and progress in our industry and create the highest possible standards for both their guests and their team.
“Last year, when we held our first in-person awards for two years, I said every hospitality business and every worker out there deserves a medal for the guts and perseverance they’ve shown through what was probably the toughest period the industry has ever been through. I say it again – because the hits just keep coming but somehow, they keep getting up again.
“To those who have been working so hard to offer support to their communities and customers, these awards are a huge thank-you for your work, even if you don’t or can’t enter, or aren’t one of the winners .
The Awards for Excellence 2023 will again be hosted by Hospitality New Zealand in conjunction with long-time principle partner Lion New Zealand.
Lion New Zealand’s Managing Director Craig Baldie said Lion was delighted to continue to support the awards.
“Lion has proudly sponsored the Awards for 25 years and we are delighted to be supporting them again for the 25th anniversary year. We look forward to celebrating excellence in the industry.”
Up to five finalists will be named in each category and businesses are being asked to consider whether they can submit multiple categories. Entries close on April 14. For further information and to enter go to: https://www.hospitality.org.nz/s/awards
Hotel WiFi can be terrible. Here are some tips to deal with it.
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Maybe you’ve experienced road warrior panic, as I did last week.
I was traveling for work and during one important video call in my hotel room, the WiFi flaked out and we disconnected. Early the next morning, my laptop kept getting booted off the in-room internet while I was trying to meet a deadline.
I was sleepy, still in my pajamas and stressed.
Crummy WiFi in your hotel room isn’t the world’s most pressing problem. But when you pay for a home (and an office) away from home, you expect some comforts: a comfortable bed, a hot shower and reliable internet access.
You can’t fix the internet in your hotel. But you are not completely powerless over that flaky hotel WiFi.
Why is the internet often terrible in hotels?
It’s complicated to spread internet access to all rooms, and hotels haven’t typically treated WiFi as a priority.
Many hotels know their guests expect internet access, but that doesn’t mean it has to be any good. Hotels’ internet equipment and software may not have kept up with your love of video streaming, Zoom calls and other data-hogging activities.
“They didn’t necessarily invest in the best WiFi,” said David Henry, president and general manager of connected home products and services at Netgear, which makes internet equipment.
Hotels are also stuffed with WiFi-blocking obstacles such as walls, electrical equipment, and other humans all sharing limited internet bandwidth.
That’s not an excuse, though. It’s also tricky to pipe hot water to 100 rooms of people taking showers at the same time. You don’t put up with balky plumbing, and you shouldn’t accept unreliable internet.
What you can do: Try to move around
If you’ve been having trouble, experiment to see if some parts of your hotel room have a stronger internet connection. On my flaky video call, it seemed to help when I moved away from the window.
Parking yourself in an uncrowded hotel lobby or business center with a separate internet connection might be a step up from the in-room WiFi shared among 50 rooms.
Some hotels offer basic internet service included in the room price and speedier WiFi if you pay extra. I hate this, but a couple of internet experts said the paid tier might be a good bet.
If most people don’t pay for the zippy service and you do, then you’ll be using a less crowded internet lane.
Ask for help
Sascha Meinrath, a telecommunications professor at Penn State University, suggested asking hotel staff (nicely) if you can switch rooms.
He said that hotels may set aside rooms for loyal guests or VIPs, and internet service is likely to be better there. I’m not bold enough to ask for an upgrade, but you could try.
Front desk staff are not your tech support, but it might also be worth asking them about your in-room WiFi troubles. They might know areas of the hotel with better internet service.
Use your phone as a WiFi hotspot
Depending on your mobile service plan, you may be able to use your phone to beam WiFi to your laptop.
You may need to ask your phone provider or look up instructions for using your phone as an internet hotspot. (Here are FAQs from Verizon, AT&T and T-Mobile.)
This isn’t a great solution if you travel a lot. Using your phone as a WiFi hub chugs through data and your battery, you might be charged extra and the phone company may slow down your connection.
You can also buy dedicated mobile hotspots, although that adds another phone bill to your budget.
Don’t keep crummy hotel WiFi a secret
Not everyone cares about the same hotel amenities. Having a pool at the hotel might be important to you, and it isn’t for me. Unreliable WiFi is a dealbreaker for me and maybe not for you.
But if quality internet service matters to you, let the hotel know in customer feedback and reviews.
“The ball is in the court of the consumer to elevate the importance to the hotel operators,” Henry said.
Travel websites aren’t necessarily helpful in empowering you.
After my hotel stay, I wanted to see if other people complained about the hotel’s balky WiFi on sites including Hotels.com and Travelocity. It was almost impossible to shift through reviews for specific amenities or terms like “WiFi.”
