NEWS >> FOOD SERVICE, HOSPITALITY
Duncan Venison introduces the 'Bistro Fillet'
Date: 10 May 2016New, innovative prime venison cut Duncan Venison, one of New Zealand’s original venison producers, has developed a brand new item, which it has named the “Bistro Fillet.” The restaurant quality cut will be available to the public from 1 July, through a recently developed online store at www.duncan-nz.com. Andrew and Vinnie Duncan, owners of the company, discovered the fillet when looking into ways to make the venison leg more useable, consistent and convenient for ... more
The Rees Hotel Queenstown - Winter In Paris
Date: 9 May 2016The Rees Hotel Queenstown’s Winter In Paris Culinary Event: 4 French Christmas courses, 4 French matched wines The Rees Hotel Queenstown announces its first annual Christmas in June dinner, this year with a French twist. The Rees’ Winter In Paris; ‘ A French Christmas’ wine dinner will be held on Saturday 25th June. The evening begins at 6:30pm the Parisian way with Champagne Taittinger served in The Rees Hotel lobby. The dinner will then follow with four ... more
Lab delivers taste-bud tempting muffin ingenuity
Date: 6 May 2016It’s Muffin Lab time again and this season’s line-up has a great wholesome feel to it befitting the lead in to the coolest season. Each month, Muffin Break offers a new limited edition muffin throughout its 42 bakery cafés. All muffins are designed by the talented master muffin makers and undergo rigorous testing for creativity and flavour. The ‘Muffin Lab’ range features a series of dangerously delicious creations that push the boundaries of ... more
Free range eggs at Burger King
Date: 2 May 2016Burger King to sell only Free Range Eggs from Sept 1st Burger King NZ will start to use free range eggs in its restaurants, New Zealand wide from September 1st. John Hunter, CEO of Burger King New Zealand, says, “We are delighted to announce, in partnership with New Zealand’s leading egg producer, Zeagold, Burger King will be the first large burger chain to move to 100% Free Range Eggs New Zealand wide.” “Burger King takes its responsibility in ... more
Frizzell’s sauces in hot form on global awards circuit
Date: 20 Apr 2016Hot stuff! Sarah and Otis Frizzell’s The Lucky Taco is on a roll, taking out its fourth product award win in the past 12 months. This time it’s in Louisiana at the World Hot Sauce Awards where the couple’s TLT Chipotle Hot Sauce has gained a silver medal in the Chipotle category. The same sauce won gold in Australasia’s 2015 Mr Chilli Awards late last year and the duo also took out two gongs at the Zest Fest in Texas earlier this year. Sarah ... more
O’Connell Street Bistro to pop up at Maison Vauron
Date: 8 Apr 2016Celebrated bistro announces pop-up dates A Taste of Burgundy is the theme of two special dinners being organised by O’Connell Street Bistro at Newmarket’s Maison Vauron wine merchants in Newmarket on April 15 and 16. Fans of O’Connell Street Bistro will again be able to enjoy the restaurant’s renowned cuisine even though it is still closed following January’s fire. The bistro’s full kitchen and front of house team will be on hand to ... more
Hastings café Lulu and Max scoops up Anchor NZ’s Best Milkshake for 2016
Date: 30 Mar 2016Lulu and Max café of Hastings has won the Anchor NZ’s Best Milkshake nationwide competition for 2016. Official judge, chef and personality, Nici Wickes toured the country to taste this year’s top four regional winners, all vying for the national title. Lulu and Max proved the ultimate scoop, claiming Anchor NZ’s Best Milkshake with its Icey Chocolux shake – a winning combination of Anchor milk, Tip Top ice cream, chocolate powder and fresh, aerated ... more
Fire damaged restaurant’s staff to serve others
Date: 14 Mar 2016O’Connell St Bistro owner Chris Upton believes every cloud has a silver lining. For Upton and his 14 strong team the cloud is that the award winning restaurant is expected not to reopen until August after last month’s kitchen fire. The silver lining is that other businesses and charities are destined to benefit from O’Connell St Bistro’s misfortune. The restaurant’s kitchen was gutted during the 27 January fire and the bar and dining ... more
Mentoring programme launched for rising young chefs
Date: 12 Feb 2016They could very well be New Zealand’s next generation of Matt Lamberts, Michael Merediths and Nic Watts. And now they have the opportunity to capitalise on the skills and experience of some of the country’s most successful restaurant chefs in a bid to advance their careers. Young gun chefs from around New Zealand will soon be vying for one of five positions as part of Ōra King Salmon’s new Next Generation mentoring programme launched yesterday (11 ... more
