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/.
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 of judging day on July 27.
He’ll be right in there among the other judges looking at pies, checking out the quality of the pastry, their ingredients, tasting them and thinking, constantly assessing if they are worthy of a gold award and whether he will see them again at the Supreme judging stage.
Al is that passionate about everything he sets his mind to and we’re very lucky to have him back for this monumental year.” Al was previously the celebrity chef judge in 2012.
He is recognized as a leading New Zealand chef, restaurateur, television presenter, author and entrepreneur. He owns Federal Delicatessen and Eatery depot in Auckland, Best Ugly Bagels with locations across NZ, Good Joe Coffee Co, Tipping Point wines, and he has launched several fine food products under his Al Brown brand.
Al says: “We are putting a lot of effort into our condiment products, especially ‘Old Yella’ Habanero Mustard and ‘Simply Red’ Kasundi Ketchup. We have just been ranged in 200 Woolworths in Aussie, so it’s exciting times getting into the overseas markets. Funnily enough, they are the perfect sauce to accompany any savory pie!
“The humble pie plays such an important role in the culinary fabric of Aotearoa. It is an honor to play a small part in helping to choose the best pie of the year.”
So what will Al be looking for?
“While thinking outside the box and being innovative is important, for me much of it is about nailing all the foundations of what makes a delicious eating pie. Texture of the pastry, does it work with the filling, filling to pastry ratio, balance of flavours, seasoning etc.”
Brent Kersel says: “If you think your pies are the stuff of legends, like those of our past Supreme winners, then get your entries in before they close on June 23 at 5pm. And may the best pie win!”
The 25th Bakels Supreme Pie Awards will be announced in Auckland on Tuesday August 1.
Looming $160m excise tax hard to absorb says NZABC –
The year has just got more challenging for producers, hospitality businesses and consumers of beer, wines and spirits with the announcement that the Consumer Price Index (CPI) is 6.7%.
“The 6.7% rise in the CPI is used as a benchmark to increase the excise tax on beer, wines and spirits. The excise tax was $1.24 billion in June 2022 and is forecast to be $1.4 billion the following year[1].
This will mean an extra $160 million in new taxes which are paid by producers and ultimately consumers. In this time of rapid inflation and a cost of living crisis, extra taxes are extremely hard to absorb,” says NZABC executive director Virginia Nicholls.
Excise is a duty imposed on locally produced and imported beer, wine and spirits products.
The annual excise tax adjustment is based on movements in the CPI (up to 31 March 2023) and starts on 1 July 2023.
“The continuing inflationary pressure, including rising ingredient and packaging costs, skill shortages, higher interest rates, and recent flooding and cyclones means that an increased excise tax will more than likely need to be passed onto consumers,” Mrs Nicholls said.
“It is not well known that the majority of beer, wine and spirits producers, hospitality providers and retailers are small and medium sized businesses”[2] [3]Mrs. Nicolls said.
“The wine, beer, spirits and beverages industry provided much needed jobs, including all important entry level opportunities in every small town, city center and suburb in between. This includes 1,865 businesses across small, medium and large businesses”[4]says Mrs. Nicolls.
The more than 10,000 directly employed in the industry[5] do a whole variety of jobs from orchard workers, involvement in winemaking/brewing/distilling, manufacture and packaging, scientists, accountants, marketing, transport and logistics, salespeople and retail. Indirectly 20,913 kiwis are also employed.
The industry also sustains a productive and innovative domestic market and a growing export market.
“Only half (50%) of all kiwis realize that in addition to GST, there is an excise tax on beer, wine and spirits”[6]Mrs. Nicolls said.
Notes: [1] NZ Customs Service Rīpoata ā-tau Annual Report (June) 2022, p 167. Year ending June 2022 actual customs and excise duty on alcohol $1.24 billion and year ending June 2023 unaudited forecast of $1.4 billion, accessed 20 April 2023. https:// www.customs.govt.nz/contentassets/01619abba6a748e98ce7282629484d0c/2022-annual-report-print.pdf
[2] NZ Winegrowers (NZW) categorizes wineries by size, with small wineries classified as those who sell less than 200,000 liters of wine each year. In 2022 this accounts for 88% of wineries. NZW Annual Report 2022.
[3] According to Ratebeer as at 2021 there were 199 breweries in NZ (NZIER February 2022)
[4] NZ Institute of Economic Research (NZIER) report February 2022
[5] Ibid
[6] Conducted by Curia Market Research, December 2022, with 1250 respondents across NZ
Hospitality Excellence Awards open for entries –
Entries are open for the 25thth Hospitality New Zealand Awards for Excellence. The 2023 awards are steeped in history, recognizing businesses and people across the hospitality and accommodation sectors, celebrating industry success and excellence.
The Hospitality New Zealand Awards for Excellence are the longest running, national awards that honor the achievements of the hardworking and talented people who make the hospitality and accommodation industries exceptional.
Entries are now open to the public, closing on April 14.
There are 25 categories to apply for, spanning hospitality, accommodation, gaming and more, with the overall Supreme Winner Award to be selected from the category finalists.
