Charlie & George Café, Mount Wellington
Local Café, Whangaparaoa
Grand Espresso Café, Orewa
Upper North Island
Capers Epicurean, Rotorua
Columbus Coffee, Whangarei
Lower North Island
Springvale Café, Whanganui
Lush Café & Gelato, New Plymouth
Ten O’clock Cookie Bakery Café, Masterton
Sweet Vanilla Kitchen, Lower Hutt
Elements, Lyall Bay
Karori Park Café, Karori
Purple Weka Café & Bar, Riccarton
Terra Viva Café & Deli, Burnside
Savoire Café & Wine Bar, Merivale
Ironic Café, Dunedin
Jester House Café, Tasman
World Sandwich Day is set to take New Zealand by storm on Monday 3 November when the lunchbox staple is celebrated in all its glory.
The history of the sandwich is believed to date back to the 18th century when the Fourth Earl of Sandwich, John Montagu, is said to have asked his servant to make him a meal of meat placed between two slices of bread. Legend has it from that day on people began to request, “give me the same as sandwich.”
Early Bird Premium
Pre sales GA
On the door GA
VIP Opening Night
VIP Friday afternoon
VIP all other sessions
$60 (includes GA entry and $40 Crowns)
Auckland’s The Riverhead’s demi-chef, Subhashini Sathanantham won the Breakfast category with her inspired dish of golden kumara and red beetroot tart, quail eggs, cauliflower sausage, potato toast, garlic-infused vine tomatoes, buttered spinach and pumpkin hollandaise.
Subhashini said that the win had given her a huge step up in her career and she was thrilled her passion for vegetables had caught the judges’ attention.
“I based my dish on a traditional ‘fry up’ but wanted to make it colourful, healthy, delicious and cheerful – so many breakfast dishes lack the vibrancy of vegetables. It took me several weeks to experiment with the dish to achieve perfection. People think that vegetables are limited to being a side accompaniment to meat but being vegetarian myself I know that you can create so many interesting, delicious dishes that are worthy of main meals. It is important to not overcook vegetables to not only ensure the nutritional value is retained but the flavours are at their very best,” says Subhashini.
Jinu Abraham, executive chef at Auckland’s Heritage Hotel won the lunch category with his dish of organic tofu and pea stuffed potato, smoked tomato and onions.
This is a second win for Jinu as he also won the inaugural Vegetarian Dish Challenge in 2012.
“Since we have a popular plant based menu at the Heritage, including a raw plant based breakfast, this win means a lot to me. It is great to have a competition focussed on vegetables only,” says Jinu.
Wellington’s Cobar Restaurant chef/owner, Ryan Tattersall won the Dinner/Fine Dining category with his Goats cheese, lavender and honey cannelloni with artichoke egg, artichoke puree, butterkin (a new cross breed of pumpkin and butternut) and fig.
Ryan’s creation was inspired by his recent honeymoon in Provence, France where the traditional flavours of goat’s cheese, lavender and honey are often found.
Adam Rickett, Pravda Café, Wellington
Seared Silver Fern Farms Reserve beef tataki with white soy ponzu, pickled evoke and toasted grains.
Andrew Clarke, Victoria Street Bistro, Hamilton
SILERE alpine origin merino rump with honey braised spare rib, macadamia dukkah, black lentil dhal, swede, carrot purée and spring greens.
Greg Piner, Pier 24, Dunedin Chargrilled Silver Fern Farms Cervena venison loin, green peppercorn and sage pesto rub, black pudding, leek and smoked cheddar cake, orange glazed beetroot, madeira jus.
Robert Richardson, Molten restaurant, Auckland
Slow-roasted SILERE alpine origin merino rump with eggplant purée, peas dressed with a mixture of mint, basil, parsley and lemon, fior di latte & white anchovy.
Scott Corbett, Pepper Tree, Coromandel Silver Fern Farms venison cutlet served medium rare with blackberry & tamarillo jelly, venison liver paté, almond crusted kumara, walnuts, witlof salad, syrah jus.
Alex Strobach, O’Connell Street Bistro, Auckland
Silver Fern Farms Cervena venison loin, crème fraiche spatzle, sautéed rainbow chard, mushrooms & green peppercorn jus.
