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Trip Inflation in Greece Is Pricing Locals Out

ATHENS—On the southern slopes of the Acropolis, vacationers in flip-flops clamber throughout tough rocks in the hunt for the right Parthenon selfie. Town’s central cafes are crammed. And, down on the port, officers in pristine white uniforms fastidiously direct the automobiles, folks, and bicycles setting sail throughout the Aegean Sea. It is summer time in Athens, and the Greek tourism trade is having an excellent 12 months.

As a smallish nation of solely 10.3 million folks, Greece is already set to beat the nation’s 2019 report of 33.1 million overseas guests, now welcoming greater than 1 million vacationers per week, in keeping with Greek Tourism Minister Vassilis Kikilias. Inns on fashionable Greek islands are absolutely booked via late September—nicely past the standard season—and superstar recognizing has change into a sport. Photos of Tesla CEO Elon Musk, actress Demi Moore, and rapper 50 Cent are being posted from the bars of Mykonos, the waters of the Ionian Sea, and the yachts of the Cyclades.

However unusual Greeks usually are not basking in Greece’s profitable summer time.

Vacationers pose for selfies on the foot of the Acropolis.

Vacationers pose for selfies on the foot of the Acropolis in Athens on Aug. 11.

“Greece is for vacationers solely,” mentioned Amalia Zavacopoulou, a single working mom from Athens. “The whole lot is costlier, from gasoline to one thing so simple as a souvlaki [a Greek staple street food],” and unusual Greeks, she mentioned, are struggling to maintain up with the budgets of their overseas company.

Her electrical energy payments have risen almost 50 % since earlier than the pandemic. Gas prices in Greece have risen by greater than 23 % this 12 months as a result of ongoing battle in Ukraine and Russian efforts to starve Europe of power. Greece on Russia for about 40 % of its pure gasoline, so it has been hit significantly onerous.

Inflation hit 12 % this summer time, its highest stage in 29 years, in keeping with knowledge launched by Eurostat, the official statistical authority of the European Union. And in a nation the place the minimal wage is 713 euros monthly, greater than 43 % of the labor power cannot afford to take a vacation, in keeping with a survey by the European Commerce Union Institute. Return ferry tickets to an island final 12 months for a household of 4, together with a automobile, value round 600 euros.

This 12 months, it is over 850 euros, in keeping with the Greek Ministry of Delivery and Island Coverage. The most cost effective lodge on the Greek island of Mykonos this week prices not less than 200 euros per evening. That is prohibitive even for many center class Greeks. In complete, a household vacation to a modest island vacation spot would value somebody incomes double the minimal wage a full month’s wage. And that is earlier than accounting for meals, drinks, and restaurant prices.

Port officers direct visitors from a ferry in Piraeus, Greece.: Port officers direct visitors from a ferry in Piraeus, Greece’s fundamental seaport, on Aug. 15.

Graffiti is seen in central Athens.: Graffiti is seen in central Athens on Aug. 18.

But Athenians’ largest grievance of all is the rise in lease.

“We in Greece had the massive monetary issues of 2010 to 2016. We recovered. The whole lot went nicely, after which got here COVID, after which the struggle,” mentioned Giorgios Stampoulos, an Athens cab driver for over 22 years. “Now, the vacationers got here again. We’ve got a number of vacationers. … However the issue is we will not afford an condominium as a result of it is all Airbnb for vacationers, and should you discover one thing, they need double or triple from final 12 months.”

Earlier than the pandemic, a modest two-bedroom condominium in central Athens would lease for roughly 300 euros a month. Now, the month-to-month worth is not less than 550 euros. Costs largely have soared as vacationers, expatriates, and digital nomads are taking advantage of the capital’s comparatively low rents and residing prices. “When you have a Western European wage, Athens is an effective base,” mentioned 27-year-old Ben Biasi, a French vacationer strolling via the pedestrian backstreets of Athens’s Plaka neighborhood.

Giorigios Stampoulos waits for tourists arriving at Athens International Airport.

Giorigios Stampoulos waits for vacationers arriving at Athens Worldwide Airport.

Giorigios Stampoulos, 50, an Athens cab driver for over 22 years, waits for vacationers arriving at Athens Worldwide Airport on July 5.

