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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.

“Opening up the restaurant for people to just pop in is something we’ve been talking about doing for a long time.” – Sid Sahrawat.

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]

Stellar line up for ‘For Industry, By Industry’ HNZ conference 2023 –

One of the driving forces behind Australia’s biggest hospitality and accommodation empire will open Hospitality New Zealand’s conference and trade show in Auckland later this month.

Sam Egerton is General Manager of New Projects for Merivale Group, which owns 104 restaurants, pubs, bars and hotels across Australia, most of them in Greater Sydney.

He heads a program of speakers and sessions designed to inform, educate and entertain operators from across the hospitality sector.

This year the theme is ‘For Industry, By Industry’, and will feature motivational and subject speakers, expert sessions and panels that cover consumer trends, compliance, Chat GPT, and the serious workforce issues that are confronting the industry.

Outgoing Hospitality NZ Chief Executive, Julie White says she’s delighted they have been able to attract Sam Egerton to open the conference.

“It doesn’t get any bigger than Merivale in hospitality in our part of the world. They’ve built an amazing business and they’ve done that by being true innovators.

“Hearing from one of the guys at the forefront of that about how they’ve gone about it and how they see the future, will be a real treat for conference delegates.”

Tickets for the two-day event, which offers a huge selection of hospitality and accommodation trade exhibitors and networking opportunities, are now available. It will be held at the Pullman Hotel on June 27-28.

A first this year is a dedicated workforce summit, on day 2, where the industry, including officials from the Ministry of Business, Innovation and Employment, will explore and discuss key workforce issues and intergenerational comms.

Panels include Consumer Food & Beverage Trends, Sustainability in the industry, and the Educational Landscape, while breakout sessions include Compliance Trends in Gaming, growth mindsets and Courageous Conversations for Leaders.

A trade show with 60+ hospitality and accommodation industry suppliers will allow exhibitors to showcase the latest in sector developments and technology.

Also part of the event is the 25th^th Lion Hospitality New Zealand Awards for Excellence. These celebrate the success, achievements and resilience of people in 20 categories from across the sector.

The Leader of the Year in the People’s Award category will be announced at a social event on the 27th^th of June, the evening of Day 1. These include Leader of the Year in Hospitality, Accommodation, Future Leader of the Year, Chef of the Year, and Supplier of the Year.

The conference will conclude with a gala dinner on the 28th^th where the winners of the Awards for Excellence will be announced, followed by the overall Supreme winner. The People’s Choice Award, chosen from the finalists list, will also be announced then.

Sam Egerton

Sam will be talking about new openings, nuggets of gold, consumer trends, driving guest experiences and technology advancements.

He is originally from Christchurch. He moved to Sydney in the mid-2000s and has been working for the Merivale Group for the past 12 years. He has been Merivale’s Bars Manager, during which time he fine-tuned the art of bar backing in their venues. As General Manager of the New Projects Team, he builds new teams and venues across the country. Most recently he oversaw the re-opening of Allianz Stadium and took the helm of the Sydney Cricket Ground, integrating Merivale’s approach to quality products, and delivering exceptional guest experiences into the stadium world.

Other speakers at the HNZ23 Hospitality and Accommodation Conference are:

Kevin Biggar: A motivational speaker, he will be the first speaker. He talks about how people can take on demanding challenges in their life and business, and how to improve teamwork, lift mental toughness, boost performance, and get the most out of themselves and their team.

Melissa Muirhead: The founder of The Great Work Lab, which works with businesses on culture and leadership, will wind up day 1. She has spent more than 20 years in corporate roles in New Zealand and overseas and is a trained and experienced Executive Coach.

Ashley Fell: The social researcher, TEDx speaker, and Head of Communications at the internationally recognized McCrindle will kick off day 2. As a trends analyst and media commentator, she advises on how to achieve cut-through in message-saturated times. She is an expert in how to communicate across generational barriers.

Dan Te Whenua Walker: Dan Te Whenua Walker is the Global Co-Chair of Indigenous at Microsoft and an experienced leader in business and relationship development with an extensive background in the IT and tech sector. He has a particular passion for how tech can be utilized for Māori and Pasifika economic development. And will be a highlight feature in the afternoon of Day 2.

Check out the program here

Disappointment at APTR decision –

The accommodation industry has expressed its disappointment with the Supreme Court ruling that the Auckland Council’s Accommodation Provider Targeted Rate (APTR) funding for tourism is valid.

The contentious hotel bed tax was introduced in 2017 by the Auckland Council to boost tourism funding and has now been given the green light after being suspended in 2020 due to the impact of the COVID-19 pandemic on the hospitality economy.