Finalists across all business and people categories will be announced on April 21.
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, at Sweat Shop Brew Kitchen, Sale Street, Freeman’s Bay on June 27.
People Of The Year Categories:
Leader of the Year: Hospitality, and Leader of the Year – Accommodation: people who are dedicated to their profession and contribute to and inspire confidence in the industry.
Future Leader of the Year: someone who is making a significant contribution in their role, be it front of house, duty manager, chefs, barista and bar staff, or the unsung hero who demonstrates exceptional leadership qualities and is seen as an industry leader of the future.
Chef of the Year: someone whose attitude and dedication has contributed to the success of their business, and who demonstrates leadership, innovation, and the pursuit of excellence.
Supplier of the Year: a supplier who is dedicated to their profession and who contributes to and inspires confidence in the hospitality industry.
The Awards for Excellence 2023 black-tie dinner celebration taking place on June 28 , will conclude the two-day #HNZ23 conference and trade show event at the Pullman Hotel in Auckland.
Hospitality New Zealand Chief Executive Julie White said, ” These awards are the pinnacle of our industry. It gives all operators nationwide a chance to recognize and reward those who continue to excel and progress in our industry and create the highest possible standards for both their guests and their team.
“Last year, when we held our first in-person awards for two years, I said every hospitality business and every worker out there deserves a medal for the guts and perseverance they’ve shown through what was probably the toughest period the industry has ever been through. I say it again – because the hits just keep coming but somehow, they keep getting up again.
“To those who have been working so hard to offer support to their communities and customers, these awards are a huge thank-you for your work, even if you don’t or can’t enter, or aren’t one of the winners .
The Awards for Excellence 2023 will again be hosted by Hospitality New Zealand in conjunction with long-time principle partner Lion New Zealand.
Lion New Zealand’s Managing Director Craig Baldie said Lion was delighted to continue to support the awards.
“Lion has proudly sponsored the Awards for 25 years and we are delighted to be supporting them again for the 25th anniversary year. We look forward to celebrating excellence in the industry.”
Up to five finalists will be named in each category and businesses are being asked to consider whether they can submit multiple categories. Entries close on April 14. For further information and to enter go to: https://www.hospitality.org.nz/s/awards
First Table serves new reservation system –
Foodie tech company First Table is changing the way people book dining experiences with the launch of its latest product, Regular Table.
The new product simplifies the reservation process by offering real-time availability for all participating restaurants, making it easier for diners to find and book a table, all in one place, without the First Table offer.
With Regular Tables, there’s no longer a need to search multiple websites for restaurants open in a city or call around to find a restaurant that can accommodate large parties. The platform seamlessly checks live availability and inserts bookings directly into the restaurant’s reservation system, providing an efficient and streamlined experience for both customers and restaurants.
“We understand that due to the current staffing shortage and restaurant capacity issues, finding a restaurant and making a reservation can be a time-consuming and frustrating process,” said the founder of First Table, Mat Weir.
“That’s why we’re excited to be launching this new product, which allows users to search participating restaurants’ availability and book a table, all in one place.
“First Table was able to achieve this as they have the largest number of integrations with restaurant reservation systems in New Zealand, offering a smooth and efficient booking experience.”
First Table’s integration strategy is uncommon in the industry where single connections between reservation systems and booking websites are typical, and the team is continually working on new exciting functionalities to enable real-time searching across multiple systems, streamlining the reservation process even further.
As a bonus, Regular Table bookings receive five times the amount of Status Points as First Table bookings, giving users a greater opportunity to reach Gold and Platinum status levels in the company’s national restaurant loyalty programme, Frequent Foodies™.
Launched on 1 February, the loyalty program rewards users for making bookings, sharing the platform with friends, and writing reviews. The new product is live in Queenstown, Christchurch and Wellington, with more restaurants being added daily. For more information, visit the First Table website at https://www.firsttable.co.nz/magazine/regular-table
Montana Group appoints Mark Wylie as new CEO –
Montana Group has announced the appointment of Mark Wylie as its Chief Executive Officer, effective from 23 February 2023.
The new position was established to lead the company into its next phase of growth and development as the Montana Group looks to meet the growing needs of its customers and stakeholders.
Announcing the move, directors and shareholders, Dallas Fisher and Troy Reid said they are thrilled with the appointment and are confident that Mark’s leadership and vision will help Montana Group to achieve its strategic goals and lead them into the next chapter of its growth and success.
“We believe that this is the next step in the evolution of our company and will enable us to continue to grow and succeed in a rapidly changing environment, and Mark’s experience and vision make him the perfect candidate to lead our company into the future” says Dallas Fisher, Director of the Montana Group.
“Having someone of his caliber leading the team, along with the timing of this move, has set a perfect platform for all of the Montana Group to work together to take our success to the next level. Very exciting times ahead.”
