enough to hold its own next to those cool Parisian spaces.
about creating atmosphere and depth, the kind of space that feels memorable the moment someone walks in.
Paint remains one of the most effective ways to bring
If Paris taught me anything, it’s that design should make you feel something. Colour
Infometrics outlined that additional stimulus will drive faster growth, but also create interest rate risks in 2027.
The Reserve Bank is walking a fine line between kick-starting the economy’s recovery and overstimulating growth by the end of next year, according to Infometrics’ latest forecasts.
The Bank is set to cut the official cash rate to 2.25 percent next month as it tries to boost consumer confidence and spending activity. But the full effects of
this stimulus will only hit the economy in mid-late 2026, by which stage economic growth is likely to have already gathered sufficient momentum from strong export incomes and previous interest rate cuts.
“We forecast that economic growth will have accelerated to 2.3 percent pa by early 2027, with per capita growth comfortably above the 1.4 percent pa average recorded during the 2010s,” said Infometrics Chief Forecaster Gareth Kiernan.
Read the full story online
A restaurant’s message to customers following its closure has gone viral after it aired grievances towards the reason behind its downfall.
Don Ciccio in Highgate, London, closed its doors earlier this month following six years of business. Despite a vast wave of closures to hit Britain’s biggest city, Don Ciccio’s owners took to social media with a strong-worded statement directed to customers, criticising the local community.
“We have closed due to a lack of customers. It wasn’t
enough to be Traveller’s Choice 2023 – 2024 – 2025 on TripAdvisor. It wasn’t enough to be told we had one of the best pizzas in London,” the statement read.
“It wasn’t enough to hold 4.7 stars on Google, with 700 reviews, for every one of those six years. Nor to change our menu each season, roaming through the flavours of Italy.”
Loyal diners were briefly thanked at the end of the statement before directing the blame back to the local community.
Read the full story online
The world's first KFC vending machine will debut in a secret location in Sydney later this month, offering a sneak peek of new menu items.
KFC Australia is taking convenience and creativity to the next level with the launch of its first-ever vending machine, a global debut for the fastfood giant. Arriving in Sydney on 18 October 2025, the mystery
machine will dispense free servings of the brand’s latest flavour innovation, Sweet Tokyo Hot & Crispy, giving fans a new reason to hunt down the Colonel’s next big thing.
The limited-edition Sweet Tokyo Hot & Crispy fuses bold Japanese-inspired flavour with KFC’s signature crunch. Read the full story online
ACT MP Dr Parmjeet Parmar has introduced a proposed amendment to the ban on merchant surcharges bill, currently before parliament. Retail NZ has supported a proposed amendment to the Retail Payment System (Ban on Merchant Surcharges) Amendment Bill introduced by ACT party list MP Dr Parmjeet Parmar.
Retail NZ said enabling retailers that offer a feefree alternative to be able to surcharge customers makes sense. It gives everyone choice and protects merchants who wish to recover costs of the Merchant Service Fee. It's fair and adaptable in a complex payments environment. Read the full story online
Aclaimed Ponsonby Road culinary institution Sidart closed its doors last week with immediate effect, citing various reasons.
Restaurant owner, Lesley Chandra, said that, following careful consideration, the difficult decision was made to close Sidart indefinitely.
"This decision was not made lightly, and we are deeply grateful for the support, memories, and experiences we’ve shared with each of you over the years."
Opened by Auckland hospitality veterans Sid and Chand Sahrawat in 2009, Sidart has grown from strength to strength in its 16year history. The Sahrawats sold the restaurant to
Executive Chef Lesley Chandra in 2021.
The popular restaurant has become the latest in a long list of Ponsonby restaurants to have closed in recent years. Others have included the oncebuzzing SPQR, which has since reopened as Jacuzzi, and Ponsonby Road Bistro, closing after 18 years. Read the full story online
Menumaster delivers speed, efficiency, strength, and durability – which is why it is the microwave oven of choice for fast food chains, service stations, supermarkets, convenience stores, cafés and restaurants. Comprising a complete range of commercial microwave and accelerated microwave, convection, infra-red ovens designed to meet the needs of the most demanding hot food serving environments.
The Government's plan to reduce red tape and simplify food regulations has reflected concerns within the industry.
The Restaurant Association has welcomed the Government’s ongoing work to reduce red tape and simplify food regulations, having outlined that it reflected the concerns and priorities raised directly by hospitality operators.
CEO Marisa Bidois said it was encouraging to see the Government responding to the issues identified through
recent consultation with the sector.
“Hospitality business owners are deeply committed to food safety, but the current system can be overly complex, inconsistent, and costly to navigate,” said Bidois.
“We’re pleased to see steps being taken to create a more balanced and supportive framework that enables innovation and removes unnecessary barriers to operating a food business in New Zealand.”
Read the full story online
Ben Bayly has set his sights on Shanghai, where he plans to open a pop-up version of his well-regarded Auckland Restaurant Ahi.
For the month of November, celebrated New Zealand chef Ben Bayly and his team will transform The Kitchen Table at W Shanghai - The Bund into Ahi Shanghai, an eye-catching collaboration that recreates his awardwinning Auckland restaurant Ahi and brings the spirit of New Zealand hospitality and world-class cuisine to China’s culinary capital. The Kitchen Table, with its interactive open kitchen, celebrates the
The Restaurant Association's latest Hospitality Report has detailed the industry's rise in sales despite squeezed margins and growing costs.
New Zealand’s hospitality industry has posted record annual sales of NZD 15.99 billion in the year ending June 2025, according to the Restaurant Association’s latest Hospitality Report.
But despite the top-line growth, the sector remains
under significant strain, with operators reporting they are working harder than ever to maintain their businesses in the face of reduced discretionary spending, rising food prices, and escalating wage pressures.
“Every dollar of the 1.4 percent sales growth over the past year has been earned against substantial cost increases that continue to pressure margins across
the sector,” said Restaurant Association CEO Marisa Bidois.
Food price inflation rose 4.6 percent in the year to June 2025, nearly double the general inflation rate of 2.7 percent.
Meanwhile, households are still grappling with rising rates, insurance, rents, and everyday living costs, with dining out often one of the first expenses to be cut. Read the full story online
legacy of Shanghai’s flourishing trade, making it the perfect backdrop for a dynamic culinary exchange between New Zealand and China.
Opening November 4, Ahi Shanghai will run until November 30, offering guests an immersive New Zealand dining experience. The first week (November 4 to 8) will host exclusive New Zealand trade and media events, before opening to the public from November 9:30. Footage captured during the pop-up will also appear in Season five of Ben Bayly’s TV Show A New Zealand Food Story, due to air in 2026.
Read the full story online
In hospitality, every drink tells a story; from the first pour to the final sip. Behind that story is a network of systems that make it all happen: the chillers that keep beer crisp, the ice that keeps cocktails bright, and the service that keeps everything running smoothly. At New Zealand Beverage Systems, we make sure your story starts with precision, reliability, and quality you can taste.
