20 October 2015 Hot on the heels of the very successful Kathryn Wilson Sole to Soul show, top Auckland restauranteur Judith Tabron showcases yet another high-profile fusion event of food and fashion.
Premier restaurant Soul Bar and Bistro in Auckland’s Viaduct will present internationally renowned fashion designer Trelise Cooper’s 2015/16 summer collection on Tuesday 17 November, to fashionistas and foodies alike. As one of New Zealand’s most successful fashion designers, Trelise Cooper has captivated imaginations around the world. Bringing the modern fashion icon the glamour she craves and the level of luxury she has come to expect, her designs have been worn by high-profile celebrities including Liv Tyler and Miranda Kerr. Tabron is thrilled to present the Trelise Cooper Runway Show for Soul Bar diners for the third year running. “Trelise creates gorgeous but extremely wearable designs that our clientele love,” says Tabron. “The show is our way of giving back to our loyal diners and support such an incredible New Zealand talent. “This special event is also an opportunity for us to give back to one of our preferred charities - Breast Cancer Cure, with $20 from every ticket sold and $40 from upgraded tickets donated to the charity.” Guests are treated to a glass of Mumm Champagne on arrival and a beautiful three-course lunch. For an additional $25, guests receive guaranteed seating on the terrace and a glass of Mumm Rose. All showcased looks on the day will be available in store and online for purchasing. Tickets are $95 and $120 and include a luxury goodie bag. Tickets go on sale Tuesday 27 October for the Trelise Cooper Runway Show – Tuesday 17 November, 12.00pm – 2.00pm. To purchase tickets contact Soul Bar and Bistro on 09 356 7249. The Trelise Cooper Runway Show Soul Bar and Bistro 16-18 Corner of Lower Hobson Street and Customs Street West 09 356 7249
First National Sausage Day starts summer season
19 October 2015 Thursday, October 22 marks New Zealand’s first national day celebrating the Kiwi summer icon, the sausage.
Coinciding with the Devro New Zealand Sausage Competition, National Sausage Day pays homage to the barbecue season with the nation’s top sausages announced the day prior. The Devro New Zealand Sausage Competition gives New Zealander’s access to more variety, better choice and greater quality sausages, just in time for National Sausage Day. Head judge of this year’s Devro New Zealand Sausage Competition, Kerry Tyack, says the quality of the sausages that are produced improves every year. “Kiwis have definitely mastered the art of amazing sausages. There’s no better way to kick start the summer than by celebrating the craft of those passionate and knowledgeable about sausages,” he says. Last year’s Supreme Award winner with a beef and blue cheese sausage, Paddy Kennedy from Allenton Meat Centre, says winning the competition has increased the number of sausages sold exponentially. “Our overall retail is up big time – we went into sausage overload making more sausages than we ever would have thought. We are still making ten times more sausages than we were prior to last year’s competition,” he says. New Zealand sausage makers hope this day to be a celebration - where Kiwis dust off their barbecues and bring in the summer with sausages. A versatile ingredient, the sausage can be used in many different ways. To name a few – barbecued, fried, curried, made into Toad in the Hole, in pastas, devilled, made into sausage rolls and hot dogs.
The Great Bake Sale is back
19 October 2015 New Zealand schools can be in the running to earn up to $7,000 in prizes for some much needed school supplies thanks to Muffin Break.
It’s the fourth year of the Muffin Break Great Bake Sale online community support programme. The winning school and runner-up can raise up to $4,000 by selling 1,000 muffins at $4 each. All profits raised on the day go directly to the schools and can be used at their discretion. There is also a cash card worth $3,000 for the major winner and a $1,000 cash card for the runner up. Muffin Break marketing manager Gemma Fitzsimons says last year two-thirds of New Zealand schools took part in the programme. “School budgets are always tight and it can be really tough getting funding for any sought after extras for their students. That’s why we invented the Muffin Break Great Bake Sale - to provide a friendly competitive way for teachers, students, parents and relatives to support their favourite school.” Leigh Primary School principal Julie Turner says the entire school was absolutely thrilled to win the 2014 Muffin Break Great Bake Sale as it enabled it to buy another basketball system for the playground. “I would definitely recommend schools participate – it’s a great way to bring the community together and the amazing prize enables the winning school to spend its fundraised money in the way it thinks best. “We want to thank Muffin Break for all their support of our little school – it was such an awesome prize.”
