Macdonald family open store to champion high country farming –
The Kaikōura based Macdonald family has announced the opening of Middlehurst Station Farm Store, a thoughtfully curated farm store and boutique butchery located in the heart of the Kāikoura township.
This farm store will serve as a haven for residents and visitors seeking fresh meat, locally sourced produce, and a diverse selection of seasonal products.
“Kaikōura is renowned for its remarkable food and artisan producers, and we couldn’t be more thrilled to contribute to this thriving community,” says Lucy Macdonald, one of the sisters behind the visionary Middlehurst Station Farm Store. “We’ve always dreamed of creating a space where we can connect with our customers directly and showcase the best of New Zealand’s high-country farming.”
For the Macdonald family, parents Susan and Willie, and children Sophie, Lucy, Henry and Skye, the farm store represents a natural progression in their family business.
“It brings us great joy to see our children actively involved in the family business, evolving it into something extraordinary. Opening a farm store felt like the logical next step for our business, aligning perfectly with our values and overall vision,” said Susan Macdonald.
The Macdonald family envisions that the farm store will make a positive impact on the local economy. By championing local producers, they hope to foster a new avenue for sales for Kaikōura’s hardworking individuals and families.
Lucy added, “We want to showcase as many artisanal Canterbury, Kaikōura and Marlborough products as possible. We can’t wait to give local producers another avenue to sell their amazing products.”
The Middlehurst Station Farm Store is also kitted out with a fully certified butchery and talented local butcher, Brogan Matthews. Brogan will be responsible for preparing and providing fresh, premium cuts of Middlehurst Station lamb and beef and Patoa Pork.
Lucy Macdonald, expressed her enthusiasm about the expansion, saying, “We’re excited to level up our offering. Our mission has always been to make premium high-country lamb accessible to New Zealanders. And this is our chance.”
In addition to serving local customers, Middlehurst Station Farm Store will continue to extend its services to accommodate wholesale and hospitality venues at both local and national levels. This expansion will enable more people to access and enjoy the exceptional quality products Middlehurst Station is renowned for.
The Middlehurst Station Farm Store opens on Saturday, 8 July and the family invites everyone from the region to come and experience the rich flavours, seasonal delights, and warm hospitality that Kaikōura is renowned for.
Looking for a twist? Become a pretzel pal –
Feel like your menu needs a twist? Bloom’s Pretzels has the answer; each pretzel that leaves our bakery has been hand-twisted with premium ingredients. A trusted recipe with information and encouraging support to create mouth-watering pretzels, these will be the perfect artisan addition to your menu.
The Bloom’s Pretzel range includes:
CLASSIC PRETZEL
Our Classic Standard Pretzel is our most popular size, for sandwich creations and with enough belly to add savory toppings or cover with sweet sugar, they’re ideal for cafes, hotels, luxury lodges and bars looking for a dazzling golden point of difference.
JUMBO PRETZEL
Behold, the Jumbo Pretzel, this pretzel knot has over a meter string length and is large enough to serve 3. It’s the perfect limited-edition creation for your next event!
MINI PRETZEL
If you’re looking for a pretzel but our classic is just a bit much – we’ve got you sorted here. Mini Pretzels are perfectly suited for caterers, cafes and those looking for a bite sized twist, with strong visual appeal.
PRETZEL BITES
Our hand-cut pretzel bites are the perfect pieces to accompany dips, sauces and snack tables at your cafe, bar or your next catering event.
PRETZEL SALT
Sourced all the way from Europe. This Original Pretzel Salt is ideal for topping our soft pretzels. These uniformly compressed white salt crystals sit well when sprinkling and don’t melt during the baking process unlike regular salts.
Bloom’s Pretzels come in a free-flow frozen pack of ten, cooking tips and instructions are included with each wholesale order, or you can call our technical assistance team anytime with questions on 09 356 7455 or [email protected]
Sid brings fresh approach to winter fine dining –
The iconic Sid at the French Café in Symonds Street, Auckland is heading into winter with new menu offerings and options to bring more fun to fine dining.
As well as launching a new winter tasting menu, the celebrated restaurant is introducing a flexible à la carte menu and snack offerings, (pictured below), giving guests more relaxed options.
The restaurant is also taking walk-ins for those wanting to pop in spontaneously for an after-work cocktail or glass of wine with snacks.
Guests can enjoy these impromptu treats in the heated undercover area in the Mediterranean-inspired courtyard or around a brazier fire, also in the popular courtyard and garden area.
