Payne sisters to reopen refreshed SPQR this Christmas

When Ponsonby dining icon SPQR closed its doors in July of this year, the outcry was heard around the country.

Much loved by Aucklanders, expats and international visitors during its 27 year tenure as the hospitality destination that truly defined the city fringe suburb, diners mourned its cosmopolitan vibe and iconic signature dishes, some even leaving flowers outside its closed doors.

Now, the Ponsonby strip’s most recognised address has been given a new lease of life, having been purchased by renowned hospitality sisters, they set to bring sophistication, spontaneity, theatricality into new genres of inner-city escapism.

Breathe New Life

Bronwyn, and Jessica Payne – owners of Italian dining destination Elmo’s on Ponsonby Road, as well as Hoppers Bar, – were among those mourning the loss of SPQR, but who recognised the opportunity to breathe new life into the legendary site.

Guest judges on My Kitchen Rules New Zealand, and having grown up in the industry, the hospitality pair are reportedly well-equipped to take on the challenge that is creating something new and vibrant in the space – as well as honouring the legacy of what has gone before.

Currently closed until Christmas, as the pair embark upon much-needed renovations that will show ‘some incredible surprises’ on opening day, SPQR regulars can rest assured that the renowned copper bar danced upon by so many over the years will remain in place!

Speaking of their exciting new venture, they say: “We will be creating something new, playful and spectacular – whilst being committed to maintaining the buildings’ history and SPQR’s unique place in the community, in a variety of ways. This new venture will invite all walks of life, a place for old and new faces to enjoy themselves as it has always been at 150 Ponsonby Road.”

Liquidation

Christopher McCullagh and Stephen Lawrence of PKF Corporate Recovery & Insolvency were appointed liquidators.

Their initial report showed the original business owed more than $2 million to the Inland Revenue and other creditors including Auckland Council, and employees.

The IRD had served a statutory demand on SPQR for tax arrears, but it was unable to pay the debt or negotiate a repayment arrangement.

More recently owned by Chris Rupe ,SPQR opened in 1992 and was originally owned by cinematographer Stuart Dryburgh and film-maker Dorthe Scheffmann.

Fresh expansion for Fijian ‘old-world colonial oasis’

Fiji Gateway Hotel is expanding its offering with the construction of a new two-storey accommodation building, designed to cater for the increasing demand from travellers transiting through Nadi.

The expansion project, starting this month, is expected to be completed by October 2025.

The development will add 47 new guest rooms and suites, including 44 Deluxe Rooms and three Two-Bedroom Suites, all offering rural views. They will feature a King bed and a fold-out sofa, making them ideal for ‘bleisure’ travellers, while the Two-Bedroom Suites, equipped with two Queen beds, will provide ample space for families, corporate guests and conference attendees.

High Occupancy

Lee Pearce, CEO of Raffe Hotels and Resorts, the parent company of Fiji Gateway Hotel, said it has consistently operated at high occupancy.

“With surging demand and record visitor numbers for Fiji, we recognised the need to expand our inventory. Our strategic location and tropical aesthetic make us a top choice for travellers, particularly those visiting the group’s other properties, Plantation Island Resort and Lomani Island Resort in the Mamanucas Islands. Thanks to Raffe Group’s commitment to Fiji tourism, we’re excited to bring these new rooms to life by mid-spring 2025.”

The new building will be strategically located on an unused section of the property, ensuring minimal disruption to the hotel’s existing character and guest experience. The expansion will see the hotel grow from 95 to 135 rooms next year, with plans to decommission several older rooms as part of this contemporary update.

Following the completion of the new block, some older outdated rooms will be removed to allow for fresh landscaping and new pathways, seamlessly connecting the new rooms with the hotel’s main reception and dining areas.

Investor Confidence

“Fiji has experienced a surge in visitor numbers in recent years, continuing its remarkable growth into 2024, with further increases in key months such as June and July. This growth underscores Fiji’s enduring appeal as a premier travel destination, making the timing of our expansion at Fiji Gateway Hotel particularly significant,” Mr Pearce said,

“Growth in Fiji’s tourism sector has also led to increased investor confidence, driving projects like the hotel’s expansion, which in turn contributes positively to the local economy and supports the broader tourism industry that so many in our community rely upon.”