Craig Hendry, Gantleys, Arthur’s Point, Central Otago
Braised Silver Fern Farms Hereford beef rib and beef fillet, blue cheese beignet, pan jus and seasonal vegetables.
Mat McLean, Palate, Hamilton Silver Fern Farms Reserve eye fillet and slow cooked short rib, smoked kumara, shitaki salad, baby turnip, soy chilli butter.
Shaun Clouston, Logan Brown, Wellington
Silver Fern Farms Reserve beef rump cooked medium rare ,with slowly braised short rib marinated in pear juice and soy. Served with grilled barley cake and Korean inspired flavours.
Sebastian Koburg, Saggio di Vino, Christchurch
Grilled roasted SILERE alpine origin merino French rack with sweet and sour kumara, braised chicory and sage jus.
(25 October 2013)
As Taste of Auckland turns five this year, so does the festival’s official charity partner DineAid.
To celebrate DineAid’s fifth year of helping New Zealanders in need, Taste of Auckland will hold a live charity auction dinner at the festival on Friday 15 November to raise funds for Auckland City Mission Food Banks.
Three top Auckland chefs, Ben Bayly from The Grove, Mikey Newlands from Bracu and Nick Honeyman from Everybody’sIzakaya, will put on a delicious mini taster menu in the Carlton Hospitality Marquee for the dinner.
TV and radio food personality Annabelle White will be hosting the evening alongside Metro magazine Editor Simon Wilson.
White says DineAid is a fantastic charity which has been doing some amazing work for the New Zealand community since its launch five years ago.
“More than 392,000 dollars have been raised for Kiwis in need since the initiative began in 2008. I’m really happy to be working with and supporting such a worthy cause,” she says.
“It’s going to be a spectacular charity dinner, not to be missed,” says White.
Taste of Auckland organiser Rob Eliott says he’s looking forward to seeing how much can be brought in for the charity this year.
“We’ve supported DineAid since the beginning and now we’re providing a forum to back their endeavours even further,” says Eliott.
“We hope to raise at least $15,000 for their efforts with Auckland City Mission Food Banks,” he says.
DineAid founder and world renowned chef Mark Gregory together with Taste of Auckland have collated some can’t-be-bought auction items for the evening.
Alongside the DineAid dinner, Taste of Auckland has a whole host of appealing corporate hospitality events happening over the festival weekend.
Oliver Driver will be host (and entertainment) for the opening night feast on Thursday 14 November in the Carlton Hospitality Marquee, where he will be doing a retrospective of the last five years of the foodie scene for guests.
Ladies will be pampered and pleased at the famous Taste Ladies Lunch on Friday afternoon with Cuvee Rose by No 1 Family Estate, presented by Masterchef winner Nadia Lim. The top chef and dietician will also be launching her new Good Food Cook Book at the lunch.
And on the famously busy Saturday evening of the festival, a final corporate hospitality event will be held, joining three of Auckland’s finest restaurants in a one off collaboration with a live musical performance – it will be a night to remember.
“Corporate hospitality is a big part of the Taste festival, and we’re really excited about what we have on offer this year for those taking part,” says Eliott.
(18 October 20130
From more than 460 entries, The Village Butcher from Havelock North has been named the Supreme Award winning sausage in the 2013 Devro New Zealand Sausage Competition.
After three days of judging, which looked at aroma, texture and, the all important, taste, judges thought The Village Butcher’s Village Pork sausage stood out above all others.
Paul Greaney, owner of The Village Butcher, says he was hopeful after spending a year tweaking the Village Pork sausage with his wife, a product which has become popular with his customers.
“When I found out I had won I was over the moon, I couldn’t breathe I was so excited. It means a lot and shows I have pride in what I do,” says Greaney.
The other big winner on the night was New World Milford whose Venison & Blackcurrant sausage took the People’s Choice Award title.
The competition is supported by Devro New Zealand, Kerry Ingredients and Alto Packaging.