Hospitality New Zealand’s Accommodation Association Lead & Sector Chair, Troy Clarry, says the decision to overturn the Court of Appeal ruling will have long-term implications for operators; not only for Auckland but probably throughout New Zealand.

“The APTR, as proposed by the council, is unfair, inappropriate and simply does not work – Covid-19 proved that beyond all doubt.

“It did not work as intended and now Auckland has no funding for marketing and events, inevitably affecting New Zealand’s ability to attract major events going forward. But this ruling is the end of the matter and we now need to move forward.

“We pleaded with other local councils around New Zealand to work with the industry on models similar to the fairer funding model for destination marketing that has worked on with Tataki Auckland Unlimited and the wider tourism sector since the Court of Appeal ruling 18 months back.

“This is well advanced and covers the wider industry on a much fairer basis, and we ask other councils to look at what is being done and work with local tourism operators on similar models.

“At the same time we also ask the Government to work with us to develop a centralized funding model.

“This is urgent – not just for the industry but also for the benefits tourism can provide to the whole economy – GtDP, tax take, GST, branding etc.

“We still have a concern around targeted rates in general, and our concern with this ruling is that councils around New Zealand will now be tempted to implement targeted rates, not just for tourism but for other sectors going forward.

“So, we urge councils to work with the sector to find alternative fair, reasonable, and nationally endorsed funding models for tourism.

“Ultimately, we want to solve the funding for tourism problems, and this needs central government involvement.

“The hospitality and accommodation sector has always been willing to work with councils and the government, and we think this is the perfect time to do that. But it needs to be done quickly because we’re already falling behind competitively in international tourism and our ability to attract travelers from abroad.”

The Supreme Court ruling, released on May 12 determined that the APTR was reasonable and complied with the legislation in the Local Government Act 2002.

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 25th^th anniversary.

NZ Bakels managing director, Brent Kersel says: “Yes, that’s right! We had to postpone the 25^th 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 25^th Bakels Supreme Pie Awards will be announced in Auckland on Tuesday August 1.

7 Ways to Save on Summer Travel in 2023

Key points

Travel credit cards can help you save in multiple ways, from redeeming rewards and travel credits to making use of valuable perks and benefits.
The more flexible you are about your travels, the more affordable it will be.
Pack less, travel together, and be creative about when, where, and how you travel.

Check out our picks for the best credit cards

Depending on your destination, the cost of a family summer vacation can easily get into the four digits. But you don’t necessarily need to drain your bank account just to have a good time this summer. There are all kinds of ways to save money on your vacation, from credit cards to carpools. Here are some tips to consider.

1. Redeeming rewards

My favorite way to save on travel expenses is to redeem travel rewards instead of paying cash. This could be a reward you earn with a travel credit card or loyalty points picked up on previous trips.

Pro tip: Don’t assume every redemption is a good redemption. Divide the cash cost of the room by the number of points you’d need to redeem to see the per-point cost. You want your per-point value to be as high as possible.

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Travel credits and free night certificates can also be great tools for scoring free travel. For example, your card may offer you an annual statement of credit you can use toward travel purchases. This can be far more convenient than redeeming rewards, as it typically doesn’t require looking for award space. Similarly, many hotel cards can pay for themselves in free night certificates alone if you’re a little strategic about when and where you redeem them.

2. Maximizing perks

Travel cards, elite status, special booking deals — there are all kinds of ways to get valuable travel perks. For example, the elite status of your hotel credit card can help you score free breakfast or a room upgrade. Airline credit cards often give you free checked bags.

Many issuers also have travel portals through which you can book your vacation, often with extra perks. American Express’s Fine Hotels & Resorts program, for example, can unlock all sorts of extras, like 4 pm check-out (terms apply). Chase’s Luxury Hotel & Resort Collection comes with similar benefits.

Do you have some friends or family members who are also planning a summer vacation? Consider vacationing together! A larger group can actually make your per-person costs much lower, especially when it comes to housing and activities. Renting a vacation house with room for two families, for example, could be cheaper than trying to rent multiple hotel rooms.

Many activities you may want to experience can also be made cheaper with larger groups. Tours, excursions, and other activities often have group discounts that your smaller family may not qualify for — but your multi-family group could.

4. Packing light

The easiest way to increase your travel costs is to pack too much stuff. Checked bags alone can easily run you $30 a pop. But even if you’re doing carry-on only, you could be looking at extra costs. Discount airlines often have remarkably affordable deals — provided you don’t need overhead bin space.