And while those travel websites tend to list whether a hotel offers internet service and whether it costs extra, they don’t appear to assess the quality.
Expedia Group, which owns travel websites including Expedia, Hotels.com and Travelocity, said search results on Hotels.com include a “traveler experience” filter for properties with “business friendly” amenities including WiFi. You can also choose to read only reviews written by business travelers. I didn’t find these options helpful.
After I checked out of my WiFi dead zone hotel, it emailed me a feedback survey. I usually ignore those things. This time I responded and said I probably wouldn’t stay in the hotel again because I couldn’t rely on the WiFi.
I felt like I did my small part to help future pajama-clad guests trying to meet work deadlines.
One tiny win
I love rules. Here’s my colleague Chris Velazco’s golden rule for gadgets:
“If it isn’t seriously broken, and you got whatever it was less than two years ago, don’t even think about replacing it.”
For phones both new and old, repairs might be a good return for your investment, Chris says. You might spend $100 at a repair shop having your battery replaced or more to fix your busted screen. That’s not cheap, but it’s a bargain compared to the cost of a new device.
Shira Ovide writes The Washington Post’s The Tech Friend, a newsletter about making your technology into a force for good. She has been a technology journalist for more than a decade and writes for a tech newsletter at the New York Times.
Nourish Group restaurants team up to raise funds for KidsCan & SPCA –
Iconic restaurants from Auckland, Andiamo & Jervois Steak House alongside Wellington’s Shed 5, are teaming up with drops from wineries Grove Mill, Mt Difficulty, Martinborough Vineyard and Te Kairanga for an evening of charity donation.
One hundred percent of selected Foley Wines and fifty percent of a la carte purchases on Tuesday 28 March will go to KidsCan and SPCA in areas of New Zealand affected by Cyclone Gabrielle.


KidsCan is on a mission to get clothing and food supplies to children and their families via schools and early childhood centers in Auckland, Northland, Hawke’s Bay, and Tairāwhiti and are helping displaced families start again by providing beds, bedding, whiteware, furniture and household items. The SPCA has been working hard on the ground in Hawke’s Bay, Gisborne and Northland, rescuing displaced animals, providing lifesaving transport and shelter and much needed support to vulnerable pet-owners.
Bookings for the fundraiser are now open and can be made on the restaurants’ website at https://www.thenourishgroup.co.nz/
Active NZ market a beacon for hotel investors says JLL –
The momentum in the hotel sector has been carried through into 2023, with the value of deals that have gone unconditionally this year, already passing $100 million and are currently under negotiation.
Having transacted the record $170 million sale of Auckland’s Stamford Plaza late last year, now refurbished and re-opened as the JW Marriot Auckland, JLL Director Hotels & Hospitality Nick Thompson says the active New Zealand market is once again a beacon for investors seeking stable, long-term performance.

“Through the first quarter of this year, we’ve already seen five major deals go unconditional for a combined total of over $100 million – and there’s more to come. While other commercial sectors are still encountering headwinds, hotels continue to perform strongly with rebounding international tourism fueling their desirability both domestically and internationally.”
The most recent of these deals transacted by JLL is the purchase by Distinction Hotels Group of the 253-room Mount Cook Hotel Collection, consisting of the Mackenzie Country Hotel, Heritage Gateway Hotel and Countrytime Hotel in Twizel and Omarama.
Geoff Thomson, owner of Distinction Hotels Group, says the return of international visitors was a key factor in acquisition, and a growing influence on activity up and down the country.
“More tourists back on our shores is great news for the hotels and hospitality industry. Adding three well-positioned assets to our portfolio in the South Island is exciting and we’re looking forward to integrating the Distinction Hotels brand into the beautiful Mackenzie District.”
JLL head of Debt Advisory, Mark Farrands, says counter-cyclical activity in the hotel and accommodation sector is supported by appetite from the funding market remaining strong.
“At the end of 2022, we received a very strong response from the funding market for a well-occupied student accommodation asset, with 15 lenders providing attractive indicative terms across a range of banks and non-banks, both onshore and offshore. Hotels and accommodation, especially in New Zealand, is a market segment that has performed better and better since 2022 when the rest of the market slowed down.”
According to a Real Capital Analytics report, JLL was the most active broker in the capital markets sector across New Zealand in 2022, transacting over NZD$500 million. The analysis also placed JLL as the top-ranked hotel broker in New Zealand based on sales volume, and the top broker for hotel transactions across all of Asia Pacific.

