The Great Kiwi ComebackMaketū Pies Ready to Relaunch
Welcome Royal New Zealand Yacht Squadron to Montana Group
Take a Sneak Peek at the New Look Flame Tree
Kia ora everyone,
Wow, here we are in the final stretch of 2025 and our final edition of Te Tepu Kai for the year.
Not sure where it has gone!!
It’s been a full-on year for all of us, and one filled with a lot of change and uncertainty.
After a huge amount of work from a lot of people we are happy to have secured the Ka Ora Ka Ako school lunch contract for another year. This is great news as it means we get to continue feeding and nourishing the tamariki of Tāmaki Makaurau and Waikato and we keep this incredible part of our business operating after so much investment from the people who work there. We understand that the ministry will be looking to appoint caterers early 2026 for a 2-year contract so long may we continue.
After a very short process we have also been notified that we will continue feeding the boarders at Auckland Grammar School’s Tibbs House.
A huge year with entering the Rotorua market, retaining University of Auckland and obtaining Royal NZ Yacht Squadron.
Royal New Zealand Yacht Squadron is now live, and we have welcomed their team into the Montana Whanau. I was lucky enough to spend a day sailing for the ladies day out race (which we won!!) Great way to meet everyone and what a passionate group of people.
We are heading into 2026 ASB Classic again, full preparation mode. A fantastic opportunity for all the businesses coming together to collaborate and deliver an unforgettable experience.
Keep safe and keep up all the hard mahi team. It doesn’t go unnoticed and I appreciate every single one of you.
Ngā mihi nui, Lizzi
At Montana Group, we’re proud to see our people grow and thrive within the business. From their first shifts on the floor or behind the bar to leading teams and delivering exceptional events, our people are the heart of what we do. This month, we caught up with Deep Khasaryia, who began his journey as a casual Front of House team member and now leads the Montana Food & Events team. His story is a great reminder that with hard work, humility, and a passion for people, anything is possible.
Can you tell us a bit about your journey with Montana Group — where it all began and how you’ve grown into your current role?
It all started as casual Front of House team member working in FMG Stadium in Bronze Lounge back in 2011. From there it was long slow climb up the ladder but I guess people higher up saw potential in me and helped me reach where I am today.
What originally drew you to the hospitality and events industry?
I knew nothing about hospo before I moved to New Zealand. I studied hospitality for three years and grew to love it bit by bit. I’ve been told it suits me, but some days it still stresses me out! It hasn’t always been easy, but every experience has helped me grow and shaped who I am today.
Looking back, what have been some of the most valuable lessons you’ve learned along the way?
I’ve realised that pulling off a successful event is always a team effort. As the leader, the failures are yours, but the success belongs to the team. A small word of encouragement can make a huge difference for someone who might be struggling. I’ve learned that the team is only as strong as its weakest member, and it’s the leader’s job to lift that person up. I’ve learned that the collective wisdom and opinions my team and their experience hold enormous
value and it’s important to trust them and not micromanage their choices. Finally, I’ve learned that failure is a harsh teacher but sometimes those are the lessons that stick the best in our memories. So, we should accept it, learn from it and work to ensure it never repeated.
Is there a particular moment or milestone in your career that stands out to you?
When I was at the beginning of my career I was promoted to the role of F&B manager at a Portage Resort at the age of 21. It felt like I had climbed Mount Everest!
What do you enjoy most about leading the Montana Food & Events team today?
I enjoy the company of the people I work with. I love the energy and enthusiasm they bring to the table. It has been a privilege to be with them and see how they have grown in their own roles over the years.
How have you seen Montana Group evolve over the years, and how has that shaped your own growth?
I’ve seen Montana grow from a small catering company to one of the largest privately held catering firms in New Zealand. It’s opened doors I never imagined and given me space to grow as a leader. Montana has never backed down from a challenge, and with such a fantastic team behind you, anything is possible.
What advice would you give to team members who are just starting out or looking to grow their careers within MG?
Learn to walk before your start running, ensure the basics are cemented in well. Show the desire and drive to learn and grow and be willing to walk the extra mile. A dedicated work ethic sets you apart from the rest and helps you grow.
Outside of work, what keeps you inspired or helps you recharge? I love spending time with my little family, and my daughter fills my cup daily with her hugs and nonstop chatter. I’m a family guy and it’s the most important thing to me outside of work.