How it works The Muffin Break Great Bake Sale runs from 19 October to 16 November on the Muffin Break Facebook page where registered schools compete for votes. Families and friends are encouraged to vote for their chosen school. The votes are weighted to account for school size. Every school has a genuine opportunity to win as the winners are the schools with the highest ratio of votes per pupil. Muffin Break says last year 65 per cent* of New Zealand schools took part in the Great Bake Sale fundraising competition. Eight thousand votes were cast, a 45 per cent increase on 2013. *According to Muffin Break’s database of New Zealand schools.
Halloween falls on Saturday, 31 October this year and to celebrate all things scary, executive chef Volker Marecek has created some suitably chilling (but tasty!) Halloween-inspired dishes in Eight Restaurant. There’ll be test tubes of chilled slime-green asparagus, eyeballs of mozzarella and green olive pimento in blood sauce with cucumber spaghetti pickled tendons. If you have the nerve, finish these off with chocolate pots garnished with chocolate sand and tombstones. Plus, join in the fun and dress in a costume for dinner in Eight and receive a complimentary glass of house red or white wine, house beer or soft drink. Halloween at Eight Saturday October 31 Dinner: 5.30pm – 7.45pm or 8pm – 10pm Come in costume and receive a complimentary glass of house red or white wine, house beer or soft drink $105 per adult Bookings are essential on 09 300 2924 or email@example.com.
Sole to Soul - when fashion meets dining
13 October 2015 Diners will be transported to exotic locales from Monaco to Milan next month as a premier Auckland restaurant and a leading fashion label join forces.
The Kathryn Wilson Sole to Soul fashion event at the Viaduct Harbour’s Soul Bar and Bistro will serve footwear fashionistas a sneak preview of Kathryn Wilson’s latest collection, on November 11. With a nautical-themed show, the beautiful venue couldn’t be more suited to the occasion, with its premium waterfront location and sunset views. Soul Bar and Bistro owner and top Auckland restauranteur Judith Tabron says that the show, now in its fourth year, is one of the most popular events on the bistro’s calendar. “We feel that there is a real synergy between our brands,” says Tabron. “It’s a real pleasure to work with someone who is as passionate about design as we are about food, so it’s a perfect fit. “Kathryn’s designs are so stylishly innovative, with wide appeal to fashionable Kiwi women. It’s unsurprising how popular this event is with our clientele – selling out every year.” Wilson’s 2015/16 collection takes the wearer on a European journey. Taking centre stage on the catwalk will be silhouettes, textures and tones for a season close to the beach, atop the deck of a yacht, or lounging by a pool in Monte Carlo. With cork heels, wedges, block heels, and stiletto points, the collection has a height and aesthetic for every woman. From cute patent loafers and boat shoes in navy, white or black to tassled loafers in leopard print, geometric woven bamboo or classic black, Wilson’s latest designs showcase the perfect holiday footwear. Guests will be treated to a flute of Veuve Clicquot on arrival, followed by cocktails and delicious canapes throughout the evening. Tickets are on sale Tuesday 20 October for Kathryn Wilson Sole to Soul – Wednesday 11 November, 5.30- 7.30pm. Only 200 tickets available. Tickets are $79 with $10 from each ticket donated to Ronald McDonald House. To purchase a ticket contact Soul Bar and Bistro on 09 356 7249. Soul Bar and Bistro 16-18 Corner of Lower Hobson Street and Customs Street West 09 356 7249
Chelsea Winter to cook at Heritage Hanmer Springs
2 October 2015 Chelsea Winter, one of New Zealand’s favourite cooks and award winning best-selling cook-book author, is making a special stop at Hanmer Springs soon to whip up a fabulous tasting menu at Heritage Hanmer Springs. She will be presenting a three-course menu demonstration in Isobel’s restaurant at the historic hotel on the evening of Wednesday 28th of October at 7 PM.
