World Chocolate Day -today! –
To have a good time World Chocolate Day right this moment, July 7, listed here are seven enjoyable chocolate details and a boozy brownie recipe! 1. Chocolate Cash in Mayan Instances The Mayans are believed to be the primary to find chocolate and, in Mayan occasions, your favourite chocolate bar could have been price it is weight in gold! Like many early civilisations, historic Maya would barter and commerce items as an alternative of utilizing cash as cash. Nonetheless, it is just lately been found that the Mayan civilisation began to make use of Cacao Beans as a type of…
Inexpensive Resorts And Free Issues To Do
Fashionable for its unimaginable waterfalls and black volcanic seashores, Iceland feels extra of a paradise to nature lovers. Iceland’s capital of Reykjavík is amongst Europe’s costliest cities to reside in. From costly lodging to the excessive price of meals, these arriving on this island nation needs to be able to pay the value. Whereas nothing comes low-cost in Reykjavík, it doesn’t suggest that on-budget vacationers stand no likelihood. It’s nonetheless attainable to vacay in Iceland cheaply. Nevertheless, it can require correct planning and flying in when demand is low. THETRAVEL VIDEO OF THE DAY Listed below are reasonably priced resorts…
Looking for a twist? Become a pretzel pal
Feel like your menu needs a twist? Bloom’s Pretzels has the answer; each pretzel that leaves our bakery has been hand-twisted with premium ingredients. A trusted recipe with information and encouraging support to create mouth-watering pretzels, these will be the perfect artisan addition to your menu. The Bloom’s Pretzel range includes: CLASSIC PRETZEL Our Classic Standard Pretzel is our most popular size, for sandwich creations and with enough belly to add savory toppings or cover with sweet sugar, they’re ideal for cafes, hotels, luxury lodges and bars looking for a dazzling golden point of difference. JUMBO PRETZEL Behold, the Jumbo…
Hospitality Business Magazine
Today, we’re very excited to announce the relaunch of Hospitality Business with a best-in-class new website, which you’re looking at right now. The new site has a striking modern design, allows readers to navigate content more easily and features the latest industry news, long-form content and opinion pieces, as well as offering our partners better opportunities to communicate their messages to the trade. We’re also adding a directory of products and services to the site, along with a section dedicated to resources such as pdf guides, infographics and webinars to help readers grow their businesses, improve their craft and further…
Hastings boutique boutique takes top pork prizes
A Hawke’s Bay butchery has won the Supreme Winner title in both bacon and ham categories of the 100% New Zealand Bacon & Ham Awards. Wild Game in Hastings has taken out New Zealand’s top bacon award with their middle eye/loin entry and New Zealand’s best ham award for their boneless ham. Wild Game owners Jordan and Varnnah Hamilton-Bicknell run a boutique butchery in Camberley, Hastings where they create quality products which are sold both in-store and online. Jordan, who has a passion for hunting and the outdoors, started his butchery trade at the age of 15 in a butcher…
B&B association elects new board
Bed & Breakfast Association New Zealand is entering the post-pandemic era with a refreshed board line-up and a new president. board member Ann-Marie Johnson has been named incoming President at the association’s recent AGM. Ms Johnson was formerly communications manager with Tourism Industry Aotearoa and joined the BBANZ Board in 2021, to provide a wider tourism industry perspective to the board’s discussions. “The hosted bed and breakfast sector plays an important role in Aotearoa New Zealand. It offers our international visitors the opportunity to meet genuine, friendly Kiwis, and to experience our lifestyle in New Zealand’s most beautiful locations,” Ms…
NZ restaurants embrace food waste minimization ideas –
Forward-thinking chefs and hospitality owners are dealing with the environmental impact of food waste by minimizing it in their kitchens. At Vic Road Kitchen in Auckland’s Devonport, chef-owner Ian Shields changes his menu every few days to limit spoilable inventory. “We only buy in enough to do a couple of portions for the night,” explains Shields, the British-born chef, who opened his restaurant in 2018. “I’m not afraid to run out of a dish; I’d rather run out than have waste. We try to utilize everything we’ve paid for so at the end of the week there is very little…