TIA appoints Dame Kerry Prendergast as independent chair –
Tourism Industry Aotearoa (TIA)’s Board of Directors has appointed a new independent chair, Dame Kerry Prendergast (DNZM, CNZM) for a period of three years from 1 June 2023.
TIA Deputy Chair and head of the Board appointment committee, Fergus Brown says he is delighted to welcome Dame Kerry’s wealth of experience as former Mayor of Wellington, former Chair of Tourism New Zealand and former Vice-President of Local Government New Zealand to TIA at this critical junctures.
“This is an exciting time to be a part of TIA. We’re about to launch a future-focused Industry Strategy, we’ve just hosted a very successful TRENZ 2023 and we are moving into an election year,” he said.
“As an association we’re focused on enabling outstanding tourism, we’re partnering on initiatives from the Better Work Action Plan to support our industry’s workforce, and we are seeing lots of opportunities for positive change. We are looking forward to benefiting from Dame Kerry’s stewardship as we move into this new phase.”
Dame Kerry looks forward to taking on the role as the industry moves in an exciting new direction.
“TIA has a long and reputable history supporting and enabling the tourism industry. I am looking forward to being part of the reimagining and recovery of this important industry and to ensure the many and wide benefits of tourism are understood and enabled.”
The TIA Board expressed its gratitude for outgoing Chair Gráinne Troute, who is leaving TIA at the conclusion of her three-year term. Ms Troute led the association through COVID-19, the reopening of international borders and the industry’s first summer of recovery.
Ms Troute said she was honored to have supported the industry through a uniquely challenging time. She has particularly enjoyed contributing to the future of the industry through her work on the Tourism Industry Transformation Plan.
“I believe in the future of our tourism industry and its potential to positively impact New Zealand,” said Ms Troute.
“It was a pleasure to get to know such a wide spectrum of the industry and see the positive progress being made by tourism operators the length and breadth of Aotearoa New Zealand, following a period of immense disruption.”
Dame Kerry Prendergast is a Director of Oceania Healthcare, Fish Serve and a Trustee of both the Wellington International Arts Foundation and the New Zealand Community Trust.
She is the Chair of Wellington Free Ambulance, Wellington Opera, the Royal New Zealand Ballet and the Victoria Foundation. She formerly chaired Tourism New Zealand, the New Zealand Film Commission, the Environmental Protection Agency and the New Zealand Festival. In January 2019 she became a Dame Companion (DNZM) for services to governance and the community, after being awarded a CNZM in 2011 for her services to local government.
Meghan Markle, Prince Harry Called ‘Cheap’ For Skipping Hotel After Carlyle Allegedly Refused Discount
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 and Duchess of Sussex stayed at a friend’s house on the Upper East Side during their visit to New York City this week after they were roughly refused a discounted room at a hotel. International Business Times could not independently verify this information.
Ahead of their trip, Markle and Prince Harry allegedly asked the Carlyle, his mother Princess Diana’s favorite hotel, to give them a room at a discounted price, but the hotel’s bosses allegedly refused, the law enforcement sources claimed.
As they were staying at a private residence, the sources claimed Prince Harry and Markle didn’t want to lead photographers to their friend’s home when they were pursued by numerous paparazzi after leaving Manhattan’s Ziegfeld Theater Tuesday night.
Due to this, the duke and duchess were involved in what their spokesperson described as a “near-catastrophic car chase” with “highly aggressive” paparazzi that lasted “over two hours.”
“They should have just gotten a hotel for the safety of everyone. Instead, they were cheap and wanted a free place to stay,” one New York City law enforcement source told the outlet. “Harry and Meghan’s people called the Carlyle ahead of the trip and asked for a discounted room, and the hotel said no.”
“If they had just paid up and got a hotel in the first place, this supposedly ‘dangerous’ paparazzi chase around town would never have happened. They would have been driven back to the Carlyle, been photographed going inside and that would have been the end of it,” the source confessed.
The duke and duchess have stayed at the Carlyle, where room prices range from $1,240 to $6,000 a night, in the past. They previously checked into the hotel during a trip to New York City in 2021.
Security expert Mark Selden also suggested that Prince Harry and Markle could have avoided security troubles had they stayed at a nearby hotel instead of a private residence.
“There is security, doormen, porters and staff,” the AllStar Security president told Fox News Digital of why the couple would have benefited from spending the night at a hotel. “You have built-in safety. If anyone breaks in, you have your own security based on your own floor, standing outside your door or situated in the rooms next door to you or across the hall. You are essentially in a fortress.”