Chelsea will be demonstrating her tasting menu whilst chatting about her culinary philosophy which is cooking should be “a chilled out, positive experience.” Tickets are $49 GST incl. per person and include the cooking demonstration, a glass of wine and a tasting of what Chelsea has prepared. For bookings call Heritage Hanmer Springs on 03 315 0060 or email firstname.lastname@example.org Overnight accommodation packages are also available, subject to availability. (Note the event refreshments are tasting portion size, not an entire three course meal).
Heritage Auckland’s World Vegan Day High Tea
2 October 2015 Heritage Auckland celebrates World Vegan Day on Sunday 1 November with a special vegan high tea in Hectors restaurant. The high tea of dainty treats include finger sandwiches, a raw chocolate delice, a tartlet, macarons and more. Enjoy a glass of Arahi Karera sparkling grape juice on arrival, followed by Harney & Sons tea. (Gluten free items available). Bookings are essential on 09 9797434 or emailVinceP@heritagehotels.co.nz. The price is $45 per person. (Price quoted includes GST).
30 September 2015 From cheese degustations, in-store tastings, meet the cheesemaker events to goat cuddling - New Zealand Cheese Month has something for all cheese loving Kiwis.
Kicking off on October 1, New Zealand Cheese Month is about celebrating our unique and diverse range of locally made cheese, and acknowledging the hard-working and passionate cheese makers behind the brands we love. Driven by The New Zealand Specialist Cheesemakers Association, New Zealand Cheese Month features national and regional events, including tastings, demonstrations, in-store promotions and more from Northland right down to Invercargill. If you’re feeling adventurous try Barry’s Bay’s new Chilli Halloumi, attend a wine and cheese class with Over the Moon Dairy, indulge in a cheese degustation, or for the ultimate feel good activity head to Aroha Organic Goats for its goat cuddling hour with their much loved ‘girls’! And don’t be surprised if you bump into your favourite cheesemaker at your local New World or Countdown. Restaurants and specialist food stores including Farro Fresh, Sabato, Moore Wilson’s, C’est Cheese, Town Tonic and Ortolana (to name a few) are getting behind NZ Cheese Month celebrations with their own events, promotions and tastings. This is just a taste of what’s happening across the country. Check out the New Zealand Cheese Month website (www.cheeselovers.co.nz) to explore what’s on in each region, create a truly Kiwi dish with your favourite cheese, host a cheese pairing party or just try something new this October. Event and activity highlights, as well as regular giveaways, will run month-long on www.facebook.com/CheeseLoversNZ. Cheese lovers are encouraged to track NZ Cheese Month activities, and mark their favourite Cheese Month moments, by using the hashtag #nzcheesemonth.
NZ’s top restaurants take Kiwis on a 4-day culinary affair
28 September 2015 Taste of Auckland, New Zealand’s largest restaurant food festival, promises to heat things up leading into summer by bringing together some of the country’s top restaurants in a 4 day culinary affair from 5 – 8 November.