For those seeking dining options, the new winter menu is curated by the owner and executive chef Sid Sahrawat and head chef Tommy Hopeis now available.
Split between snacks, entrees ($35), mains ($45), and desserts ($25), it delivers Sahrawat’s signature innovative flavor combinations with glimpses of inspiration from many cuisines.
Sahrawat says he wanted a spontaneous, fun menu that wasn’t limited to one style of cuisine.
“For me, it’s always about pushing the boundaries with flavor combinations to keep it exciting on the palate,” he says.
Sahrawat also pleased to make the restaurant a destination for people to stop in on their way home or before heading out elsewhere for the evening.
“As the restaurant evolves, we want the dining experience to be fun and less stuffy,” he says.
“We are still a relaxed fine dining destination offering first class service, but the staff wants our guests to have fun with the experience, too – this is reflected both in the menu and the ambience of the restaurant.
“Opening up the restaurant for people to just pop in is something we’ve been talking about doing for a long time. The courtyard is our urban oasis and has never looked better with the herb garden, chimney fireplace, brazier fire pit, heaters and fairy lights.
“We can’t wait to make this a more relaxed, fun and accessible destination.”
Those planning to stick around a bit longer to enjoy the new à la carte menu can look forward to sampling the following:
- Snacks: Include a Truffle and gruyere beignet with truffle emulsion; Hot smoked Aoraki salmon croustade, XO, rouille, sesame; and a Parmesan churro with whipped feta, smoked maple and puffed pork crackling.
- Entrees: Include Ruakaka kingfish with mandarin, feijoa, fermented jalapeño and Scampi, Jerusalem artichoke, chicken skin, hazelnut, lavender.
- Mains: Include a deliciously tender Wagyu beef short rib, with Szechuan, kasundi, kimchi, carrot, wasabi; Market fish with green chili, charred cucumber, verbena, turnip; and Venison, romesco, black pudding, medjool date, smoked cashews.
- Desserts: Includes a local and international cheese board, as well as an array of sweet treats, such as coconut, lychee, licorice, pavlova, puffed rice; the Mandarin, black pepper hokey pokey, soured cream, manuka honey; and the nostalgic Dark chocolate, pretzel and malted barley soft serve.
Of course, Sid at the French Café has kept a few of the classics the restaurant is already known for, such as the five-course tasting menu (which includes snacks) for $190pp and a Saturday four-course set lunch, including a glass of champagne, for $120pp.
Do you have a new menu creation from your restaurant kitchen that you would love to publish? Let Kimberley Dixon know at: [email protected]
MEETINGS 2023 landmark event in Wellington –
Over 1,000 business events industry professionals have arrived in Te Whanganui-a-Tara Wellington, New Zealand for Business Events Industry Aotearoa’s MEETINGS 2023 exhibition.
New Zealand’s two-day annual tourism industry trade event is being held in Wellington for the first time in its 27-year history and signals a new era for the sector.
BEIA Chief Executive, Lisa Hopkins says this year’s MEETINGS will be a landmark event for the industry with a record number of buyers and exhibitors, and the first time in four years international buyers have also been represented.
“MEETINGS is the single most important event in New Zealand’s industry calendar. Last year’s event in Christchurch generated $107.5 million.
“Experiencing Aotearoa New Zealand under one roof means bringing real business opportunities to the business events sector which is on a trajectory to recover quickly,” Hopkins says.
Tourism New Zealand is hosting high-end senior incentives and meetings planners from North America who are visiting Auckland, and Queenstown before and after MEETINGS in Wellington. BEIA is also hosting international buyers and media from Singapore, who visited Auckland and Christchurch during the weekend.
“MEETINGS is giving them first-hand insight into our ability to deliver well-designed and seamlessly executed events. They are experiencing for themselves New Zealand’s world-class cities, venues, accommodation, transportation hubs, and most importantly, our manaakitanga, how we take care of our visitors, so they arrive as strangers but leave as champions,” she says.
David Perks, General Manager – Tākina Commercial Development, Wellington City Council says they are thrilled to be welcoming buyers and industry colleagues from all around the country and abroad to Wellington this week.
“Hosting MEETINGS for the first time, at our brand-new venue, Tākina, is such an important moment for our city and local partners as we show Wellington off to the world,” he said.
“The support from all our stakeholders to host a record number of Australian buyers over the weekend, more than 160 buyers at the city familiarization day and at the show itself, has been immense. We trust every buyer and industry friend will experience Wellington’s manaakitanga from the time they arrive until they head home and enjoy a taste of Wellington like never before.
