Hospitality Business Magazine

Top Hawke’s Bay dining spots ‘woven into region’s fabric’

Purveyors of Hawke’s Bay’s finest food and wine venues gathered at the Restaurant Association’s hospitality awards in Napier on September 15.

The awards recognise the best dining establishments and individuals of the region, as voted by their peers in the hospitality industry.

Commenting on their significance, Restaurant Association CEO Marisa Bidois said, “Hawke’s Bay is more than just a place on the map; it’s a region where food, wine, and hospitality are woven into the fabric of the community.

“These awards are not just about recognising individual excellence but about celebrating the collective success of a region that takes immense pride in what it offers to locals and visitors alike. It’s crucial that we take a moment to celebrate the hard work and creativity that keep Hawke’s Bay on the culinary map of New Zealand.

“It is crucial that we take the time to pause and celebrate our successes, recognising the hard work and passion that our peers pour into their craft.

“These awards are a testament to the remarkable talent and innovation that make this region a standout destination, and they provide an opportunity for us to honour the individuals and establishments that elevate the hospitality industry.”

The finalists came together for a night of celebration at a cocktail event at the Napier War Memorial Centre, attended by Mayor Wise and Mayor Hazlehurst.

Hawke’s Bay Hospitality Awards 2024 Winners

Mediaworks People’s Choice:

The Puketapu

The People’s Choice Award, which is determined by public vote, was awarded to The Puketapu, highlighting the establishment’s popularity and strong connection with the local dining public.

Allied Liquor & Bottle-O Supreme Individual:

Gretta Carney, Hapī

Gretta took home the Supreme Individual Award, recognising her outstanding contribution to the industry. As a homeopath and co-founder of Hapī, Gretta, with herbalist Fleur du Fresne, established Hapī in December 2015 with the mission of integrating their health practices into the realm of food.

With a strong background in café and catering, Gretta has created a culinary experience that celebrates diversity in eating styles and promotes the philosophy of “food as medicine, medicine as food” — He kai, he rongoā, he rongoā, he kai.

Allied Liquor & Bottle-O Supreme Establishment:

Pacifica Restaurant

Nestled within a distinctive blue bungalow, Pacifica Restaurant offers an intimate and exclusive degustation-only dining experience, with seating for just 30 guests. Known for its innovative approach and exceptional culinary artistry, Pacifica continues to set the standard for excellence in Hawke’s Bay, creating a memorable and personalised dining experience in its cosy setting.

Napier Conferences & Events Outstanding Front of House Team:

Black Barn Bistro

Bidfood Outstanding Streetfood/Casual Dining:

Funbuns

Known for their handcrafted bao buns, Funbuns delivers a relaxed dining experience that has captured the hearts of locals. Competing against strong contenders like Black Betty BBQ, Sai Thai, and Vinci’s Pizza, Funbuns’ dedication to fresh, innovative street food, paired with their signature bao buns, set them apart.

Funbuns also has the region’s best cocktails, with Dave Morris taking out the award for Outstanding Bartender.

Gas Hub Outstanding Chef:

Carlita Campbell – Cellar 495

The Head Chef of Cellar 495, was awarded the Outstanding Chef title, recognising her passion for showcasing the best of Hawke’s Bay through her thoughtful, seasonally driven menu. At Cellar 495, Carlita creates a casual yet refined dining experience where her bistro-inspired menu is designed for sharing and grazing, complementing the wines on offer. Cellar 495 also picked up the award for Outstanding Hawke’s Bay Wine Experience.

OneMusic Outstanding Ambience & Design:

Madame Social

Restaurant Association of NZ Emerging Talent:

Trinity Clark – Piku Restaurant & Cocktail Bar

Restaurant Association of NZ Outstanding Hawke’s Bay Wine Experience:

Cellar 495

Silver Fern Farms Outstanding Restaurant:

Craggy Range Restaurant

The prestigious Outstanding Restaurant award, went to Craggy Range Restaurant, renowned for its breath taking vineyard and winery setting and its exceptional use of seasonal, local ingredients to create a true Hawke’s Bay dining experience.

Obituary: John Bishop

It is with great sadness that we report John Bishop, Hospitality Business’ Wellington Correspondent, writer, political veteran and father of National Party Minister Chris Bishop, has died.

John died on Friday September 13, after being rushed to ICU with a brain aneurysm earlier in the week. He passed peacefully, surrounded by his family.

John Bishop was a highly experienced and widely published travel and hospitality writer and broadcaster with a long career in journalism and public relations.

His knowledge of the Wellington cuisine scene, including Le Cordon Bleu, and the Chaine des Rotisseurs – an international gastronomy group of culinary professionals and fine dining, with a Wellington chapite, – added both insight and colour to our industry coverage. A frequent provider of candidates for the Chef Of The Month column, and a fondness for chasing fresh and interesting story angles added to his valued retinue of skills.