GHISLAIN BATTAGLIA CATERING OPERATIONS MANAGER
Originally from France, I’ve built a career spanning more than 20 years in high-end kitchens, event catering, and restaurant operations across France, Luxembourg, and New Zealand. I’m Michelintrained and entrepreneurial, and I’ve learned a lot about culinary excellence, leading teams in the kitchen, and coordinating across different parts of a business. Before joining Montana Group, I was Head of Hospitality at Zealong Tea Estate in Waikato.
In my role here, I focus on delivering catering services that reflect the many cultures we work with, particularly through our partnership with the University of Waikato. My goal is to make sure every event offers a consistent, high-quality experience.
What I enjoy most about my work is the variety each day brings. The biggest challenge so far has been understanding the cultural differences in hospitality in New Zealand, but it has been an incredibly valuable learning experience.
In my spare time, I enjoy gardening and cooking.
PLUS the positive impact of using returnable buckets and crates!
*Bread packaging recycled
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S u p p o r t i n g N e w Z e a l a n d g r o w e r s
R e d u c e d l a b o u r c o s t s f r o m r e t u r n a b l e p a c k a g i n g
M a d e u s i n g U p c y c l e d C e r t i f i e d R e s c u e d B r e a d F l
At Montana Group, empowerment is a cornerstone of our culture. This means everyone’s voice is valued and we’re encouraged to give and receive feedback. We know mistakes happen but we’re willing to own up to and learn from them. Having a strong culture where anyone can raise a challenge means we navigate and manage conflict in an open-minded, respectful and effective manner.
Being transparent when we make mistakes, not concealing errors or omissions, not attempting to protect ourselves or colleagues when we’ve got it wrong or breached the code. Calling out when we see actions or behaviours that either don’t align to the Code and Policies or are not what we expect. Employees also are protected where concerns about serious wrongdoings are raised under the Protected Disclosures Act 2000.
Handling customer complaints with care and respect. This includes owning when we make a mistake and front footing it. Escalating customer complaints in accordance with our complaints process and reporting customer complaints trends and themes to the Board in a transparent way.
Ensuring that any information or news that could be considered ‘Material’ about our business, whether it’d good or bad, is appropriately escalated and reported.
The most important thing is that you report anything you are concerned about. It doesn't matter how you choose to report something. In the first instance, your line manager is there to provide support. Alternatively, contact our P&C team directly or use our confidential email address speakup@montanagroup.co.nz.
After 12 amazing years with MFE, Hamish has moved on to greener pastures to start a new chapter in Australia. He was a cornerstone of so many of our events, from Sevens and Chiefs seasons to ASB Tennis and Supercars, and his dedication, passion, and good humour have left a mark that won’t be forgotten. We miss him hugely and wish him all the best for what lies ahead.
Fraser Kerr in a recent timed biking event. A couple of crashes, but he managed to cross the finish line.
With recent reports of measles cases in the community, we want to take a moment to raise awareness, reminding everyone what to look out for and how to respond if you or someone in your household becomes unwell.
Measles is a highly contagious virus. It spreads through the air when an infected person coughs, sneezes, talks, or even breathes, and the virus can stay in the air for up to an hour after they’ve left the area.
It can also spread through contaminated surfaces such as tissues, tools, or shared spaces.
Symptoms to Watch For
Measles symptoms usually start within 10 to 14 days after you are first exposed to the virus but they can start anytime between 7 to 21 days.
Measles can start out like a cold or flu. Keep an eye out for:
• Fever (38°C or higher)
• Cough and runny nose
• Sore or red eyes
• A blotchy red rash that starts on the face and spreads down the body
The rash usually appears 3–5 days after the first symptoms, and the fever often continues when the rash develops.
Stay home & do not come to work if you are feeling unwell, especially with a fever or rash.
Call your GP or Healthline (0800 611 116) before visiting any healthcare provider this helps keep others safe.
Let your manager know if you’re unwell or think you may have been exposed to measles.
Most people are protected if they’ve had two doses of the MMR (measles, mumps, rubella) vaccine.
If you’re unsure, your GP or local pharmacy can check your records or vaccinate you.