Supreme Award Winner:
The Village Butcher, Village Pork (Havelock North)
People’s Choice Award Winner:
New World Milford, Venison & Blackcurrant (Milford, Auckland)
Clarks The Organic Meat Specialist, Organic Beef – Gluten Free, Dairy Free (Glen Eden, Auckland) - Traditional Beef Category
New World Rototuna, Delights Pure Pork (Hamilton) - Traditional Pork Category
Tegel Foods, Top Hat Cocktail (Auckland) - Saveloy/Polony/Cocktail Category
Preston’s Master Butcher, Turingia Bratwurst (Wellington) - Pre-cooked/Barbecue Category
Greytown Butchery, Beef Flavoured (Greytown) - Flavoured Category
The Village Butcher, Village Pork (Havelock North) - Traditional Flavoured Category
Island Bay Butchery, Black Pudding (Wellington) - Rounds Category
Peter Timbs Meats, Spanish (Christchurch) - Continental Fresh Category
Verkerks, Rookworst (Christchurch) - Continental Ready-To-Eat Category
New World Milford, Venison & Blackcurrant (Milford, Auckland) - Gourmet Category
New World Rototuna, Delights Pure Beef (Hamilton) - Traditional Beef Category
New World Te Rapa, TR Pride Pure Pork (Hamilton) - Traditional Pork Category
Hellers, Cocktail – Gluten-free, Skinless (Christchurch) - Saveloy/Polony/Cocktail Category
Island Bay Butchery, Bavarian (Wellington) - Pre-cooked/Barbecue Category
Tegel Foods, Top Hat Pork Flavoured (Auckland) - Flavoured Category
New World St Martins, Pork, Herb & Garlic (Christchurch) - Traditional Flavoured Category
Deep Creek Deli, Black Pudding (Dunedin) - Rounds Category
Avon’s Butchery, Italian Fennel (Glen Innes, Auckland) - Continental Fresh Category
Franklin Country Meats, Manuka Smoked Horseshoes (Pukekohe) - Continental Ready-To-Eat Category
Preston’s Master Butchers, Cracked Pepper, Coriander & Basil (Wellington) - Gourmet Category
Ellerslie Meats, Beef (Auckland) - Traditional Beef Category
Col’s Butchery & Deli, Irish Pork (Mt Maunganui) - Traditional Pork Category
Murchison Meats, Saveloy (Murchison) - Saveloy/Polony/Cocktail Category
Tegel Foods, Tegel Traditional Pre-cooked (Auckland) - Pre-cooked/Barbecue Category
Leonards, Beef Flavoured (Auckland) - Flavoured Category
Aussie Butcher New Lynn, Pork & Fennel (Auckland) - Traditional Flavoured Category
Peter Timbs Meats, White Pudding (Christchurch) - Rounds Category
Magills Butchery, Romanian Pork & Garlic (Te Awamutu) - Continental Fresh Category
Peter Timbs Meats, Chorizo - Hot (Christchurch) - Continental Ready-To-Eat Category
New World Te Rapa, TR Pride Thai Chilli Pork (Hamilton) - Gourmet Category.
(10 October 2013)
Internationally-renowned cognac house, Cognac Croizet will launch in New Zealand this month hosting a first-of-its-kind cognac matched degustation dinner at Crowne Plaza Queenstown.
With over 200 years of history, having owned vineyards in Cognac since the 16th Century, Cognac Croizet is arguably the World’s Premier Single Vintage Cognac House, known for its exquisite flavours and premium products.
The Cognac Croizet Infused Dinner Experience will be held on October 26 at the hotel’s Threesixty restaurant enabling foodies to indulge in a gastronomic experience of food, cognac and superb entertainment.
Guests will be wowed by a six course extravaganza especially designed for the occasion by executive chef Ricky Isnanto.
Tickets cost $149 including six courses with cognac match and live pre-dinner entertainment by Jive Pranksters.
The menu, which uses Cognac Croizet in some dishes, includes duck liver paté, infused with Croizet Cognac VSOP, with toasted brioche, plum caviars, and a porcini and pinot shallot ragout, a crayfish bisque with New Zealand kai moana and Croizet VSOP Gold, Ora King Salmon cured with Croizet Cognac XO Gold, with dill on a fresh green gazpacho spaghettoni, followed by a kaffir lime and pomegranate sorbet palate cleanser.
