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/
Steve Armitage appointed new CEO of Hospitality New Zealand –
Steve Armitage, Independent Chair of Business Events Industry Aotearoa, has been appointed CEO of Hospitality New Zealand.
Following his appointment Armitage will be stepping down from his role at BEIA in August.
Hospitality NZ President Nick Keene has thanked Steve’s predecessor, Julie White, for her significant contributions to Hospitality New Zealand over the past five years. “We extend our heartfelt gratitude to Julie for her dedication and achievements during her tenure.”
BEIA Chief Executive, Lisa Hopkins says the board and members of BEIA wanted to thank Steve Armitage for his outstanding leadership and support during the past two years and congratulate him on his new appointment heading one of New Zealand’s largest industry associations.
“Under Steve’s guidance, BEIA is heading in a strong direction which will secure the future for the association and the industry. He will be an important part of our flagship event, MEETINGS in Wellington this month, and he will attend our conference in September in his new role representing the hospitality industry,” he said.
“We are thrilled to know we will continue to work closely with Steve in his new role. BEIA and HospitalityNZ developed a strong relationship during the COVID pandemic, and the two organizations are closely aligned within the wider visitor economy. I am looking forward to our continuing working relationship and the collaboration opportunities that will bring for both organizations.”
BEIA will begin the process of seeking a new Chair after the MEETINGS conference, with a view to having the Chair in place by the annual conference in Marlborough in September.
Armitage’s career has spanned the public and private sectors, most recently specializing in tourism, major events, business attraction, communications and public affairs. He was GM, Destination, at ATEED for eight years, until 2021, and since then has Chaired the Business Events Industry Aotearoa (BEIA) and consulted to the events and tourism industry.
Steve Armitage said: “I feel very privileged to step into this role at such an important time and I am determined to build on the tireless work that Julie and the team have performed in recent years.
“Hospitality has always been close to my heart, providing a strong foundation for my career. I look forward to combining my experience and passion with that of the wider membership to advance the interests of the sector.”
To ensure a smooth transition within Hospitality New Zealand, Steve will gradually assume his new responsibilities over the next two months, before taking on the role full-time starting from August 14. This transitional period will allow Steve to familiarize himself with the organization and its operations, ensuring a seamless continuation of Hospitality NZ’s strategic objectives.
Scheduled bumper agenda for Fine Food New Zealand –
The country’s premiere event for the hospitality, food retail and food service industries is making a record return in June 2023.
Fine Food New Zealand has attracted more than 250 exhibitors, converging at the Auckland Showgrounds to share the latest flavours, trends, equipment, ingredients and beverages, contributing to quintessentially Kiwi experiences across the country.
A packed agenda includes training and education, demonstrations, the NZ Chefs Championships and Global Chefs Challenge, the introduction of the Restaurant Association’s ‘Hospo Hui’, and much more. The strictly trade-only event takes place from June 25-27.
“We’re thrilled to have the biggest event ever planned for 2023,” enthuses Deb Haimes, Fine Food New Zealand 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 Fine Food New Zealand an ideal opportunity to expand your knowledge, make valuable connections, and find new suppliers.”
For those keen to advance their skills or check out advanced culinary techniques, the Seminar Series offers a range of thought-provoking topics, including health and wellness tips for staff, how to get products into major supermarkets, and – perhaps crucially – how to attract and retain domestic and international talent for your business.
Another seminar well worth attending for everyone producing food and beverages addresses updates to the Food Act, which makes allergen labeling easier to understand.
A hot ticket is the second day of the exhibition’s Hospo Hui, hosted by the Restaurant Association. This event brings together the best local and international leaders in food and hospitality, showcasing the industry and sharing ideas, tools and stories that educate and inspire. Hospo Hui joins Fine Food New Zealand for the first time, taking advantage of an obvious synergy and helping delegates make the most of their time.
