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 Pretzel, this pretzel knot has over a meter string length and is large enough to serve 3. It’s the perfect limited-edition creation for your next event!
MINI PRETZEL
If you’re looking for a pretzel but our classic is just a bit much – we’ve got you sorted here. Mini Pretzels are perfectly suited for caterers, cafes and those looking for a bite sized twist, with strong visual appeal.
PRETZEL BITES
Our hand-cut pretzel bites are the perfect pieces to accompany dips, sauces and snack tables at your cafe, bar or your next catering event.
PRETZEL SALT
Sourced all the way from Europe. This Original Pretzel Salt is ideal for topping our soft pretzels. These uniformly compressed white salt crystals sit well when sprinkling and don’t melt during the baking process unlike regular salts.
Bloom’s Pretzels come in a free-flow frozen pack of ten, cooking tips and instructions are included with each wholesale order, or you can call our technical assistance team anytime with questions on 09 356 7455 or [email protected]
Lewis Road claims top award at New York specialty food show –
Lewis Road Creamery’s 10 Star Certified Salted Butter has gained international recognition and named the 2023 sofiTM Product of the Year, at the Summer Fancy Food Show in New York City.
The award is presented to a single product annually at The Specialty Food Association’s (SFA) sofiTM Awards. Bestowed since 1972 they are a top honor in the $194 billion specialty food industry.
“Judging was performed by a panel of 400 food experts, and for a product that originated on our farms in Waikato to win the major award at a show in NYC is a huge accomplishment. We’re extremely proud,” says Jason Clemens, Lewis Road Creamery’s General Manager.
The 2023 sofiTM Awards recognized a Gold Winner in each of 53 specialty food and beverage product categories. Products were judged on taste—including flavour, appearance, texture, and aroma—ingredient quality, and innovation at the prestigious Rutgers Food Innovation Center. Nearly 2,000 products from domestic and international makers were entered into the 2023 competition.
“It might seem like there’s not much you can do with just one ingredient and a sprinkle of salt – but when you put the time into nurturing the soil, grass and animals it really shines through in the end product, and we’re absolutely delighted that the difference in our butter has been recognized in a blind tasting at this level,” says Lynette Maan, from Lewis Road Creamery.
The grass-fed, traditionally churned butter is made from cream exclusively off Lewis Road’s parent Southern Pastures’ own farms, which meets stringent and independently-audited 10 Star Certified Values that cover grass-fed, free-range, animal welfare, environmental sustainability and climate change mitigation criteria.
The Lewis Road Butter was blind-tasted against other category winners for the 2023 sofiTM Product of the Year Award, which was selected by buyers via anonymous tastings, and announced at the Summer Fancy Food Show on June 27 in New York City. The Summer Fancy Food Show is the largest B2B-only specialty food industry event in North America.
“The SofiaTM The awards recognize the best, most innovative products in the Specialty Food Industry and the creative, passionate people who make them,” said SFA President Bill Lynch. “Winning a sofaTM The award can open doors to new markets and expand business opportunities for the winners, which is central to the SFA’s work on behalf of its member makers and manufacturers.”
Winning a sofiTM The award creates added exposure for products with food buyers from top names in supermarkets, specialty retailers, food services, distributors, and the media.
‘I tried to avoid extra charges on an easyJet, Ryanair and Jet2 flight- here’s how’ | Travel News | Travel
Although budget flights often appear to be the cheapest choice, after extra charges are added the price can soar.
Whether it’s paying for a seat, hand luggage or buying travel insurance through the airline, a cheap flight might not feel quite as much of a deal at the end of the process.
As the Government announced plans to look into hidden charges on flights, hotels and car hire, I wanted to see if Britons could avoid additional pesky costs.
In an exclusive experiment for Express.co.uk , I looked at flights on easyJet, Ryanair and Jet2 to see how much I might end up spending on extras.
Prices for extras can vary based on the demand for the flight and the time of year, so it’s always worth checking different dates.