As the exclusive New Zealand distributor for Hoshizaki, the world leader in commercial ice machines, NZ Beverage Systems brings global innovation together with local expertise. From boutique bars and high-end hotels to large-scale venues, we’re here to ensure your beverage service performs flawlessly, even on the busiest nights of the year.
For decades, Hoshizaki has set the international standard in ice technology, engineered for performance, durability, and hygiene. Their ice machines are trusted by the world’s most demanding hospitality operators, and now, through NZ Beverage Systems, New Zealand venues have direct access to that same worldclass reliability.
Whether you need crystal-clear cubes for cocktails, soft-flake ice for seafood displays, or high-volume production for service peaks, Hoshizaki delivers it all. As the official distributor, NZ Beverage Systems supplies genuine machines, parts, and technical expertise — backed by full nationwide servicing and support.
NZ Beverage Systems isn’t just about ice. We design and deliver end-to-end beverage systems for every type of venue.
Our range includes:
• Beer Fonts & Chillers: Perfectly poured draught beer, served at the right temperature every time.
• Post-mix Systems: Consistent, highquality soft drinks with efficient delivery and minimal waste.
• Cellar Equipment: Trusted, longlasting components that keep your systems running smoothly.
• Hoshizaki Ice Machines: Industryleading ice solutions for bars, restaurants, and hotels.
By offering everything in one place, NZ Beverage Systems removes the complexity of dealing with multiple suppliers. From product selection and installation to ongoing maintenance, we handle it all, leaving you free to focus on what you do best: creating great experiences for your guests.
Our team has spent years working alongside New Zealand’s hospitality professionals. We understand the challenges of running a busy bar or kitchen, where downtime isn’t an option and consistency is everything. That’s why our solutions are built around your needs, combining technical precision with practical, handson service.
When you partner with NZ Beverage Systems, you gain more than equipment; you gain a dedicated team that genuinely cares about your success. We provide nationwide
installation, training, and after-sales service you can rely on.
Why Choose NZ Beverage Systems?
• Exclusive Hoshizaki Partnership. Access the world’s best ice machines, locally supplied and supported.
• Industry Expertise. We speak the language of hospitality and understand your operational pressures.
• End-to-End Service – From consultation to servicing, we’re with you every step of the way.
• Nationwide Support – Reliable
installation and maintenance wherever you operate.
With NZ Beverage Systems, you’re investing in quality, efficiency, and peace of mind. Together with Hoshizaki, we’re raising the bar in beverage service — one perfectly chilled drink at a time.
Discover how NZ Beverage Systems can transform your beverage service.
Visit www.nzbeveragesystems.co.nz or contact sales@nzbevsys.co.nz to connect with our team.
Create your sweet signature
Craft high-quality desserts with just a few simple steps and a touch of garnish to transform each mix into your own unique sweet signature. Embrace the art of dessert making and let your creativity shine with NESTLÉ Docello®.
For more information about our amazing range of NESTLÉ Docello Mousse and Dessert Mixes and other solutions for your kitchen, please visit our website nestleprofessional.co.nz or contact your local Nestlé Professional representative on 0800 830 840.
12104230
Ingredients
Brûlée Cups:
30 Saffron stamen
250ml Milk
250ml Cream
80g NESTLÉ Docello® Crème Brûlée Mix
24-28 Small tart cups
Tumeric Soil:
6g Turmeric powder
50g Organic coconut sugar
5g Lemon zest
100g Pure Delish citrus + spice keto breakfast cereal
Candied Lemon:
2 Lemons sliced thinly
250g Caster sugar
250ml Water
20 Saffron stamen
Method:
Brûlée Cups
Add saffron to the milk and let it steep for 20 minutes. Add the cream. Bring the milk and cream to the boil and simmer for a few minutes to make sure saffron flavour infuses well and remove from heat. Whisk in the NESTLÉ
Docello® Crème Brûlée Mix, then pour the Brûlée mixture into tart cups and refrigerate.
Turmeric Soil
In a food processer, add turmeric powder, organic coconut sugar, lemon zest and Pure Delish citrus + spice keto breakfast cereal. Blitz on pulse until the mix is an even crumb/soil.
Candied Lemon & Saffron Lemon Syrup
Preheat oven to 100°C. Slice 2 lemons as thin as possible. In a pot, combine sugar, water, saffron and bring to the boil. Add the lemons, then simmer until lemon becomes translucent. Remove from the sugar syrup and place individually on baking paper.
Ingredients
123g NESTLÉ Docello® Butterscotch
Protein Enriched Dessert Mix
500ml Full cream milk
500g Greek yoghurt
400g Granola
Blueberries/Strawberries
Method:
Make NESTLÉ Docello® Buttescotch Protein Enriched Dessert Mix as per pack.
Allow to stand for 2 minutes, then whisk again for a further 3 minutes.
Pour 120g of the prepared dessert into individual pottles. Cover and chill for 20 minutes, or until set.
Once set, spoon 100g of Greek yoghurt over each pottle.
Top with 80g of granola and finish with a handful of fresh fruit.
Place the lemons in the oven to dry out for at least 90 minutes. Let the lemons cool. Continue to boil the sugar syrup to thicken some more until it is a soft ball consistency when dropped on to a cold plate.
Plating
Place the turmeric soil on the plate. Glaze the tops of the tarts with the syrup. Place tart on soil and top with the candied lemon slice and garnish with some saffron stamen. Fresh cream can be used as an accompaniment.
Docello® Crème Brûlée Mix 12277535
Dessert Mix.
For eateries, an appealing menu isn’t just a nice touch; it has become a necessity. With new outlets opening and the ongoing economic pressures surrounding the industry, the challenge has become more than just attracting customers, but in making them return.
With warmer months on the way, one of the most delightful, profitable, and effective ways to elevate that experience is by offering high-quality, delicious soft serve ice cream.
Adding soft serve to the menu isn’t just a novelty; it’s a strategic investment that will transform operations. Whether it’s a single swirl on a desert, or a classic cone adorned with toppings, having a machine on-site can do wonders for a business’s bottom line. Soft serve can pair effortlessly with existing menu items, from chocolate brownies to cold-brew coffee. Having soft serve available on the menu will offer the perfect upsell with minimal extra cost.
For many customers, soft serve is more than a dessert. Instead, it’s an experience of nostalgia, comfort, and joy. Popular with customers of all ages, it is a universal favourite. Soft serve is also perfect for managing customer demand, especially long queues. Typically available in flavours like vanilla and chocolate, it can also limit the time customers spend deciding on their preferred option.