Taxis and buses wait outside Athens International Airport.

Taxis and buses wait exterior Athens Worldwide Airport.

Taxis and buses wait exterior Athens Worldwide Airport to choose up vacationers in search of a journey into the town on July 5.

“Let’s go to an island, purchase a home, and work from the home!” he mentioned to his group of associates.

Firms like Airbnb and Reserving.com have been catering to not solely vacationers however these in search of longer-term stays. One such firm is Blueground, which has greater than 1,000 absolutely furnished flats in Athens, rented out to principally US residents for round 1,200 euros monthly.

“Enterprise is a growth! It is good,” mentioned Demetri Geras, 27, from Blueground. “They got here for the solar. It is the Florida of Europe.”

As a Greek-American with household right here, nevertheless, Geras acknowledges the hardships that Greeks are going through. “A lot of the youth right here live with their mother and father. They make lower than 1,000 euros a month, to allow them to’t transfer out.” Though he works in property, Geras sees the issue as an absence of truthful employment alternative and remuneration from employers.

“We are able to level fingers at folks in actual property, but it surely’s nearly felony how a lot [Greeks] receives a commission,” he mentioned. “They’re nearly ravenous. … Wages usually are not so nice on account of austerity measures and low Greek minimal wage. Meals and lease have gone up. Householders have raised their Airbnb costs for foreigners who’re coming to Athens. And Greeks are those paying the worth.”

A avenue vendor sits in central Athens.

A avenue vendor sits in central Athens on Aug. 18.

A type of folks paying the worth is avenue artist and graphic designer Kostas Sergiou, 36. “I am struggling,” he mentioned. “In March, I had a well being drawback, a panic assault. … The trigger was pressured.” Sergiou’s landlady put up his lease, and now, he is struggling to seek out the cash to pay his payments.

Summer season holidays are sacred to Greeks, and most Athenians are inclined to flee the town warmth for holidays on the coast or mountains. Sergio is staying put. “I want to remain right here as a result of I really feel much less pressured. … For us Greeks, it is cheaper to go on a visit exterior Greece than to an island.”

Vacationers pose for a selfie in Monastiraki Sq. in Athens.: Vacationers pose for a selfie in Monastiraki Sq. in Athens on Aug. 11. Greece is having a bumper vacationer 12 months and is already set to beat the nation’s earlier report of 33.1 million overseas guests.

Vacationers stroll via the Monastiraki Flea Market in Athens.: Vacationers stroll via the Monastiraki Flea Market in Athens on Aug. 11.

Regardless of the financial hardships, Greeks are nonetheless discovering methods to have a break. Drive alongside the coast from Athens to the traditional Temple of Poseidon, referred to as Sounio, this summer time, and you will discover strains of parked automobiles dotted round rocky swimming holes. The so-called Athenian Riviera is packed.

As metropolis residents search swims nearer to house, Greeks additionally proceed to have a comparatively excessive stage of property possession inside their households, and lots of Greeks are selecting to take breaks at their household houses or with associates who personal property. Others are discovering cheaper alternate options like “free tenting,” taking part in a cat-and-mouse recreation with authorities as they erect tents alongside the coast earlier than being informed to maneuver on or saturating areas the place it’s tolerated, such because the far-flung Greek island of Tilos, which has seen a spike in campers this 12 months.

Others, nonetheless, are going overseas to European locations like Berlin, Sergiou mentioned, as Greece turns into unaffordable.

However amid all of it, a hint of conventional Greek attitudes stays. “Open your Instagram, and also you see everybody splashing about. … Summer season is summer time,” Sergiou mentioned. “Greek folks will go wherever they’ll and face their issues in September.”

Tourists watch a street performer below the Acropolis.

Vacationers watch a avenue performer under the Acropolis.

Vacationers watch a avenue performer under the Acropolis within the Greek capital, Athens, on June 27.

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 freezing or waste, except for what our diners leave on the plate.”

Shields, who helped Josh Emett establish Madam Woo in Queenstown and was head chef at The Boatshed on Waiheke Island, uses veggie peels for stock, but saves the potato skins left after creating the house-made gnocchi for staff meals.