Since opening its doors in 1969, Fiji Gateway Hotel has been a landmark in Fijian hospitality, known for its prime location opposite Nadi International Airport. This latest transformation underscores the hotel’s resilience and ongoing commitment to delivering high standards of service and value, while embodying the authentic “Bula Spirit” that is the essence of Fijian hospitality.

Often described as an ‘old-world colonial oasis,’ the hotel boasts two swimming pools, a tennis court, a gymnasium, conference facilities, a boutique store, a mini day-spa, a restaurant, a bar, and even a casual poolside café for morning bites and coffee. Its greatest asset, however, remains its unbeatable location directly across the road from Fiji’s busiest airport and just 8 km from Nadi town.

One80 Wins Burger Wellington Title Again

One80 Restaurant has tantalised the taste buds of both Wellingtonians and judges to win the coveted Burger Wellington title for the second year in a row.

One80’s Nawabi Galouti lamb burger beat out almost 200 other burgers to take this year’s title. Visa Wellington On a Plate Festival Manager, Beth Brash, says it is the first time in Burger Wellington’s 15 year history that a restaurant has won the competition twice.

“This is a huge achievement for One80 – not only to win Burger Wellington twice and in back-to-back years, but also to win in an incredibly tight race to the top. Our congratulations to Chetan and his team.”

Nawabi Galouti features a lamb patty, pulled lamb shoulder filo cigar, lamb snow and chicory in a Clareville Bakery croissant bun.

Beef+Lamb Ambassador Chef Chetan Pangam says that the burger was inspired by stories of the Awadhi Nawabs, who lived in Northern India in the 17th century and were known for smoking cigars, eating rich food, and having no teeth. According to legend, a Nawabi chef minced lamb meat 100 times with spices to create a ‘toothless kebab’ dish that didn’t need to be chewed.

Labour Of Love

A panel of independent judges chose the winner from five finalists, with judges commenting that the lamb in Nawabi Galouti had an ‘almost pâté-like texture that was amazing to eat’. They also noted the effort that went into the winning burger, with one remarking that “the labour of love that the chef has put into this is so clear, it really shines through in every aspect of the dish that was considered very deeply”.

Chef Chetan Pangam says that he started working on this year’s winning burger right after he’d won the 2023 Burger Wellington title.

“The tremendous hours put in by me and the team have been so worthwhile – we’ve seen diners turn out in droves during the festival to try our burger,” says Chetan.

“To not only win again but to do it twice in a row is surreal. It is truly a humbling experience and I’m just over the moon!”.

This year thousands of burger lovers visited almost 200 venues participating in Burger Wellington during the Visa Wellington On a Plate festival, devouring an estimated 200,000 burgers over the three week competition. This annual celebration of the humble hamburger has spurred countless spreadsheets as devotees schedule how to rate and devour as many burgers as possible.

Garage Project Beers

Burgers in the competition are matched with Garage Project beers and Garage Project co-Founder and Head Brewer Pete Gillespie worked with Chef Chetan Pangam to create Susegad, a custom brew that was part of the winning prize package for Burger Wellington 2023.

“Nawabi Galouti burger with Susegad Goan Spice Witbier was the perfect pairing,” says Pete. “Pulling off a win two years in a row is an amazing achievement, especially given the incredible level of quality and creativity we’ve seen across the board in this competition. Congratulations to the team at One 80.”

Visa Wellington On a Plate 2024 Winners:

Burger Wellington – Overall Winners & prizes:

• WINNER: One80 Restaurant ‘Nawabi Galouti’ – Prize includes $1000 in Garage Project stock, $500 Gilmours credit, free entry into Burger Wellington 2025
• SECOND PLACE: Zephyr Cafe ‘A Frankenstein Adventure’ – Prize includes $500 Garage Project stock, $300 Gilmours credit
• THIRD PLACE: Sushil’s Musclechef Kitchen and Café ‘Celebration of Spices’ – Prize includes $200 Garage Project, $200 Gilmours credit

Burger Wellington – Regional Winners:

• Kapiti – Hey Coastie ‘Cluckin’ Good Chilli Crisp’
• Porirua – Sushil’s Musclechef Kitchen and Café ‘Celebration of Spices’
• Hutt City – Baylands Brewery ‘Stack Attack’
• Upper Hutt – Keihei Chicken ‘Gimme A Coal’
• Wairarapa – The White Swan Country Hotel ‘Fowl Play’