John’s writing, emails and correspondence were always witty and entertaining, with an easy to read, engaging style and he always had his finger on the pulse of the hotel scene in Wellington.

His travel stories have been published in Stuff Travel, the New Zealand Herald, and in LawTalk (the journal of the NZ Law Society), by the apn chain of newspapers in Queensland, Australia, and by Rotary DownUnder, (the monthly journal of the Rotary movement in Australia, NZ and the Pacific).

He has also broadcast his experiences in the Odyssey segment of Nights with Bryan Crump on Radio New Zealand.

John was often selected for media famils: by the US Travel Association to IPW in Orlando in 2015, in New Orleans in 2016 and Denver in 2018; as a guest of Malaysian Airlines to Malaysia in 2014; and he has been selected for the Maori Tourism Association’s biennial media famils in NZ in 2015 and 2017.

A past member of the Public Relations Institute of NZ, John was a past director of the NZ Chapter of the International Association of Business Communicators.

His career spanned radio, television, print and social media and included management experience in the aviation and tourism and travel industries, and many years writing and commenting on economics, business and politics.

He was a long time correspondent for the National Business Review, writing on aviation, tourism, economic and political matters. Editor in Chief Nevil Gibson ngibson@nbr.co.nz says…

“His knowledge and expertise in politics, economics and public policy would be unmatched. He has contributed to the National Business Review on these issues as well as on topics ranging from local government politics to the state of the legal profession. His articles and columns show strong research skills as well as a capacity to draw insights.

He was previously Director, Public Affairs for the New Zealand Tourism Board (New Zealand’s National Tourist Office) and had an extensive background in management and business development. He also worked as a business mentor.

John Stuart Bishop held a Master’s degree in Political Science from the University of Canterbury; management qualifications from Henley Business School in the UK, and was an Accredited Business Communicator of the IABC -International Association of Business Communicators (San Francisco).

More recently John was delighted by the daily antics and activities of his dearly beloved grandson, Jeremy, of whom he thought the world.

New Zealand journalism has lost a treasured communicator and we at Hospitality Business send our deepest sympathies to the family for their loss.

InterContinental Wellington unveils new Health Club & Classic Rooms makeover 

InterContinental Wellington has unveiled its newly revamped Health Club and a stylish makeover of its Classic Rooms.  

Bringing a new level of luxury to its 79 Classic Rooms, including eight accessible rooms, the hotel has re-styled the spaces in collaboration with Auckland based Y-6, an acclaimed Interior Architecture and Design studio known for its narrative-driven approach to hospitality design. 

The new-look Classic Rooms, which feature Wellington’s city views, now include all-new soft furnishings, including beds, sofas, premium linens, plush carpets, and ambient lighting. Bathrooms have been upgraded with timeless porcelain tiles, elegant black chrome fittings, double rain shower heads, and thermostatic mixers for consistent water temperature.

The new-look Classic Rooms include all-new soft furnishings, including beds, sofas, premium linens, plush carpets, and ambient lighting.

Soft robes, slippers and amenities by European brand Byredo, offer guests a spa-like experience in the privacy of their own room. 

 “At InterContinental Wellington, we set out to create a room design that embodies the essence of this luxury brand. Our narrative centres around an intimate cloak, sheltering and protecting the guest from the often wild weather of our nation’s capital,” says Y6 co-founder and creative director, Suzanne Lear.

Refreshed Health Club 

InterContinental Wellington’s Health Club has undergone a significant transformation, featuring a spacious new layout, modernised design, and the addition of an infrared sauna and ice bath plunge pool to enhance guest well-being. The hotel is believed to be the first in New Zealand to offer the state-of-the-art Nu-a IV sauna by Found Space, leaders in hormetic technologies that are already popular in recovery centres, gyms and workspaces.  

The indoor heated swimming pool – the largest hotel pool in Wellington – enclosed by conservatory-like windows with stunning cityscape views, has been retiled with handmade Italian mosaic tiles in shimmering grey blues, copper, and white accents. The pool area also features new loungers and plush towels. A handcrafted Stoked Stainless spa pool completes the new Health Club’s upgraded wellness amenities. 

The gymnasium features the latest Technogym equipment, including cardio machines, treadmills with LCD screens, rowing machines, and weightlifting stations. The Health Club’s pools, and sauna are open from 5:30 am to 9:00 pm, while the gym is accessible 24 hours a day, ensuring guests can maintain their wellness routines at their convenience. 

Adam Haywood, General Manager of InterContinental Wellington says the refurbishment across the hotel’s Classic Rooms and Health Club marks a significant enhancement to guest experience, bringing a new level of luxury wellness to the heart of Wellington.