Seats
Most budget airlines will ask passengers to pay if they want to see their friends and family.
easyJet offered me a standard seat from £7.99 but British tourists can skip this step at the top of the page. The airline will assign seats at check-in to all passengers and often travelers will be seated next to each other if they’re early to check-in.
Ryanair offered me a standard seat on the plane from £11 but British tourists can opt to skip this step at the top of the page.
Jet2 is offered a seat from £10.50 but there’s no need for passengers to select a seat. However, the airline’s website makes it a little harder to skip and passengers will need to press continue without choosing a seat on the plane diagram.
Although it may appear as though you need to pay for a seat, all airlines allocate seats for free at check-in. If tourists are quick to check-in, they’re unlikely to be seated apart except on one of the budget airlines.
Bags
Many passengers opt to travel hand luggage only to save money and all the airlines offer tourists this option.
On easyJet, a small under the seat bag is included in the basic fare but a large cabin bag for the overhead locker costs £22.49. I would also get speedy boarding with this fare.
On Ryanair, a small under the seat bag was included in the price but a larger cabin bag cost £19 extra.
Jet2 included 10kg of cabin luggage in the price of the flight but there was an option to pay £3.50 to ensure the bag wasn’t put in the hold if the plane was busy.
Unfortunately it’s often a struggle to fit everything for a week’s holiday in one small under the seat bag so passengers often end up paying extra for a cabin bag. It’s worth checking how much a piece of luggage is first to see if you can split the cost between your traveling group for a better deal.
Extras
easyJet also offered me options for car hire, food and drink on the plane and travel insurance. It’s worth shopping around for car hire as the airline is unlikely to be the cheapest choice.
Ryanair also tried to sell fast track boarding, travel insurance and car hire before I finished the booking.
Jet2 also offered car hire and travel insurance as optional extras. There’s no need to purchase any of these products from the airlines so it’s important to check comparison sites to find the best deal.
I found that the price of a flight could rise substantially after the extras were added but there’s often no need to purchase them. Although the companies sometimes make it appear as though passengers can’t continue without buying a seat, there’s always an option to skip.
Find out how to save £40 on easyJet luggage fees or how to save £45 on Ryanair.
Pepsi introduces a ketchup infused with cola –
Fourth of July is the quintessential American holiday filled with flags, fireworks, baseball and hot dogs. According to the US National Hot Dog & Sausage Council, Americans will consume over 150 million hot dogs on July 4 alone, enough to stretch from Washington DC to LA more than five times! (NHDSC, 2022)
And with Pepsi sales heating up ahead of July 4, the brand is bringing more ‘taste’ to the party by showing the entire country that hot dogs go #BetterWithPepsi. On July 4, USA Independence Day, the global soft drink brand will unveil Pepsi Colachup, which is exactly what you’re thinking it is: ketchup infused with Pepsi.
Pepsi teamed up with the Culinary Institute of America (CIA) Consulting to create the condiment that the beverage company says is ideal for putting on hot dogs.
“Pepsi has long been part of American culture and its cool, crisp taste has been the favorite beverage choice for generations of Americans. We have always known that hot dogs taste better with Pepsi, and now the experts think so too,” Jenny Danzi, senior director, Pepsi TM, said in a press release.
“We invented Pepsi Colachup to reinforce just how well hot dogs and Pepsi go together — an unapologetically mouthwatering creation that seamlessly merges a condiment with the ultimate hot dog pairing beverage, delivering a unified taste experience,” she added.
“The concept is both simple and creative. The distinctive flavors and vibrant citrus blend of Pepsi enhances the bright and tangy characteristics of ketchup, offsetting the smokiness of the hot dog,” said David Kamen, director of client experience for CIA Consulting. “It’s a whole new way to enjoy two American classics!”
People on Twitter had some strong reactions to the new offering, with many giving the seal of approval.
“This is online lol… but I love Pepsi. I love ketchup… I guess I’d give it a shot,” one person tweeted.
“Where can I buy a bottle? Root Beer BBQ sauce is amazing, and I love ketchup, so vicariously I have no reason not to think Pepsi and Ketchup wouldn’t go well together,” someone else wrote.