Festival Awards:

• Best Use of Theme  (Burger) A Frankenstein Adventure, Zephyr Cafe
• Best Use of Theme (Event) Clay with your Food, Karla Marie Ceramics and Chef Ben Mac
• Most Innovative (Burger)  Construct-a-burg, The Inn Keeper
• Most Innovative (Event) Maumahara, Kasey and Kārena Bird with Kitchen Takeover

In good news for Burger fans, One80 will be competing with itself in a Burger Off event that will allow customers to choose between their 2023 and 2024 Burger Wellington winning burgers. More information will be announced by One80 once they’ve recovered from their win.

Queenstown ‘pandemic baby’ celebrates 4th birthday

Rising Queenstown hospo star, Margo’s is celebrating its birthday in style – raising a salt-rimmed margarita to four years of business success and sustainability milestones.

Margo’s was ‘born’ in 2020, opening against all the odds in the midst of a pandemic, bringing a vibrant, fun, Mexican-inspired vibe to the Queenstown hospitality scene.

Now the pandemic baby is growing up to be a fully-fledged hospitality superstar. The restaurant has served over 42,000 tacos, shaken more than 110,000 margaritas and delighted customers with 1750 birthday tequila songs.

Margo’s fourth birthday comes as Future Hospitality Group celebrates 13 years of innovation and growth and a steady flow of accolades. This year, Margo’s Executive Head Chef Matt Tobin was a finalist in the New Zealand Hospitality Awards ‘Chef of the Year’ category.

Matt started with FHG as Head Chef developing the Margo’s menu but soon became a shareholder alongside co-owners Bert Haines and James Ace. He’s now co-owner of Margo’s and odd saint and Executive Head Chef for the seven-strong FHG portfolio of businesses.

Waste to Wilderness

Margo’s is a leader in sustainable systems. In collaboration with Waste to Wilderness, 140kg of food waste is collected each week from Margo’s for composting instead of heading to landfill.

Margo’s also keeps a lid on glass waste. Its partnership with Eco Spirits has saved 4470 glass bottles from going to landfill by replacing normal bottles with the reusable ecoTOTE system which holds up to six bottles of spirits. One tree is also planted for each cycle of an ecoTOTE through the ecoSPIRITS closed-loop network, and Margo’s now has 745 trees planted in its name.

Sustainable systems flow throughout the wider business, such as an innovative chickpea process involving three of its venues. One can of chickpeas provides aquafaba to cocktail bar Little Mez for a perfectly fluffy cocktail, the chickpeas are then used by the Margo’s kitchen team to make hummus which makes its final appearance on Little Blackwood’s signature cheeseboard.

Community Support

Margo’s mindful practice also extends to the community. Over $7000 has been donated to local charities and sponsorships since it opened. Four years in, Bert and James couldn’t be more proud of their team and grateful for continued community support.

“We’ve created incredible relationships with our local community and with those who come back to visit us year on year, which is really why we wanted to do this in the first place,” says Bert. “We want to acknowledge that and say ‘thank you’.”

$10K donation to WELLfed follows record breaking burger event

Wilson Barbecue are believed to have broken a World Record on the final day of Wellington On A Plate, by selling 6,336 burgers in one day from their Johnsonville restaurant.

The Wilson Barbecue team sold (and made) an average of seven burgers a minute over a 15 hour period to break the record for the most burgers sold in a day, set by American YouTuber MrBeast in 2022.

The event supported Porirua charity WELLfed, with 10 percent of sales donated to the adult-education programme which teaches kai, cooking and life-skills.

The total amount donated to WELLfed was $10,946.31, which included 10 percent of sales, plus further money that came from Wilson Barbecue’s suppliers who donated ingredients. This money will feed 4,360 mouths.

“WELLfed really appreciates everyone who got involved in breaking the world record! The funds raised will be used to support and equip locals learning to cook and grow affordable, nutritious kai for their whānau at WELLfed.”

“This generous support will be instrumental in our mission to nourish our community through food and connections. This unexpected financial contribution comes at a time of increasing need,” Kim says.

The support from the Wellington community was a highlight says Blair Wilson, co-owner of Wilson Barbecue. “People really came together to support the World Record Attempt.”