“Our refreshed classic rooms offer an inviting blend of comfort and elegance, while our state-of-the-art fitness and wellness facilities provide a rejuvenating escape for our guests. As Wellington’s premier luxury hotel, we are thrilled to unveil these revitalised spaces, which are designed to exceed the expectations of our discerning guests and ensure their stay is nothing short of exceptional.” 

Award-winning Hotel  

InterContinental Wellington has been honoured with several prestigious accolades at the 2024 World Travel Awards, reinforcing its position as a leader in New Zealand’s hospitality industry. The hotel was named Oceania’s Leading Conference Hotel and New Zealand’s Leading Business Hotel, while its Club InterContinental was recognised as Oceania’s Leading Executive Club Lounge. In addition, the property excelled at the 2024 World MICE Awards, securing titles as Oceania’s Best MICE Hotel and New Zealand’s Best MICE Hotel, solidifying its reputation as a premier destination for business and events. 

Hotel Grand Chancellor Auckland opens on Wellesley St

Hotel Grand Chancellor Auckland has officially opened its doors, welcoming guests to experience the newly built 191 guest rooms, Forester Bar & Grill signature dining, and Nine Birds Café.

Located at 80 Wellesley St West, downtown Auckland, directly across from the soon-to-open New Zealand International Convention Centre, the 4.5-star Hotel Grand Chancellor reflects Auckland’s growth as a key international visitor destination.

Hotel Grand Chancellor Area General Manager, Steve Martin, says: “The investment of the Hotel Grand Chancellor brand in the New Zealand market is a testament to its commitment to providing exceptional hospitality experiences. The Auckland hotel is the first new build for the group and we’re thrilled to open the doors and welcome guests to this unique and thoughtfully designed property”.

Design Narratives

The hotel features design narratives that provide guests with a rich sense of place. On arrival, guests are surrounded by native indigenous flora as they enter a cobbled laneway from Wellesley Street. Biophilia throughout the laneway pulls you into the site, greeting you with a lush living wall and a trellis of verdant greenery climbing 11-storeys high from the central garden courtyard. The choice of flora brings New Zealand’s great outdoors to guests’ front doorstops, whilst also reflecting the site’s connection to its historic forest setting and its proximity to the harbour.

The 191 guest rooms are each crafted to mix modern style and classic elegance, highlighting the urban setting and harbour views. Guests will enjoy air conditioning, flat-screen TVs with casting capabilities, and complimentary Wi-Fi as standard conveniences. Luxurious local Antipodes amenities will delight guests in the Superior and Atrium rooms, whilst guests in the Deluxe rooms and the King Suite will enjoy the renowned high-end O&M range of skincare and haircare.

The site also boasts over 600sqm of public artworks, designed in collaboration with Ignite Architects and artist Carin Wilson. The southern façade of the hotel features a 9-storey mural, etched into the precast panels. The design conceals nine native birds hidden within the forest landscape and further enhances the site’s forest connection.

The laneway soffit features a map of the Southern Hemisphere constellations as perforated diamond cut-outs that glow from behind, bisected by a bold linear central light that acts as an offset Southern Cross. The laneway is the first point of arrival and aims to connect visitors to New Zealand staying at the hotel to the local stories of the journey early settlers took to get to our shores, with navigating via the stars playing a central role in this story.

The chain link screen design in the courtyard, references the rhythmic movement of the piupiu, the costume usually associated with and worn in performance of traditional cultural forms. The relationship between performance and welcome is widespread in Māori culture.

Food & Beverage

The hotel’s signature 80-seater restaurant Forester Bar & Grill, is located on level one of the hotel, featuring floor-to-ceiling windows that provide an elevated vantage point and a calm retreat from the hustle and bustle of the street below.With long-standing Grand Chancellor Executive Chef Chris Eickhoff at the helm, Forester offers an approachable, premium produce-led menu, serving guests indulgent buffet breakfasts and à la carte dinner options throughout the week.

The dinner menu features a familiarity of flavours with a focus on prime cuts of meat cooked on the grill and fresh fish sustainably sourced from local waters. Hero dishes include a 220-gram NZ Angus Prime Beef Eye Fillet, chargrilled on open flames, accompanied by a vibrant green herb salsa Verde, a creamy succulent tarragon bearnaise and freshly cooked hand-cut agria fries; and the 180-gram Yellowfin Tuna Loin Steak, aged to develop umami flavours, then cooked on the grill to medium rare and served on a colourful salad of heirloom tomato, cucumber, mint, olives and lemon, finished with balsamic and vibrant wild rocket.

Tucked away off the side of Forester you will find The Glade. An intimate space for up to 20 people for private dining or events. With floor to ceiling windows and warm wood panelling, this is the ideal space for celebrating a special occasion or a gathering of friends.

Nestled on the ground floor, Nine Birds café provides an ideal spot to relax and enjoy a coffee, or grab a tasty takeaway and head out to explore. The menu consists of all the crowd favourites including a superb selection of sandwiches, pies, pastries and sweet treats.