An on-site soft serve machine will unlock endless creativity. From classic sundaes to
innovative toppings and mixed flavours, the limitless possibilities also allow chefs to experiment with textures and styles. This versatility will keep the menu dynamic and ensure businesses stay ahead of trends and offer something fresh while competitors play it safe. Success can depend on choosing the right machine. In this instance, capacity is key. It’s essential for businesses to select a machine that will match their daily demand. Soft serve machines are usually capable of producing 18 to 25 litres per hour for consistent service. A fast, stable cooling system will ensure every serving has a perfectly smooth texture and visually appealing results. This is essential in an era where every dessert is Instagram-worthy. Explore options with smart automation features such as self-cleaning functions, electronic controls, and automatic dispensing to simplify training and reduce human error. It is essential for businesses to consider the long-term benefits. While investing in an energy-efficient, durable machine may cost more upfront, it will pay off through lower maintenance, reduced downtime, and consistent performance during peak hours of business. While there are many culinary trends for new flavours and styles, familiarity is the most popular choice for customers. Soft serve is a simple concept that every customer knows, meaning an after-meal treat an easy decision for them to make.
Having a soft serve machine on-site isn’t just another piece of equipment; it’s a statement of creativity, quality, and ambition. It turns an ordinary business into a highly sought-after destination.
With an enormous array of options, customers have countless choices when it comes to ice cream flavours. However, the debate on whether traditional or innovative flavours has continued to filter throughout the sector.
ndrew Cole from Charlie’s Gelato said there had been an explosion of new flavour options for ice cream and gelato in recent years. While some are a bit “out-there”, he believed in sticking to the tried and true flavours that customers will return for. However, Cole said experimenting with different styles has been popular.
“We wanted to extend the dairy-free, vegan range, so we sampled some new flavours that we eventually introduced on the menu.”
Some notable flavours were Panna Cotta with raspberry crumble, Matcha Green Tea and a coconut yoghurt gelato.
Collaborating with other producers in the Matakana area has also become a hit with local customers, such as the Bourbon and Bacon flavour, made from locally sourced ingredients.
Valentina Escobar from Patagonia Chocolates said the high quality of the ingredients and the precise amounts in the recipe create a perfect balance, resulting in the delicate flavour of our ice creams.
Escobar said that testing different combinations through years of experience has provided the right
flavour. She said the Hazelnut Cremino Ice Cream has been by far the most popular, and she believed it would continue to thrive for many years.
“We don’t follow trends. Our focus is on improving and maintaining the excellent quality of our ice cream and chocolates. Currently, we are working on a new ice cream flavour base in Gold Chocolate,” she added.
“We are proud as a company and proud of our ice cream team. We worked for an entire year to create and improve our Hazelnut Cremino ice cream recipe.”
Mike Kitching from Scrunchy Millers said customers have continued to line up for his Baileys flavour, and his Whiskey Cacao flavour has been a top seller. He added that another customer favourite was Pina Colada.
“Innovations in the way we make real fruit ice creams, for example, blending the real fruit ice cream with Oreos to add a chocolatey crunch that pairs perfectly with the fruit,” said Kitching.
Laura Quilt from Village Co-Op said it would be nice if a new flavour were the most popular with customers, but chocolate was still the top preference among customers of all ages.
Despite Ice Cream and Gelato
being all the rage, Quilt said a lot of customers have switched to sorbet as their preference. She said this was due to it being more refreshing during the summer season. For adults, Quilt has noticed the rise of Coffee becoming one of the most popular flavours of ice cream too.
Looking ahead, Quilt said there are many new flavours that have been introduced, with the use of real fruit being a major theme. There has been a lot of trialling of ice creams using real fruit ingredients such as Strawberries and Cream, Boysenberry Ripple, and Passionfruit.
Daniela Elbehairy from Gelatiamo said there has certainly been an uprise in demand for unique flavour combinations. She said some of these include Taro, Black Sesame, Avocado and Chocolate Crumbs, Lavender Cream, Baklava, Durian, and Matcha.
She said that Gelato was a great carrier of flavours, and customers are often excited to try new combinations. Elbehairy added that the market would be Likely to see more savoury and sweet twists on offer for gelato, as well as plant-based, gluten-free, sugar-free, dairy-free, vegan and low-fat options.
Keeping the menu vibrant and engaging is key to attracting new guests and encouraging repeat visits.
Soft serve ice cream presents an ideal opportunity for chefs and kitchen teams to showcase creativity while offering a dessert option that appeals to a wide range of customers. With its versatility, ease of preparation, and broad appeal, soft serve can transform ordinary menu items into memorable dining experiences while boosting both customer satisfaction and sales.
One creative way to feature soft serve is through ice cream sandwiches. These nostalgic favourites can easily be adapted to suit any style of dining. By layering soft serve between freshly baked cookies, brownies, or slices of cake, chefs can create a dessert that feels both comforting and indulgent. Offering a mix of cookie and ice cream flavours allows for personalisation and variety. Classic chocolate chip with vanilla will always have its fans, but pairings such as ginger biscuit with salted caramel or red velvet with white chocolate add excitement and sophistication to the menu.
Soft serve sundaes also remain a timeless hit, especially when given a
signature twist. Kitchen teams can craft unique combinations using premium sauces, fruits, nuts, and toppings that reflect the restaurant’s personality. Incorporating local produce such as New Zealand berries or artisan ingredients like handmade chocolate adds authenticity and flavour depth. Allowing guests to build their own sundaes can further enhance the experience, turning a simple dessert into something interactive and memorable. Soft serve can also elevate classic milkshakes and floats. When blended with milk, syrups, or fruit purées, it creates thick, creamy shakes that are full of flavour and nostalgia. Pairing soft serve with soda, sparkling juice, or iced coffee offers a refreshing alternative that is ideal for warmer months. These beverages are quick to prepare, visually appealing, and well-suited for both dine-in and takeaway service, giving kitchen teams a versatile and profitable addition to the drinks menu.
Another inventive option is to introduce soft serve ice cream pies. By layering soft serve in a biscuit or pastry
crust and topping it with fruit, nuts, or crumbs, chefs can create a dessert that feels both familiar and indulgent. These pies can be finished with whipped cream, drizzled sauces, or seasonal garnishes, making them perfect for sharing or for special occasions. They add a sense of creativity to the dessert selection without requiring extensive preparation.
Even a traditional cone can be reinvented. Dipping cones in melted chocolate, caramel, or fruit coatings and rolling them in sprinkles, crushed biscuits, or toasted nuts adds colour, texture, and flavour. Chefs can introduce themed or seasonal variations, such as peppermint for the festive season or tropical fruit toppings in summer, to keep offerings dynamic and exciting. By weaving these creative ideas into their menus, restaurants can deliver desserts that are both fun and profitable. Soft serve’s adaptability, visual appeal, and ease of preparation make it a valuable addition to any hospitality business, ensuring guests leave with a smile and a reason to return.
Customer loyalty isn’t built on great products alone; it thrives on the experiences that surround them. In order to keep up with the latest trends, customers are drawn to places that not only serve something delicious but also create a sense of joy and anticipation.