Pay It Forward Burgers

People could purchase a $10.00 cheeseburger for themselves, or purchase a Pay It Forward burger to get passed on to someone else.

“Achieving the World Record is very cool, but the special part was working with our team, the WELLfed team and the Wellington community to raise such an amazing amount of money. Seeing all of the Pay It Forward burgers coming through gave us such a boost throughout the day and there were definitely a few tears shed out of pure gratitude!” says Casey, co-owner of Wilson Barbecue.

Visa Wellington On a Plate Manager, Beth Brash says the World Record really finished the Wellington On A Plate festival off with a bang.

“I was blown away by Casey, Blair and the whole team at Wilson Barbecue’s commitment and hard work to pull this off. It was incredible to see the public come out in their droves, in probably the worst weather we’ve had all winter to support them. It really shows how much Wellingtonians love a good burger!

“We’re also thrilled that the amazing team at WELLfed will also benefit from this, and the impact of that donation will have benefits to our communities for years to come,” says Beth.

NZ Ice Cream & Gelato Trophy winners revealed

Boutique maker Little ‘Lato’s Vegan Mango Lassi Gelato and a Milk Chocolate Ice Cream from New Zealand Natural Ice Cream have been awarded NZ Ice Cream & Gelato Awards Supreme Champion status – making them the two finest frozen treats in the country in 2024.

This year’s 19 trophy winners are a roll call of New Zealand’s finest makers from; Much Moore Ice Cream Co – awarded the most medals of any 2024 entrant, New Zealand Natural Ice Cream and Lewis Road Creamery through to boutique makers with scoop stores like Patagonia Chocolates from Queenstown, Auckland’s Little ‘Lato and Charlies Gelato from Matakana.

In late July more than 230 entries in the NZ Ice Cream & Gelato Awards were assessed by a panel of 20 food judges led by new Chief Judge, Geoff Scott. After careful deliberation, 169 gold, silver and bronze medals were awarded; with the top gold medal winners considered in the category champion taste-off, which resulted in 19 trophies being bestowed upon the finest Kiwi-made ice cream and gelato creations at an awards cocktail party in Auckland.

Classic Kiwi Six Pack

Commenting on the quality of this year’s entries, Chief Judge Geoff Scott noted there were many outstanding products. “The ones that stood out for me were the category champions, displaying superb ‘honest’ flavours, they were well-constructed with perfect mouthfeel. As someone born with a sweet tooth – and loving sorbet, gelato and ice cream equally – it’s impossible for me to single out one favourite. However, if push came to shove and I was sent off to an island, I’d have to be honest – I’d take two gelato, two sorbet, and two ice creams! The classic Kiwi six pack!”

Commenting on Chelsea Sugar Supreme Boutique Champion, Little ‘Lato, Mango Lassi Vegan Gelato, Geoff Scott said; “This gelato casts a spell over you from the very first bite! The perfumed mango and lassi flavours are magnificently displayed with a luxurious textural mouthfeel. Are we being tricked here? Is this actually vegan? This gelato really is absolute magic!”

Boutique Champion was one of five trophies for regular NZ Ice Cream & Gelato Awards winner, Little ‘Lato. As well as being named Chelsea Sugar Supreme Boutique Champion Little ‘Lato, Mango Lassi Vegan Gelato was Tetra Pak Dairy-Free Champion. Little ‘Lato, Sour Cream Lemon & Berries Gelato was awarded Sensient Technologies Gelato Champion and the RD 2 International New to Market Champion. Its Hazelnut Chocolate Gelato picked up Hawkins Watts Best of New Zealand Produce Champion.

Gelato University

Little ‘Lato was founded by Hannah Engelsman in 2017 after she attended Italy’s Gelato University, which affirmed her passion for gelato making. Hannah’s dedication to the craft has been a driving force behind Little ‘Lato’s success. Little ‘Lato prides itself on creating gelato that not only tastes great but also caters to various dietary needs, offering vegan and dairy-free options without compromising on flavour or texture. The Supreme Champion accolade comes as Little ‘Lato prepares to open its first Auckland scoop store on Ponsonby Road.