“mustard and colachup on a hot dog … count me in!” French’s, who once made mustard-flavored hot dog buns, enthusiastically chimed in.
But, of course, there are some sayers who just don’t want any part of Pepsi Colachup.
“Barf,” tweeted one disgusted person.
“I love ya Pepsi, but this is a hard pass for me,” someone else wrote.
“This sort of thing is why people like Coke more,” lamented another person.
It’s unknown if the condiment will ever hit grocery store shelves, but people interested in trying this culinary curiosity can get their first taste of it on July 4 at 4 Major League Baseball stadiums. The Detroit Tigers, Minnesota Twins, Arizona Diamondbacks and New York Yankees will offer “exclusive in-stadium sampling” during their respective games that day.
American customers can also get a free Pepsi when they buy a hot dog or hot dog at any food outlet or retail location all weekend through July 4.
This isn’t the first time Pepsi has had some fun with flavour. In 2021, it teamed up with Peeps to create PEPSI x PEEPS, a limited-edition soda mixing Pepsi with Peeps marshmallow flavor. And in 2022, the soft-drink brand is also introduced Pepsi-Roni Pizzafeaturing a pizza with pepperoni infused with Pepsi.
Hot Chocolate Challenge gets underway –
Pumpkin-pie, smokey apple and black tea, frozen jaffa, and drinks incorporating kiwi classics such as moro bars, milo and Afghan biscuits are just some of the delicious flavors on offer for a limited time when the “Sweet As” Hutt’s Hot Chocolate Challenge™ gets underway.
The Challenge, which began in 2015, involves local cafes putting forth a signature hot chocolate creation and customers voting for their favorite.
Twenty hospitality operators including cafes, restaurants, pubs, a bakery, and a sweet shop in Lower Hutt’s City Centre, have created their own signature hot chocolate drinks for people to enjoy throughout the school holidays between 29 June – 16 July 2023.
For the first time, voting categories have been introduced in the Challenge which will showcase the exceptional talent and creativity of the participants. Customers will be able to vote for their favorite hot chocolate in the following categories: Best Taste, Best Presentation, Best Customer Service and the Overall Winner which will encompass all of the above categories of taste, presentation, and customer service.
A range of different events will run throughout the challenge so there will be no escaping the hot chocolate craze! These include:
- Hide and Seek Pop Ups: We will park up in a mystery location and give away clues to our whereabouts. Those who find us and bring with them a donation to the Lower Hutt Foodbank will get QuarterPast Hot Chocolates and first to arrive win prizes.
- Pup Pop Up: For the first time dogs will be able to participate in the challenge! In return for a can or Koha for Lower Hutt Foodbank we will dish up dog friendly hot chocolates (using carob) for dogs and QuarterPast hot chocolates for the owners at the Wainuiomata Dog Park on Sunday 25 June.
- Riverbank Market Hot Chocolate Lounge: Buy a hot chocolate (or any hot drink) from one of the Riverbank Market vendors then kick back in our hot chocolate lounge. Think comfortable seating, gas heaters, marshmallow toasting, hot chocolate toppings buffet and chill out music.
- Hot Chocolate Labs – South End Business Group are planning to run the Hot Chocolate Labs again. These will be held on Sunday 2nd July and Sunday 9th July. Each participant will be given a mystery box of ingredients to make and taste a unique hot chocolate.
Ryan Gardiner, organizer of the challenge says: “We are really pumped about the events on offer and the wide range of unique and delectable drinks on offer. We can’t wait to show off the Hutt Valley to the rest of New Zealand and can only encourage people to make the most of it. Bring it on!”
Originality and creativity are shown again through this year’s entries. Customers can be treated to an Oh, BAE Lattesa Filipino inspired blend reminiscent of cookies and cream or vanilla, with a delightful twist of purple from Espresso High; a White Spiced Pumpkin Pie hot chocolate at Bellbird café, a Hot Wok Chocserved from a flaming wok topped with a marshmallow skewer from Buzz, to kiwi classics like ‘I Want Moro that’ from Janus Bakkerij, the Afghan Chocolate from Fix Federationand The School Camp “Milo” at Twenty Eight café.