Soft serve frozen desserts capture exactly that. They’re nostalgic, visually appealing, and endlessly adaptable, a simple yet powerful way to keep people coming back again and again.
Soft serve isn’t just a crowd-pleaser, it’s a smart business investment. Unlike many dessert options, it requires minimal space, equipment, and staffing. There’s no need for a full kitchen setup or complex preparation, just a reliable machine and a few quality ingredients. The result is a fast, high-margin item that satisfies customers without slowing down service. Whether you’re running a café, restaurant, food truck, or kiosk, soft serve can seamlessly fit into business operations while enhancing both the menu and the bottom line.
The versatility of soft serve is part of what makes it such a valuable addition. While classics like vanilla and chocolate will always have their place, modern consumers crave variety and novelty. Introducing seasonal, fruitbased, or non-dairy options caters to changing preferences and dietary needs. Limited-edition flavours, such as spiced apple crumble in autumn or mango coconut swirl in summer, create excitement and urgency, encouraging repeat visits. With machines designed for flexibility, rotating flavours or experimenting with toppings is quick and simple, allowing businesses to stay fresh and creative year-round.
Soft serve also taps into the power of impulse. Its smooth texture, colourful presentation, and customisable toppings make it an irresistible treat for all ages. Displayed prominently, it can easily turn a casual visit into an indulgent moment, and that means higher average spends per customer.
By offering combos, dessert add-ons, or themed specials, you can boost sales while building a stronger emotional connection with guests.
Keeping the menu dynamic is key to maintaining interest. Tie in flavours and promotions to holidays, local events, or the seasons, peppermint and candy cane during the festive period, tropical fruits for summer, or caramel apple for autumn. These small touches help business brands feel current,
connected, and community-minded. Visibility to customers matters. Showcase soft serve through vibrant signage, social media posts, and in-store displays. Highlight it on the menu, and consider simple loyalty programs or bundle deals
that reward repeat purchases. When people associate businesses with a fun, consistent, and delicious treat, they’re not just buying dessert, they’re buying into an experience worth returning for.
Weave Cacao’s inaugural Mousse Masters Competition showcased immense skill, craftsmanship and innovation.
The Grand Final of Weave Cacao’s Mousse Masters competition took place in late October at Elemental Cooking School in Parnell.
Chef Victorine Basquin of La Petite Fourchette won the Pro Chef competition and will be taken on a life-changing trip to Papua New Guinea with Mousse Masters ambassador Peter Gordon and Weave Cacao co-founder Oonagh Browne.
The winner of the Promising Young Chef category was Shania Nickel of Toi-Ohomai Institute of Technology. She won a year’s supply of Weave Cacao couverture (40kg) and a two-day Cacao Intensive Training Course with Oonagh Browne in Christchurch.
Mousse Masters is a one-of-a-kind competition designed to captivate the food service industry, showcase the magic of Weave Cacao’s couverture chocolate drops, and celebrate the artistry of New Zealand’s chefs and bakers. Weave Cacao is the world’s first Pacific couverture chocolate, crafted in Papua New Guinea.
Ten Pro Chef finalists and three Promising Young chefs presented their mousse-based dishes to the judges. Peter Gordon was the competition’s Head Judge, and he was joined by food writer and cookbook author Amber Rose, chocolate expert and journalist Luke Owen Smith and Weave Cacao co-
founder Oonagh Browne.
Also on the panel was special guest Sperian Kapia, leader of the Mupa community in East Sepik, PNG, one of the main regions where Weave Cacao’s beans are sourced. This was Kapia’s firstever taste of chocolate mousse.
At the start of the competition, Kapia spoke passionately about the importance of New Zealand working together with Pacific neighbours. He emphasised that everyone in the chocolate chain, from the farmers to the makers, to the chefs and consumers, is part of the same team.
Mousse Masters finalists travelled to Auckland from all around New Zealand, ready to present their Pasifika-themed, mousse-based dishes. In the Pro Chef
category, Robert Cullen (NZICC) came second, and Ben Chapman (Embra) came third.
The judges were extremely impressed with the creativity, passion and thought that went into all of the dishes. The standard was extremely high in both the Pro and Young Chef competitions, and the scores were very close.
“It was incredible to see how much effort all of the finalists put in,” said Peter Gordon.
“I was so impressed by the story that each dessert told, and how thoughtfully they represented Pasifika culture, many with an emphasis on PNG. Tasting all that mousse was a tough job, but thankfully, somebody’s got to do it.”
Next month, a delegation of New Zealand chefs will travel to Shanghai to compete at the prestigious FHC China International Culinary Arts Competition.
The New Zealand Culinary Team is led by Touvai Poloniati, an accomplished chef with an extensive competitive career throughout the early 2000s. During this time, he earned numerous national awards over multiple years since his career began at the age of 17 and competing for his high school culinary team. He has represented New Zealand internationally in Hong Kong and Macau, where he achieved gold medals.
COMPETITIONS LIKE THESE PLAY A VITAL ROLE IN REIGNITING PASSION FOR THE CRAFT. THEY HELP THE INDUSTRY RECONNECT WITH THE NEXT GENERATION OF CULINARY TALENT . . .
Chef Touvai has held several prestigious roles both internationally and globally, headed the opening of Horizon by Skycity and now serves as the Executive Chef for Ovation Hospitality.
Supporting him is Daniel Na, the Executive Sous Chef of SkyCity Precinct, where he oversees a portfolio of more than 20 restaurants. A Koreanborn Kiwi, Chef Dan takes immense pride in his craft, bringing an Eastern philosophy and discipline to the team while seamlessly integrating it with New Zealand’s culinary identity.
Completing the trio is Chef Noufal, a talented Pastry Chef at SkyCity Auckland, who has recently earned silver and bronze medals for the New Zealand Pastry Chef of the Year competition. Young, energetic, and full of innovative ideas, Chef Noufal also brings international experience spanning New Zealand, the Middle East, and India, adding creativity and balance to the team’s dynamic.
Team mentor Patrick Ikinofo said these events are incredibly important for all chefs, but especially younger generations, as they provide opportunities to explore the world and compete alongside other like-minded individuals.
“Since Covid, New Zealand’s culinary scene has undergone a noticeable shift and, unfortunately, the profession is no longer seen by many as a career of choice,” said Ikinofo.
“Local and international competitions like these play a vital role in reigniting
passion for the craft. They help the industry reconnect with the next generation of culinary talent, laying a strong foundation for the future and inspiring chefs to broaden their horizons globally.
One of the biggest challenges the team faced was its small window of opportunity to prepare for the competition. The team was formed just two months out from the competition due date, due to unforeseen circumstances with the previous lineup.
Ikinofo said the biggest challenge so far has been finalising the dishes within two weeks to allow the team to submit the application and market list to the judges.
“It’s certainly been a push to get to where we are now. However, the fact that many of us have worked together before has made the process a little easier. Our next focus is ensuring we have enough dedicated training time to put forward a well-prepared performance. We don’t want to enter the competition without that being front of mind.”