Hospo Hui offers unique insight into ideas and trends shaping the hospitality industry through speaker and panel discussions. It’s also a rare opportunity to catch the industry’s finest in one place as a unique forum for discussion and innovation. Restaurant Association CEO Marisa Bidois describes Fine Food New Zealand – and Hospo Hui – as a ‘must-attend event for anyone in our industry’. “That extends to anyone in the trade with a passion for food, drink and innovation, whether you work for a brand, restaurant, cafe, bar, retailer, supplier, manufacturer, or hotel.”
Keep up with international food and beverage trends through featured exhibits such as Taste of the World, which brings together exhibitors from across the globe. Artisan Alley has established itself as a popular regular show, showcase handmade, small batch and traditional goods in demand by discerning patrons.
And it’s a bumper show for beverages, with The Best Cellar dedicated to wine, beer, spirits and craft drinks joined by Liquid Alliance which offers the best from Tasman Liquor & Allied Liquor’s suppliers. Be sure to check out the Kapiti Collective to discover the culinary wonderland on the coast. Get up to speed on the growing trend towards vegetarian and vegan choices over at Plant Base.
As the country’s biggest event of its kind, Fine Food New Zealand is a popular platform for launching new products, and this year is no different. The New Product Showcase is a noted drawcard and recognizes real innovation across multiple sectors, including food, beverage, packaging, equipment and more.
Not only can you see new products and innovations for yourself, but there is business to be done. Trade deals have long been part and parcel of Fine Food New Zealand. This year is no exception, as existing and new suppliers look to expand their markets and provide quality goods and services that keep hospitality running smoothly. Making deals just got more rewarding in 2023, with a $1,000 travel voucher being drawn daily for those making a minimum of 3 orders onsite.
Haimes says the return of international exhibitors and a palpable sense of excitement are indicators that while challenges remain, trade is returning to normal. “There are encouraging signs, including substantial interest from our exhibitors and delegates signing up at a brisk pace. And our partners have once again come on board with tremendous support, all contributing to making the 2023 event the best yet.”
Fine Food New Zealand is supported by partners including Tasman Liquor, Service Foods, Anchor Food Professionals, 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 event 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 https://www.finefoodnz.co.nz/.
Cauliflower star vege in 2023 NSSCC competition! –
Mashed, roasted, au Gratin, casserole, made into soups, pizza bases and taco shells, you name it and the humble cauliflower has co-operated!
And this year it is the key ingredient in the National Secondary Schools’ Culinary Challenge.
Entries open on June 1, and close June 30 at the end of Term 2, for high school students to prepare and perfect the most delicious cauliflower entre dishes they can.
The National Secondary Schools Culinary Challenge is an annual event run by the Culinary Arts Development Trust. The competition is designed to encourage the next generation of culinary talent, provide career pathways for students, and to foster relationships between secondary schools and the hospitality sector.
The competition consists of two parts. Part one is a Regional Competition with judging held online. Part two sees the winners of each region travel to Auckland to compete in the National Final on September 6 at the Manukau Institute of Technology.
Each of the eight regional competition’s winning teams will participate in a live cook-off and experience the New Zealand Culinary Journey the following day. With a total prize package valued at over $11,000, the competition is highly competitive .
B&B operators getting ‘back in the swing’ –
Reconnecting New Zealand’s valuable Bed and Breakfast sector with the international travel trade will be the key focus of its first annual conference in three years.
Industry operators are keen to reunite for the first time since 2020 at the Bed & Breakfast Association New Zealand conference, taking place at the Copthorne Oriental Bay, Wellington, on 19-21 June 2023.
“The 2023 conference is about getting all geared up for the return of our international visitors. We’ve continued with domestic travelers during the pandemic but our members are excited to get back into the swing of hosting our international visitors. So the theme of our conference is appropriately Back in the Swing,” said BBANZ president Donna Brooke.
The conference begins on June 19 with a Travel Trade Afternoon which will facilitate connections between B&B operators and inbound tour operators. The session is already attracting a lot of interest from agents and wholesalers in New Zealand and in Australia, Ms Brooke says.