Geoff drew upon memories of growing up when describing Hall’s Cold Chain Logistics Supreme Champion, New Zealand Natural Ice Cream, Milk Chocolate Ice Cream; “This ice cream encapsulates the flavours and deliciousness of a childhood first milk chocolate bar experience. The chocolatey richness on the palate with an indulgent creamy texture – you can’t stop eating, it’s just fantastic!”

Supreme Champion was among four trophies for New Zealand Natural Ice Cream, its Milk Chocolate Ice Cream was also awarded DKSH & Belcolade Chocolate Ice Cream Award Champion. It received IFF Premium Vanilla Ice Cream Champion for its New Zealand Natural Ice Cream, Killinchy Gold Pure Vanilla Bean Ice Cream and affirmed its credibility for frozen yoghurt, being named NZ Ice Cream Association Low Fat Ice Cream or Frozen Yoghurt Champion for its Forestberry Frozen Yoghurt.

Sharpened Creativity & Sustainability

An exciting winner was Sensient Technologies Cherry Blossom Snowstorm, which was the Invita NZ Open Creative Champion. This category challenges makers to sharpen their creativity and make something new, that doesn’t have to be commercially available. Geoff said Cherry Blossom Snowstorm showed, “clever use of spritzy acid and floral yuzu. Great texture and flavour. A cooling, soothing ice cream set against a sharp, punchy ripple.”

For the first time, this year’s awards included recognition for sustainable business practice with Fiona Stephenson from the Sustainable Business Network, judging this accolade. Handing this award to Charlies Gelato from Matakana, Fiona said, “Charlies Gelato is leading the way in sustainability with impressive environmental initiatives. They’ve installed 48 solar panels to harness renewable energy and use filtered rainwater in their gelato and sorbetto production, reducing their environmental footprint. They grow spray-free fruit on site, reducing the need for transport.

Their participation in Auckland Council’s Taurikura initiative highlights their openness to learning and continuous improvement in sustainability practices. Charlies also places a strong emphasis on supporting the local Matakana community by contributing to local sports teams, schools and organisations like the Lions, paying above the minimum wage and employing local residents.” Charlies Gelato also won a trophy for its Passionfruit Sorbet which was named NZ Ice Cream Association New Member Champion. Geoff Scott’s tasting note said, “Clean and refreshing with great texture and a wonderful ’true’ passionfruit flavour – just delicious!”

NZ Ice Cream & Gelato Trophy Winners 2024

SUPREME CHAMPIONS

Little ‘Lato, Mango Lassi Vegan Gelato

Chelsea Sugar Supreme Boutique Champion

New Zealand Natural Ice Cream, Milk Chocolate Ice Cream

Hall’s Cold Chain Logistics Supreme Champion

CATEGORY CHAMPION AWARDS

Much Moore Ice Cream Co, Wonders Vanilla Ice Cream

Formula Foods Classic Vanilla Ice Cream Champion

Patagonia Chocolates, Dulce de Leche

Bonson Packaging Classic Flavoured Ice Cream Champion

New Zealand Natural Ice Cream, Killinchy Gold Pure Vanilla Bean Ice Cream

IFF Premium Vanilla Ice Cream Champion

Lewis Road Creamery, Chocolate Truffle with Chocolate Ganache

Americold Premium Flavoured Ice Cream Champion

New Zealand Natural Ice Cream, Milk Chocolate Ice Cream

DKSH & Belcolade Chocolate Ice Cream Award Champion

Patagonia Chocolates, Dark Chocolate Sorbet

DKSH & Belcolade Chocolate Gelato or Sorbet Champion

Little ‘Lato, Sour Cream Lemon & Berries Gelato

Sensient Technologies Gelato Champion

Patagonia Chocolates, Raspberry Sorbet

Infruit Sorbet Champion

Little ‘Lato, Hazelnut Chocolate Gelato

Hawkins Watts Best of New Zealand Produce Champion

Little ‘Lato, Sour Cream Lemon & Berries Gelato

RD 2 International New to Market Champion

Sensient Technologies

Cherry Blossom Snowstorm (Sakura-fubuki)

Invita NZ Open Creative Champion

Little ‘Lato, Mango Lassi Vegan Gelato

Tetra Pak Dairy-Free Champion

New Zealand Natural Ice Cream, Forestberry Frozen Yoghurt

NZ Ice Cream Association Low Fat Ice Cream or Frozen Yoghurt Champion

Much Moore Ice Cream Co, Private Label Vanilla Ice Cream (1 Litre)