For Ikinofo, balancing creativity and discipline in a competition setting is about trusting the groundwork the team has put into its preparation. He said discipline comes first, as it’s what keeps the team consistent, sharp and focused under pressure. Once that structure is in place, the team’s creativity is able to flow freely and with purpose.
“I see discipline as the framework that
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BRINGS THE BEST OUT OF US COLLECTIVELY.
supports innovation; it allows us to take calculated risks without losing control of execution. In the heat of competition, I encourage the team to stay composed, stick to the plan, but also to let their individuality shine through the food. That balance between structure and creative expression is what brings the best out of us collectively.”
For this competition, there are several ground rules that all teams must adhere to. The starter must feature ocean trout as the star ingredient, the main course must highlight the lamb rack as the hero, and the dessert must incorporate a frozen, hot, and chilled element on the plate.
Ikinofo said each dish has been carefully conceived by the respective chef, but ensuring unity and harmony across all three courses required ongoing refinement. The starter focuses on showcasing the trout while emphasising sustainability and the thoughtful use of the whole fish. The main course takes a more classic and traditional approach to the lamb rack, while also incorporating innovative, new-school ideas and techniques to elevate the dish. For dessert, the team aimed for a fresh and vibrant experience, introducing unique touches to surprise the palate and leave a memorable impression.
“This experience pushes young chefs beyond their comfort zones, testing creativity, skill, and teamwork under pressure. It builds resilience, sharpens technique, and reinforces discipline, all while showing them the impact of their ideas on a plate,” added Ikinofo.
“Receiving feedback from esteemed judges and collaborating with peers boosts self-belief and pride, empowering them to trust their abilities, take ownership of their craft, and approach future challenges with confidence and courage.”
The government’s overhaul of the Holidays Act is one of the biggest workplace reforms New Zealand has seen in decades, and it’s already sparking lively debate across the hospitality sector.
Many business owners are feeling uneasy about what the changes will mean in practice. Concerns about increased payroll complexity, the cost of implementation, and the potential for confusion are all valid. But when you step back from the initial anxiety, it becomes clear this reform is long overdue, and it promises to create a leave system that is fairer, clearer, and more workable for both employers and employees.
The current Holidays Act, which dates back more than 20 years, was written for a very different world of work, one where most people were employed full-time on fixed hours. Hospitality today looks nothing like that. It is a sector built on part-time, casual, and
shift work, where rosters change weekly and employees often juggle multiple roles. The one-size-fits-all approach to leave entitlements simply hasn’t kept pace. It is why even major employers and payroll providers have struggled to interpret the rules correctly.
The new legislation fundamentally changes that. All types of leave, not just sick leave, will now accrue from day one and will be calculated in direct proportion to the hours worked. That means annual leave, bereavement leave, family violence leave, and alternative holidays will all grow steadily based on an employee’s actual work pattern. A full-timer will still receive the equivalent of four weeks’ annual leave and 10 sick days per year, but a part-timer working one day a week will no longer be entitled to the same as someone working five.
This proportional approach is more equitable for employers, who have long faced the imbalance of part-time staff receiving disproportionate leave entitlements. It also benefits employees, who will no longer have to wait six or twelve months before building up their leave balance, a significant change for a workforce where high turnover and short-term roles are common.
Flexibility is another welcome shift. Leave will now be able to be taken in hours rather than full days, allowing workers to manage their wellbeing and family commitments more easily without sacrificing more time than necessary. The rules around public holidays and alternative holidays
will also be clarified, removing grey areas that have long been a source of disputes.
Of course, the transition will take work. Payroll systems will need updating, managers will need training, and some businesses will face upfront costs to adjust. But the payoff is a simpler, more transparent system that reflects the realities of modern hospitality. It will make leave calculations more predictable, reduce the risk of costly payroll errors, and ultimately support stronger, more trusting employment relationships.
For many years, the Holidays Act has been one of the topics the Restaurant Association receives the most queries about from members. It’s consistently been one of the trickiest pieces of legislation to navigate, and these reforms will be no different. Our team will be here to guide members through the changes, explain what they mean in practice, and provide practical tools to help businesses get it right. With a raft of new employment and immigration legislation on the horizon, now is an ideal time to become a member and make sure you have expert advice on hand when you need it most.
Change always brings a degree of discomfort. But in a sector defined by flexibility and diversity, a leave system that recognises and supports that reality is not just overdue, it is essential. The new Holidays Act is a step towards a fairer future for the people who power our industry and the businesses that employ them.
For many hospitality business owners, there is no greater frustration than having to turn eager customers away because every table inside is full. It’s a problem that signals success, but also one that limits growth. In order to solve this problem, it’s time to look outdoors.
An outdoor dining area will instantly transform a venue, creating more space for guests and enhancing the overall dining experience. It’s not just about adding seats; it’s about highlighting the need to create an enjoyable atmosphere, elevate appeal, and unlock new revenue potential. In a time when businesses are looking for smart, cost-effective ways to increase income, outdoor dining has stood out as
a simple yet powerful strategy.
By extending seating beyond the walls, a café or restaurant can significantly boost capacity and reduce wait times, both of which directly improve customer satisfaction. No customer likes having to wait for a table, and when guests can be seated faster, they’re more likely to stay longer, spend more, and return again. Studies have shown that customers are up to 30 percent more likely to revisit venues that offer outdoor dining options, drawn by the relaxed and open ambience such spaces provide.
The charm of outdoor dining goes beyond practicality. Al fresco spaces create a sensory experience that appeals to almost everyone, with fresh air, the warmth of the sun, and the gentle buzz of conversation in an open setting. Diners feel more at ease, less confined, and more connected to their surroundings. Whether nestled in a city courtyard, overlooking a garden, or perched on a rooftop, outdoor spaces invite customers to slow down and savour the moment.
For businesses located near scenic spots, beaches, parks, or bustling streets, outdoor dining can turn the view itself into a selling point. A well-designed patio or deck, framed by greenery or the shimmer of the sea, becomes part of the dining experience. Add soft lighting, background music, or live entertainment, and that experience becomes memorable. Even pet-friendly policies add to the appeal, drawing in a wider audience that may otherwise dine elsewhere.
Visually, outdoor dining areas can
also transform a business’s street presence. A welcoming, stylish outdoor setup, complete with quality shade sails or umbrellas, can catch the eye of passersby and invite them in. It’s marketing in its simplest form: a space that sells itself.
Of course, creating the perfect outdoor dining area will take planning. When making decisions, it is important to remember that comfort is key. Customers should be shielded from the elements, kept cool under the sun and warm in cooler months. Weather-resistant furniture, heaters, and high-quality shade sails are essential investments. A good shade structure not only provides up to 99 percent UV protection but also ensures guests can enjoy their meal without discomfort. Custom-made options are ideal, offering tailored coverage that fits the space perfectly and keeps every table protected. Business owners must also consider practicalities such as local council regulations, particularly when expanding onto public walkways or footpaths. While many councils relaxed these rules during the pandemic, some restrictions have since returned, making compliance an important step in planning.