It’s safe to get another MMR vaccine even if you might already be immune. If you are pregnant or have a weakened immune system, speak to your doctor before getting vaccinated.
You can stay up to date on advice for close and casual contacts, current locations of interest, public health advice, and where you can get immunised through the Ministry of Health website: www.health.govt.nz/measles
We’ll continue to monitor any updates and share information if there’s a change that affects our workplace.
Please keep an eye out for symptoms, stay home if you’re unwell, and reach out to your manager you have any concerns.
Urban Gourmet recently had the privilege of catering the New Zealand Gold Merchant New Product Launch Event, hosting 100 guests at the client’s office.
The Urban team delivered full-service catering, beverages, staff and equipment. Bespoke elements were introduced throughout the evening, with canapés, petit fours and an oyster bar styled to reflect the occasion. Each menu item carried a touch of gold, designed as a subtle tribute to the product being launched.
In partnership with Lime Events, this event combined thoughtful design, innovative food stations with seamless execution. Transforming the space into one where guests could connect, celebrate and experience something worth remembering.
We’re excited to welcome the Royal New Zealand Yacht Squadron to the group as part of a new partnership that began on 1 October. Since then, the team at Urban have been busy onboarding staff, learning the ropes, and connecting with club members.
More than just a private members’ establishment, RNZYS offers historic, classically designed spaces perfect for everything from intimate dinners to weddings and award ceremonies. As well as functions and events, our team operates the Members Bar and The Lighthouse Café, bringing our world-class hospitality to enhance the RNZYS experience.
It’s going to be a big summer ahead, with SailGP on the horizon and we can’t wait to see
We recently showcased a new side of Puketutu Island Estate with a corporate photoshoot on site. The shoot highlighted the Estate’s versatility as a setting for professional gatherings and corporate events, not just weddings, while still capturing the natural beauty and timeless elegance that makes Puketutu so unique.
MFE had the pleasure of working with Greenlea Premier Meats and their Ambassador Chef, Andrew Clarke, to create a French-inspired dining experience at the beautiful Hamilton Gardens a few weeks ago. Our chefs crafted a menu that celebrated both flavour and finesse, from escargots and caviar canapés to Greenlea Eye Fillet Boeuf en Croûte and decadent chocolate torte. A memorable evening shared with great people, exceptional food, and a touch of Parisian magic.
The MFE team showed their full capabilities last month at Eventing the Future 2025, held at Claudelands Event Centre, delivering catering to their peers at the highest level of the events industry. Across three actionpacked days, the team kept everyone fuelled with delicious catering and barista coffee, and made sure every detail ran smoothly -from conference sessions right through to the Awards Gala Dinner.
A few standout moment was our CEO Lizzi Pearson leading a panel on the future of festivals and of course those legendary Maketū pies to finish the Awards night - they went down a treat!
We’re excited to share that the Hospice Waikato & MFE Bucket List Banquet is a finalist in the 2025 Aotearoa Business Events Awards – The Bizzies!
A huge shout-out to our team for all their dedication, passion and hard work that goes into making this event such a success year on year. It’s been incredible to be part of this journey from day one and to see our team continue to inspire and bring people together for such an important cause.
Keep an eye out for the awards & fingers crossed for our team!
Montana Food & Events is stepping into the retail world with the opening of Bellevue Cafe, a new venture in partnership with Profile Groups. This marks an exciting expansion for the team, bringing MFE’s expertise in foodservice and event experience into a fresh, everyday setting.
The café is already serving up delicious, highquality treats and drinks, while creating a welcoming space for the staff & guests of Profile Group.
Last week, MFE had the absolute blast of helping out at the Faulty Towers Dining Experience at the Sir Howard Morrison Centre. Guests got a threecourse meal with a side of laughs, chaos, and plenty of surprises - and our team was right in the thick of it.
From serving dishes and keeping drinks flowing to clearing tables while Basil, Sybil, and Manuel ran riot. There were even a few “creative” table settings, proving that sometimes even Tai has to let go of perfection for the sake of a good time.
Our first event at Rotorua International Stadium was one to remember. The Village team ran our newly branded concessions for the Fiji v Samoa clash and absolutely nailed it. Around 5000 fans turned up, the food and beverage was flowing, and even the early rain couldn’t dampen the atmosphere. Big effort from everyone involved a great start to what’s shaping up to be a busy summer of events.