Hotel Facilities

The hotel also features a private Meeting Room for up to 16 delegates, alongside a pre-function area adjoining the bar. The spacious and fully equipped Fitness Centre on the top floor flaunts some of the best views in the building, while providing guests with the latest state-of-the-art equipment to complement their workouts.

Discover a mix of the familiar and the unexpected at Hotel Grand Chancellor Auckland, where guests are invited to experience the best of the city while enjoying the warm, approachable hospitality for which Grand Chancellor Hotels are known.  

Kai Keepers pilot programme reveals new insights on café & restaurant food waste

New data from the Kai Keepers pilot programme, an initiative by the Restaurant Association of NZ in collaboration with Edge Impact has unveiled significant insights into food waste levels in New Zealand’s cafés and restaurants.

The initial phase of the programme, which is supported by the Ministry of the Environment has provided a detailed analysis of waste generation and identified key areas for targeted reduction.

During a seven-day baseline period in February, involving 120 participants across Auckland, Bay of Plenty, and Waikato, the Kai Keepers programme uncovered the following statistics:

Key Insights

1. Meat preparation wastage: Preparation of meats correlates with the highest levels of waste.

2. Cabinet produce: Items displayed in cabinets contribute to increased waste per cover.

3. Dessert dilemma: Cold desserts frequently remain partially uneaten, adding to the waste crisis.

4. Price and takeaway options: Lower price range takeaway options see reduced preparation waste.

5. Portion sizes: Larger portion sizes lead to more waste per cover.

6. Charity efforts: Cafés donating to charity report less spoilage waste.

7. Under-forecast covers: Fewer than expected covers result in higher waste per cover.

8. Spoilage surge: Waste increases with fewer opening days.

Marisa Bidois, CEO of the Restaurant Association, emphasised the importance of these findings. “Information like this has not been collected at this level before and is incredibly useful for business owners because it helps them address the root causes of food waste. We’re not always a data-rich industry, so these insights are invaluable and will help us to identify ways to reduce waste in our industry. This is both a financial issue for our businesses as well as an environmental one. We need to encourage some behaviour changes to curb this waste.”

Initial Findings

1. Staff involvement: Business owners, managers, and staff were eager to adopt and enhance waste management practices, showcasing the industry’s growing commitment to sustainability.

2. Environmental impact: The food waste recorded results in significant CO2 emissions, highlighting the environmental impact of current practices.

3. Cost implications: The average waste per cover contributes to financial losses for businesses.

4. Innovative solutions: Participants expressed interest in finding creative ways to reduce waste, such as using preparation waste in new dishes.

5. Behavioural changes: The data suggests a need for behavioural changes among both staff and customers to curb food waste.

Measurement Equals Management

Alison Rowe, CEO of Edge Impact, highlighted the role of measurement in creating impact. “Understanding the drivers of food waste is crucial for delivering long-term impact. As the saying goes, ‘what gets measured gets managed.’

“Kai Keepers’ baselining phase has provided critical insights to the hospitality sector, crucial for reducing waste and preventing commercial losses from food going to waste. The insights from the Kai Keepers programme provide a solid foundation for developing strategies that not only minimise waste but also enhance sustainability across Aotearoa’s cafés and restaurants. By building capability through tailored interventions and embedding these practices, we can achieve significant long-term impacts.”

Phase Two – testing strategies

The Kai Keepers programme will now move into its next phase, testing various strategies to reduce food waste, including:

These interventions aim to help restaurants adjust their practices by implementing innovative waste management strategies, ultimately benefiting both the environment and their bottom line. The pilot will run throughout the year, with a plan to roll out a nationwide programme in 2025.

For more information on the Kai Keepers programme, visit Restaurant Association Kai Keepers Programme.

Govt raises International Visitor Levy despite industry concerns

The International Visitor Conservation and Tourism Levy (IVL) will be raised to $100 from October 1 to ensure visitors contribute to public services and high-quality experiences while visiting New Zealand.

“The Government is serious about enabling the tourism sector to grow as part of our overall goal of doubling exports in 10 years. International tourism plays a hugely important role in the New Zealand economy, with international visitors spending over $11 billion in the year ending March 2024,” says Minister for Tourism & Hospitality, Matt Doocey.

Community Costs

“But international tourism also comes with costs to local communities, including additional pressure on regional infrastructure and higher upkeep and maintenance costs across our conservation estate.

“The IVL was introduced in 2019 as a mechanism to ensure international visitors were contributing directly to these costs, the vast majority of which are paid for by New Zealand taxpayers and ratepayers.”

“Public consultation by the Ministry of Business Innovation and Employment (MBIE) found 93 per cent of submitters supported raising the IVL, with the main rationale being an increase would be reasonable to help cover the costs of tourism.

“The new IVL remains competitive with countries like Australia and the UK, and we are confident New Zealand will continue to be seen as an attractive visitor destination by many around the world. 