Corks from wine bottles are reused rather than thrown away, and wine bottles are picked up by a local candle maker who trims the glass and fills it with wax.

At Coco’s Cantina on Karangahape Road, owner and hospitality legend Renee Coulter has taken a deep dive into the world of waste. It started in lockdown, when she had time on her hands.

“We’re mindful that products burn up resources getting to us, so we respect them when they arrive,” says Coulter. “We avoid waste by training staff, so they don’t make mistakes when ordering products or when following a recipe. We don’t accept deliveries in polystyrene and we’ve reduced the amount of protein we serve, and that immediately reduced our waste.”

Shields is careful with the protein he sources too, he says: “We used to buy whole sides of lamb or beef and break them down, but at the cost of going up it is harder to do. So we buy secondary cuts of meat, whole fish and chickens. Any off cuts of meat go into doubt. If we’re trimming a sirloin, we render the fat down for frying potatoes.”

Coulter is now working with EKOS to calculate Coco’s Cantina’s carbon footprint and is saving for a waste audit. The eatery is on Foodprint, an app where diners can enjoy half-priced food at the end of the night. “The customer gets a bargain; we cover the cost of our food rather than losing money, and there’s no waste,” explains Coulter, who estimates the Italian-inspired eatery generates around 3,500kgs of rubbish per year.

“We have recycling, compost and we have landfill that leaves our restaurant,” says Coulter, who has owned Coco’s for 13 years. “Our green waste was 772 kg last year and it all goes to Envirofert in Tuakau where it is turned into compost. Bones, mussel shells, paper napkins all go into it, which is great.”

At Everybody Eats in Auckland and Wellington, the entire business model is predicated on zero waste. It takes food intended for landfill, donated from suppliers, markets and charities like Kaibosh Food Rescue in Wellington, and turns it into a three-course set menu four nights a week.

In the Wellington restaurant, chef Ellis Robbins, who started his career in the UK 10 years ago, feeds 150 to 200 people a night.

“I did catering, worked in restaurants and as a private chef, but I felt disconnected from the food I was serving,” says Robbins. “When I started volunteering here, that changed. It is a beautiful opportunity to respect the abundance that is being wasted.”

All delivery boxes are returned or recycled at Everybody Eats, while soft plastics and tetra packs are repurposed as chipboard. Robbins minimizes green waste by dehydrating vegetable scraps to use for stock powders and turning fruit peels into sugar syrups. Banana skins are boiled in sugar syrup, dried, blitzed and put into cakes. What’s left is just four household-sized bins of scraps that go to industrial compost each month.

“There isn’t any kind of guidebook to this for hospitality,” says Robbins. “A directory where everything can go would be amazing for local restaurants and make it easy.”

Coulter agreed that the industry could do with more direction. “One day, I’d like to duct the heat from the pizza oven into the restaurant as heating and keep the compost and use it to power our gas. That’s how far I am willing to go.”

The hospitality industry creates an enormous amount of green waste worldwide: In 2020, The New York Times reported that restaurants in the United States generate “about 11.4 million tons of food waste annually, or $25.1 billion in costs”.

In New Zealand, a 2018 study by the University of Otago and WasteMINZ found that 24,375 tonnes of food waste was generated each year by the sector, with 61% of it being avoidable.

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.

voco Auckland City treads lightly with sustainability trifecta –

the voco brand made its New Zealand debut with the opening of voco Auckland City Centre, and this May the hotel is celebrating its first year of sky-high stays, accolades and sustainable milestones centered on its ‘tread light’ philosophy.

Last week, the dual-branded tower development voco Auckland City Center that also includes the Holiday Inn Express City Center was awarded a trifecta of Master Builders Commercial Project awards and were crowned winners of the Commercial Project Award Over $25m, Built Tourism and Leisure Project Category, and the Master Builders Supreme Award for 2023.

Pro-invest Hotels, Area General Manager, New Zealand, Fraser McKenzie.

In just 12 months, voco Auckland City Center has cemented its reputation as one of the city’s most popular and glamorous rooftop destinations with Bar Albert, NZ’s highest hotel rooftop bar at level 38, serving over 8,500 cocktails.