Primary ITO Export Ice Cream Champion

Charlies Gelato, Passionfruit Sorbetto

NZ Ice Cream Association New Member Champion

Patagonia Chocolates, Vanilla & Cookies

Pacific Flavours & Ingredients Kids’ Choice Champion

Charlies Gelato

NZ Ice Cream Association Sustainability Champion

Meet Australasia’s 2024 tapas champion- Zach Duxfield

It’s official! Paris Butter Head Chef Zach Duxfield is Australasia’s top tapas chef, and will soon be jet-setting his way to Spain to represent the region at the World Tapas Competition at Valladolid City Hall from November 11 – 13 this year.

Zach wowed judges with his sensational ‘mince and mushrooms on toast’ at the Ignite Skills Australasia Tapas Competition, transforming a classic Kiwi favourite into a bite-sized taste sensation.

Zach’s slow-cooked beef tongue (glazed and charred) was the star of the show, complimented by milk bread toasted in aromatic beef fat, poached mushrooms, chardonnay vinegar gel, mushroom crackling and a smoked chive powder. A side of mushroom consume provided the finishing touch.

“This dish is inspired by my childhood comfort food – I wanted to capture the essence of a tapa but with a Kiwi spin,” says Zach. He clearly achieved all that and more, taking out the grand title from 27 other talented chefs from both sides of the Tasman.

All Expenses Paid Trip to Spain

The win, which includes an all expenses paid trip to Spain to compete at the Worlds in November, is a massive thrill for the 27-year-old chef.

“This is a huge win for me. It gives me confidence and also the opportunity to show the world what we are doing over here in New Zealand.

“Going to Spain to cook almost doesn’t feel real! I think once it starts getting closer to the time it will start to really hit me. I’m excited and nervous, but I think I have a reasonable chance at the top three.  Showing the world what I remember as ‘Kiwi cuisine’ will be really special and I’m looking forward to tasting and exploring the history of a country like Spain. It’s going to be incredible.”

Duck Liver and Chocolate Pate

Hot on Zach’s heels came second place getter Manoj Deigiri, Executive Pastry Chef at Pullman Hotel. Originally from Sri Lanka, the 41-year-old chef’s ‘duck liver and chocolate pate’ was a show-stopper, complete with crystal croissant bread, white chocolate chilli snow, Pamplona chorizo, Spanish onion puree and coco nib tuile.

Third place went to Mr. Morris Chef Chetan Saini who created a crunchy potato spaghetti-wrapped smoked fish brandade, presented in a smoke-filled bespoke box. Among the panel of judges was Celebrity Chef Peter Gordon who described Chetan’s masterpiece as “fantastic”.

Other stand-out chefs included Makarand Karkhanis, who took out the Most Fusion Flavour Award, Jamie Johnston (Most Innovative Tapas Award), and Melbourne-based chef Miguel Rios (Most Creative Tapas Award).

Chef Simon Gault has been judging the competition for the last three years and is a huge fan.

“The Australasian Tapas Competition is like the Olympics of the culinary world,” he says. “Every year the dishes get better and better. In the early days of this competition the dishes were too big, but now chefs are really understanding the concept of tapas, and they are creating incredible dishes that are just one or two bites.”

Sixth Year

Now in its sixth year, the Australasian Tapas Competition was brought to New Zealand by Chef Jasbir Kaur, Head of Global Education Partnership and Business Development at Skills Group. It is sponsored by Ignite Skills, E-Spain, UNOX, HTT (Hospitality Training Trust), Great Taste NZ, Nestlé, Puhoi Distillery, Chefi, Martinez Charcuteria, Olive Black and Raglan Food Co.

“This annual event has become a calendar highlight, and is currently the biggest cookery competition in the country,” Jasbir says. “It is an unbeatable way of supporting our Kiwi chefs, giving them opportunities to showcase their skills on the global stage, and of course also promoting Aotearoa New Zealand’s unique and world-class produce.”

Burger Wellington inspiration: ‘From Road Kill to Willy Wonka’

The reigning champion, a former MasterChef contestant, and a green-bunned burger inspired by Frankenstein are amongst the finalists of New Zealand’s largest culinary competition – Burger Wellington. 