With the right preparation and thoughtful design, an outdoor dining space can become a long-term asset, one that enhances comfort, expands capacity, and strengthens brand appeal. It invites customers to linger, to connect, and to return. In an increasingly competitive market, that kind of experience isn’t just valuable, it’s essential.
Whether it’s protection from the blazing sun or a covering from unpredictable downpours, in order for eateries to make the most of their outdoor spaces, it is essential to have durable coverings.
Instead of being caught off guard, installing shade and shelter solutions best prepares businesses and will mean customers can dine in peace and comfort at all times.
For a quick and practical solution, it is difficult to overlook umbrellas.
Commercial umbrellas will protect customers from sun and rain, provide an effective look, and are a reliable choice.
Christian Oertel of Shade 7 said smaller, centre-pole umbrellas have been a popular selection for many restaurant owners.
“They are light, very durable and are often used through tables or freestanding on bases. Larger, more permanent commercial umbrellas are also highly desired,” said Oertel.
“Our largest and strongest Commercial umbrellas are the tempest umbrellas. These umbrellas are a permanent shade and rain protection solution that doesn’t require council consent, are removable for events, etc. They are also a great way to add more usable outdoor floor space.”
Umbrellas need no permanent installation, and give the illusion to customers that they are in their own space, allowing them to relax and enjoy their dining experience. Different styles suit different spaces. For example, if the area is tight, then a cantilever umbrella could be the best bet due to the side pole function.
Sunsails are also an ideal choice for businesses. They provide an aesthetic look, come in a variety of shapes and sizes, and can be visually appealing to potential customers from street view. Sunsails can be left up all year, and are protected from excessive wear and tear from customers and staff.
Seaton Meredith from Sunshade said that for the best result, businesses should seek professional assistance.
“The idea of a do-it-yourself job with shade coverings may work for a residential job, but not in a commercial setting,” said Meredith.
He added that businesses should take the time to consider what is the best solution for them and the space.
“Sunsails could be a good solution, especially to fit more customers underneath. However, in a city or urban area, a sunsail might not be a practical solution. The same can be said for umbrellas, where there might be added functionalities, not all of them would be best suited to the needs of the business.”
Ceilings and roofing are essential for a canopy to gain year-round use. The right shade and wind resistance level are determined by the structure’s location and exposure to sunlight. Canvas roofing is a practical choice to allow sunlight to shine through. Canvas is not only lightweight but has the ability for air to breathe through.
Permanent roofs are another innovative solution, especially when designed for rain shelters and wind thoroughfares. Louvre ceilings have trended internationally for their ability to shut during rain and open for natural light, whilst also a useful source of shade. Louvre ceilings, usually aluminium, have been a popular choice for hospitality and accommodation industries internationally.
Transparent panels are another innovative solution, especially without manual requirements when it rains. Tinted panels allow guests to enjoy the natural light without any interference from harsh sunlight. They can act as a conservatory off the main building and still offer an indoor-to-outdoor flow experience for customers. Side panels and windows can often make guests feel as if they have been separated from other customers, which is why choosing the right dividers is an essential decision.
Shade coverings are essential to making an outdoor dining area desirable to customers, especially when available for use across all seasons. This will boost a business’s customer base and enable alfresco dining in all weather conditions.
THESE UMBRELLAS ARE A PERMANENT SHADE AND RAIN PROTECTION SOLUTION THAT DOESN’T REQUIRE COUNCIL CONSENT, ARE REMOVABLE FOR EVENTS, ETC. THEY ARE ALSO A GREAT WAY TO ADD MORE USABLE OUTDOOR FLOOR SPACE.
Customers naturally gravitate toward open-air spaces. For eateries, this simple truth has presented a golden opportunity for outdoor dining spaces. A well-designed outdoor area equipped with high-quality furniture won’t just enhance comfort; it will transform the entire guest experience.
For many establishments, outdoor spaces are the secret ingredient behind glowing reviews, repeat visits, and a truly memorable atmosphere.
However, selecting the right furniture is more than a design choice. It’s an investment in a business’s longevity, style, and success. Unlike standard household furniture, commercial pieces are built to endure heavy use, shifting weather conditions, and constant movement. In hospitality settings, hundreds of guests may use the same chairs and tables each day. That’s why strength, durability, and craftsmanship
ONE OF
IN OUTDOOR FURNITURE WILL COME IN THE FORM OF CUSTOMER SATISFACTION. COMFORTABLE, ATTRACTIVE, AND WELLARRANGED OUTDOOR SEATING WILL ENCOURAGE GUESTS TO STAY LONGER.
are essential. The right furniture stands up to constant use while maintaining its elegant appearance, ensuring that guests remain comfortable and impressed from the moment they sit down.
Commercial outdoor furniture provides businesses with benefits that go far beyond its initial appearance. Each piece is designed with practicality in mind, easy to clean, lightweight, and often stackable for convenient storage. After a service, a quick wipe or rinse will restore every piece of equipment to a pristine condition.
Despite being robust, outdoor furniture pieces are stylish and adaptable, and are designed to elevate any space without sacrificing comfort or design. For a more branded opportunity, businesses can explore bespoke options, such as tailored finishes, fabrics, and colours to match the brand’s aesthetic.
There’s also a powerful financial incentive. While residential furniture might seem cost-effective upfront, it simply isn’t built to withstand the demands of commercial use. Residential warranties are voided in business environments, and frequent replacements quickly add up. Commercial-grade furniture, on the other hand, is crafted from long-lasting materials that maintain their structure and appearance for years. This will result in fewer replacements, lower maintenance costs, and a smarter long-
term investment.
One of the greatest returns to investing in outdoor furniture will come in the form of customer satisfaction. Comfortable, attractive, and wellarranged outdoor seating will encourage guests to stay longer. It creates an inviting atmosphere that keeps tables full and increases revenue potential, allowing businesses to serve more patrons without additional construction. There are various durable materials to suit every style and setting. Powdercoated aluminium frames are lightweight yet strong, resistant to rust and fading, and available in a wide range of colours. Synthetic teak and wicker provide the warm, natural look of wood without the wear, while furniture made from steel and iron offers unmatched strength for high-traffic areas. Outdoor sling fabrics also provide breathable comfort, resist moisture and fading, and remain easy to clean.
Ultimately, the right commercial outdoor furniture will enhance far more than a business’s appearance. It will elevate the entire customer experience. It’s essential to craft spaces where customers want to be, that feel welcoming, stylish, and thoughtfully designed. For businesses looking to strengthen their offering, building lasting impressions through high-quality patio furniture is a strategy for success.