Selden, who has spent 20 years providing professional security to wealthy clients in Manhattan, added, “You cannot have the same security staying in a residential townhouse.”
Markle and Prince Harry claimed they were chased by photographers in a “relentless” pursuit after leaving the 2023 Women of Vision Awards, where the former “Suits” star was honored for her advocacy work Tuesday night.
However, some have expressed doubt over their claims of being involved in a car chase in New York City, including netizens and celebrities such as Whoopi Goldberg.
“Prince Harry and Meghan Markle were followed by paparazzi while leaving the Ziegfeld Theatre. Their spokesperson called it a ‘near-catastrophic car chase,'” Goldberg said on Thursday’s “The View.” “Others said it wasn’t bad, but I think people in New York know if it was possible to have car chases in New York, we’d all make it to the theater on time.”
She added, “We’re dealing with aggressive paparazzi. It just doesn’t work in New York.”
Her co-host Sunny Hostin, however, defended the Sussexes, noting that the couple never claimed it was a “high-speed” car chase. “If they feel scared, I will grant them that,” she added.
Jock Zonfrillo: 1976 – 2023 –
Love them or loathe them reality television programs and their social media lives have become part of this generation’s culinary experiences. Whether you believe they belittle or encourage the art of great cuisine, it is very hard to underestimate the impact of reality shows such as MasterChef, My Kitchen Rules and the plethora of other food related programs currently available to view.
The sudden loss therefore of the brilliant Chef Jock Zonfrillo at just 46, to the world and the MasterChef Australia international community, brought a whole new meaning to the word reality.
Reality means losing a talented individual whose culinary skills inspired thousands of creative cooks to follow their passionate desires to excel in the kitchen and bring their language of love to our living rooms.
Zonfrillo was born in Scotland and raised by his Italian father and Scottish mother, with a strong mix-culture ethos fueling his obsession with food.
He was in the food industry from the young age of 12 before eventually working with the famous chef Marco Pierre White at the famous chef’s restaurant.
After moving to Australia, he opened Bistro Blackwood and Restaurant Orana, with Orana being consistently awarded one of the world’s best culinary establishments.
Zonfrillo was hired in late 2019 as one of three new hosts for MasterChef Australia.
Zonfrillo died in Melbourne on April 30 and is survived by his wife Lauren and four children, and while decisions are being made as to the future screening of the current MasterChef Australia series in which he features, our hearts remain broken for a talent taken too soon .
RIP Jock Zonfrillo 1976-2023.
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 relaxed yet refined environment.
General Manager, Scott Hamilton says: “The new restaurant adds to InterContinental Wellington’s reputation as one of the city’s top destinations for both business and pleasure.
“It is exciting to introduce GPO as a strong culinary concept that will appeal to both locals and visitors, giving guests even more reasons to stay with us. It feels good to welcome this new dining experience to enhance our luxury line-up.”
GPO delivers diners a culinary ‘souvenir’ of intrepid travel, evoking memories of overseas holidays to faraway shores. Expect an array of dishes that explore rich spices, fresh herbs, and seasonal bounties, with smaller plates inspired by the renowned tapas and mezzes of the Mediterranean, as well as larger dishes including hand rolled pastas, pasture raised meats and locally grown organic produce.
GPO’s menu will highlight the best of seasonal seafood, including a signature ‘fruits of the sea’ platter with market oysters, diamond shell clams, mussels, prawns, and crayfish.
Chef Carl Maunder is passionate about building meaningful relationships with local suppliers. This helps him to showcase and celebrate wonderful produce and seafood, which are connected to the community and their stories.
Diners are in for a treat with daily bread from Shelly Bay Baker, dishes dressed with the finest local olive oil from Olea Estate, sustainable Haku kingfish from Ruakaka, and the much-loved clams from Cloudy Bay.
Adding to the unique dining experience, renowned New Zealand brand, Temuka Pottery has thoughtfully crafted bespoke crockery for the new restaurant.
Elevating GPO’s vibrant cuisine is a hand-picked wine collection curated by in-house sommeliers, showcasing both well-known and some more unfamiliar varieties that express the best in regionality. The collection features wines from the Aegean through to the Riviera, Andalusia and back home to Australasia.
For intimate dinners or lively celebrations, GPO promises an enriching dining experience with a relaxed yet refined atmosphere. From flavourful snacks to decadent platters, every dish showcases the restaurant’s commitment to quality, sustainability and community, making it a must-visit destination for foodies in Wellington and beyond.