Thousands of burger lovers visited almost 200 venues from across the Wellington region, rating more than 17,000 burgers during this year’s competition, which is part of Visa Wellington On a Plate.   

After three weeks of fierce competition, the Burger Wellington 2024 finalists are:- 

A Frankenstein Adventure, Zephyr Cafe (Wellington CBD)

Celebration of Spices, Sushil’s Musclechef Kitchen and Café (Porirua)

Double Happiness, Apache (Wellington CBD)

Mucho Crunch Birria, Elemental Eats (Porirua)

Nawabi Galouti, One80 (Wellington CBD)

The finalists have plenty of pedigree in their ranks with One80 looking to defend the title they claimed last year, while Apache is seeking to become the first restaurant with two burger crowns eight years after they won. 

Visa Wellington On a Plate Festival Manager, Beth Brash, says that the competition has been fierce – and fun – this year.

“Burger Wellington is more than an annual celebration of the humble burger – it’s a chance for chefs to show off their skill and creativity – and boy, did Wellington’s chefs get creative this year! We’ve had burgers inspired by everything from roadkill to Willy Wonka”, says Beth. 

Burger Wellington began in 2010, with the aim of supporting Wellington’s hospitality industry during its quietest time of the year. 

“The feedback that we’ve had from restaurants is that Burger Wellington has really made a difference to their businesses this year,” says Beth.  “It’s been really heart-warming to see so much positivity from customers and support for our local culinary community. I’d love to see that continue for the remainder of the festival and beyond.”

In good news for Burger Wellington fans, four of the five finalist restaurants will be keeping their burgers on the menu throughout the week, with Sushil’s Musclechef Restaurant opting to have a well-deserved break before returning the burger to their menu next week.  

An independent panel of judges will assess each of the finalists this week, with the winner of Burger Wellington 2024 to be announced on Monday 2 September.

New vibrant Italian culinary chapter unveiled for Auckland’s Sidart

Sidart, renowned for its exceptional fine dining experience, is embarking on an exciting new culinary chapter.

Chef Lesley Chandra, the vision behind Sidart, is transforming the restaurant’s concept from its upscale fine dining roots to a welcoming and vibrant casual Italian eatery.

From September 3, Sidart will embrace a new identity, offering a relaxed atmosphere and a menu inspired by the heart warming flavours of Italy. This shift reflects Chef Chandra’s desire to create a dining experience that is both approachable and delightful, while still maintaining the high standards of quality and creativity that have defined Sidart’s reputation.

Classic & Contemporary Italian

“One of my first key roles was at Baduzzi cooking Italian dishes working alongside chef Ben Bayly,” says Chandra. “With this transformation, I want to bring the essence of Italian cuisine—its simplicity, its warmth, and its communal spirit—to our guests in a way that feels both inviting and delicious. It’s a new chapter for Sidart, but it’s one that’s deeply rooted in my passion and past experience with Italian cuisine.”

The new Sidart menu will feature a range of classic and contemporary Italian dishes, like a daily changing crudo with capers, cucumber and golden balsamic and steak tartare with egg yolk, cornichons and crispy potato.

Pasta lovers will be enticed by South Island scampi with fazzoletti and tomato and Ricotta ravioli in a truffle sauce with black garlic. Tiramisu offers a traditional sweet finish as does the caramelised lemon tart with macadamia and fennel pollen cream.

Each dish will be crafted with the finest ingredients, celebrating the rich traditions of Italian cooking while adding Chef Chandra’s unique twist.

Redesigned Interior

The restaurant’s interior has recently been redesigned to make the most of the spectacular views of the Auckland skyline, the Alhambra room now boasts floor to ceiling windows. Expect a cozy and stylish space with a relaxed ambiance, perfect for enjoying a casual meal with family and friends.

The decision to pivot to a casual Italian dining experience comes after thoughtful consideration and feedback from guests. Chef Chandra and the team are excited to welcome both loyal patrons and new visitors to experience this fresh and vibrant chapter in Sidart’s journey.

Sidart’s commitment to excellence remains unwavering. The same level of care, creativity, and dedication to exceptional dining will be evident in every dish and every detail of the new restaurant concept.

For more information about the new Sidart, including menu details and reservations, please visit www.sidart.co.nz or follow @sidart_auckland on Instagram.