Outdoor spaces are just as popular with customers for night service as they are during the day. When the sun goes down, effective outdoor lighting can set the scene for an immersive and ambient dining experience. From individually lit lamps on each table to festoon lighting hanging overhead, lighting is one of the most crucial elements of outdoor dining spaces to consider.
Sufficient lighting can improve visibility for customers, allowing them to easily read menus, see their food, and navigate the space around them. This will also enhance the safety and security of customers and staff and reduce the likelihood of accidents. The right lighting could even affect how customers perceive the food.
For outdoor spaces, lighting is an important factor for night service. This will allow restaurants to safely operate at full capacity, as well as enhance the customer experience.
A well-lit area is an inviting attraction for customers, especially during warmer months when alfresco dining is at its peak. Outdoor lighting has also presented an opportunity for an establishment to continue its interior design outdoors.
Tabletop lamps allow customers to feel as if they are in their own bubble, and work as an efficient embellishment for table designs. Tabletop lamps can also
showcase the business’s characteristics, whether it is the shape, colour or size.
Battery-operated tabletop lamps will reduce eye-sore cables from running across the table, and will help businesses save on costs. This has become a popular trend for establishments all across the world, and will help businesses when promoting their carbon footprint, which the industry has developed a growing awareness for.
In order to accommodate year-round alfresco dining, ensuring there is sufficient heating will also allow customers to enjoy their dining experience without being thrown off by cooler temperatures.
Clive Menkin from Kelray Outdoor Heating said the primary reason any hospitality business should install outdoor heating was to increase business by offering more income-producing space outdoors or in partially enclosed environments, as well as to keep “bums on seats”.
“They will experience higher cover rate, especially during what we call the “seasonal cross-over”, extending summer environments into the oncoming autumn and getting summer off to an early start by adding a bit of warmth to spring days and evenings,” said Menkin.
He said that there are a number of trending gimmicks in the market that may look effective but won’t do the job. In order to ensure an outdoor space is sufficiently heated, Menkin urged the importance of doing thorough research and weighing up the options beforehand.
“As far as we are concerned, gas heating is no longer the best form of heat. It wastes energy heating the air rather than what is in front of it. It is more expensive and not as safe to use,” said Menkin.
“Maintenance requirements are strict and ongoing. It is usually far more expensive to run. If in a portable format, it usually irritates hospitality workers who
THEY WILL EXPERIENCE HIGHER COVER RATE, ESPECIALLY DURING WHAT WE CALL THE “SEASONAL CROSS-OVER”, EXTENDING SUMMER ENVIRONMENTS INTO THE ONCOMING AUTUMN AND GETTING SUMMER OFF TO AN EARLY START BY ADDING A BIT OF WARMTH TO SPRING DAYS AND EVENINGS.
are always being asked to move it, or it is in the way of the servers.”
He added that a key selling point for businesses was that electric heaters do not give off any emissions either.
Every space has a list of technical requirements as well, such as height and size. Sometimes-extreme weather conditions can also play a key role in determining what type of heating is the best fit as well. When determining specific options, Menkin said the heater’s material would be a good place to start.
“There are heaters made of anodised aluminium and a lot of plastic. There are heaters made in stainless steel but very few in Marine Grade 316 stainless, with most of these made in 314 stainless steel,” he said.
“The key thing to be aware of is that while well-cared-for stainless steel from reliable manufacturers will not rust, they do have a habit of tea-staining, which, to most users, is unsightly and lowers the tone of their outdoor area.”
A major trend for heating outdoor areas in Australia has been the use of umbrella heaters, which are now gaining attention in New Zealand, especially in 316 stainless steel, as many of these establishments are near the sea. New products for controlling infrared heaters that are finally able to manage high-wattage heaters over 3000 watts was another key area of growth to consider.
Making an outdoor space warm and inviting should be just as important to business owners as it is for customers selecting their next dining option.
GERMANY | Anuga broke all previous records with its 2025 edition, as over 8,000 exhibitors from 110 countries showcased their products in Cologne this October.
More than 145,000 trade visitors from over 190 nations took advantage of the opportunity to discover innovations, experience trends, and establish international business contacts.
The trade audience was strongly represented from Great Britain, Italy, the Netherlands and Spain.
Outside Europe, Brazil, China, Japan, Canada and the USA were among the top nations.
With a 94 percent share of foreign exhibitors and 80 percent share of visitors from abroad, and with its ten trade shows, Anuga impressively reinforced its position as the undisputed global platform for the foodservice industry.
The visits of Alois Rainer, the German Minister of Agriculture, Food, and Regional Identity, and Miryung Song, Minister of Agriculture, Food, and Rural Affairs from the Republic of Korea, as well as numerous international delegations, also underscored the high level of political interest in the trade fair.
"Anuga impressively demonstrates the central role it plays for the international food industry: It is a showcase for the success of an entire sector and a key driver of billions in sales,” said Gerald Böse, President and Chief Executive Officer of Koelnmesse GmbH.
“The global food industry is one of the most important growth drivers worldwide. This strength becomes tangible at Anuga; it underscores the
innovative power and international significance of the sector.”
Partner country Korea: "Flavour Meets Trends"
The appearance of the partner country, Korea was a special highlight of this year's trade fair. Around 100 exhibitors presented the culinary diversity and innovative strength of the country, from fermented classics like kimchi and gochujang, through to modern food tech solutions. Guided Tours, tastings, and cultural events brought Korea's cuisine to life for the trade audience.
"This year's Anuga brought K-food and global food trends together. The result was numerous successful meetings between important buyers and the establishment of new business partnerships. This demonstrates once again why Anuga is the central platform for the global food trade," said Bong Jun Yoo, Director of the Korea Food Industry Association (KFIA).
Anuga successfully brought politics, business, research and together to discuss food and beverage trends and innovation, which was particularly visible on the new Anuga HORIZON Stage.
International experts, such as Edwin Bark (Redefine Meat), Hector Freitas Continued on page 38.
ANUGA HAS ONCE AGAIN PRESENTED ITSELF AS THE LEADING GLOBAL TRADE
BEVERAGES.
Continued from page 38.
(LIVEKINDLY Collective), and Dr Giuseppe Scionti (Novameat), provided insights into alternative proteins, sustainability, food tech, and vertical farming.
Supported by partners such as BALPro, ProVeg, Vegconomist, DLG, Lidl and REWE, the dialogue between politics and business was promoted in a targeted manner. The new trade show Anuga Alternatives celebrated a successful premiere in the immediate vicinity.
"Anuga has once again presented itself as the leading global trade fair for food and beverages. Particularly in today's era of protectionism and global tension, the trade fair has set a strong signal for international dialogue and trade,” said Björn Fromm, President of BVLH.
The Anuga Trend Zone was a further highlight. Together with the knowledge partners, Innova Market Insights and Euromonitor International, the Stage provided in-depth analyses on global food and drink trends, sustainability,
plant-based food, as well as health and wellness.