GPO opens from Friday April 21, – Tue to Sat, 5pm – late.
8 of the best local dining spots in Waikiki
A trip to Hawaii is surely memorable but not exactly cheap.
A 2023 analysis of a seven-day trip from Los Angeles to Honolulu during shoulder season for a family of four people staying at a three-star hotel can easily cost over $5,700 – including meals, transportation and activities.
Where can you cut costs? Food.
Most visitors who visit Hawaii opt for Honolulu, and chances are, they’re staying in Waikiki – home to over 900 lodging properties.
While many hotels have great dining options, they tend to be expensive, so you probably don’t want to dine there every night. You may also not want to hit up chain restaurants like PF Changs or Cheesecake Factory if you can find them back home. Wouldn’t you rather go to spots offering a more authentic taste of the islands?
If you know where to look, Waikiki has many hidden gems for affordable and delicious dining – many of which are owned and beloved by locals.
Here are some delicious, locally approved cheap eats in Waikiki. Everything on the list costs around $15 or less.
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Marugame Udon
If you’re wandering along Kuhio Avenue, you’ll likely spot a long line of hungry people on the sidewalk. They’re waiting for Marugame Udon, a longstanding staple of Waikiki. If you’re eating here, you want cheap and delicious food, not exactly a sit-down dining experience.
The Japanese chain restaurant serves authentic udon noodles in flavorful broths, served up cafeteria-style. Guests order their choice of udon in regular ($6.50) or large ($7.50), then grab whatever sides, like different tempuras, including shrimp, chicken and asparagus, and musubi (usually around $2.50 each).
The restaurant moves quickly: once you get your food, snag an empty table, slurp up the noodles then hustle out for the next set of diners.
Maguro Spot
Maguro Spot is a hole in the wall with a wide selection of poke, which is marinated raw fish over a bed of rice, at reasonable prices – it’s the perfect pre- or post-beach meal.
You can make your own poke bowl or order one of their recommended combinations. Definitely go for the creamy sesame sauce, which isn’t offered at other poke shops around the island.
A medium poke bowl goes for $12 and is enough to fill you up for lunch or dinner.
K Street Food
On Kalakaua Avenue is the recently opened food hall called STIX Asia, where CEO Frank Clark said he wanted to educate guests on different Asian foods at approachable prices.
“Our goal was to have a family of four eat for under $100,” he told USA TODAY.
K Street Food is a casual restaurant serving authentic Korean street food. For something filling but not heavy, the kimbap – Korean sushi made with savory ingredients like spam, fish cake, egg and cucumber – goes for $12.99. If you really want a Korean street food experience, opt for a rice dog ($8.99-10.99, depending on what kind you get), which is a corn dog made with rice flour.
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Baikohken Ramen
Fellow STIX restaurant, Baikohken Ramen, is the sister restaurant to a Hokkaido location that was recognized in the Michelin Guide Hokkaido 2012 and 2017. Its shoyu ramen is filling and has a deep soy sauce flavor ($15.48). The portion is pretty big too, topped with chashu pork that was marinated in soy sauce overnight, and bamboo shoots.
Musubi Cafe Iyasume
If you’re headed to the beach, stop by one of three Waikiki Musubi Cafe Iyasume locations for this beloved musubi shop for a quick, handheld meal.
Onigiri, or musubi, are Japanese rice balls with ingredients like Spam (a Hawaiian favorite), cooked fish, shrimp tempura, egg, fried chicken and more wrapped inside.
Once you enter the small shop, you’ll see rows of countless types of onigiri. Depending on what kind of musubi you get, it can range from $2 to $5. Grab two or three for a beach day, throw them in your bag, and you’re all set.
Topped Waikiki
In 2015, Honolulu chef Justin Sok was serving up bibimbap cups and kalbi short ribs at a food stall at King’s Village farmer’s market in Waikiki before opening up a restaurant in Chinatown in 2017. While that location has closed, you can now find his satisfying Korean. -inspired dishes at Topped Waikiki, many of which are under $15.
The spicy pork mayo bowl with juicy braised pork, a scrambled egg and pickled onions over a bed of white rice is drizzled with teriyaki, Korean chili sauce and mayo ($10.99).
Vegetarians, or those who want something a bit healthier, opt for the tofu bibimbap, which uses tofu instead of meat ($11.99).
