FAST TRACK YOUR JOURNEY
Caitlan Mitchell Editor-in-Chief caitlan@reviewmags.com
There is something unmatched about walking the aisles of a food and hospitality expo. For all the ease of digital catalogues and online sampling, nothing compares to seeing, smelling, and tasting what is new in the market, or to the conversations sparked between brand owners and buyers. In this issue of Restaurant & Café, we spotlight some of the latest innovations being shared at the upcoming Fine Food NZ Expo, from equipment and automation to new menuready formats and the latest NPD.
For suppliers, expos remain a vital tool. They provide face-to-face access to the very people they want to reach, chefs, café owners, restaurateurs, franchise managers, and foodservice wholesalers. For both buyers and retailers, expos offer a fast-track to what’s trending and what’s falling flat. Packaging updates, reformulated products, sustainability claims: it’s all visible on the show floor. In a time when margins are under pressure and consumers are more informed than ever, it pays to stay sharp.
We are also watching a quiet shift on the drinks front. Coffee, the longreigning favourite of Kiwis, has been hit hard by rising bean prices and supply chain challenges. While this is unlikely to dethrone espresso culture anytime soon, it has created a space
for tea to step up. From artisan blends to wellnessfocused infusions, tea is gaining attention, not just for its cost stability but for the creativity it allows on menus. We expect to see more foodservice operators lean into this category, developing premium tea menus that offer margin and story.
Success in hospitality is all about timing, and those who stay close to the latest trends and insights are the ones who stay ahead.
REWARDPAY ADDS AIR NEW ZEALAND AIRPOINTS TO BOOST TRAVEL REWARDS
RewardPay, New Zealand's leading payment platform for helping businesses earn rewards on everyday expenses, has announced the addition of Air New Zealand Airpoints to its offering. This will give business owners and operators even more choice in maximising the value of their operational spend.
Previously focused on American Express Membership Rewards, the addition of Airpoints now enables businesses to earn Airpoints Dollars™ every time they use RewardPay to settle bills with the IRD, ACC, suppliers, landlords, or contractors.
Call 0800 449 477 (Contact hours are 10am to 5pm) Email: support@rewardpay.co.nz or visit www.rewardpay.co.nz
DILMAH CELEBRATES MAJOR MILESTONE
More than 28 billion cups of Dilmah Tea have been consumed in Australia, consuming more than 700 million cups per year.
In its 40-year history since Dilmah first arrived on its shores, Australians have consumed more than 28 billion cups of Dilmah Single Origin Ceylon Tea, that's 700 million cups per year, or nearly two million every day. Every cuppa counts and tells a deeper story about Australian culture. Dilmah’s exclusive DiversiTEA survey reveals that tea is deeply embedded in family tradition, with 70 percent of Aussies learning to make tea from their mothers or grandmothers. Remarkably, 66 percent still make tea the same way they were taught, and 65 percent had their first cup by the age of 15.
“It’s the same in my family,” said Dilhan Fernando, CEO of Dilmah Tea.
Read the full story online
GLOBAL STAGE SET FOR INNOVATION IN BEVERAGE AND LIQUID FOOD
drinktec 2025 will return to Munich from 15 to 19 September, with over 1,000 exhibitors from more than 50 countries confirmed. Spanning 73,000 square metres, the event will showcase cutting-edge solutions across the entire beverage and liquid food production chain.
“drinktec remains closely aligned with market needs, and this year’s edition is no exception,” said Rolf Keller, Managing Director of YONTEX. Only a few spaces remain available, added Markus Kosak, Executive Director of the drinktec Cluster.
New this year is Liquidrome, a central feature in Hall C4 dedicated to industry knowledge, research, and startup innovation. Key themes include sustainability, AI-driven production, and health-focused beverages.
The Startup zone and Health bar will spotlight emerging technologies and ingredients, while the New Beverage Concept area will explore new flavour directions. A global roadshow has generated strong momentum, with Kosak confirming, “All signs point to growth.”
For more information contact Robert Laing, Messe Reps. & Travel. Ph: +64 9 212 6200 E: robert@messereps.co.nz
BEN BAYLY BACK ON THE ROAD
Chef, TV presenter and proud champion of Kiwi kai, Ben Bayly, has returned for another season of A New Zealand Food Story.
In this new sevenepisode journey across the country, Bayly will continue his mission
to uncover the people, places and philosophies that shape the nation’s food identity, from hunters and harvesters to farmers, producers and the people who put Kiwi kai on the map.
This season will take viewers deeper into the stories behind New Zealand’s finest ingredients and the passionate Kiwis who grow and gather them, with visits to the Hawke’s Bay, Ruapehu District, Wairarapa, Canterbury, Central Otago, and the West Coast.
Each visit culminates in a new dish or item added to the menu at Ahi, Bayly’s flagship Auckland restaurant, showcasing how these local stories directly inspire his cooking.
Read more online
ROADMAP FOR HOSPITALITY’S FUTURE
The Government's announcement of a more structured roadmap for hospitality and tourism has been welcomed by industry leaders.
