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…
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.…
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…
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…
Do you make the best pies in NZ? –
Entries are now open at pieawards.nz for the Bakels NZ Supreme Pie Awards with plans underway for a huge celebration to mark their 25thth anniversary. NZ Bakels managing director, Brent Kersel says: “Yes, that’s right! We had to postpone the 25th anniversary a couple of times due to Covid, but now we can’t wait to celebrate this milestone.” “And for our 25th anniversary, we’ve asked Al Brown, one of New Zealand’s most recognized chefs, to help us judge the pies. We couldn’t have chosen a better person to be our celebrity chef judge. Al won’t hold back on any aspect…
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…
Flourishing Food Truck future on the horizon –
At high school in Wellington, Jes Howes was struggling to thrive and fast losing self-esteem. By Year 13, Howes decided it was time to move on and find a different pathway. With the encouragement of her parents, who knew she had a passion for cooking, she researched options at Whitireia and WelTec | Te Pukenga and embraced a new future. Jes quickly immersed himself in his new, hands-on, practical study in the Commercial Kitchens of the hospitality campus and qualified in bakery, cookery and hospitality management. This experience cemented her ideas about pursuing a career doing what she loved, cooking,…