Rainbow Drive-In
If you’re willing to go on a longer stroll, head off the main strip of Waikiki to Rainbow Drive-In on Kapahulu Avenue. Since 1961, this eatery has been offering residents and visitors alike a plate lunch fare, a hearty meal consisting of rice, macaroni salad and meat like BBQ pork or fried mahi-mahi fish ($11.75-$13.50).
If you’re really hungry, opt for the loco moco, another local favorite, consisting of rice and a hamburger patty topped with a fried egg and gravy ($11.75). Take some time to digest and snap a picture of the iconic neon sign before heading back to Waikiki.
Kids will love cooling off with a slush float, a Strawberry Icee with a scoop of vanilla ice cream ($4.75 for a small).
Sunrise Shack
If you have a big breakfast, have plans for a nice dinner, or want something lighter but still filling, head over to the Sunrise Shack at the Outrigger Waikiki Beach Resort, located steps off Waikiki Beach since 2018.
Owned by a few North Shore surfers, this shop serves healthy tropical-inspired smoothie bowls and smoothies. The classic acai bowl ($11.95) is a decently sized frozen blend of acai, topped with gluten-free granola, banana, coconut flakes, dragon fruit sauce and honey.
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Kathleen Wong is a travel reporter for USA TODAY based in Hawaii. You can reach her at [email protected]
This article originally appeared on USA TODAY: Budget travel to Hawaii: 8 best cheap eats in Waikiki under $15
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
Chef advocates collectives for food security –
A new collective of iconic Kiwi chefs has come together under the Kiwi Harvest banner to tell the organization’s story and advocate for a more secure food Aotearoa.
Joining existing ambassador, Peter Gordon, are four new recruits: Michael Meredith, Brent Martin, Kylee Newton and Alfie Ingham.
Established in 2012, KiwiHarvest exists to address Aotearoa’s dual issues of food insecurity and food waste. By rescuing and redistributing surplus stock from its 280+ food donors, they’re able to get food into communities across its five national locations, delivering regularly to over 240 recipient charities. KiwiHarvest says, however, there is so much more that needs to be done and they are reliable on donations to enable them to meet this growing need.
The KiwiHarvest Collective aims to grow and nurture a community of like-minded people with a shared mission to raise awareness of and find solutions to these issues. The supergroup of culinary experts kicked things off with a volunteering session at KiwiHarvest’s Auckland warehouse at the end of March.
Peter Gordon joined KiwiHarvest as its very first ambassador in 2021. Internationally renowned chef, Peter has a repertoire of highly acclaimed restaurants under his belt, from Sugar Club, to Providores and Tapa Room, to his current focus, Homeland.
“Although we have plenty of kai in Aotearoa, many people are still going hungry. Helping KiwiHarvest show this was why I came onboard, but I realized that I needed support in spreading the message. I asked some of my favorite Auckland chefs and foodies to help me, and with our combined voices I believe we can reach a much wider audience and get food where it needs to be more easily,” explained Peter.
The first of the new recruits is the brain and talent behind Meredith’s and Mr. Morris, Michael Meredith.
“KiwiHarvest has done so much good in trying to improve the way we deal with such an ongoing problem, one that we face every day. My involvement in the collective is a stepping stone to contribute some new ideas and to collectively raise more awareness,” says Michael.
Second to join is Chief Executive Chef of the 5-star Park Hyatt Hotel, Brent Martin. He has played a pivotal role in the success of the hotel’s restaurants (including The Living Room, The Pantry and now, Onemata) and is excited to make real social change within our communities.
“It has always been at the top of mind to use my culinary connection, knowledge and passion to drive support for those who need it across Aotearoa – a cause that is way bigger than me. Food sustainability has become the forefront of what we, at the Park Hyatt, do on a daily basis. We even have set targets for food waste and food donations each year.”
“I want to feel connected to the community, and by collaborating with an organization like KiwiHarvest, I feel that I can make a real impact on people’s lives,” added Brent.
Cook, author and preserver, Kylee Newton is known for launching London-based preserving company, Newton&Pott which produced high quality jams, pickles, and chutneys with a focus on minimizing food waste.
“My good friend Peter (Gordon) first alerted me to the great work KiwiHarvest was doing in reducing food waste and how they distributed it among people in need. This is the main issue that surrounds my ethos in cooking; preserving food is at the heart of using up seasonal gluts, and giving food longevity so it doesn’t go to waste.”
“With increasing food costs, what better time to address this issue for the future of our community, and for the health of our planet. Awareness starts within the home and I will do all I can to spread this message – I see the KiwiHarvest Collective as a perfect platform to do so,” said Kylee.