Participants will include bed and breakfasts, homestays, farm stays, luxury accommodations, self-catering properties as well as small commercial sized bed and breakfasts.
Operators participating in the afternoon will meet BBANZ minimum quality standards and are assessed at three yearly intervals, providing assurance that they offer a first-class quality experience and are ready to work with international travel wholesalers.
“This will be an excellent opportunity for inbound tour operators to meet both established and new ‘product’, with plenty of opportunity for them to get to know the people behind the business,” Ms Brooke says.
The B&B sector is helping meet the demand from international travelers for high quality accommodation in New Zealand, especially after the loss of so much accommodation due to the impacts of the pandemic, she says.
“We provide a boutique and genuine Kiwi experience to our visitors. Having the opportunity to meet and stay with their hosts offers an unforgettable chance to live like a local.”
For more information about the conference and registration, go to: 2023 CONFERENCE, Bed & Breakfast Association
Finalists named in Southern Lakes Hospitality Awards –
The finalists have been announced at the Southern Lakes Hospitality awards and locals are being invited to vote for their favorite place to dine out.
The finalists represent excellent dining establishments in the region as voted by the hospitality industry, including Queenstown restaurant Jervois Steakhousenominated in four award categories, including outstanding restaurant.
Also up for outstanding restaurant is Ben Bayly’s Arrowtown restaurant Aosta, a small 50 seat restaurant that brings a taste of Northern Italy to the gold-rush village of Arrowtown. The restaurant is nominated in the category of outstanding restaurants, and best regional establishments.
Aosta and Jervois Steak House will be going up against Oro Restaurant and Sherwood Queenstown who are also nominated for the outstanding restaurant award.
Situated in newly opened The Carlin boutique hotel, Oro is a fine-dining restaurant with modern French, British and New Zealand influences. It’s chefs Yann Robert and Beata Balogh have both been recognized in the categories for best chef and best emerging chef respectively.
Yann Robert has esteemed competition from Sam Gruar of La Rumbla; Koji Kiminai of Tanoshi and Ben Norfolk of The Bunker all up to the outstanding chef accolade.
Great cafes are not lacking in the region with 11th Avenue by Frank’s, Bespoke Kitchen, Odd Saint, The Boat Shed Cafe & Bistro all finalists in the category of outstanding cafe.
Those looking for a place to get a great drink won’t be disappointed with the region’s assortment of top-notch drinking establishments recognized.
Bardeaux, Ferg’s Bar, Little Blackwood and Little Mez are all contenders for the title of best bar while Botswana Butchery, Eichardt’s Bar, Jervois Steak House Queenstown and The Bunker are all recognized in the category of best winery restaurant.
Anyone looking for the best quick and tasty place to grab a bite should check out Francesca’s Mobile Pizza, Margo’s Queenstown, Ramen Ramen by Tanoshi and Taco Medic who are all nominated for outstanding street food/casual dining.
Nineteen awards will be given to the best of the region’s hospitality industry. From crew members, to suppliers, to establishments – the best of the best will be celebrated for their contribution to creating a world-class hospitality scene in the Queenstown and Southern Lakes area.
CEO Marisa Bidois says, “Queenstown is now a destination dining experience offering exceptional experiences in some of the world’s most stunning settings.
“From quick and easy street eats, to luxury winery restaurant experiences, Queenstown has it all.
“With all categories keenly contested, this year’s winners truly exemplify what it means to be at the top of their respective categories.”
Voting closes on Sunday, 23 April 5.00pm and the winners will then be announced at the awards evening on Monday, May 7 at Walter Peak in Queenstown.