On Friday night (26 May), voco Auckland City Center hosted a first birthday soiree at Bar Albert which was attended by over 80 special guests including hotel partners, suppliers, and media. Signature Bar Albert cocktails, Champagne and canapes flowed while music entertainment duo, Jasper and Jane Hawkins brought the vibes to the party.

Pro-invest Hotels, Area General Manager, New Zealand, Fraser McKenzie, said “voco’s first year in New Zealand has been a bright journey and we’re proud to have delivered signature voco moments to over 50,000 guests.

“We’re proud of the hotel’s contribution to the city’s tourism and hospitality economy, particularly with Bar Albert giving both in-house guests and Aucklanders an exciting social experience and a taste of the ‘voco life’ high above the city.”

“A stay at voco is all about refreshingly different accommodation and our sustainability hallmarks have been designed for us to tread lightly on the environment. We have worked hard to achieve Level 3/Level 4 Green Engage certification thanks to initiatives such as bedding made with 100% recyclable materials (equating to over 150 plastic bottles per room recycled), aerated shower heads that reduce water usage and energy consumption for heating water, and large, refillable Antipodes amenities in the bathroom that reduces plastic waste by up to 80% compared to miniatures, and a HVAC system to improve air quality and heat recovery.

“Our team’s fun, unstuffy service style has meant that we’ve charmed many new loyal guests to the voco brand, and it’s been fantastic to give IHG Hotels & Resorts’ One Rewards business and leisure guests a new, upscale hotel to work, stay and play in Auckland’s city centre. Conferencing, meetings, and events have been performed strongly across our five versatile meeting rooms, vibrant restaurant, and rooftop bar. With stylish decor, state-of-the-art technology, and stunning views of the city, our unique spaces continue to inspire and impress guests.”

“We are so grateful to our partners, the hospitality and travel industry who have welcomed the hotel so warmly, and we are delighted to be celebrating the Master Builders Award wins alongside our 1^st anniversary with guests, clients, and industry partners this month,” concluded Fraser.

To celebrate, voco Auckland City Center has launched a special 1^st anniversary accommodation package which includes a bottle of Laurent Perrier Brut Champagne on arrival to toast the occasion, complimentary breakfast for two, and complimentary valet parking – a combined added value of $259 per day.

Super ideas for Mother’s Day Promos –

If you haven’t already fixed your marketing plan for Sunday May 14, take a look at these promotional ideas to grow your repeat business!

1) Promotions That Maximize the Entire Day

Brunch: Try a Little Trendiness

You can’t go wrong with omelette and waffle stations. But these trendy, menu-based Mother’s Day promotions are the way to her heart.

Bottomless Mom-mosas: Just for Mum…it might be her dream come true. Serve mimosas in a mason jar or other special glassware she can take home.
Avocado Toast Trio: Prep 3 variations of this trendy toast.
Gourmet Yogurt Bars: From house-made granolas, to shaved chocolate – set out gourmet toppings and let Mum choose. It’s the brunch version of the sundae bar. Or prepare a Bloody Mary bar as one of your Mother’s Day promotions. Think crumbled bacon, fresh herbs, and hot sauces.

Mid-Afternoon High Tea, Dahling

When 2 pm hits, tap into the British tradition of high tea for your Mother’s Day promotions. Complete with tasty finger foods and an array of teas, it’s the perfect mother-daughter event. Use the BBC’s guide to high tea to plan an authentic tea time.

Farm-to-Table Prix Fixe Dinner

Fixed price menus make for popular Mother’s Day promotions at every meal. Guests love knowing how much they’ll spend in advance. Plus, limiting choices means your kitchen can work more efficiently (hello, faster table turn).

Create a special Mother’s Day dinner inspired by the farm-to-table trend. Focus on in-season, local fare.

2) Free Gifts for the Win

A little Mum-spoiling goes a long way in building loyalty. Show your appreciation with a small gift as part of your Mother’s Day promotions.