Guests are invited to indulge in some of the best food and drink experiences in the country with a bold line-up of chefs, restaurants and food and drink experiences to wow every palate. The line-up of restaurant experiences at Taste of Auckland 2015 includes: Ponsonby favourite Farina was last year awarded Best Dish of the festival and are out to do it again with a menu including a Ravioli with Crab and Mascarpone with fresh tomato and lemon butter. Chef and co-owner Sergio Maglione is freshly inspired back from Napoli where he competed in the World Pizza Championships and ranked in the top 20 – something we’ve known for years. Household name, Depot by culinary master Al Brown, will be back again in top form with their celebrated oyster bar to set the summer scene. Recently named Metro’s 2015 Restaurant of the Year, head chef Kyle Street is ready with thousands of oysters for his Virgin Oyster Shooter that took home second place at last year’s Best in Taste Awards. Celebrating all things meat and fire, Miss Moonshine make their Taste of Auckland debut with food that comforts the soul and ignites your passion. Slow-cooked and wood-smoked Beef Short Rib, Whole Hog and Apple Slaw and welcoming service from owners Ryan and Annelise, are set to be a festival favourite. A slice of Italy returns to Auckland City with Bracu’s contemporary fine dining experience. Paying heed to the Adriatic island of Brac where olive growing began, the talented Head Chef Mikey Newland’s curates the ultimate seasonal offerings from the estate’s own local produce and olive grove garden – some of which will be coming with him to the festival. Look out for his Roasted White Chocolate Ice Cream Sandwich. Throughout the years, one Italian restaurateur has stood out in Auckland for consistently appearing at the top of the culinary game. A firm favourite at Taste of Auckland, this year Antonio Crisci brings his Parnell institution NSP to the festival, selecting signature dishes from the vast menu that has been described as “the bible of Italian cooking.” Set your heart and taste buds on fire, as Maltido Mendez will be spicing things up at Taste of Auckland. Embracing authentic Latin American chillies, hot sauces, corn tortillas, masa arepa and dulce de membrillo, Maltido Mendez will be serving up dishes that won’t be for the faint hearted. Waterfront based FISH and acclaimed head chef Shane Yardley will inspire any foodie. Nineteen years as Simon Gault’s protégé, Yardley will tantalise taste buds with new food trends emerging from global kitchens and with his cutting edge culinary style. At his last Taste of Auckland 2013 appearance, Shane held the reputation to produce the goods, and sustainable cooking is back on the menu this November. Big, playful, with tons of attitude and that’s just the food. The team at Miss Clawdy will be serving up their full flavoured favourites inspired from the American South. Miss Clawdy has been bustling since its launch nearly two years ago in the North Wharf precinct, but this restaurant springs from a family of hospitality veterans with Tom and Jeff Wiley taking the reins with cult dishes including their Jambalaya and other American South favourites. One of the most elite culinary institutions and awarded 3 hats, Kazuya will leave you with a gastronomic experience like no other. In a one-day culinary show at the Carlton Corporate Marquee on Sunday, guests will witness true skill and expertise by Japanese native, Kazuya Yamauchi who brings dishes of Italian-influenced cuisine. Also as a first for Taste of Auckland, New Zealand’s top chefs have come together to create the ultimate gourmet hangi. More details to be announced on this soon. This year, Taste of Auckland will be serving no-fuss transport options - VIP and Hospitality Ticket holders will have access to onsite parking via a dedicated vehicle entrance off Old Mill Road. Taste of Auckland will also have direct shuttles from Downtown to Western Springs to help get patrons to and from the festival with no fuss. Coaches will pick up from 32 Customs St East, near Shaky Isles, returning after each session and departing 30 minutes before each session. Coach tickets are available from the festival website. Early Bird Festival Tickets are available now at www.tasteofauckland.co.nz until Friday 9 October
Taste summer at Toast Martinborough
20 September 2015 The posters are going up around the country and tickets are about to go on sale. That means there are just weeks to go to Toast Martinborough 2015 – Wairarapa’s premier annual wine, food and music festival.