“A $100 IVL would generally make up less than 3 per cent of the total spending for an international visitor while in New Zealand, meaning it is unlikely to have a significant impact on visitor numbers.

“Increasing the IVL means we can continue to grow international tourism to support economic growth while ensuring international visitors contribute to high-value conservation areas and projects, such as supporting biodiversity in national parks and other highly visited areas and improving visitor experiences on public conservation land,” Mr Doocey says.

TIA – Significant Concerns

The decision on the level of the IVL comes hot on the heels of a 62% increase to some Immigration Visa and levy charges, along with cuts to Tourism New Zealand’s budget. Tourism Industry Aotearoa members have expressed significant concern at the fast-increasing cost of entry at the border and the barriers this creates.

“By our calculations, a $100 IVL could result in 48,000 fewer visitor arrivals and strip out $273 million of international visitor spend from the economy. This would create a significant barrier at a time when the industry, our second largest export, is sitting around 80% of recovery,” TIA Chief Executive Rebecca Ingram says.

The industry cares about the IVL and the role it can play in funding gaps. Following engagement with its members, TIA said $50 was the fairest option if the IVL had to be raised, as this considered inflation and ensured appropriate funds for investment in key tourism infrastructure and conservation projects.

 “Tourism is a global business and we are motivated to ensure New Zealand is competitive when high-quality visitors are making choices about where to go on holiday. We are particularly concerned about the cumulative effect of these fees, which we believe will have a material impact on visitor numbers, a vital workforce and the economic contributions they bring,” Ingram says.

Pays GST

Data shows that international visitors are more than paying their way. In the year to March 2023, tourism directly and indirectly generated about $22.1 billion for the economy (GDP) and international visitors contributed $1b in GST. Tourism is the only export sector that pays GST.

“We care about the contribution tourism makes to New Zealand and we are not alone. 93% of New Zealanders believe international visitors are good for New Zealand.”

There is also a wider conversation that must be had about tourism funding. While funds for tourism are welcome, the IVL is only one part of this solution.

“The IVL is a blunt instrument and using it as a panacea for all tourism funding requirements, and raising it to a very high level, is not the answer. Nor does it solve the problem of ensuring local councils and communities can invest in the tourism-related infrastructure they need,” Ingram says.

The industry is motivated to work with the Government and local government on solving this long-standing issue and impediment to progress by looking for new funding sources.

“We strongly support more elegant solutions that collect additional revenue while visitors are travelling through the country and do not present a large upfront cost when considering New Zealand as a destination.”

South Island AHICE 2024: Shaping New Zealand’s Hotel Future

Christchurch will host the third Aotearoa Hotel Industry Conference and Exhibition (AHICE), this month with over 500 delegates expected to attend.

The largest and most influential hotel investment and operations summit, AHICE is set to return to further stimulate investment and advance growth in New Zealand’s hotel sector at Te Pae, Christchurch Convention Centre, Sept 25 & 26.

Conference co-host, Hotel Council Aotearoa (HCA) in collaboration with the Energy Efficiency and Conservation Authority (EECA) will announce the initial findings of how the hotel uses energy across New Zealand, as part of its strategy to assist hotels to work towards decarbonisation and reduce energy costs. 

Keynote speakers include STR Regional Director Pacific, Japan and Central South Asia, Matthew Burke, and All Blacks and Crusaders legend, Kieran Read ONZM.

Hotelier panels include The Ascott Limited Managing Director Australasia, David Mansfield, Chief Executive Officer, Choice Hotels APAC, Trent Fraser, TFE Hotels Chief Executive Officer, Antony Ritch, CEO, LA Co / Drifter hotels, Luke Moran, The Ascott Limited Chief Operating Officer New Zealand, Adrian Turner, EVT General Manager Hotel Operations New Zealand, Simon White, Accor Vice President Operations New Zealand and Fiji, Daniel Oh, Hilton Vice President Australasia Paul Hutton, Group General Manager Operations, Heritage Hotel Management, Rachael Nicholson, and Managing Director BWH Hotels Australasia, Rod Munro. 

Hosted by Hospitality Business’ sister publication, HM Magazine and Hotel Council Aotearoa, AHICE Aotearoa 2024 will take place at Te Pae Christchurch Convention Centre over two days. The event is expected to draw over 500 of Australasia’s leading hotel owners, operators, consultants, and suppliers for networking, panel sessions, global hotelier Q&As, and keynote discussions that will shape the future direction of New Zealand’s hotel industry. 

South Island Event

Hotel Council Aotearoa (HCA) Strategic Director, James Doolan, said HCA is excited to see this significant industry event held in the South Island for the first time. 