It’s not just flights, either. More luggage means a larger rental car, more space in your hotel room, maybe even paying for bag storage if your flight arrives before you can check into your hotel. Overall, one-bagging your trip could substantially reduce your per-person travel costs.

5. Being flexible

This is arguably the most important tip on this entire list when it comes to saving money on travel, especially during the busy summer season. When possible, be flexible about when you travel, how you travel, and even where you travel.

Avoid traveling around major summer holidays (July 4, Memorial Day, Labor Day) if you can. If you’re flying, make sure to look up deals for all of your nearby airports. (Driving a little further to another airport can be well worth it if you can save money or find better award availability.)

If you’re renting a car, consider whether taking a taxi away from the airport to pick up a car will save you money. Picking up your car at the airport usually means paying a few surcharges.

6. Finding fun for free

It can be really easy to get caught up in the idea that you need to do something BIG on your summer vacation, like hitting a theme park or a major landmark. But these popular activities tend to be very expensive, particularly during peak season.

With a little research, you can easily find tons of free — or at least affordable — activities to keep your family entertained. Even if you still want to hit the parks, you can supplement your activities with a few free museums, nature walks or outdoor concerts.

7. Earning bonuses

Alright, so this one is most likely going to save you on yours next vacation, rather than your summer travel. But if you open a new card before booking, you could potentially earn a big sign-up bonus you can redeem in the future, all by just booking the travel you were going to buy anyway.

That said, your sign-up bonus could also be used to help pay for your summer vacation if it’s in the right currency. For example, if you earn your bonus quickly, you could potentially redeem it for cash back or a statement of credit to cover your current expenses.

Mix and match for the best results

Summer vacations are a cornerstone of American life. But the fact that we all tend to travel at the same time — and to the same places — means it’s often a pricey experience. Hopefully, with a bit of mixing and matching, you can use these tips (and any of the thousands of others all over the internet!) to make your summer vacation not only more affordable, but maybe even more fun, too.

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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.

Finalists named in Southern Lakes Hospitality Awards –

The finalists have been announced at the Southern Lakes Hospitality awards and locals are being invited to vote for their favorite place to dine out.

The finalists represent excellent dining establishments in the region as voted by the hospitality industry, including Queenstown restaurant Jervois Steakhousenominated in four award categories, including outstanding restaurant.

Also up for outstanding restaurant is Ben Bayly’s Arrowtown restaurant Aosta, a small 50 seat restaurant that brings a taste of Northern Italy to the gold-rush village of Arrowtown. The restaurant is nominated in the category of outstanding restaurants, and best regional establishments.

Aosta and Jervois Steak House will be going up against Oro Restaurant and Sherwood Queenstown who are also nominated for the outstanding restaurant award.

Situated in newly opened The Carlin boutique hotel, Oro is a fine-dining restaurant with modern French, British and New Zealand influences. It’s chefs Yann Robert and Beata Balogh have both been recognized in the categories for best chef and best emerging chef respectively.

Yann Robert has esteemed competition from Sam Gruar of La Rumbla; Koji Kiminai of Tanoshi and Ben Norfolk of The Bunker all up to the outstanding chef accolade.

Great cafes are not lacking in the region with 11th Avenue by Frank’s, Bespoke Kitchen, Odd Saint, The Boat Shed Cafe & Bistro all finalists in the category of outstanding cafe.

Those looking for a place to get a great drink won’t be disappointed with the region’s assortment of top-notch drinking establishments recognized.

Bardeaux, Ferg’s Bar, Little Blackwood and Little Mez are all contenders for the title of best bar while Botswana Butchery, Eichardt’s Bar, Jervois Steak House Queenstown and The Bunker are all recognized in the category of best winery restaurant.

Anyone looking for the best quick and tasty place to grab a bite should check out Francesca’s Mobile Pizza, Margo’s Queenstown, Ramen Ramen by Tanoshi and Taco Medic who are all nominated for outstanding street food/casual dining.

Nineteen awards will be given to the best of the region’s hospitality industry. From crew members, to suppliers, to establishments – the best of the best will be celebrated for their contribution to creating a world-class hospitality scene in the Queenstown and Southern Lakes area.

CEO Marisa Bidois says, “Queenstown is now a destination dining experience offering exceptional experiences in some of the world’s most stunning settings.

“From quick and easy street eats, to luxury winery restaurant experiences, Queenstown has it all.

“With all categories keenly contested, this year’s winners truly exemplify what it means to be at the top of their respective categories.”

Voting closes on Sunday, 23 April 5.00pm and the winners will then be announced at the awards evening on Monday, May 7 at Walter Peak in Queenstown.