Clustered around the outskirts of this tiny wine-growing village, nine of New Zealand’s premium vineyards will open their gates for the day on Sunday, November 15. Ticketholders will have the freedom to wander (or take one of the many free shuttlebuses) between them, enjoying a unique, ‘mini festival’ of wine, food and music at each one. “Toast Martinborough is the perfect antidote to a long, cold winter,” says Anna Nielson, General Manager of Toast Martinborough. “It’s a fantastic opportunity for people to get together with their friends and treat themselves to a truly special day out.” Well established as a ‘must do’ event, Toast Martinborough enables ticketholders the opportunity to taste a wide range of Martinborough’s award-winning wines, indulge in food freshly prepared by the region’s top eateries and caterers, and enjoy music specially chosen to complement the whole gourmet experience. “There’s something for everyone,” says Nielson, “with genres ranging from jazz, blues, covers and salsa to brass, Afrobeat and rootsy Americana folk.” Each vineyard has come up with its own programme for the day. Highlights include a seafood masterclass from Martin Bosley at Escarpment, exclusive wine library tastings from Martinborough Vineyard and the inaugural appearance of Wellington’s iconic Shed 5 restaurant. All the festival favourites return, including Ruth Pretty and her legendary whitebait fritters, the Bubbles Bar at Margrain and perennial entertainment favourites the Nairobi Trio, the Rodger Fox Wellington Jazz Orchestra and The Warratahs. “Toast Martinborough is all about good friends, good times and lifelong memories,” says Nielson. “It’s always been, and continues to be, an enjoyable and safe day out, a great reason for a get-together and a spectacular start to summer.” The tickets go on sale at 9am on September 23 via www.ticketek.co.nz, 0800 TICKETEK and Ticketek outlets nationwide. With a tradition of all 10,000 selling out quickly, Nielson advises ticket-seekers to act fast. The Toast Martinborough website has details of travel and accommodation options.
The Toast Martinborough 2015 participants·
Ata Rangi, with Ruth Pretty Catering
Dry River, with Capitol
Escarpment, with HG Catering
Margrain Vineyard, with The Vineyard Café
Muirlea Rise, with Fine Cuisine
Palliser Estate, with Bar Salute
Martinborough Vineyards/Te Kairanga, with Shed 5 and The Crab Shack
Tirohana Estate, with Tirohana Estate Restaurant
Vynfields, with Café Medici.
Exhibitors already steadily booking for Fine Food NZ 2016
18 September 2015 As a country with a reputation for top quality foods and beverages, New Zealand made products and foodservices are in demand – both nationally and from the rest of the world. It’s no wonder, then, that Fine Food New Zealand – the premier trade event for the foodservice, hospitality and retail industries – is already 60% sold out for its 2016 event.
On top of a significant number of returning businesses, there are 35 new companies already on board to attend the event – many which will be hoping to capitalise on the significant growth predicted for the food and beverage industry in coming years. In fact, exports are expected to double in value in the next 15 years – following an increase of 11% per annum for the last decade.* To support current topics of interest to the industry, Fine Food NZ 2016 has launched two new zones: the “Gluten Free and Allergen Friendly Zone” with Nutritious Foods, Angel Food, Venerdi and more; and the “Artisan Alley”, to showcase artisan New Zealand goods, including products from Wangapaka Family Dairy, Creative Food Edge Co and Bees Blessing. The show is home to many key industry association events, and will again support competitions run by the Baking Industry Association of New Zealand and NZ Chefs Association, as well as hosting the show’s own Best New Product Awards – celebrating the latest innovations and developments across the food and hospitality industries. Visitors will also be treated to a high dose of caffeine-injected showmanship with the return of the Restaurant Association’s Barista Smack Down, a knock-out style coffee making competition. Brand new to Fine Food NZ is Top Shelf, a boutique drinks festival dedicated to wine, beer, premium spirits, and craft drinks. It will combine fun, education, mixology, sampling and an unrivalled line-up of guest speakers to bring the world of fine drink to life! Also new to the show this year are Bennetts of Mangawhai, Chantal Organics, Main Divide Meats, Cerebos Greggs, Uncle Joes and Working Glass. Plus, visitors will be able to check out the latest and greatest from the likes of Southern Hospitality, Goodman Fielder, Majors Group, Gilmours and Service Foods among many others. At the last Fine Food NZ exhibition in 2014, a total of 6,404 high-quality trade visitors attended over the show’s three days. Buyers came from a huge range of industry sectors, with the vast majority (88.3%) discovering new products, services or suppliers of commercial interest at the show. These visitors include owners, directors, purchasing managers and buyers from top food and beverage companies, both local and international. It’s a huge opportunity for New Zealand companies to showcase their products and services to highly influential people in the industry, with the potential for a massive increase in sales for their business on an ongoing basis. Key areas of interest for visitors were food service and food retail products; bakery; gourmet food; meat and seafood; and drinks. Two thirds of visitors said they were likely or highly likely to purchase or recommend a product or service seen at the show, and the average value of leads gathered at the show for exhibitors was almost $35,000. A new Fine Food NZ website hosts details about all of the event’s features, exhibitors, new products and show details – check it out at finefoodnz.co.nz. Visitor registrations will open in November 2015.