“AHICE Aotearoa has firmly established itself as a must-attend event on New Zealand’s tourism calendar, bringing together top public and private sector speakers from both local and international stages. We can’t underestimate the economic value that major events like AHICE inject into a city, benefitting everyone from taxi drivers to hospitality businesses. Christchurch’s state-of-the-art Te Pae Convention Centre will provide the perfect setting for leading hoteliers and key industry decision makers to drive future growth for our hotel and tourism sector.”     

AHICE Group President and Founder, James Wilkinson, said: “Christchurch is a vibrant and rapidly growing destination, with its accommodation sector seeing strong expansion with new hotel openings and upgrades.  

“The city’s resurgence, coupled with its world-class venues and new accommodation offerings from budget to boutique, makes it an ideal location for AHICE Aotearoa. Attendees can expect compelling keynotes, insightful panels, comprehensive data presentations, and a host of networking events at some of the city’s premier hotels and cultural venues. 

Impactful Hotel Conference Brand

Wilkinson continues: “AHICE has grown to become the largest and most impactful hotel industry conference brand outside the United States, drawing senior international hospitality leaders to New Zealand. This year, having Christchurch as our first South Island host city not only puts the spotlight on the local industry but also showcases the city’s dynamic potential on a global stage.” 

The third annual AHICE Aotearoa conference follows the success of events held in Auckland (2022) and Wellington (2023) and is an extension of the Asia Pacific event held in Adelaide in May, which was attended by a record 1,450 delegates from over 40 countries, making it the largest accommodation industry event in the APAC region. 

For the full program and to register, visit ahiceconference.com/aotearoa  

Massey University announces 2024 Food Award finalists

Four distinct food themes feature across the 2024 Massey University NZ Food Awards. The awards provide a platform for New Zealand’s food and beverage producers to showcase innovation, excellence in food product development, sustainability, packaging, nutritional benefits and more – to the world.

From the 300 + entries, 64 finalists were selected, including big players, such as Lewis Road Creamery, My Food Bag, Silver Fern Farms, Waitoa Free Range Chicken, Beak and Johnson, Pic’s Peanut Butter, Harraways and Goodman Fielder, as well as plenty of new players to the market. The organisers say this year’s finalists reflect current food trends including; functional ingredients, foods that meet specific consumer needs, foods for convenience, and foods from different cultures.

Longstanding Expertise

The awards have celebrated New Zealand’s food and beverage manufacturers, focusing on innovation, excellence, and sustainability since 1987. Owned and operated by Massey University, the awards are open to small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies.

Chair of the New Zealand Food Awards Governance Board and Massey University College of Sciences Pro Vice-Chancellor, Professor Ray Geor says Massey’s ongoing commitment to supporting food producers is demonstrated through the awards and are boosted by the powerful partner network.

“Massey’s long-standing expertise in food science and product development means we support food producers and manufacturers nationwide – from the biggest national co-operative to the smallest start- up. Like them, our food technology group continues to evolve and move forward in a rapidly changing food system and production environment, to ensure excellence is at the forefront,” Professor Geor says.

Kiwi Ingenuity

“The finalists this year are a testament to kiwi ingenuity, and care for the consumers of food across the nation and globally. As the leading university for food technology in New Zealand, with significant expertise in sensory and consumer science, alongside our food pilot production facilities, we are well placed to recognise the effort, concerns and technical challenges the finalists have had to overcome. We respect their commitment to creating value, product benefits and healthy food for consumers and understand the triumph they feel when they bring their product to market.”

Professor Geor says he is excited to see who will be named the Massey University Supreme Award Winner at the upcoming gala dinner in October. “The gala dinner is a fantastic opportunity for the sector to meet, connect and celebrate the best products New Zealand has to offer.“

Value Chain

Head Judge Kay McMath applauds this year’s entrants on the high quality of the submissions, that reflected a variety of producers across the value chain of the food and beverage industry.

“Entries ranged from new ingredients, primary products with added value, meal kits, fortified foods and beverages, convenience foods and foods for those with allergies – all designed to meet a variety of market needs.”

Ms McMath adds how much the judging panel enjoyed having the entrants’ journey narrated to them in a way that provided intricate details of each stage of the product life cycle, including the challenges they conquered along the way.

“Innovation is truly thriving among our producers, ensuring our consumers are constantly being presented with a fantastic range of new, updated and even recycled foods,” Ms McMath says.

Lifetime Achievement Award

The New Zealand Food Awards organisers have also announced the finalists for the 2024 recipients of the Product Lifetime Achievement Award, sponsored by AsureQuality. This award, which was introduced in 2019, celebrates Kiwi products that have withstood the test of time. The finalists are: Edmonds ‘Baking Powder’, Harraways ‘Rolled Oats’ and Santarium ‘Weet-Bix’.