The main course is tender Hereford beef fillet, infused with Croizet Cognac VSOP Gold, drizzled with a chocolate mole sauce, parmesan and smoked parsnip puree accompanied by a roast vegetable stack. Dessert is a Valrhona decadent dark chocolate crème brûlée.
Each course will be expertly matched with one of the Cognac Croizet range including the very special Croizet XO Gold which is aged for a minimum of 15 years and a special dessert cocktail ; The Croizet Alexander Cocktail.
On arrival guests will enjoy a replica of Croizet Cognac’s world-famous cocktail, ‘The Winston’, which holds the Guinness Book of Records place for the most expensive cocktail ever sold.
The original creation, containing 1858 Cuvee Leonie and aptly named “The Winston”, sold for $12,500 AUD per glass at an event in Melbourne at the Crown Casino.
Croizet Cognac also holds the record for the most expensive bottle of cognac ever sold; a pre- Phylloxera 1858 cognac called “Cuvee Leonie”, which sold for $157,000 USD at auction in Shanghai in 2011, and now retails across the world in a few selected properties such as MGM Macau for upwards of $185,000 USD.
Croizet Cognacs have been appreciated throughout history, from Russian Tsars to Winston Churchill and General Eisenhower on the eve of D- Day in 1944. The prestigious cognacs were even served on board the Titanic in 1912.
The prestigious cognacs are bought to New Zealand by Sahara New Zealand, who has been appointed the sole and exclusive distributor for the Cognac Croizet brand in New Zealand.
Sahara New Zealand Managing Director Jason Dellaca said he was “very proud” to be associated with the Intercontinental Hotel Group and Crowne Plaza Queenstown for the launch.
“The unique Cognac Croizet Infused Dinner has to be experienced to be believed,” said Mr Dellaca.
“This is sure be a night to remember, with a masterly-designed Croizet Cognac infused six course menu, matched perfectly with a superior Croizet Cognac for each course including a rare Single Vintage Cognac”.
Crowne Plaza Queenstown Guest Experience Manager Guy Robinson said he was “delighted” to be able to offer the prestigious dinner to Queenstowners and visitors.
“There’s really been nothing like this held in Queenstown before,” said Mr Robinson.
“Food and wine matching has long been the ‘foodie’ experience of choice but matching world-class cognacs with equally-sublime food is rare.”
“It’s not just for the cognac purists either, the food and cognac complement each other so well, we believe anyone who enjoys good flavours will be blown away by the ‘infusion experience’,” Mr Robinson said.
“Chef Ricky and I have worked tirelessly to ensure the cognacs perfectly match the food flavours. Using the best fresh, local ingredients accompanied by one of the world’s best cognacs has resulted in some of the best dishes I’ve tasted in a long while.”
Reservations are essential as tickets limited. To book contact Crowne Plaza Queenstown on 03 441 0095.
Cheesemakers and retailers set for nationwide celebration of NZ cheese
(1 October 2013)New Zealand’s top specialist cheesemakers, major supermarkets and cheese retailers, are taking their passion for New Zealand cheese to the people for this month’s inaugural New Zealand Cheese Month.
Driven by the New Zealand Specialist Cheese Association (NZSCA), Cheese Month (October 1-31) is being marked nationwide through in-store cheese specials and promotions, ‘meet the cheesemaker’ events, farm open days, tastings and more.
NZSCA Secretary, Dianne Kenderdine, who recently attended the 2013 American Cheese Society (ACS) Competition and Conference as an invited guest, says New Zealand cheese is right up there with the best in the world, and should be celebrated.
“What sets New Zealand apart is the taste of our milk products, thanks to our grass-fed animals who have space to roam. This gives our cheese a full-flavoured, natural quality,” Kenderdine says.
“New Zealand Cheese Month is about eating and enjoying Kiwi-made cheese, and taking advantage of the fantastic events, activities and promotions happening throughout the country.”
Foodtown, New World and PAK'nSAVE are all running Cheese Month specials on selected New Zealand cheese brands throughout October.
Meyer Gouda Cheese, Whitestone Cheese, Crescent Dairy Goats, Over the Moon Dairy, Waiheke Island Cheese Company are just some of the New Zealand cheese brands running regional and national events and activities to celebrate Cheese Month.
