Meghan Markle, Prince Harry Called ‘Cheap’ For Skipping Hotel After Carlyle Allegedly Refused Discount
AFP KEY POINTS Prince Harry and Meghan Markle allegedly stayed at a friend’s home while in New York City A law enforcement source claimed the Sussexes asked the Carlyle hotel for a discount but got rejected A security expert said the couple would have benefited from staying at a hotel instead of a private residence Meghan Markle and Prince Harry were involved in a car chase with paparazzi because they didn’t stay at a hotel during their recent trip to New York City, reports have claimed. Unnamed law enforcement sources told the New York Post’s Page Six that the Duke…
Budget unbalanced overall says Hospitality New Zealand –
Budget 2023 does not do enough to further support small businesses and contains little acknowledgment of the current economic environment’s impact on business in general, says Hospitality New Zealand. Chief Executive Julie White said there were some helpful moves on the budget, but overall, it was a disappointment. “The additional $17.6 million, over five years, of funding for the Major Events Fund to support the ongoing attraction of major events to Aotearoa will be welcomed by the sector. “This is essential for us to attract big events and add immense vibrancy to our main centers, driving tourism and economic spending.…
Tourism & hospitality Expo roadshow starts May 11 –
Next week, from 11 – 13 May in Christchurch, Go with Tourism will kickstart New Zealand’s only free, dedicated careers expo for the tourism and hospitality industry, hoping to inspire a new generation of tourism and hospitality workers. The expo, in partnership with New Zealand Careers Expo, will then move on to six more cities around the country: Palmerston North, Napier, Hamilton, Auckland, Wellington and Dunedin. With industry professionals, employers and educators on site, students and job seekers will discover a wide range of opportunities available, such as work experience, mentorships, job vacancies and tertiary studies. As well as showing…
GPO Wellington opens with a nod to Temuka and the Post Office –
InterContinental Wellington has announced the launch of GPO, its new restaurant that pays homage to the iconic General Post Office which once occupied the same site. The luxury hotel’s latest dining addition tells an exciting, culinary story of travel, discovery and culture. The restaurant is set to open on April 21, with bookings open now. Under the culinary leadership of acclaimed Executive Chef Carl Maunder, GPO offers a contemporary spin on classic cooking techniques, with a menu highlighting seasonal produce from New Zealand drawing influence from the rich cultures of Southern Europe, the Levant and the Mediterranean, served in a…
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…
Passionfruit – a survival story –
The 2023 passionfruit crop has survived the devastation of Cyclone Gabrielle with the country’s small team of commercial growers based in sub-tropical areas such as Northland, the Bay of Plenty and Taranaki pleased to deliver the seasonal delights to consumers. Passionfruit is a labor-intensive crop that requires careful management throughout the growing season. Debbie Baxter, President of the New Zealand Passionfruit Growers Association, says this season has been a particularly challenging one for growers. “Like many other growers, we faced difficult weather conditions throughout the season. Many of our growers were affected by the severe frost in October and the…
Humble rescued cauli becomes ice cream from HELL –
It’s cauliflower but not as you know it – the humble vegetable is the hero ingredient in HELL’s newest plant-based offering, a unique ice cream made by Kiwi start-up EatKinda. Launching nationwide across HELL’s 77 stores in Strawberry Swirl and Mint Choc Bikkie flavours, the ice cream is believed to be the world’s first of its kind being made commercially. It includes the use of cauliflower which would otherwise go to waste purely for cosmetic reasons. EatKinda is the brainchild of Jenni Matheson and Mrinali Kumar. The duo has gone from making ice cream on their kitchen bench to scaling…