Massey University 2024 NZ Food Award Finalists

Product Awards
Artisan Award – Sponsored by Cuisine
A Lady Butcher – Salami di Birra: IPA Salami
Akaroa Salmon – Hot Smoked Mānuka Salmon Portion 180g
allmite gold – allmite gold 250g Three Seed Bear Gelato – Horchata
Feliz Wholefoods Limited – Vutter ‘Avo Spreadable’
Good Chow NZ – New Zealand Wagyu Beef Sauce – Shiitake Mushroom Good Guise – Queso Fresco
Pepler’s – Drunk Doris Preserve Pickled – Yellow Trees
Remarkable Cream – Cream Liqueur Chocolate Sauce (16% Alcohol / 300ml) Tartan Sari – Rechard Masala
Curry Paste & Marinade
Yum + Lake Hāwea Station – Hāwea Honeycomb Granola – 500g

Below Zero Award – Sponsored by FoodHQ
Bear Gelato – Horchata
Homemade Baker – Ready made Muffin Batter – Apple Banana Carrot Pierogi Joint – Babushka Pierogi
Silver Fern Farms – PURE 97% Beef Sliders with Brisket
Beverage Award – Sponsored by Woolworths
Chia Sisters – Prebiotic Feijoa Smoothie
Elta Ego – Raspberry + Yuzu G&T – Alcohol-Free Adaptogenic Cocktail Golden Bay Fruit – Apple Juice
Lewis Road Creamery – Comfort Milk – Lactose Free A2 Protein Milk Love Muscle – Protein Water – Sparkling Pineapple
Wildwood – Feeling Dandy

Chilled Award – Sponsored by Massey University
A Lady Butcher – Salami di Birra: IPA Salami
Aoraki Salmon – BBQ & Horopito Dry Rub – Hot Smoked Salmon Beak and Johnston Ltd – Cauliflower & Cheese Soup
Canary – Butterscotch Squeeze
Feliz Wholefoods Limited – Vutter ‘Avo Spreadable’ Good Guise – Paneer
Good Guise – Queso Fresco
Raglan Food Co – Delce de Leche Caramel Coconut Yoghurt
Silver Fern Farm – Net Carbon Zero by Nature Beef Eye Fillet Steaks Silver Fern Farms – Net Carbon Zero by Nature Lamb Loin Fillets
Waitoa Free Range Chicken – Waitoa Flavour Kit – Thai Green Chicken Curry

Health and Wellbeing Award – Sponsored by Palmerston North City Council
Chia Sisters – Prebiotic Feijoa Smoothie
Harraways – Fibre Rich Creamy Original Oat Sachets My Food Bag – Mexi Chicken Protein Bowl
NaturKidz – Fruit Crispz Gold Kiwi Slices
The Alternative Bread Company – Gluten Free Rustic White Bread Mix

Pantry Award – Sponsored by Woolworths
Chantal Organics – Organic Spicy Lentil Couscous & Veg Easy Bowl Chantal Organics – Corn Puffs Churro Style
Good Chow – New Zealand Wagyu Beef Sauce – Shiitake Mushroom Good Chow – New Zealand Truffle Soy Sauce
Harraways – Fibre Rich Creamy Original Oat Sachets NaturKidz – Apple & Feijoa Sticks
Pepler’s – Drunk Doris Preserve
Pic’s Peanut Butter – Smoochy Peanut Butter
Pic’s Peanut Butter – Peanut & Chocolate Butter – made with Whittaker’s Remarkable Cream – Cream Liqueur Chocolate Sauce (16% Alcohol / 300ml) The Lucky Taco – Verde Taco Kit
Treasured Morning – High Protein Superfood – Apple Crumble

Primary Sector Award – Sponsored by New Zealand Food Safety

Akaroa Salmon – Hot Smoked Mānuka Salmon Portion 180g Golden Bay Fruit – Sassy™ Apples
Good Guise – Paneer
Waitoa Free Range Chicken – Waitoa Flavour Kit – Thai Green Chicken Curry


Product Lifetime Achievement Award – Sponsored by AsureQuality
Edmonds – Baking powder, Harraways – Rolled Oats, Sanitarium – Weet-Bix

Technical Innovation Award – Sponsored by New Zealand Food Innovation Network
Canary – Butterscotch Squeeze Haven – Oat Toddler Drink
Love Muscle – Protein Water – Sparkling Pineapple New Ground™– Boxed Coffee.

Business Awards

Business Innovation Award – Sponsored by FoodHQ
Pete’s Natural
Poaka NZ Ltd
Rescued Kitchen

Gala Dinner Event Details

The gala dinner is an opportunity to connect, network and celebrate New Zealand’s most innovative food and beverage producers.

6.30pm – 11pm, Thursday, 10 October 2024

Viaduct Events Centre, Auckland CBD Tickets on sale here.

Young Kiwi Chefs shine in Melbourne winning Gold & Silver medals

Two young New Zealand chefs, Emily Morgan and Anshul Gurung, have won medals and awards at the prestigious Nestlé Golden Chef’s Hat Award competition, held in Melbourne as part of the Fine Food Show, this week.