Mark has been General Manager, Montana Food and Events for the last 10 months and brings thirty-five years industry experience to the role. He has a proven track record in hospitality operations and management with a varied and interesting career working in reputable kitchens across New Zealand and internationally. On return to NZ, he has been part of SKYCITY Auckland, Hip Group, and Southern Hospitality in an array of sales, operations, and leadership roles.
”I’m honored and excited to take on the role of CEO for Montana Group,” explains Mark.
“This is an incredible opportunity to work with such a diverse and talented team to continue building on the group’s success and momentum. I truly believe that the Montana Group is an employer of choice with development pathways and opportunities for growth.
“We are known as innovators in the market, with a focus on collaboration and partnerships that have led us to where we are today. I’m personally very excited for the future and the opportunities this will present for our staff and customers.”
Mark will also act as Executive Director, and alongside Dallas and Troy will form part of a six person board with three final board members currently being recruited.
About Montana Group:
Montana Group (MG) is a specialist food and events management business, operating several brands in the upper North Island with a range of food, service, and event operations.
With 10 brands and more than 30 kitchens across two cities, the Group is now recognized as the largest, privately-owned caterer in New Zealand, employing close to 1,000 people across Auckland and Waikato.
Hawaii leads vegan charge in USA –
Hawaii, Oregon, and New York are the most vegan-obsessed states in America.
Research conducted by health and fitness experts at Total Shape used Google search data to examine the search volume of vegan-related search terms per 100K residents in each state in America over the past 12 months. The study also analyzed each state’s favorite source of vegan protein.
The research revealed that Hawaii is the state most interested in a plant-based diet. Over the past 12 months, over 1.7K vegan-related searches were made per 100K Hawaiian residents. The most popular search term among Hawaii’s population was “Vegan,” followed by “Vegan Restaurants”, which had 12.1K searches and 9.9K searches, respectively.
The most popular natural source of protein for those who are on a plant-based diet in Hawaii is Jackfruit. Surprisingly, Jackfruit only offers 2.8g of protein per cup, however, it is popular due to its similar texture to pulled pork, an excellent gateway for those who want to try a vegan diet.
The second most vegan-obsessed state is Oregon, with a search volume of 1.5K vegan-related search terms per 100K residents. Oregon is known for its fresh fruits, especially blueberries and huckleberries, as well as its hazelnuts, which are prominent in a vegan diet.
Quinoa and Jackfruit are the joint most popular vegan protein sources in Oregon. Quinoa is a great source of protein, offering 8g of protein per 100g. Although this may not be as high compared to processed plant-based proteins, Quinoa offers all essential amino acids, as well as fiber, which explains why it is so popular.
New York is the third most vegan-obsessed state, with 1.3K vegan-related searches per 100K residents. Similarly to Oregon, Quinoa and Jackfruit are the most popular vegan sources of protein in New York. Chia seeds are also another popular choice for protein in New York, providing 17g per 100g serving.
Surprisingly, California does not rank at number one but instead ranks fourth, with just over 1,000 searches per 100K residents. California has a huge vegan following, especially as it has nearly 8,000 vegan restaurants, however, it still fails to rank at number one.
A spokesperson from Total Shape commented on the research, “It may come as a surprise that Hawaii is the most vegan-obsessed state in America, as it is well known for its fresh fish and often referred to as a ‘Fisherman’s paradise.’
“Furthermore, a vegan lifestyle is more attainable today because products are more readily available, and people now choose to opt for a balanced diet that does not consist of animal products.”
Bocuse d’Or Aotearoa team placed 15th in global culinary Olympics –
Denmark has won the Bocuse d’Or with Norway and Hungary coming second and third place respectively in the world’s most high profile cooking competition.
Led by Chef William Mordido, the NZ team placed 15th in our first final participation in the biennial competition, which was held in Lyon, France at the SIRHA Lyon Trade Exhibition centre. Australia placed 18th.
Twenty-four teams consisting of some of the best chefs on the planet were gathered in Lyon at the Olympics of Food. Known to be the most prestigious and difficult culinary competition on Earth, the Bocuse d’Or is an event that makes fine dining an arena sport.
It comes with all the trimmings including uniforms, judges, cheering fans holding flags, bronze-silver-and-gold statuettes, and winners on podiums beaming while their national anthem blares in the speakers. And while there’s glory in winning one of the culinary Oscars, the road to Lyon is a long process that takes passion, dedication, and a strong desire for perfection.
The Kiwi team spent months preparing and fundraising for the competition, engaging creative director and graphic designer Alan Hughes to lead the design process.
“We really wanted to challenge ourselves to create shapes and designs that had not been seen or done before. We were given an international platform so it was our chance to showcase how far we could stretch our creativity,” – says Mordido.
On Day One, Sunday January 23, 12 countries were competing: Norwegian, China, belgium, Moroccan, japan, Chile, New Zealand, Canada, Switzerlandthe UK, sweden, and Sri Lanka. For the first event, the teams had to make a ‘Feed the kids’ menu based on squash, working from starter to dessert in a playful way.
A jury of children aged 10 on average was also present to evaluate the different dishes, which brought some comic relief to the proceedings.