For the full list of the 2023 Hot Chocolate Challenge participants and events visit https://www.facebook.com/sweetaschallenge/
Farewell Gen Z let’s nourish Gen Alpha –
By Marisa Bidois,
Chief Executive Officer of the Restaurant Association of New Zealand.
Just as we are making careful considered decisions around how and where we spend our time and our money, so too are out customers.
Some of the lifestyle changes triggered by the pandemic were temporary while others may have more staying power.
In 2023 and beyond we find ourselves in a world where social interaction has dramatically changed and with accelerated adoption of technology.
We are now also dealing with rising costs of living which is having an impact not only on discretionary spending but also on crime levels. Interactions between customers and staff are sometimes more tense as people deal with the fallout of the challenges they are now facing.
There has been a shift in what people prioritize and want from their lives. The experience of living through a global health crisis and the resulting changes and challenges have prompted people to re-evaluate their values, goals, and perspectives.
Personal wellbeing, relationships, work life balance, purpose and meaning, adaptability and resilience, simplicity and sustainability. These are now core values by which current and future generations are measuring themselves against.
It was through this lens that our Hui panellists and speakers considered how we might reimagine our business for the future.
And the future has arrived in the form of Generation Alpha which is much more engaged in what it eats than previous generations.
In his presentation “forget about Gen Z, how do we prepare for Gen Alpha’, food futurist Tony Hunter highlighted the range of issues this generation will consider when it comes to what to have for dinner. From food shortages to 3D printed food, the consideration set for this generation of diners may be vast.
Born after 2010, Generation Alpha kicked off the same year that Apple launched its iPad. This generation have been surrounded by technology from the get-go and view digital tools as an integral part of the way they live their lives.
Hunter pointed out that Gen Alpha has an outsized influence on family purchasing.
Where once children were seen and not heard, Hunter informed us that a large percentage of parental purchases were influenced by their children.
The choices that digital technology has afforded them are now being extended into the food space with this generation expecting a level of personalization not seen in previous generations.
Keynote speaker Chip Klose invited us to develop a unique selling point that will enable us to sell our products at a higher price point through tapping into the luxury mindset – one in which people are prepared to wait for an hour on the street for a slice of authentic New York pizza from Di Farra’s in Brooklyn or pay more for a negroni that comes with an element of theater.
As a restaurant strategist, Klose has identified the all too common issue of a commodity mindset in restaurateurs. One in which we fight it out on price but fail to deliver a unique experience that would see the price become less relevant.
In a time when discretionary income is under pressure, we must not forget that dining out is a luxury experience and that if we fail to differentiate ourselves, we fall into the trap of being seen as a commodity.
As he closed his presentation, Klose dared us to consider what we would do differently in our businesses if we were forced to charge double for our product and then invited us to make those changes today.
Food Hui offers us an opportunity to reflect on the challenges we’ve faced but also to imagine the future. Participating in active learning allows us to seed the opportunities of today and stay at the forefront of change.
By working alongside our fellow hospitality community, we can shift the future of our industry to a place that serves us all better.
Thank you to everyone who came out to support our Hospo Hui, we hope you find it nourishing.
Busy start to Fine Food New Zealand –
New Zealand’s premier trade event for the hospitality, food retail and food service industries, Fine Food New Zealand, has opened on June 25 with visitors from throughout the country attracted to the more than 250 exhibitors, at the Auckland Showgrounds.
Displays include the very latest commercial kitchen equipment available, local produce suppliers and IT software system professionals for restaurant bookings, to name just a few.
A packed agenda over the three day event includes seminars, training and education, equipment and food demonstrations; the NZ Chefs Championships and Global Chefs Challenge plus the Restaurant Association of New Zealand’s ‘Hospo Hui’.
The Hui’s keynote speaker is Chip Klose, a leading expert in restaurant consulting. Having worked with a diverse range of clients from ‘mom and pop’ shops to Michelin starred establishments, he has honed his skills in all aspects of restaurant management. Klose has a proven track record of revitalizing underperforming establishments, earning a reputation as a trailblazer in the industry.