Our Village team was in full swing at Claudelands for the much-anticipated Constellation Cup, running all food and beverage outlets across the event. From keeping fans fuelled with coffee, snacks and ice-cream to serving up drinks at pace, the crew delivered another seamless experience, keeping the fans happy.
OUR COFFEE CARAVAN OUT AND ABOUT AT EVENTS THROUGHOUT THE WAIKATO AND BAY OF PLENTY?
The NZ Fishing, Hunting & 4x4 Expo brought a big weekend of action to the Rotorua Energy Events Centre and Village was right in the thick of it, keeping visitors fuelled across all three days.
Our team ran a full range of outlets including the Yard Café, Food Kiosks and Export Ultra Bar, and our Village Coffee Caravan. From start to finish, the Village outlets ran across multiple locations, serving coffee, food, and drinks throughout the busy weekend. The ITM Early Kick-Off Tradie Event on Friday set the pace, with service continuing straight into public hours, keeping the visitors well fed and thirst quenched across what was a successful weekend.
It was a beautiful evening celebrating excellence and community at the Blues Awards. The night was all about honouring success, sharing kai, and connecting through kaupapa that bring us together.
The team Kahurangi Café had a great time partnering with WSU at the Kickstart to Summer BBQ on 9th October. It was fantastic to support the student community and help get everyone into the summer spirit by handing out free Iced Coffee to the first 100 students who came dressed up for the occasion. It was the perfect way to send the students into the study break feeling ready for summer (still waiting for that summer weather though…)
A big shout-out to the Kahurangi team for getting stuck in, helping make the event a success, and supporting their UoW community.
After months of hard work by the Maketū Pies team, a true Kiwi favourite is making a bold return –just in time for summer!
Since joining Montana Group last December, the team has been focused on resetting pie operations, fine-tuning recipes and getting pies back on the shelf. The packaging also has a fresh new look and not only looks great but also performs better, with a stronger structure for pie warmers and tiny perforations that help keep each hot pie fresh and delicious.
A huge shout-out to Craig and the team for their dedication and persistence in bringing this comeback to life. Keep an eye out for the new packs hitting shelves at your local store soon!
After 11 years, Flame Tree has a fresh new look for 2026, marking an exciting new chapter.
Our new logo is a fresh take on the flame tree – a modern evolution that feels more refined, timeless, and true to who we are today.
The tree ring design speaks to growth and resilience, while its circular shape also hints at a plate or dish, a simple reminder of the food, connection, and shared experiences at the heart of what we do.
We’ve also introduced a warmer, more natural colour palette, with earthy tones that bring a sense of calm and welcome. It’s all about creating spaces where people feel looked after, connected, and inspired.
The 2026 menu books featuring the design have already launched and are proving popular with the University of Auckland. Keep an eye out for more of the refreshed look rolling out in the lead-up to the new year!
The Hive Halls team at the University of Auckland went all out this term, putting on some fantastic events for students. From Māori Language Week with a traditional Hangi, to Fiesta Latina celebrating Latin culture with mocktails and themed dishes, Octoburgerfest with multiple burger stations and Hive-O-Ween with some brilliant spooky themed food and drinks, there was something for everyone.
These events were full of energy, colour, and creativity, giving students the chance to enjoy great food and celebrate culture in a fun and engaging way.
A huge thank-you to the Hive team for all their effort in planning these events, setting up the incredible displays, and making each occasion feel special for students. Your hard work really makes the halls a great place for the students to live and study and doesn’t go unnoticed.
Our Food Safety and Nutrition team recently visited Epsom House at Epsom Girls Grammar School, presenting to Year 9 and 10 students about how our foodservice works.
The session introduced students to how meals are developed and balanced, the steps we take to manage allergens and special dietary needs, and how to navigate Dining4U to make informed food choices.
It was a great chance for our team to connect directly with students, answer their questions, and help them feel confident about the food they’re enjoying each day.
Our amazingly talented and wonderful Dietitian, Danielle recently led two great student-focused events - a campus tour across the University’s halls and the annual Open Day.