The Anuga Organic on Stage focused on organic, plant-based food and sustainability. Among others, the highlights included the Organic Trade Academy's market discussion with the Minister for Agriculture, Alois Rainer, who talked about the EU Goals "30 percent organic space by 2030", as well as discussions on new regulations for genetic engineering and non-GMO products.
Further topics encompassed the future of plant-based food, sustainability strategies and innovative product developments.
The exhibitors particularly praised the high quality of the trade visitors, including many decision-makers.
The brand is growing worldwide
Anuga's strength not only lies in
Cologne, but also in its global network. With satellite events in Milan, Brazil, China, India, Japan, and Thailand, as well as the latest newcomer, Anuga Select Ibérica in Madrid, the brand is continually growing. Today, the Anuga portfolio comprises ten international formats.
The next Anuga will take place from the 9th to the 13th of October 2027.
Cape Mentelle is a stalwart of the Margaret River wine scene. Planted in 1970, it is one of the pioneers of the region, and its winemaking and viticulture team, led by a true-born local, David Moulton, are acutely aware of its custodian responsibilities.
“Stewardship of the land and environment is always first and foremost. We are constantly considering our impact on our environment,” Moulton said.
“Six viticulturists across 55 years have had the privilege and responsibility of shaping our original Cabernet vines. Their approach has always been respectful, working with a combination of nature and nurture to ensure that the fruit is a reflection of region, varietal and heritage.”
The Cabernet vines at Cape Mentelle have always been important; they
grew the Jimmy Watson winning wine (historically, one of Australia’s most prestigious wine show trophies) in 1982 and 1983, and continue to have a role in Margaret River’s leading reputation for Cabernet, winning the Old Vine Trophy at the International Wine & Spirit Competition in 2023.
Since the 1980s, soil management practices such as cover crops and composting have been critical to Cape Mentelle’s viticulture program, which identified early on, that natural approaches to land management would better the health and longevity of their vines.
DAVID MOULTON Chief of Winemaking & Viticulture CAPE MENTELLE
These days, cover cropping is widely accepted as an important winter vineyard process. It involves the planting of complementary species in vine rows to encourage vineyard biodiversity and resistance, plus assists with soil nutrition and compaction reduction, in an environmentally friendly and sustainable manner.
David Moulton is Cape Mentelle’s Chief of Winemaking and Viticulture. He has more than 20 years of experience, beginning his career in the vineyards of Margaret River at 18. His strong female team includes Viticulturist Annabel
Continued on page 42.
Continued from page 41.
Angland, who descends from New Zealand, and Senior Winemaker Coralie Lewis, who hails from the South-West of France.
Like many wineries in Margaret River, Cape Mentelle’s interest in supporting a healthy natural environment extends beyond its own vineyards and to the
broader region, as Gold Sponsors of Nature Conservation Margaret River, a non-profit committed to protecting Margaret River’s globally important biodiversity.
“It’s more than just a sponsorship,” said Moulton.
“The team actively maintains a section of Margaret River’s Cape to Cape Track for hikers and participates in its annual revegetation efforts.”
During summer, Cape Mentelle runs an outdoor movie series in its vineyard, and hosts an annual fundraiser evening to support the Margaret River Wine Association’s annual Coastal Revegetation Day. All proceeds from ticket sales are donated to this wine community event.
Cape Mentelle are educating its customers about small initiatives in sustainability, too.
“In a highly successful recent pilot, Cape Mentelle donated AUD 4,000 to Nature Conservation’s Waatu Kaatijin (Ocean Learning) program, by allowing wine club members to opt for deliveries in repurposed wine boxes and diverting the savings on packaging to the program.”
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
Chef Maninder Panesar, fondly known as Chef Mani, is a dynamic and innovative Executive Chef at Sofitel Auckland Viaduct Harbour, including the renowned La Marée restaurant.
MANINDER PANISAR
Executive Chef, La Marée Restaurant Sofitel Auckland Viaduct Harbour
Continued on page 46.
IT WAS HERE THAT I UNDERSTOOD THE POWER OF FOOD TO BRING JOY, CREATE MEMORIES, AND MAKE A DIFFERENCE. I ENJOY BUILDING A UNIQUE CULINARY EXPERIENCE WHERE TASTE AND QUALITY JOIN.
Continued from page 45.
His journey in the culinary world began 10 years ago as a humble commis chef. With passion, dedication, and an unwavering commitment to his craft, Panesar has steadily climbed the culinary ladder, realising his dream, and was recently promoted to Executive Chef.
He was trained at NSIA, The Professional Hospitality Academy in Auckland, where he gained a Diploma in Culinary Arts. From those early days, his dedication and passion for transforming seasonal ingredients into extraordinary handcrafted dishes have only grown stronger.
“The hospitality industry, with its dynamic environment, offered a canvas where I could blend my technical skills with my individualised touch, love, and passion for cooking,” said Chef Mani.
“It was here that I understood the power of food to bring joy, create memories, and make a difference. I enjoy building a unique culinary experience where taste and quality join.”
Chef Mani possesses a deep understanding of both local and global cuisines, combined with modern cooking techniques and methods. His dishes are experiences that delight and inspire all who taste them.
A personal mentor for Panesar was Chef Marc de Passorio, with whom he worked earlier in his career. An acclaimed Michelin-starred chef, de Passorio emphasised the importance of fine dining and presentation, as well as how to give responsibility to the kitchen team. Panesar said de Passorio always wanted his students to take initiative, something Panesar has also taught young chefs he has worked with.
Following this lesson, Panesar has
tried to give his team the space and the initiative to work.
Chef Mani has excelled at guiding kitchen teams with a firsthand approach, ensuring impeccable execution and maintaining a streamlined, efficient kitchen environment. His exceptional organisational skills and unwavering commitment to culinary perfection have earned him a reputation as a driving force in elevating hospitality dining experiences and being a role model for everyone working with him.
“Some want to work but not be pushed into dealing with a stressful environment, which is what it is inside the Kitchen. I see people more emotionally driven, and even the management style has changed, which may be reflected in people taking it easier, which I believe should not be the case all the time.”
His passion for pushing the boundaries of flavour and presentation is evident in every dish he creates. His innovative approach has proven to be popular with guests, but has also driven operational success. He believed that cooking with love and reflecting one’s feelings in the dishes was essential.
“Working in such a dynamic industry, you need to focus on your skills, work hard and smart, have the discipline and most importantly, let the passion and love of the culinary journey take you along the way. Always can learn new things and be flexible, accept change and challenges and learn from them.”
Chef Mani said he designs dishes that resonate with the spirit of each event and season. His culinary philosophy centres on storytelling through food–honouring traditions and creating unforgettable moments.
THE HOSPITALITY INDUSTRY, WITH ITS DYNAMIC ENVIRONMENT, OFFERED A CANVAS WHERE I COULD BLEND MY TECHNICAL SKILLS WITH MY INDIVIDUALISED TOUCH, LOVE, AND PASSION FOR COOKING.