“We are thrilled to have the biggest event ever for 2023, says Deb Haines, Fine Food NZ Event Manager. “With a combination of international and local exhibitors covering everything from paddock to plate, there’s a huge variety for every delegate. This makes the show an ideal opportunity to expand visitor’s knowledge, make valuable connections and discover new suppliers.”
The show is also running a seminar series offering a range of thought provoking topics, including health and wellness tips for staff; how to get products into major supermarkets and how to attract and retain domestic and international staff for hospitality businesses. Another seminar provides updated food labeling information required under the Food Act.
Keep up with international food and beverage trends through the featured exhibits such as Taste Of The World, which brings together exhibitors from across the globe. Artisan Alley has also established itself as a popular showcase for small batch, handmade and traditional goods in demand by discerning patrons.
The show is open from 10 am daily until June 27.
For more information go to www.finefoodnz.co.nz and https://www.restaurantnz.co.nz/
Sid brings fresh approach to winter fine dining –
The iconic Sid at the French Café in Symonds Street, Auckland is heading into winter with new menu offerings and options to bring more fun to fine dining.
As well as launching a new winter tasting menu, the celebrated restaurant is introducing a flexible à la carte menu and snack offerings, (pictured below), giving guests more relaxed options.
The restaurant is also taking walk-ins for those wanting to pop in spontaneously for an after-work cocktail or glass of wine with snacks.
Guests can enjoy these impromptu treats in the heated undercover area in the Mediterranean-inspired courtyard or around a brazier fire, also in the popular courtyard and garden area.
For those seeking dining options, the new winter menu is curated by the owner and executive chef Sid Sahrawat and head chef Tommy Hopeis now available.
Split between snacks, entrees ($35), mains ($45), and desserts ($25), it delivers Sahrawat’s signature innovative flavor combinations with glimpses of inspiration from many cuisines.
Sahrawat says he wanted a spontaneous, fun menu that wasn’t limited to one style of cuisine.
“For me, it’s always about pushing the boundaries with flavor combinations to keep it exciting on the palate,” he says.
Sahrawat also pleased to make the restaurant a destination for people to stop in on their way home or before heading out elsewhere for the evening.
“As the restaurant evolves, we want the dining experience to be fun and less stuffy,” he says.
“We are still a relaxed fine dining destination offering first class service, but the staff wants our guests to have fun with the experience, too – this is reflected both in the menu and the ambience of the restaurant.
“Opening up the restaurant for people to just pop in is something we’ve been talking about doing for a long time. The courtyard is our urban oasis and has never looked better with the herb garden, chimney fireplace, brazier fire pit, heaters and fairy lights.
“We can’t wait to make this a more relaxed, fun and accessible destination.”
Those planning to stick around a bit longer to enjoy the new à la carte menu can look forward to sampling the following:
- Snacks: Include a Truffle and gruyere beignet with truffle emulsion; Hot smoked Aoraki salmon croustade, XO, rouille, sesame; and a Parmesan churro with whipped feta, smoked maple and puffed pork crackling.
- Entrees: Include Ruakaka kingfish with mandarin, feijoa, fermented jalapeño and Scampi, Jerusalem artichoke, chicken skin, hazelnut, lavender.
- Mains: Include a deliciously tender Wagyu beef short rib, with Szechuan, kasundi, kimchi, carrot, wasabi; Market fish with green chili, charred cucumber, verbena, turnip; and Venison, romesco, black pudding, medjool date, smoked cashews.
- Desserts: Includes a local and international cheese board, as well as an array of sweet treats, such as coconut, lychee, licorice, pavlova, puffed rice; the Mandarin, black pepper hokey pokey, soured cream, manuka honey; and the nostalgic Dark chocolate, pretzel and malted barley soft serve.
Of course, Sid at the French Café has kept a few of the classics the restaurant is already known for, such as the five-course tasting menu (which includes snacks) for $190pp and a Saturday four-course set lunch, including a glass of champagne, for $120pp.
Do you have a new menu creation from your restaurant kitchen that you would love to publish? Let Kimberley Dixon know at: [email protected]