Regional eateries, restaurants and specialist food stores, are also supporting New Zealand Cheese Month, with all activities and events listed by region (and updated regularly) on the Cheese Lovers website.
Throughout the month of October cheese lovers are encouraged to share what they love about, and how they eat, their favourite New Zealand cheese via Facebook and Twitter, using the hashtag; #ilovenzcheese www.cheeselovers.co.nz www.facebook.com/CheeseLoversNZ
New Zealand Cheese Month events by region
Countdown supermarkets throughout New Zealand will have a NZ Cheese Sale in the first half of October, followed by a showcase of wine and NZ cheese matches until the end of October.
UPPER NORTH ISLAND
New World / upper North Island
New World will have a cheese focus at all Deli Cheese with tastings and great deals throughout October.
Kaiwaka Cheese Shop
What: Free cheese tastings throughout October
Where: 1957 State Highway 1, Kaiwaka 0542
The Kapiti Store
What: The store will have a cheese pairing event with Wine/Scotch/Tea or Beer. A different beverage will be featured on each date
When: 9th, 10th, 16thand 17th October
Where: 19 Shortland St, Auckland
Tickets available from Grab One from 1 October
Crescent Dairy Goats - Kumeu
What: Farm Open Day *FREE!
Come along and meet the cheesemakers – both four and two-legged! Have a cuddle with their newborn goat kids, look through the milking area, take a guided tour through its cheesemaking and cheese-ripening areas, and taste handcrafted goats milk cheeses in the farm shop.
When: Sunday 13th October, 10am till 5pm
Where: Crescent Dairy Goats, 177 Taupaki Rd, Kumeu
The Dairy - Ponsonby
What: Meet your favourite cheesemaker! *FREE
Meet the names behind your favourite New Zealand cheese! Throughout the month of October, The Dairy will be holding ‘meet the cheesemaker’ events and cheese tastings in store.
Sat 12 Oct, 11am to 4pm - Neudorf Dairy Cheese – Cynthia Greep
Sun 13 Oct, 11am to 4pm - Italian Cheese Co – Massimo Lubisco
Sat 19 Oct, 11am to 4pm - Meyer Gouda Cheese – Miel Meyer
Sun 20 Oct, 11am to 4pm - Whangaripo Buffalo Co – Phil & Annie
Sat 26 Oct, 11am to 4pm - Mt Eliza Cheese – Chris Whalley
Sun 27 Oct, 11am to 4pm - Crescent Dairy Goats – Jan Walter
Where: The Dairy, 7 Richmond Road, Ponsonby, Auckland
Meyer Gouda Cheese - Auckland
What: If you want to get your hands on the New Zealand Champions of Cheese Supreme Winning brand then you need to get to Eight at The Langham, who will be serving Meyer Gouda cheeses in support of Cheese Month.
When: All October!
Where: Eight, The Langham, Auckland. (They will also be serving a limited edition 5-year-old Gouda). www.eightrestaurant.co.nz
Over The Moon Dairy - Auckland
What: Cheesemaking demonstration
Where: Ambury Park Open Day, Manukau, Auckland
When: Sunday 6 October - Cheesemaking demonstrations. From 11am-1.30pm
Waiheke Island Cheese Company
What: Waiheke cheese lovers experience
Waiheke Island Cheese Company, along with Cable Bay Vineyard & The Treehouse Accommodation are offering a fantastic package to celebrate NZ Cheese Month this October.
Enjoy a cheese themed lunch with matching wines at award-winning Cable Bay Vineyard, one of Waiheke’s premier restaurants and one night accommodation at The Treehouse - your own private hideaway complete with outdoor spa pool!
For pricing and availability contact:
Kate at Waiheke Island Cheese Company
Ph. 09 372 9695
Mob- 027 506 1775
Nosh – Auckland-wide
What: Nosh stores throughout Auckland are holding ‘meet the cheesemaker’ events with Champion cheesemaker Miel Meyer from Meyer Gouda Cheese
Where & when:
Cocktails to mark calendar events?
A recent competition to celebrate Radisson Blu hotels in Asia Pacific saw nearly 40 bartenders creating cocktails with a blue theme.