The Restaurant Association has welcomed the announcement from the Government outlining a more structured, long-term plan for tourism development, including confirmation of ongoing investment through the International Visitor Levy.
“While recent investments in regional tourism and business events have provided a much-needed boost, it’s encouraging to see a long-term strategic roadmap that both government and industry can work together to deliver,” said Marisa Bidois, CEO of the Restaurant Association.
“We’ve consistently advocated for a more coordinated approach since the International Visitor Levy review over a year ago, so this announcement represents an important step forward.” Read more online
MIXED START AND GROWTH FOR 2025
A mixed start to 2025 has seen the hospitality sector grapple with flat sales, cost pressures and regional divergence.
Newly released data from the Restaurant Association shows a mixed start to the year for the hospitality sector, with flat national sales growth and mounting pressure from operating costs and workforce shortages.
Total industry sales for the first quarter of 2025 reached NZD 4.00 billion a modest 1.0 percent increase compared to the same period last year. While this figure represents a 5.9 percent drop on the previous quarter, this is not unexpected given Q4 typically includes the busy festive and function season. For other parts of the country, particularly holiday destinations, Q1 remains their peak trading period, contributing to some of the regional variation seen in the results. Read more online
NZABC DATA REVEALS PUBLIC PERSPECTIVES
NZABC data has suggested that consequences like confiscating cars from repeat drink drivers is largely popular with the public.
“New Zealanders strongly support confiscating cars from repeat drink drivers, targeted support programmes for harmful drinkers and alcohol education programmes in schools”, said NZABC Executive Director Virginia Nicholls.
For the past six years
the New Zealand Alcohol Beverages Council (NZABC) has independently surveyed 1000 Kiwis and found the support for the following (net harm) reduction measures continues to have significant support:
• Confiscating cars from repeat drink drivers +79 percent (2019: 80 percent)
• Targeted support programmes for harmful drinkers +78 percent (2019: same)
Read more online
United Chef-Ready Brands: BRINGS GLOBAL CUISINE TO KIWI KITCHENS
In the fast-paced hospitality industry, where time is money and quality is everything, United Food Co. has carved out a niche as the ultimate partner for chefs, cooks, and hospitality businesses looking to elevate their culinary offerings without stretching their kitchen teams to the limit.
United Food Co.’s handmade range of ready-to-cook products has been inspired by global flavours, making it easier for establishments to serve authentic international dishes in shorter times without compromising on quality, taste, or creativity.
From Mexican empanadas and Indian samosas to Chinese dumplings and Asian bao buns, United Food Co.’s versatile products help chefs to bring a world of flavour to their menus.
Each product is crafted using premium ingredients, balancing traditional techniques with convenience,
and is perfect for every menu, from bar snacks and entrées to main meals and in-room dining.
With a keen eye on global food trends and a firm focus on innovation, United Food Co. empowers venues to tap into customer demand for authentic cultural experiences.
United Fish Co.’s premium fish and seafood range is ready for chefs to cook and serve, ensuring consistency, speed, and flavour in busy kitchens.
For chefs looking to keep menus fresh and diverse while saving prep time, United Food Co. delivers a smart, flavour-packed solution, one plate at a time.
Tea on TREND
As customers struggle with the rising cost of dining out, there has been a steady demand for tea.
Tea is a versatile product, with thousands of flavours and styles for hospitality businesses to choose from. From its cultural significance to elevated luxurious offerings like high tea, there is something special that tea can offer a café or restaurant.
Tea Is on the Rise, and
HARNEY & SONS IS LEADING THE WAY
Globally, tea now commands a third of the $150B hot beverage market, and its growth continues to outpace coffee.
In New Zealand, we’re seeing the same shift: discerning diners, wellness-minded guests, and brunch crowds are looking beyond espresso. They’re seeking natural ingredients, low-caffeine or crash-free options, and flavour-led
experiences. Operators are realising that tea offers higher margins, lower fuss, and greater variety than coffee ever could.
Harney & Sons has been quietly preparing for this moment for decades. With over 300 blends, the luxury tea brand aligns perfectly with current global trends: premium, hand-picked leaves, innovative flavours, and wellness-forward infusions.
Want to offer organic Japanese sencha with lunch service? A rare Chinese oolong for the evening crowd? Caffeine-free herbal or fruit tisane blends with dessert? Harney’s delivers on quality, consistency, and experience, with beautiful packaging and a fullservice program to match.
Tea is no longer a sideshow with café culture maturing and high tea back in fashion. It’s a differentiator. The question is: does your tea menu reflect that?
If you’re ready to elevate your beverage offering, get in touch with curated selections, in-person staff training, tea menus, and a hospitalityfirst approach that makes great tea simple to serve.
Call Findlay on 021 813 355 or email info@harneyteas.co.nz.
Image Supplied by Better Tea Co
Brewing Real CONNECTIONS
When Tamarin Howse created The Better Tea Co., she didn’t set out to start a tea company - she was simply trying to get through the day.