And finally, UK-born Alfie Ingham has signed up, having worked in some of the best restaurants in NZ. He was part of the award-winning Hugo’s Bistro team, and prides himself in partnering with smaller local growers, farmers, hunters and fishermen, to highlight the hard work that goes into producing quality, sustainable food.
“I’ve always believed that good food should be accessible to everyone, and the more I learned about food waste and food insecurity, the more I wanted to help an organization do the right thing. I’m excited to meet the amazing people working hard behind the scenes and I’m hoping to make a real tangible change with food insecurity in New Zealand,” concludes Alfie.
Why now?
The lingering impacts of Covid-19, rising costs of living and natural disasters have meant more people than ever are doing it tough in Aotearoa – including those who wouldn’t stereotypically seek out food support.
KiwiHarvest Founder, Deborah Manning, pictured top right, said, “Our hope is that by teaming up with these culinary experts, we can raise more awareness about the issues right here in our backyard and offer practical solutions for people to take action.”
“Each of them brings enormous value to the table and the overall Kiwi Harvest mission. Together, we can amplify the important mahi being done by our partners, volunteers and other food rescue organizations to make sure every Kiwi has access to nutritional kai before it goes to waste,” Deborah concludes.
To launch the KiwiHarvest Collective, the team volunteered at KiwiHarvest’s East Tamaki warehouse, getting stuck into the hands-on work of sorting and packaging donated and surplus stock (including apples, carrots, feijoas, and other fresh produce), to be distributed to recipients all over the country.
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 bun was perfect. I was so happy. Normally I’m just 90% happy about the finished bun, but this year I couldn’t make it any better. It was perfect,” says Patrick.
And he credits the perfection to locally sourced ingredients as much as possible, even the candied peel and orange glaze, which is made in the bakery, use New Zealand oranges.
Part of the secret is Patrick’s baking history in which he can trace back to more than 20 generations of his family and he’s grateful to his grandfather for teaching him to bake as a six year-old. “I was born to be a baker.” And while hot cross buns are not part of German bakery goods, Patrick knows just how they should taste.
With the team at Daily Bread, he develops the recipe before individual bakers add their expertise focusing on a specific element.
“At Daily Bread we put the team in front. It was absolutely a team effort. I couldn’t do it without the team. One guy did the crosses perfectly and super wide and straight, another baker made the perfect dough and another made the absolute shiniest glaze. Everyone has a small part to make the complete product and everyone is so proud that we have won for a second year.”
You can get your hands on the winning hot cross buns at any of the Daily Bread bakeries in Auckland, at Farro, New World in Remuera who is a keen supporter of the bakery, and at other Auckland New World stores and some Four Square supermarkets. Outside of Auckland, they are available by ordering online.
Nada Bakery takes second place
Who would have considered adding pimento – a type of chilli pepper, or coriander to a hot cross bun spice recipe? Well Michael Gray and his mother Judith Gray did along with their bakers at Nada Bakery in Wellington.
The spicy combination blended with plump presoaked fruit gave their hot cross bin the in the Great NZ Hot Cross Bun Competition earning them a second place win.
Nada Bakery general manager Michael Gray says: “Our dough is made in a precise way before we bulk ferment the dough to allow the yeast to feed and develop a more intense flavour. Our qualified bakers weigh off each bun at 140gm, hand mold each one before a final proofing, adding a crispy cross and baking. Once our buns are baked, we glaze them with an apricot and yuzu glaze.”
To get your hands on Nada’s hot cross buns you can purchase them at their Tawa or Johnsonville bakeries or order them online.
Inventive taste of Denmark
You can take a Dane from Denmark but their love of chocolate will always follow them.
For John Thomsen, head baker and owner of Christchurch’s iconic Copenhagen Bakery with wife Donna, opening up the category for the 2023 Great Hot Cross Bun Competition meant he could add chocolate to his much loved buns.
In 2022 Copenhagen Bakery won third place in the national competition and this year they’ve claimed third place again.
Copenhagen’s recipe features indulgent spicy flavours, three traditional fruits but also cranberries and the finishing touch of Belgian chocolate. “We made our hot cross buns for the competition with the indulgent traditional spicy flavors of a zesty three-fruited cross bun, blended harmoniously with cranberries and Belgian chocolate.
John describes it as: “Decadence – a spicy, zesty fruity, oh so nicely warmed through…with a melted choccy explosion.”