On the On Tour series, Danielle hit the road and visited each hall, connecting with current students to talk about how meals are developed and balanced, how we manage allergens and dietary needs, and how students can get the most out of their dining hall experience
The University of Auckland Open Day was a fantastic opportunity to showcase the amazing kai our Halls team prepares each day, while giving prospective students and their families a glimpse into how our foodservice supports wellbeing and balanced eating for those living in halls and studying on campus.
Both events were fantastic opportunities for our team to engage directly with students, answer their questions, and showcase the care, skill, and expertise that goes into every meal we serve.
Our Zoo team had such a fun time on a behindthe-scenes tour of the Tip Top Ice Cream Factory! We got to see how some of our favourite Kiwi classics are made and watched the production lines in action.
There were lots of laughs, plenty of fun facts, and of course, a few sneaky samples along the way. It was a great team day out that left everyone inspired (and craving ice cream!).
This October, Auckland Zoo got a festive with its first-ever Diwali High Tea, making it the first venue in the city to serve up a cultural experience like this. Guests were treated to a delicious mix of traditional Diwali flavours in a modern high tea style in, surrounded by colourful décor and fun touches for the whole family.
A big shout-out to our Zoo Team, whose creativity and attention to detail helped make this activation a resounding success.
The event was a hit, creating a memorable experience for visitors while celebrating cultural diversity and bringing the community together to celebrate such a special occasion.
We’re delighted to share that our Ka Ora, Ka Ako contract has been renewed which is fantastic news for our teams and the schools we support, and a real testament to the quality, care, and consistency of what we deliver every day.
The renewal means we can continue providing nutritious, balanced lunches to Tamariki across Auckland and Waikato, supporting healthy eating habits and helping kids stay focused and ready to learn.
It’s also a huge acknowledgment of the effort that goes into this mahi, from the kitchen teams preparing meals, to the logistics crews ensuring everything arrives fresh and on time.
A massive thank you to everyone involved for your hard work, passion, and commitment to making a difference.
I’m really pleased that we’ve been successful in retaining the contract for 2026. It’s great to be able to keep some fantastic people on the team and keep feeding the future of New Zealand. Both factory teams have done, and continue to do, an enormous amount of work getting ready for the new school lunch model next year. There will be some big changes at the sites, but I have every confidence the teams can pull it off.
Fraser Kerr
ZANYA DU TOIT HEALTH AND SAFETY COORDINATOR
Purpose
To ensure the health and safety of all staff by providing clear guidance on how to respond to medical emergencies, including when to call an ambulance, even if the affected staff member does not consent.
The nearest first aider and/or worker should assess the severity following their training. If a staff member exhibits symptoms of a medical emergency (e.g., chest pain, shortness of breath, severe bleeding, unconsciousness etc.), call an ambulance (111) and wait for assistance. Time is critical.
Sometimes patients will refuse medical assistance, however, safety takes priority. If you suspect a life-threatening situation, an ambulance (111) must be called immediately, even if it is against the patient’s wishes. Ambulance services will provide support over the phone and advise on the steps to take.
The company will cover any ambulance attendance costs.
Remain with the staff member until emergency services arrive. Provide first aid as required, reassurance and maintain a calm environment. Notify your manager, document the incident and any actions taken.
This memo ensures that staff are supported, responsibilities are clear, and actions are taken in a proactive, safe, and responsible manner, prioritizing the health and safety of all employees.
TRY THE 5 - 4 - 3 - 2 - 1
Life can be stressful...
We all find ourselves in moments of anxiety — sometimes even sudden bursts of panic, try this simple grounding technique to help you find calm in the moment.
5 things you can see
START WITH 2 OR 3 DEEP BREATHS...
4 things you can touch
Developed by Betty Alice Erickson
3 things you can hear
2 things you can smell
1 thing you can taste
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THEN 10¢ OFF EVERY LITRE AFTER THAT.
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Scan the QR code to apply. (It takes less than 5 minutes.) When your request has been accepted, we’ll courier your Kora Fuel Cards to you. SAVE 13¢ OFF Scan to Apply
by making them smile.
by finding a way to meet their needs and wants. by planning thoroughly and aiming high to deliver excellence. to our customers and guests by encouraging teamwork. by understanding that everyone has a different perspective. by discussing my ideas and listening to others. by pitching in and doing what I say I will. to our colleagues by being committed to my own wellbeing and that of my team.
by working hard to help support our community. by finding ways to create and build sustainability. to our environment