Struggling with anxiety, she turned to tea as a daily anchor. It offered stillness in a life that felt overwhelming, and it soon became a way to connect with others, one cup at a time. What started as a personal ritual is now a growing wellness tea brand. The Better Tea Co. is proudly partnering with cafés and restaurants for the very first time.
Known for its purpose-led blends crafted to support mental wellbeing, the brand brings something new to the tea menu - something thoughtful, beautiful, and grounded in real purpose.
Blooming tea balls are one of The Better Tea Co.’s most popular products right now. Delicately hand-sewn from real flowers and herbs, each one unfurls slowly in hot water, captivating customers and creating a talking point at the table. It’s an experience that naturally leads to conversation, often about the things that matter most.
“There’s something incredibly special about watching a flower open while opening up to a friend,” said Howse.
“That’s what this tea is about. Creating little moments of beauty and connection in our day.”
Since becoming a mum, Tamarin’s
appreciation for those connections has only deepened. “Having a baby reminded me how fragile and important mental health is. The support of friends and family can carry you through, and those conversations
often start with something as simple as sitting down for tea.”
The Better Tea Co. is built on that principle. Its teas are carefully blended with ingredients chosen to support calm, focus, and emotional balance. Functional, beautiful, and designed with care, they speak to a growing number of health-conscious customers looking for alternatives to coffee, lower caffeine options, or wellness teas they can trust.
As tea drinkers become more conscious about what they consume and how it’s packaged, expectations are changing. People want teas that not only taste good but also feel good to purchase. The Better Tea Co. uses organic ingredients and home-compostable packaging. Even its blooming teas are free from microplastics, thanks to a clever design that doesn’t rely on teabags or infusers. It’s a small detail that makes a big difference.
Innovation is central to the brand. Its newest product, a golden chrysanthemum tea with natural, edible glitter, brings joy and lightness to the tea experience. It’s unlike anything else in the category. The visual experience draws people in, sparks conversation, and, as some café owners have already discovered, is even a fun way to keep children engaged at the table.
For hospitality venues looking to stand out, The Better Tea Co. offers more than a great cup; it offers a story, a moment, and a chance to connect. Whether it’s served as a calming finish to a meal or offered as a conversation-starting alternative to traditional coffee or wine, this is tea that leaves an impression.
A Constant
FAVOURITE
With over 30 years with Dilmah, Scott knows a thing or two about tea and about the Foodservice channel.
According to Scott, there is a desire from hospitality operators to provide customers with an elevated offering that is not available in the everyday marketplace. Which is why Dilmah has crafted a range exclusively designed for HoReCa operators and packaged them in a way that is aesthetically pleasing as well as functionally suitable for different Foodservice uses.
For operators that value fresh, highquality products, with a conscience, Dilmah provides exactly this. And to coin the famous phrase from late founder, Merril J Fernando, Scott suggests you “Do try it!”
Scott believed it was fair to say that many hospitality businesses wanted a product
NIGEL SCOTT Manager Dilmah New Zealand
that was not readily available in everyday markets. He has challenged outlets to look at Dilmah as a brand, especially its products exclusively designed for HoReCa operators and packaged in such a way that makes them aesthetically different from the brand’s everyday teas.
“I would like to suggest that you would want to serve your guests with fresh, high-quality products. Dilmah is exactly this, do try it,” he said.
Scott added that it is vital for
businesses to introduce well-curated tea offerings to benefit the customer experience, moving away from the typical tea bag in a cup and a pot of warm water.
“We need to introduce some theatre through high-quality, well-brewed teas (loose leaf or bags), good quality pouring tea pots and tea accessories such as timers, menus, and sensory jars. Tea is not for takeaway but to be savoured with friends.”
Scott said that businesses should look to have at least 10 different tea varieties available for their guests, making sure they cover black and green teas along with herbal and fruit infusions. He suggested that teas should be promoted commercially for the strongest returns for operators.
There has been a steady move by Dilmah to more sustainable packaging formats wherever possible. Scott said this has been balanced with making certain the tea remains as fresh as when it was first packed.
Dilmah will showcase its entire range, including the new Dilmah Luxury Loose Leaf Teas, at the upcoming Fine Food New Zealand expo. Dilhan Fernando, Dilmah CEO and Chairman from Sri Lanka, will also be on the stand to share his vast knowledge of all things tea.
ELEVATE YOUR PROPERTY’S EXPERIENCE
Exceptional Biodegradable Sachets
Standard Enveloped Range WITH DILMAH’S VERSATILE TEA RANGE
Luxury Loose Leaf 16 New Teas & Infusions
Meet Dilhan Fernando, CEO Dilmah, at stand L22 for some mini tea classes and to sample a range of premium hot and cold beverages. Fine
Showcasing Industry INNOVATION
A hub for industry leaders in hospitality, foodservice and food retail, Fine Food New Zealand will showcase the latest products and innovation across various sectors.
Held at Auckland’s ASB Showgrounds from 29th June to Tuesday 1st July, Fine Food New Zealand’s overall
mission has been to push the food and beverage sector forward. Visitors can explore industry-leading developments through exhibitors, as well as join
industry conversations featuring renowned speakers from across the industry, promoting education, awareness and business upskilling and development.