Sidart has been a cornerstone of Auckland’s fine dining scene, celebrated for its innovative cuisine and impeccable service since 2009. Under the direction of Chef Lesley Chandra, Sidart is now evolving into a casual Italian restaurant that brings together the best of Italian culinary tradition with a fresh, contemporary approach.

Profile Chef Lesley Chandra

In September 2021 Lesley Chandra became the new owner of Sidart, continuing the 12-year legacy built by previous owners (and founders) Sid and Chand Sahrawat. 

Originally from Fiji, Lesley’s love affair with food began when he was 16. Starting as a dishwasher and working in other kitchen roles, he was immediately drawn to the intensity of the environment. His passion for organisation and discipline grew and he eventually embarked on a 12-month diploma in cookery at Auckland Hotel and Chef’s Training School when he was 19.

After a few years of work and travel chef Lesley found himself working at Baduzzi under the tutelage of chef Ben Bayly who, after a period of time recommended Lesley to Chef Sid Sahrawat, who was looking for a head chef to help develop the menu and run the kitchen at his new restaurant, Cassia.

So began Chandra’s first head chef role at Cassa in 2014 where he assisted Chef Sid and the team create its famous and eclectic modern Indian menu which went on to garner many awards. 

In 2016 Lesley and his partner Lucia then chose to take a year-long sabbatical to the UK, where he worked as Junior Sous Chef at the Typing Room in East London. But in 2017 he was back in the Sahrawat stable, working in a research and development role created especially for him at Sidart. He led the R&D at Sidart until September 2018, when the Sahrawat’s acquired Sid at The French Café and appointed Chandra as their new head chef there. 

Chandra returned to Sidart as head chef in June 2021 and took full ownership in September 2021. 

October Visa fees increase a blow for New Zealand says TIA

Tourism Industry Aotearoa (TIA) has expressed deep disappointment with the increases in immigration fees for Visitor Visas and Working Holiday Visas.

“These fee changes come at a time when the tourism industry is striving to recover, and the Government risks undermining New Zealand’s appeal as a destination, says TIA CEO Rebecca Ingraham.

“The substantial increases in visa fees are a blow for our industry.  These additional costs will create a barrier that will deter visitors from choosing New Zealand.”

The new fee structure, effective from October 1, will see the cost of a Visitor Visa rise by $130 to $341pp (61% increase) and a Working Holiday Visa rise by $250 to $670pp (59% increase). Coupled with the potential increase to the International Visitor Levy, this will significantly elevate the cost to visitors and affect demand. 

 “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 added.

 “We urge the Government to factor in the broader economic benefits that international visitors bring and our export earnings, rather than focusing solely on making the immigration system self-funding at the expense of our tourism sector,” said Ingram.

 A summary of TIA’s submission to Immigration New Zealand during the closed consultation is:

•            Impact on Tourism Demand: Significant increases in visa fees and levies for tourism-related categories could lead to a notable drop in visitor numbers, potentially reducing international visitor arrivals by up to 24,500 and risking $120 million in visitor expenditure. 

•            Cumulative Cost Concerns: The combined costs of various fees and levies for visitors are rising significantly which will be a barrier for visitors to enter New Zealand. All visitor costs, including the International Visitor Levy, must be considered. 

•            Alignment of Fees and Services: We advocated for a connection between the proposed levy increases and the actual costs incurred by the immigration system.  

•            Economic Contributions of Tourism: International visitors contribute substantially to New Zealand’s economy, generating $7.3 billion in government revenue pre-COVID, including $3.8b in GST. Each visitor contributes an average of $849 to crown revenue. 

•            Importance of Working Holiday Visas: Working Holiday visitors are crucial to New Zealand’s workforce, especially in the tourism industry, with 37% of businesses hiring them over the summer. Increased visa costs could deter these essential workers. 

•            Implementation Timing: The tourism sector operates on long lead times, and sudden and significant increases in visa costs in 2024 could disrupt inbound travel operators’ pricing and planning, negatively impacting the industry.

*Tourism Summit Aotearoa: https://go.tia.org.nz/e/949662/2024-08-19/wd44lj/948244671/h/ugTNkFMc7aRas1ZqNKn-S4o5EYSKKXWEyjvpXHiJkmY