Sweet Succulents: All the other restaurants will offer her a rose. Go trendy with a little potted succulent. Already ordered those roses? Print out a few lines of epic Mother’s Day poetry to go with each rose or plant.
Treat Bag: Welcome Mums to your restaurant with a gift bag filled with chocolates. Ask nearby businesses if they’d like to include coupons or offers, too.
Branded Merch: Send it home with a souvenir like a coffee mug or pint or wine glass with your logo. Each time she sips, she’ll see your logo – so these freebie Mother’s Day promotions are worth the investment..

3) Mother’s Day Promotions (That Bring Them Back)

For most restaurants, Mother’s Day is already a big business. Use the event to earn repeat business with these Mother’s Day promotions that bring ’em back:

Mum’s Night Off Certificate: Create a free meal certificate that Mom can “redeem” any weeknight in May when she doesn’t want to cook. Of course, she’ll bring in the rest of the family.
The Envelopes, Please: Give Mum a sealed envelope. She can bring back the envelope (in 2-3 weeks) for the server to open – and reveal her surprise offer. Include a free dessert or appetizer voucher. In a few envelopes, throw in a $10 or $15 gift card.
Father’s Day Deal: Try Mother’s Day promotions that encourage guests to book future reservations – on the spot. For example, give a $25 credit if the family books their Father’s Day meal with you.

4) Cater to the Kids

The fastest way to Mum’s heart? Mother’s Day promotions that entertain her children at your restaurant. Translation: she’d love to sip that rosé in peace please, can you help make it happen? Here’s how to be mother’s little helper:

Make Mum a Card: Hand out blank cards and crayons for kids. Ask them to play Picasso and make her a handmade card.
Digital Arcade Games: This is one Mother’s Day gift that keeps on giving all year. Bring in restaurant tablets loaded with trivia and arcade games for both kids and adults.
Mini Me Meals: “I’ll have what Mum is having, thank you very much.” Older kids have a thing for ordering from the grown-up menu. Cave into their demands by offering small portions of your main dishes.

Sixty hospitality venues join Ponsonby festival month –

Ponsonby’s month long restaurant festival, Eat, Drink, Love Ponsonby, is back for another year and is bursting with the flavors of a culinary melting pot of cuisines, from Bangkok to Bali, Mexico to Malaysia, India to Italy–and beyond.

Taking place from 4-28 May along the length of Ponsonby Road, the popular festival is in its fourth year and is once again highlighting specific food and beverage offers for every appetite and budget.

A record 60 establishments are taking part this year, including bars, cocktail bars, casual restaurants, food court eateries, cafes, gourmet burger bars, hole in the wall snack spots, pizzerias, newcomers to the strip, Ponsonby Road stalwarts and a fine dining establishment–all showing the best of what the popular urban village has to offer.

With offers that fall within three fixed price ranges, $30 & Under, $30 to $50, and $50 & Over, below is a snapshot of what’s on offer in Ponson by this May.

the $30 and Under category features cocktails, gourmet burgers and sandwiches, bento boxes, baos, crêpes, ice creams, kebabs, laksas, bread rolls, pizza, platters, tacos, and more.

The two remaining categories – $30 to 50 and $50 and Over – offer a range of lunch and dinner menus for groups of all sizes. The fixed price ranges help take the guess work out of enjoying lunch or dinner, with hero or signature dishes included in the offer.

A snapshot of some of the participating bars and eateries include Azabu, Bali Nights, Bedford Soda & Liquor, Better Burger, Bird On A Wire, Boy & Bird, Burger Burger, Clipper Bar, Chop Chop Noodle House, Daphne’s Taverna, Dante’s Pizzeria, Dedwood Deli, Dida’s Wine Lounge, El Sizzling Chorizo, Elmo’s, Farina, Fitzroy Lounge Bar, Gaja. Gusto Italiano, Hoppers Garden Bar, INCA Ponsonby, Khu Khu, KOL, Longroom, Mekong Baby, Mexico, Mumbaiwala, Okumnandi, Ponsonby Friends, Ponsonby International Food Court, Ponsonby Road Bistro, Revelry, Sidart, Tokyo Club, The Blue Breeze Inn, The Broken Lantern, The Gyoza Bar, The Hidden Village, Win Win Bar.

Ponsonby Business Association General Manager Viv Rosenberg says she is delighted with the number of participating eaters for the 2023 festival.