Group Director of XPO, Rebecca Stewart, said Fine Food New Zealand was a way to stay ahead of the curve.
“There will be new products, innovations, best practices and operating efficiencies all showcasing their latest and greatest. There is no better environment to do business than face-to-face, with everyone you need to meet all in one place, at the same time,” said Stewart.
In addition to its diverse range of exhibitors, Fine Food New Zealand 2025 will also showcase industry achievements. A prime example of this is the NZ Chefs Championships, which will see chefs from around the country compete for the coveted title of NZ Chef of the Year. The Caputo Cup will also be held during this year’s expo, where the best pizza makers will be challenged to produce award-winning creations.
A Chance
TO CONNECT
For the foodservice and hospitality industries, Fine Food New Zealand 2025 demonstrates the best in market and many ways to elevate business operations.
The Good Oil Marketing and Brand Manager, Andy O’MalleyMora, said that Fine Foods brings together so many people within the industry, whether it's chefs, buyers, distributors or producers. He said it is a rare chance to talk directly with all areas of the industry, hear what they need and show how the Good Oil’s products fit into real-world kitchens and production lines.
“For a business like ours that works across retail, foodservice and manufacturing, it’s always an important event on the calendar and well worth making the trip,” said O’Malley-Mora.
He said the growing interest from across the industry in ingredients that offer both consistent supply and traceability could be something to watch at this year’s show. He said, especially for oil, many customers care about the fact it's produced in New Zealand.
Kelli-Jo Walker from The Wild Fermentary said the show would be a great way to take the brand and product range to a wider market and new buyers.
“We are always keen to grow our family of retailers and hope to move some of our drinks and bulk kraut and kimchi into hospitality,” she said.
The Wild Fermentary hoped to meet buyers and industry influencers who are interested in supporting local businesses at Fine Foods New Zealand 2025. The brand will showcase its newly launched Cola Kefir Soda.
“With gut health currently one of the most influential forces in food and beverage, and cola flavour being the most popular soda flavour in the world, we’re hoping our new Cola Kefir is well-positioned to leverage these opportunities.”
Pour Perfection WITH JUST A SPARKLE
Fountain Drinks has taken its bar game to the next level with its new Bag-in-Box Beer and Cocktails, simply add bubbles and pour.
Whether it’s a crisp IPA, smooth lager, or a classic Espresso Martini, this smart system infuses each drink with the perfect amount of CO₂ or nitrogen as it’s dispensed.
No kegs, no waste, no fuss. The ecofriendly Bag-in-Box packs sit neatly away and can be stored at room temp, with zero loss of freshness. It’s the ultimate low-cost, high-quality solution for busy bars. Stop by the Fine Food Show to see it in action!
BEYOND THE BOTTLE
The future of beverage dispensing is here. No kegs. No bottles. No waste. Yes to profits. Yes to perfect pours. Serve cocktails, craft beers, or soft drinks with speed, precision, and consistency.
• Ambient storage with long shelf life
• On-demand carbonation (CO2 or Nitrogen)
• No more flat mixers or half-used bottles
• Lower cost per serve – from just 44 cents
• Fully recyclable packaging
• Minimal bar footprint
• One compact system. Every drink. Every time.
Trends SEE YOU at finefoods
ON SHOW
Fine Food New Zealand 2025 is an opportunity to explore all the upand-coming trends in foodservice, all in one place.
ANDY BECKER Zealgold Nutrition
Andy Becker of Zeagold Nutrition said the expo would allow the brand to showcase its products' benefits to the foodservice industry and engage with key industry buyers and operators.
Two major trends Becker suspected would be a constant throughout this year’s show were cost and efficiency. Specific to Zeagold Nutrition, he said housing options, such as cage-free, had been key drivers for egg products. Becker added that there would be a wide range of innovations at this year’s show as well.
“We will be showcasing our scrambled egg mix, liquid egg yolk and other ready-to-use liquid egg products. The scrambled egg is an innovative blend that delivers a quick, premade and portion-controlled scrambled egg dish,” he said.
fresh eggs in nutritional value and flavour.
“All Zeagold shell eggs are produced under MPI audited risk management programmes,” said Becker.
Zeagold has specialised in liquid eggs, which are indistinguishable from
Liquid eggs have the longest possible shelf life on frozen and chilled products, and reduce waste, better manage control and save time in the kitchen.
Highlighting Global INFLUENCE
International exhibitors at this year’s Fine Foods New Zealand will bring different flavours, trends and innovations to the floor.
Kellie Marshall-Milton, from Trade Tasmania, said it was an opportunity to share worldclass export quality food and beverages, especially Tasmania's natural environment and sustainable priorities.
“Our commitment to sustainability is evident in Tasmania’s 100 percent renewable energy status, which underpins our production practices. This dedication to environmental stewardship ensures the high-quality and purity of our food and beverages,” Marshall-Milton said.
She added that Tasmania’s environment, combined with rigorous controls, has created optimum conditions for producing premium spirits and ciders, creamy gourmet ice cream and high-quality ready-to-eat
meals, all of which will be on show.