“As we enter this new era for our city, we are excited about the future of business events in Wellington,” Perks said.
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.
Southern Discoveries announce leadership changes –
One of New Zealand’s most experienced tourism professionals is retiring and a well known industry stalker is stepping into the role in July.
Queenstown’s Southern Discoveries owner, Skeggs Group has announced the retirement of CEO Tim Hunter and is delighted to confirm the appointment of former GM Sales and Marketing, Kerry Walker to the role of CEO.
Kerry has 25 years of tourism experience, the last four-and-a-half of which have been spent at Southern Discoveries. In the previous 15 years, she worked in a range of senior sales and marketing roles for Ngāi Tahu Tourism.
During her time with Southern Discoveries her sales and marketing skills have proved invaluable to the company, along with her strong industry networks.
Southern Discoveries has been owned and operated by the Skeggs Group since 2009 and company director David Skeggs says he welcomes Kerry into her new role.
“It is fantastic that we have been able to make an internal appointment and give Kerry the opportunity to showcase her unique skills and experience that will continue to drive the company forward,” he said.
Tim Hunter retires after seven years spent as Southern Discoveries’ CEO following extensive experience in the New Zealand aviation, coach transport and destination marketing sectors.
Those roles have included working as a commercial pilot in the Southern Lakes area, holding airline planning roles with Air New Zealand, and working in a number of senior general management roles, including GM Marketing with The Mount Cook Group during the 1990s.
Tim broadened his international market experience with Tourism New Zealand as Regional Manager for Americas & Europe and General Manager Operations, and in 2010 became Chief Executive of Christchurch & Canterbury Tourism (CCT).
“Tim has done a superb job of running the business during his tenure, especially during some very challenging times during Covid,” said David Skeggs.
“He would be the first to say he couldn’t have done it without the support of all his team and I’m sure he will be missed by all.”
Kerry says Southern Discoveries is an industry leader that delivers exceptional nature experiences in this “unique” part of New Zealand.
“I’ve always worked within businesses that show off the very best of New Zealand’s scenery, adventure and hospitality, and align with my values of preservation and social sustainability.
“Southern Discoveries fits that bill perfectly.” Kerry takes up her new role on July 17.
‘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
Active NZ market a beacon for hotel investors says JLL –
The momentum in the hotel sector has been carried through into 2023, with the value of deals that have gone unconditionally this year, already passing $100 million and are currently under negotiation.
Having transacted the record $170 million sale of Auckland’s Stamford Plaza late last year, now refurbished and re-opened as the JW Marriot Auckland, JLL Director Hotels & Hospitality Nick Thompson says the active New Zealand market is once again a beacon for investors seeking stable, long-term performance.
“Through the first quarter of this year, we’ve already seen five major deals go unconditional for a combined total of over $100 million – and there’s more to come. While other commercial sectors are still encountering headwinds, hotels continue to perform strongly with rebounding international tourism fueling their desirability both domestically and internationally.”
The most recent of these deals transacted by JLL is the purchase by Distinction Hotels Group of the 253-room Mount Cook Hotel Collection, consisting of the Mackenzie Country Hotel, Heritage Gateway Hotel and Countrytime Hotel in Twizel and Omarama.
Geoff Thomson, owner of Distinction Hotels Group, says the return of international visitors was a key factor in acquisition, and a growing influence on activity up and down the country.
“More tourists back on our shores is great news for the hotels and hospitality industry. Adding three well-positioned assets to our portfolio in the South Island is exciting and we’re looking forward to integrating the Distinction Hotels brand into the beautiful Mackenzie District.”
JLL head of Debt Advisory, Mark Farrands, says counter-cyclical activity in the hotel and accommodation sector is supported by appetite from the funding market remaining strong.
“At the end of 2022, we received a very strong response from the funding market for a well-occupied student accommodation asset, with 15 lenders providing attractive indicative terms across a range of banks and non-banks, both onshore and offshore. Hotels and accommodation, especially in New Zealand, is a market segment that has performed better and better since 2022 when the rest of the market slowed down.”
According to a Real Capital Analytics report, JLL was the most active broker in the capital markets sector across New Zealand in 2022, transacting over NZD$500 million. The analysis also placed JLL as the top-ranked hotel broker in New Zealand based on sales volume, and the top broker for hotel transactions across all of Asia Pacific.