“While there are 60 special offers this year, Eat Drink Love Ponsonby is about supporting all the area’s bars and eateries and encouraging people to revisit their old favourites and to check out something new.

“Ponsonby just does it better,” she says. “Whether it’s for a quick café pick-me-up or fine dining cuisine at one of our award-winning restaurants, Eat Drink Love Ponsonby will help people find their next foodie obsession thanks to an entire street’s worth of mouth-watering adventures. The fixed-price menus in the three price categories keep everything simple – and delicious. So, are you ready to Eat Our Street?”

With 60 venues and offers coming to the party for this year’s festival, Eat Drink Love Ponsonby 2023 and their offers can be found at eatdrinkloveponsonby.co.nz. For giveaways and more information follow Instagram @iloveponsonby. All offers are available from 4-28 May and can be booked directly with the restaurants and bars.

KOL, Ponsonby. Photo Credit Babiche Martens.

Go Coconuts for NEW Monin flavours! –

Bring the sunshine in this winter with MONIN’s two new tropical flavours – MONIN Coconut Puree and MONIN Le Mixeur Pina Colada.

Le Mixeur de MONIN Pina Colada is your bartender in a bottle – simply add equal parts mixer, spirit and ice for a delicious and quick cocktail. Bursting with the fruity sweetness of pineapple and creamy coconut, Le Mixeur Pina Colada will instantly transport you to the tropics when you add it to cocktails, milkshakes and smoothies, or be adventurous and try mixing it in cold brew coffee with coconut milk. You can also try it in your next baked creation or dessert – the perfect tropical twist to a lamington, donut or muffin.

The tropical flavor of rich, creamy coconut in our MONIN Coconut Puree makes it hard not to wish your toes were somewhere in the sand. Take a staycation instead and use our MONIN Coconut Puree to add lightly sweetened authentic coconut taste and texture to smoothies, milkshakes, cocktails and baking until you can actually make it to the beach.

You can have confidence in these products’ clean labels – no artificial flavors or colors, non-GMO, Gluten free, Halal and Kosher. They are shelf stable and provide consistent flavor all year round.

Available via your local distributor or contact [email protected]

$1.00 meals this weekend in Christchurch & Wellington –

A selection of popular food hotspots in Wellington and Christchurch have joined forces with DoorDash to provide a menu of items for just $1.00 each – this weekend only.

“We’re excited to launch $1 meals this weekend and urge Kiwis to get behind their favorite hospitality outlets,” says Rebecca Burrows, DoorDash General Manager New Zealand, Australia and Canada.

“We’ve got some amazing local eateries behind us and together we’re hoping to get their delicious food out to more Kiwis this weekend for only $1.”

From Friday 14th^th to Sunday April 16, there will be a rotating roster of restaurants and $1 meals available, offering something new each day for fans to get their teeth stuck into. Some of the mouth-watering highlights in Wellington include legendary:

Reburger and their Smashed Prince burger
Hutt Rubs with pulled pork loaded with fries
Gerry’s Charcoal Chicken and the infamous chicken and chips
Mama Brown’s infamous southern fried chicken burger
Lord of the Fries and their sampler munch box
Abrakebaba and their classic go-to, meat on chips

Popular Wellington diner Mama Brown chose to join the promotion to encourage Kiwis to support locals this weekend and to help them celebrate a massive milestone for the restaurant.

“The $1 deal aligns with our 10-year anniversary, so what better way to celebrate and share the good vibes than treating people to our best-selling Southern Fried Chicken Burger for just one dollar?” says Queenie Lai, Mama Brown General Manager.

Further down the country, Christchurch’s $1 deals include:

$2 Dumpling Rice’s famous lunch box
Burger Station’s chicken burgers
Lazeez and their fan favorite grilled chicken souvlaki
Pot Sticker Dumpling Bar and their dozen matter dumplings
Empire Chicken’s scrumptious tender box

Plus, many more options up for grabs exclusively on the DoorDash app.

New and existing DoorDash customers who order via the app from participating eateries between 2-5pm on Friday 14^th to Sunday 16^th April can claim $1 menu items.

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