Trade Tasmania will showcase local manufacturers 7K Distillery, Adams Distillery, Island Coast Spirits, Spreyton
Fresh, Strive Food and Van Diemen’s Land Creamery, offering a true taste of Tasmania.
Other international exhibitors have ventured from Malaysia, Thailand and India, among others.
Staying up to date with both local and international products is a great benefit for suppliers and operators.
The “Taste of the World” exhibit will highlight growing markets offshore and allow businesses to form valuable connections.
Taste of LOCAL
Goodfood Group will showcase a variety of its portfolio at Fine Food New Zealand 2025, from chilled lines such as speciality cheese through to ambient antipasti products, as well as products influenced by innovation and specifically designed for the foodservice market.
“We are excited to be sharing a new brand to the New Zealand market, La Rose Noire, globally renowned for highquality, hand-made pastries, tart shells and finished desserts. Visit the La Rose Noire stand to experience the range for yourself,” said Goodfood Group Head of Sales and Marketing, Danique Faber. Goodfood Group will also exhibit its Telegraph Hill Professional range, a brand born in the Hawke’s Bay and centred around the taste of New Zealand Olive Oil. Faber said Telegraph
Hill Professional has been designed with chefs, for chefs.
She added that events like Fine Food New Zealand are a great way to connect with customers in one space and share the company’s range of innovation with current and new customers.
“Customers have the opportunity to have their questions answered and trial the products, and we hope to provide some inspiration too. It’s a tough environment out there at the moment, and Fine Foods provides a great opportunity to step away from the daily grind, connect and be inspired.”
In the coming years, Faber said driving efficiency and reducing waste in the kitchen, for both food and packaging, would be key trends to watch. She added that it has been encouraging to see the growth of local foods and flavours as well.
Pairing On-Trend FLAVOURS
For some exhibitors, Fine Food New Zealand 2025 is more than just an event, it is a live marketplace of ideas, connections and innovation.
Debora Gui, from Monin, said Fine Food New Zealand was a stage to educate, elevate and inspire, and it is where trends are born, tastes are tested, and the foodservice community converges.
Recognising the growing demand for guilt-free indulgence will be a key theme of Monin’s showcase, especially in a world where health-conscious choices have become increasingly prevalent.
Monin will also showcase some trending flavours and applications, for example, nitro coffee flavoured by some of Monin’s most unique flavours like Popcorn and Crème Brulee, and Redbull Infusion, which is trending overseas and some New Zealand on-trend flavours like Yuzu puree and Green Tea Matcha.
“Reflecting on the Monin 2025 flavour trend report, we expect to see the ongoing trend of low sugar and sugarfree, low-calorie, low alcohol,
functional ingredients and how these trends are transforming HoReCa menus,” said Gui.
She added that Monin looked forward to seeing New Zealand innovators marrying the Asia-Pacific’s culinary vibrancy with Kiwi produce for truly global-local mashups.
Gui said in-person
conversations build credibility, rapport, and trust far more efficiently than emails or cold calls, which is why trade events like this are essential for the industry.
“Some of the most valuable connections happen by chance, and we love it when we discover unexpected collaborations and fresh leads through those connections.”
For 23 years Kiwi, family owned business, Venerdi, have led the way in specialty dietary baking, revolutionising specialty dietary breads with incredible taste and texture. We pride ourselves on crafting innovative products that cover a range of dietary needs at a high quality to ensure that you can feel proud to put them on your menu.
Ranging from breads, buns and pizza bases to english muffins, sliders and bagels, we have something to cover your specialty dietary bread needs. 100% gluten, dairy and soy free, but you wouldn’t know it and that’s the point.
Contact ania@venerdi.co.nz for any food service enquiries or visit www.venerdifoodservice.co.nz
Catering TO ALL NEEDS
CookTech has introduced a new way for restaurants and cafés to optimise their kitchen management at an affordable cost.
The CookTech Menumaster Rental service will cater to all businesses' needs, from looking after maintenance services to delivery and removal.
Affordability has been a main driver for businesses to consider rental services, especially for establishments
with uncertain equipment needs or for managing peak seasons. This is a “pure rental” not a finance scheme or rent to to own.
Alan Swafford, Director of CookTech, said the purpose of this service was to allow the use of Menumaster Microwaves and Express Ovens in hospitality premises without the outlay of purchasing the unit outright.
He added that Menumaster Ovens are particularly efficient in energy sustainability, and Express Chef models have largely been the top pick for many hospitality operators.
“The Express range, which
also has convection and forced air (impinger), heat has increased the range of products that businesses can heat and the quality of the finished product,” said Swafford.
CookTech Menumaster rental agreements offer a range of different time frames for businesses, allowing chefs optimal flexibility in the best-suited service for them. The range will be on show at Fine Foods New Zealand 2025.
REVOLUTIONISE YOUR HEAT AND EAT OFFERING WITH MENUMASTER
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.
Gusstop Kitchen Shakshuka
Scan QR Code for cooking & serving instructions
Try Gusstop Kitchen Shakshuka at Fine Foods.