The winning cocktail made by Ashmeet Grover from the Savannah Bar in Radisson Blu Delhi was inspired by sapphires. Taking the name Bold Blu Sapphire, Ashmeet combined Johnnie Walker Double Black, Bombay Sapphire gin, Drambuie and Blue Curacao with a hint of orange and served it with a sugar ball.
But the concept of a blue cocktail made during September might be worth another look in New Zealand where Blue September marks Prostate Awareness Month.
It might not necessarily mean alcohol-based cocktails specifically but creating cocktails to mark certain events held for a calendar month etc could be a fun way of lifting awareness further.
Why not something pink for October to acknowledge Breast Cancer Awareness Month with a donation from each cocktail going to the cause? Or serve a specific cocktail with a moustache straw in November for Movember.
Silly? Or fun for a cause?
Meet your match at Taste of Auckland
(1 October 2013)
Food and beverage pairing experts will create matches made in heaven at Taste of Auckland this November in Victoria Park.
As a festival first, punters can take any dish to the Made to Match stand to be expertly paired with the perfect beer or cider, showcasing the wide range of boutique brewers exhibiting at the event this year.
Rob Eliott from Taste of Auckland organiser Lemongrass Productions says as the popularity of craft beer and cider grows, people want to know how to compliment foods with them.
“Visitors come to Taste to learn as well as to have fun and we’re expecting a surge of people at the festival this year who will want to learn about matching beer and cider with their dishes, as well as wine,” he says.
Hallertau Brewery owner Steve Plowman says local breweries have made a comeback in the culinary scene, as boutique beer increases as the drink of choice at fine-dining establishments.
“The demand for our beer has increased exponentially, particularly in the cuisine scene, so it makes sense for us to be alongside such fine-establishments at Taste,” he says.
“Craft beer is beer with flavour, so it works perfectly with food,” says Plowman.
Newer breweries like Hallertau, Tuatara, Matsons and Epic are holding their own next to larger and more established breweries like Lion and DB Breweries and international beers like Moritz and Skaska.
Jayme Johnson from eight-year-old Epic Brewing Company says they are coming back to Taste of Auckland for the second time because they had such great exposure last year.
“We love engaging with potential new Epic fans and we got in front of so many fresh faces, networked with bars and restaurants and other stalls, and introduced new flavours to peoples’ taste buds, so it’s a great event for us,” she says.
“Interest in craft beer is huge now,” says Johnson.
Cider is also making its presence felt in the New Zealand market. Rekorderlig and Crabbies Cider have recently been brought into the country by DB Breweries, and will be exhibiting at Taste of Auckland alongside Old Mout Cider and Kiwi cider brewing company Zeffer.
Eliott says with such a wide range of drinks on site, the options for pairing with food will be endless.
“Drink matching is an obvious extension to the restaurant cuisine on offer. 2013 will be a fantastic festival, one to remember,” says Eliott.
Tickets are on sale at www.iticket.co.nz
Competition calls for the perfect Christmas mince pie
(1 October 2013)
Bakers around the country will already be well into their planning for Christmas trade. Now a new competition is set to ensure they are at their best in Christmas mince tart making.
The Baking Industry Association of New Zealand (BIANZ) has come up with a way to get baker's perfecting their Christmas mince pies, a favourite treat of New Zealanders since our early settlers brought their recipes from the northern hemisphere.
Enter The Great New Zealand Christmas Mince Pie Competition and you could win the trophy, feature in Slice magazine (reaching 2500 bakeries, cafes and related businesses around New Zealand), make great sales and have a fantastic Christmas!
Imagine being named New Zealand's Greatest Christmas Mince Pie maker; but first it's time to start perfecting your 'secret' recipe.
Judges will mark the pie entries on four criteria sections:
Presentation (30%) will look at visual appeal, uniformity of size, whether size is appropriate for a tartlet, decoration applied, cleaness of the product, application of filling/topping if appropriate, balance of design and that the pie is not damaged.
Technical skills (20%) will check the degree of baking, uniformity of design, decoration skill, application of decoration and recipe formulation.
Eating qualities (40%) - the taste test for flavour/taste, composition of flavours, crumb textures appropriate, mouth feel and ingredients used.