Tickets to the event are on sale now, to purchase or for more information regarding the awards please visit For more information regarding the awards please visit https://hospitalityawards.co.nz/southernlaklakes, Facebook @qthospitalityawards
The Southern Lakes Hospitality Awards Finalists 2023
DineFind Outstanding Baristas
Lauren Peters, Beach St Cafe
Michaela Jandackova, Kamana Lakehouse
Liam Wright, The Boat Shed Cafe & Bistro
Alex Tong, Wolf Coffee Roasters
Hospo Start Outstanding Bartender
Shaun White, Eichardt’s Bar
Kate Marshall, Jervois Steak House Queenstown
Liam Cabourn, Little Blackwood
Stuart Campbell, Little Mez
Antipodes Outstanding Front of House Team
Botswana Butchery
Jervois Steak House Queenstown
Margo’s Queenstown
Tanoshi Cow Lane
Mt Cook Alpline Salmon Emerging Chef
Beata Balogh, Oro Restaurant
Bella Maroszek, The Hilton Queenstown Resort & Spa
Brandon Ferrari, Flame Bar & Grill
Callum Plank, The Bunker
Ritu Sharma, Kamana Lakehouse
Hospo Start Emerging Front of House
Brooke Owens, Slow Cuts
Ratchadaporn Tongjan, Thai Siam Kitchen
Jacob Bull, The Grille by Eichardt’s
Samaria Spyker, Vudu Cafe & Larder
Anchor Food Professional Outstanding Chef
Yann Robert, Oro Restaurant
Sam Gruar, La Rumbla
Koji Kiminami, Tanoshi
Ben Norfolk , The Bunkers
DineFind Outstanding Street Food/Casual Dining
Francesca’s Mobile Pizza
Margo’s Queenstown
Ramen Ramen by Tanoshi
Taco Medic
Bidfood Outstanding Café
11th Avenue by Frank’s
Bespoke Kitchen
Odd Saint
The Boat Shed Cafe & Bistro
Southern Hospitality Outstanding Bar
Bardeaux
Ferg’s Bar
LittleBlackwood
Little Mez
Restaurant Association of NZ Outstanding Wine & Beverage List
Botswana Butchery
Eichardt’s Bar
Jervois Steak House Queenstown
The Bunkers
Restaurant Association of NZ Outstanding Winery Restaurants
Gibbston Valley
Kinross
Mora Wines & Artisan Kitchen
Amisfield
OneMusic Outstanding Ambience & Design
Ferg’s Bar
Hyde Liquor and Social
Tanoshi Five Mile
Yonder
DineFind Outstanding Regional Establishments
Amisfield
Aosta
Bannockburn Hotel
The Dishery
Lumina Lamb Outstanding Restaurant
Aosta
Jervois Steak House Queenstown
Oro Restaurant
Sherwood Queenstown
Restaurant Association of NZ Outstanding Sales Rep
Ross Mander, Canyon Brewing
Theo Arndt, Cardrona Distillery
Karen Bisacre, Pernod Ricard
Devan Tyler, Wolf Coffee Roasters
Real NZ Outstanding Supplier
Bidfood
Crisp NZ
Harbor Fish
Pernod Ricard
Wolf Coffee Roasters
Entries closing soon for the Hospitality Awards for Excellence –
Time is running out to enter the Hospitality Awards for Excellence. Honoring the achievements of the hardworking and talented people who make hospitality and accommodation throughout New Zealand exceptional, the Lion Hospitality Awards for Excellence are your opportunity to showcase all that makes your venue team exceptional, and they are closing soon.
The Lion Hospitality Awards for Excellence are New Zealand’s premier hospitality industry awards that honor operators nationwide, recognizing excellence in both the accommodation and food and beverage sectors. The awards are open to all Hospitality and Accommodation operators in New Zealand. Applications to enter the awards are FREE for Hospitality New Zealand members.
visit https://www.hospitality.org.nz/s/awards today and nominate. 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, held at Sweat Shop Brew Kitchen social evening on June 27. The Lion Hospitality Awards for Excellence 2023 black-tie gala dinner will be hosted on 28 June at the Pullman Hotel Auckland, as the closing night of Hospitality New Zealand’s annual two-day conference. So get nominated and come along to celebrate the best the industry has to offer.
‘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