Gusstop Kitchen was founded by Gus Obeid, inspired by childhood memories of his mother and aunts spending time together preparing delicious Middle Eastern food bursting with flavour. Shakshuka was always Gus’s favourite. Now Gusstop Kitchen make it easy for restaurants and cafés to share delicious, authentic Shakshuka with customers in minutes from order to table. STAND Q17
Contact gus@thegusstop.com.
Baker Boys Slice Range. Precut, 70-piece
Here at Baker Boys, our slice variants and portion precut formats have been carefully crafted to meet the ever-evolving needs, trends, and challenges within New Zealand’s broad foodservice market.
Our original hero range of pre-cut slice offers you our full range of crowd-pleasing flavours. These valueadded pre-cut solutions are designed to remove cost and complexity from your business, whilst ensuring a consistent portion-controlled size slice without compromising on taste or flavour.
Make sure you stop by our stand to try them for yourself and see what they’re all about!
jarrod.bolton@bakerboys.co.nz or 022 170 7731 www.bakerboys.co.nz
THE GOOD CUP™ A
game changer
No lid. No plastic. The Good CupTM replaces cup-andlid combos with one home-compostable, recyclable (with paper and cardboard) product. It’s spill- proof, fits straws, and works with coffee machines. With one SKU, it saves space, cuts inventory, and eliminates waste to landfill. A true Circular Economy product, Sedex certified, and designed for zero waste. Sustainable, simple, and convenient. The Good CupTM making it easy to do the right thing.
Cartel Food Co is now serving foodservice
You’ve discovered us in the freezer aisle. You’ve tasted our Burritos at home. Now, Cartel Food Co is stepping into foodservice. This year, we’re excited to showcase our new foodservice format range of Burritos and Quesadillas at the Fine Food Show, crafted with the same bold flavours and premium ingredients our retail customers love. At Cartel Food Co, we believe frozen food should never compromise on taste. Our Burritos and Quesadillas are made with quality ingredients allowing us to create bold authentic flavours. Our products hit the sweet spot between convenience and quality. We’re looking for new foodservice partners who care about taste and quality as much as we do.
To become a stockist contact: Louise Sheehan Mobile: 021 150 7389 or email: orders@cartelfood.com
Premium Kumara Products
Nutritious Foods Ltd offers a comprehensive range of premium kumara products. The range includes wholemeal kumara white powder, purple powder, kumara fibre, instant kumara mash, frozen kumara mash, and snack chips in a wide range of flavour varieties, frozen fries and wedges.
Nutritious Foods Ltd remains committed to providing top-quality kumara solutions for the New Zealand market.
For further information, contact Nutritious Foods Ltd enquiry@nutritiousfoods.co.nz or call +64 09-304 0253.
WHAT MAKES McCAIN FRIES � ASTE SO GOOD?
It’s simple. Great food starts with strong local connections. McCain has been supporting Kiwi communities for over 40 years, from the farmers who grow top-quality potatoes to the cafés, restaurants, and takeaway spots that serve them.
McCain fries start with the best-quality potatoes. Here in New Zealand, they’re grown by a group of over 12 local farmers who understand how to get the most from the land. From there, each fry is cut to the right length, with the right potato solids for a higher yield, and that signature golden colour and crisp texture.
But great fries don’t grow in isolation. Strong communities make great food possible, which is why we give back wherever we can.
Whether it’s raising money to help refill freezers and keep families fed during cyclone recovery or partnering with local charities and initiatives, we’re committed to supporting the people who support us.
Sustainability matters too. Because you can’t grow great produce without looking after the land. That’s why we’ve introduced a fourpart Sustainability Strategy, helping local businesses to keep serving up delicious food for years to come.
With McCain Foodservice Solutions, businesses can be confident they’re getting quality products, from one local to another.
mccainfoodservice.co.nz/grownlocallovedlocal
Nuturing Emerging TALENT
The New Zealand Emerging Chef of the Year competition at Fine Foods 2025 will demonstrate the finest upand-coming culinary talent on local shores.
Hosted by NZ Chefs, the live cooking event will see entrants of 25 years or less present two courses in 120 minutes.
Worldchefs Vice President and Culinary Competition Committee Chair, Dr Rick Stephen, said the New Zealand Emerging Chef of the Year competition will bring out the best in the culinary community.
“Having witnessed the exceptional talent of New Zealand chefs during the Global Chefs Challenge in Singapore, I am confident that the skills and dedication showcased at this year’s Championship will pave the way for many to compete on the international stage in the near future. As the largest Worldchefs-endorsed culinary competition in the region, the NZCA Championship places competitors under the watchful eyes of Worldchefscertified judges,” said Stephen.
He added that for young chefs, earning a medal was not only a prestigious achievement but also a stepping stone to success in Worldchefs competitions globally, and that culinary competitions were an essential and
inspiring part of the profession.
“They provide a platform to connect, exchange knowledge, and explore new trends and techniques. However, these events thrive only because of you, the competitors. So now is the time to fire up your stoves and sharpen your knives as the countdown begins to the New Zealand Chefs Championship.”