Innovation/skill (10%) will mark the pies on workmanship displayed
Workmanship displayed and innovation element shown.
On November 4 the winner of the inaugural The Great New Zealand Christmas Mince Pie Competition will be announced and the BIANZ President will visit your bakery to hand over your certificate and trophy in person.
Any bakery can enter. Entry is by sample batch of six of the same Christmas Mince Pies with a sweet pastry base, fruit mince filling and topping of your choice. All entries will be judged in Christchurch.
Final day for registration: 25th October 2013
Pies delivered for judging: Friday 1st November 2013
Judging: Saturday 2nd November 2013
Winner announced: Monday 4th November 2013
Look out for a postcard entry form in your mailbox in October 2013.
New scholarships to develop future leaders in hospitality industry
Eight new industry scholarships to support the development of people working in the New Zealand hospitality industry were announced at Hospitality New Zealand’s inaugural Future Leaders Day in Queenstown this week.
The day was part of Hospitality New Zealand’s annual conference and recognises and supports the development of talent within the industry.
Adam Cunningham, national president of Hospitality New Zealand, explained that the launch of the Hospitality NZ/SKY Future Leader Scholarships was a reflection of his organisation and their partner SKY’s commitment to up-skilling the hospitality industry.
“Our research has shown that one of the top challenges for the hospitality industry is a lack of skilled staff. Our aim is to support and assist hospitality businesses to become more successful and this is one way that we can actively contribute to this, by investing in the people who work in the industry.”
Hospitality New Zealand is the largest industry organisation and the only one representing all segments of the hospitality industry. They support their members with free employment and legal advice through their regional managers and in-house lawyer, and advocate on their behalf at Government and local level. They also offer their members special savings through their partner relationships, SKY being one of them.
SKY has been a key partner of Hospitality New Zealand for over 18 years and SKY Business general manager Grant Mckenzie says: “It’s fantastic that SKY can be involved in such a great initiative, and we are especially pleased that it is in an industry that is quite often not recognised for offering serious career opportunities. Over the years our partnership with Hospitality New Zealand has provided great benefits for their members and the industry in general, and this is another example of one of them.”
The Hospitality NZ/SKY Future Leader Scholarships will be awarded annually, and has a value of up to $3000 each, which includes $2000 towards fees for studying the National Diploma in Hospitality Level 5 (Operational Management), and up to $1000 reimbursement of costs to attend the Future Leaders Day in 2014.
The scholarships are available to anyone working in the hospitality industry who wants to obtain a recognised qualification without leaving their job to study. Employers should look at their staff and encourage future leaders to apply. Applications for the scholarship close on 17 November 2013 with winners announced 2 December 2013.
For an application form or to find more details on the Hospitality NZ/SKY Future Leader Scholarships visit: www.hospitalitynz.org.nz/scholarships, phone Hospitality New Zealand on 0800 500 503 or email: email@example.com
Subway takes to fashion runway
Subway Restaurant’s United States division has stretched its product to reach the fashion scene after it created a competition for New York Fashion Week.
The brand created Project Subway, a contest where fashion designers had to create and make garments out of no-edible Subway items, to help promote its ‘Subtember’ deals.
Among the designers that entered were Danilo Gabrielli, Jennifer Henry, Mariana Valentina, and Ainslee Bowers.
Using napkins, sandwich wrappers, gift cards and even salad bowls the entrants recycled the otherwise ‘waste’ into stylish gowns to wow judges: Olympic gold medalist Nastia Liukin; Althea Harper, Season 6 runner-up of "Project Runway"; Raina Seitel, media personality and star of Style Network's "City Girl Diaries"; Lori-Ann Marchese, Mrs. Connecticut 2013; and Melanie Brown, "America's Got Talent" judge and former Spice Girl.
The completed garments in the Project Subway Collections used 2,509 sandwich wrappers, 1,926 grocery bags, 1,321 plastic sandwich bags, 873 napkins, 633 cookie bags, 593 straws, 504 gift cards, 107 salad bowls, and 79 pizza boxes, Subway says as it announced Danilo Gabrielli as the winner of Project Subway 2013.
Check out: https://www.facebook.com/subway/photos_stream