NEW ZEALAND
Taking Aotearoa cuisine to new heights A delicious menu uniquely and undeniably of our land, served in a stunning new facility, overlooking an active geyser – it’s no wonder the redeveloped Te Puia is drawing big crowds of both international visitors and appreciative locals. fit-out of the new restaurant. The new offering at whare kai is not just bigger and better. It’s also a testament to the incredible journey that Te Puia has taken. From the early days offering tea and scones the property has now become a fully immersive, world-class experience. A man who has been there for much of this journey is Ron Thomas, owner of Rotorua-based Food Equipment NZ. When the project came up for tender, Ron drew on his considerable experience as well as his clear understanding and connection to the Te Puia brand. He was passionate about delivering equipment and a fit-out that would match this innovative restaurant. He also knew he would have to sharpen his pencil to ensure it would be a win-win for all. This resolute focus on the best result for this important project won through in the end.
Rotorua’s much-loved Te Puia is without a doubt a significant player in New Zealand’s tourism industry. Now, following major development works, the property is set to further cement this position as a market leader. The refresh of its Wānanga Precinct and food and beverage offering is part of an $8 million development. The new whare kai café and restaurant offers diners a truly staggering outlook overlooking Te Puia’s star attraction, the Pōhutu Geyser. This steaming geyser is the most active geyser in the southern hemisphere, reliably erupting twice every hour and promising to distract many a diner from their plate. Set against such a unique backdrop, the Te Puia team knew they had to create something remarkable when it came to the design and
Connection ISSUE ONE | 2019
Ron’s involvement with the whare kai project began in 2016 during the scoping stage, when he saw first-hand the need for big, bold change. “Tourism is a highly competitive industry in New Zealand – we need to stay ahead of the pack,” says Ron. As Te Puia planned for the future, it became clear that a large dining experience was critical. What came from that initial scoping would go on to become something that Ron can only describe as a “very unusual set-up”. Dining at whare kai is like nothing else. It begins as tourists watch their meal cooked underground in the outdoor hangi pit. The food is then taken back to the kitchen for preparation and served conventionally to guests in the restaurant as they overlook the steaming, bubbling Pōhutu.
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