Geoff Scott, NZ Chefs Championships Chief Judge, believed the Emerging Chef of the Year competition served as a platform for young chefs to showcase their creativity, innovation, and passion, while also being able to push the boundaries of culinary excellence.
“Competitions like this are essential in raising the bar of professionalism in our kitchens and enhancing the quality
of cuisine enjoyed across the country,” said Scott.
Previous winners of the Emerging Chef of the Year competition include Sam Gradowski-Smith, who is now part of the illustrious kitchen team at Lilan in Grey Lynn, Auckland. Since his win in 2023, he represented New Zealand at Bocuse d’Or in Lyon, France. Gradowski-Smith said that gaining experience by working in modern kitchen environments was a primary career objective, and experiences like these allowed him to join the brigade of young talent in the industry.
Another notable alum is Sam Linstorm, who placed second in 2023. Linstorm said it was pretty cool to see how young people can do such amazing things and can use their untapped potential so early on in their careers.
“I think the most daunting part was knowing who was in the audience, executive chefs from a lot of the top restaurants in Auckland and the judges. All of them were watching your every move. However, it did encourage me to work a lot cleaner and gave a little adrenaline boost,” said Lindstrom, who now works at Kingi in Auckland City.
The growing enthusiasm among emerging chefs was an inspiring sign for Scott, who said that whether it was in secondary schools or training kitchens, the dedication to learning, honing skills, and striving for excellence has reflected a bright future for the profession.
“As you step into this competition, remember that it’s about much more than medals. It’s an opportunity to gain invaluable experience, challenge yourself, and connect with like-minded peers who share your passion for the culinary arts,” said Scott.
A Mixed Start to the Year Shows WHY ONE-SIZE-FITS-ALL SOLUTIONS WON’T WORK FOR HOSPO
The first quarter of 2025 has given us a telling snapshot of the state of hospitality in New Zealand, and if one thing is clear, it’s that regional differences matter more than ever.
Marisa Bidois CEO, Restaurant Association of New Zealand
On the surface, the numbers are modest. Industry-wide sales rose just one percent year-on-year to NZD four billion. Sales were down 5.9 percent on the previous quarter, though this drop is not unusual, Q4 includes the busy festive and function season, which is often the peak for urban operators. By comparison, Q1 is the high season for many regional and tourism-driven areas.
That contrast played out clearly in the results. While Auckland’s sales rose only 0.4 percent, effectively flatlining, regions like Nelson and QueenstownLakes recorded double-digit gains, up 16.5 and 13.4 percent respectively. Wellington, meanwhile, delivered a steady 4.1 percent increase year-onyear, an encouraging sign of resilience in the capital.
These variations highlight what we’ve been saying for some time: recovery is uneven, and it’s increasingly clear that a one-size-fits-all approach won’t deliver the support our sector needs. Local dynamics, be it reliance on domestic tourism, public sector foot traffic, or event calendars, are playing a major role in performance.
Feedback from our members tells
a similar story. While some regions experienced a softer summer, others were buoyed by strong visitation and favourable weather. Some operators are seeing green shoots; others are still just keeping the doors open. Underlying it all are the persistent challenges we’ve become familiar with: rising costs, tight margins, and ongoing workforce shortages.
On the staffing front, there are small signs of improvement. Seventy-two per cent of businesses still report difficulty hiring for senior roles, but that’s down from previous peaks of 90plus percent. Entry-level recruitment appears to have eased slightly, with more locals looking for extra hours to meet their own cost of living.
Even so, labour challenges continue to limit service hours and growth potential. Visa processing delays, regulatory requirements, and accreditation hurdles remain a source of frustration, particularly for small businesses who don’t have in-house HR departments.
The Restaurant Association has responded with action. Following our 2024 Hospitality Summit, we’ve developed a 65-point action plan to tackle the sector’s most urgent needs — from workforce development to structural reform and sustainability. We’ve seen some early momentum with government, but there’s a long way to go.
If we want to unlock the next phase of growth for our industry, we need targeted support that reflects the realities on the ground, region by region, business by business. That includes investment in culinary tourism, smarter immigration settings, and practical business support that lightens the load for operators.
Hospitality has never been short on resilience. What we need now is recognition, and partnership, to ensure our sector not only survives, but thrives.
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Why Japan’s food export fair SHOULD BE YOUR NEXT STOP
If Fine Food New Zealand has left you inspired to look further afield, then Japan’s Food Export Fair should be next on your radar. Held in Tokyo this summer, the event is a gateway to some of the most innovative, high-quality food and beverage products Japan has to offer. For buyers keen to expand their sourcing networks or tap into global flavour trends, this is a must-attend expo that blends business efficiency with exceptional product discovery.
Returning in 2025, Japan’s Food Export Fair Summer will bring together over 700 leading Japanese suppliers and 25,000 attendees from around the world. Running alongside JFEX and FoodLogiX, the expo offers a comprehensive view of Japan’s food and beverage capabilities, from heritage ingredients to emerging health-focused products, delivered in a tightly curated and business-ready format.