Just a month until Facilities Intergrate launches
11 September 2015 Calling all architects, project managers, specifiers, consultants and professionals who design commercial buildings. All facility managers, property managers, venue managers, building operators and business owners. All AV and security integrators, installers and system designers, people who work in health and safety, cleaning professionals, tradesmen or anyone who operates and maintains commercial facilities. We have an event for you! Facilities Integrate is for all the people above and more. Visitors will be able to discover all the latest products, services, and technologies that make commercial buildings more intelligent and efficient. There’ll be opportunities to do business, find special trade deals, source suppliers and vital new business partners, plus learn at the world-class seminars. Better yet, there’ll be the opportunity to network, collaborate and participate in national industry events - if that’s your sort of thing. Visitors to the inaugural Facilities Integrate event can find the likes of: - Energy saving technology from building management systems, LED lighting, HVAC products and control systems - The latest in audio-visual products including projectors, digital signage, LED screens, audio systems and unified communications - Property maintenance services such as electrical testing, pest management and recycling solutions - The most up-to-date, integrated and automated CCTV, access control and security products and systems on the market - Lighting solutions for public spaces, indoor and outdoor workplaces and venues - Everything needed to create a healthy office environment, including the best heating and air conditioning, air purification and circulation systems, ergonomic furniture, and living walls - Commercial cleaning and hygiene services, equipment and supplies - Health and safety products for workplace compliance and hazard prevention - Alarms, fire protection and paint supplies - Cables and connectors, cloud technology and software - Building technologies such as automated entrance systems, generators and water metering equipment. All of the state-of-the-art products and services at Facilities Integrate can help make a commercial building or facility smarter, safer and more efficient. Ensure your building is an energy efficient, clean, secure, and intelligent environment for all the employees and visitors who inhabit it on a day-to-day basis. So if you’re in the business of designing, operating, maintaining and upgrading commercial facilities in industries such as education, healthcare, hospitality, commercial, transport, government, entertainment, retail and more – register for Facilities Integrate now at www.facilitiesintegrate.nz. Registration is free until Wednesday 14th October. Facilities Integrate 2015 Facilities Management and System Integration Expo 15 – 16 October 2015 ASB Showgrounds, Auckland www.facilitiesintegrate.nz
Start planning for summer as Taste tickets go on sale
4 September 2015 New Zealand’s largest and most celebrated restaurant and food festival, Taste of Auckland, returns for 2015 from 5 – 8 November at Western Springs and early bird tickets go on sale this Wednesday 9 September.
Attracting around 20,000 food and wine aficionados each year, this year’s passionate gourmands can explore some of Auckland’s most exciting restaurants, watch top chefs create gastronomic bliss in The Social Kitchen Theatre by Fisher & Paykel as well as enjoy a bold line-up of culinary tastings and experiences. Working with top chefs, the festival also promises to push Hangi cuisine to it’s modern day limits. A festival line-up announcement will be made mid-September. “I'm looking forward to catching up with friends new & old, and partaking in far more deliciousness than I can probably handle.” says Kyle Street, head chef at Depot Eatery. "We’re aiming to showcase our serene setting, gorgeous food and relaxed vibe to remind Aucklanders what a magical place Bracu is to visit,” says head chef Mikey Newlands. “What we are looking forward to at Taste? Meat, beer and fire!” Ryan & Annelise of Ponsonby’s Miss Moonshine’s. Tickets are available from 9 September at www.tasteofauckland.co.nz