Emily and Anshul, aged 18 and 24 years respectively, impressed the judges with the execution and delivery of their three course menus to earn a haul of medals. Emily won a Gold and two Silver medals, as well as the Most Creative Use of a Nestlé Product Award. Anshul received three Silver medals plus the Best Savoury Award, and a $2.5K tuition package.

Anshul Gurung.

This was the first time both have competed at the Grand Finals. Emily won the North Island regional heat of the competition earlier this year. A student chef at AUT, she entered the Trans-Tasman event because she likes to challenge herself and pick up every opportunity she can while training to become a chef.

Representing the South Island at the event, Anshul is no stranger to culinary competitions, having competed in the Golden Chef’s regional finals once before. Anshul says he decided to enter the competition again because he had learned a lot from his previous experience and liked to stretch himself by competing.

Young Top Chefs From Across Australia

Both competitors faced nine other young top chefs from across Australia , all vying to be crowned Golden Chef of the Year. They developed and perfected their three course menus in the lead up to the live cook off.

Emily Morgan.

Emily’s menu comprised an entrée of charred, pickled and tuile carrot with a honey whipped tofu. That was followed by a main of rost biff with Buondi coffee bean rub, saffron potato gratin, smoked mushroom and leek cannelloni. Dessert was a dark chocolat cremeux, raspberry gel and dark chocolate soil.

Anshul’s menu was a creamy pea mousse, citrus gel, smoked ricotta and chilli macadamia entrée. Main comprised rost biff with silver beet, butternut and potato terrine, charred onion puree and spiced butternut jus. To finish things off, his dessert was a French vanilla and raspberry entremets with white chocolate and coconut crumble, macerated berries and dark chocolate.

Expert Judges

NZChefs judge, Geoff Scott.

The young chefs were judged by expert judges from the Australian Culinary Federation, NZChefs and Nestlé Professional who assessed professional practices, presentation and the all-important taste factor, to globally recognised standards.

NZChefs judge Geoff Scott says being part of the Golden Chef’s Hat competition gives the next generation of chefs the opportunity to put themselves to the test, make connections and learn from one another.

“Both Emily and Anshul delivered some stand out dishes on the day while under immense pressure. Just to make it this far and then to win medals, plus awards is a significant achievement that they can both be hugely proud of.”

Overall winner of the event was Archer Houghton who won a World Chef’s Congress 2024 travel and work experience in Singapore valued at $10K.

For close to six decades, Nestlé Golden Chefs has been proudly supporting more than 7,500 chefs to advance their culinary careers across Australia and New Zealand.

Experience Mediterranean flavours at Taupo’s latest culinary gem

Lionel’s Bistro and Bar, has officially opened its doors at 14 Northcroft Street, Taupo. This new dining destination offers a carefully crafted menu that blends the rich, diverse flavours of the Mediterranean with the finest New Zealand produce.

Lionel’s promises a dining experience that is as memorable as it is delicious, bringing together tradition and contemporary flair.

Nestled on Northcroft Street, this family-owned gem brings a sense of legacy to Taupo’s dining scene—a tribute to its namesake, the father of one of the owners, whose love for food and family lives on through the menu.

Step inside Lionel’s, and you’re immediately embraced by an atmosphere that hums with life. The interiors, thoughtfully designed to be both elegant and inviting, set the stage for what’s to come—a dining experience that feels like a warm embrace. From the moment you enter, there’s a palpable sense that you’ve arrived somewhere special, a place where time slows down and the outside world fades away.

Mediterranean Love Letter

The menu, a love letter to the vibrant flavours of the Mediterranean, is the brainchild of Chef Reuben Lynn. Previously at the helm of Hilton Lake Taupo’s kitchen, Reuben brings a refined touch to every plate.

Each dish, from the house-made pastas to the chargrilled meats, is a chapter in a book that celebrates the seasons and the very best of New Zealand’s local produce. Begin with warm, citrus-kissed olives or the Chicken Liver Parfait, perfectly complemented by toasted focaccia and bacon jam. For mains, the Mafaldine with slow-braised duck and oyster mushrooms, or the Grilled Organic Half Chicken ‘Diavola’ with smoked yogurt and romesco, are standout choices.

Desserts like the Burnt Basque Cheesecake with citrus caramel offer a sweet conclusion to a dining experience steeped in both tradition and innovation.

But Lionel’s isn’t just about the food. It’s about the feeling—of being welcomed, of being at ease, of knowing that every detail has been considered, from the locally crafted wooden tables to the soft glow of the overhead lights. It’s a place where conversations flow as easily as the wine, where the service is as attentive as it is unobtrusive, and where every meal feels like a special occasion.

Lionel’s is a family-owned bistro and bar located in the Suncourt Hotel in Taupo, New Zealand. www.lionels.co.nz
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