More than 3,700 export-ready products will be on show, ranging from noodles, tofu and frozen meals to functional drinks, teas, sauces and sake.
Confirmed exhibitors include Kairen Co., Ltd (ready-to-eat and prepackaged rice), Aseed Group (matcha and healthy drinks), Daikyo Foods Co., Ltd (processed soy products and frozen food), Misohan Co., Ltd (noodles and seasoning), and Izumi Matrix Co., Ltd (premium sake). This breadth reflects Japan’s continued focus on quality, innovation and global relevance.
To make the most of the experience, buyers can use an appointment system to pre-schedule meetings with exhibitors based on product interests, ensuring time on the floor is efficient and targeted. A hosted buyers
programme adds further value, offering selected visitors complimentary hotel accommodation, business matching support, networking access, guided exhibitor tours and VIP lounge entry. Whether you’re looking to strengthen supplier relationships, find new product lines or get ahead of flavour trends, Japan’s Food Export Fair is a smart next step on the international expo circuit. Visitor registration is now open. To explore the full exhibitor list, apply for the hosted buyers programme or schedule appointments in advance, visit or go to https://www.jfex.jp/jpfood/engb.html.
The Cheesecake REVOLUTION
When developing new flavours and products, Mattin Anang, Product Development Innovator at The Cheesecake Shop, said the top priority is to always listen to what the customers want.
Th popular dessert chain has recently introduced the Cheesecake Sticks, designed for everyday indulgence in a bitesized form.
On a recent trip to Milan, Anang was presented with a new range of ingredients and how they could be used for menu consideration. During these tastings and presentations, one standout was a crunchy coating which could set perfectly when something is dipped into it.
As soon as he saw this, he could visualise how the coating would work for a snackable cheesecake product, while incorporating some of those trending flavours like pistachio, speculoos biscuit
or chocolate hazelnut.
The research and development process to launch a new product like the Cheesecake Stick begins by identifying a gap in the market that will resonate with customers. From here, it’s presented to the marketing and management teams for feedback before being refined. Once it has been approved, selected franchisees or “Guru Stores” who trial the product, provide additional feedback and help with test baking to ensure it can be rolled out in the highest possible quality in every store. Anang said that the most important verdict is that of the customer.
“One great example was our Red Velvet Cheesecake-Lamingtons. When
MATTIN ANANG
Product Development Innovator
we trialled those in store, they sold out quickly, so we knew we were on to a winner at The Cheesecake Shop. They are now a permanent part of our Daily Treats Range, and remain one of our top sellers.”
The growing consumer demand for snackable food and the popular culture of “little treats” has driven innovation at the Cheesecake Shop. The brand has responded by creating products that are easy to enjoy and tap into this desire for fun, craveable formats. The Cheesecake Sticks are a prime example of this.
Anang added that this process is ongoing, and the company continually looks for ways to improve, adapt, and grow.
INNOVATION DRIVES CUSTOMER COUNT. BY CONSISTENTLY INNOVATING, REFINING AND OFFERING EXCITING NEW TWISTS, WE AIM TO KEEP OUR CUSTOMERS ENGAGED, COMING BACK FOR MORE, AND EXCITED ABOUT WHAT’S IN THE PIPELINE.
The Cheesecake Shop has worked very closely with its franchisees to give each new product the best chance of success. Consistency is the main challenge of any innovation the company introduces, as nothing it makes is mass-produced; everything is made in store.
“We need to make sure the product tastes and looks the same from Dunedin to Whangārei and everywhere in between. To do that, yes, we need to have a “wow” product, but we also need to simplify the process so it’s efficient for our franchisees and we receive the best results.”
Seasonality is a factor the company considers in its innovation pipeline. Anang said the Cheesecake Shop is passionate about sparking curiosity and building anticipation among its customers.
Its innovation pipeline is typically planned up to 10 to 12 months ahead. When something special is launched, such as the Cheesecake Shop’s Mother’s Day Smash Cakes, it can be tracked in real time to start measuring its success. The data is then reviewed, sales figures are looked at, and franchisees are asked for feedback. He said sometimes it can be a case of the product being added to the core menu, and sometimes it could be adapted to the Daily Treats Range or evolved into another seasonal or limited-time product.
Continual innovation is critical,
according to Anang, who said there is always a need to find a way to keep products in the spotlight all the time to keep the brand culturally relevant and top of mind.
“Competition is everywhere, from dessert shops to quick service restaurants to supermarkets, and we compete against everyone,” he said.
“Innovation drives customer count. By consistently innovating, refining and offering exciting new twists, we aim to keep our customers engaged, coming back for more, and excited about what’s in the pipeline.”
Over the next 12 months, Anang said there will be continual innovation in the idea of everyday indulgences. He said there is a core range that is constantly refined, and the Daily Treats range that taps into the demand for snackable, convenient desserts.
He said the next step was to look at what falls in between.
“I see us innovating more in the size of cakes we produce to offer greater choice for customers. Households are shrinking, and you don’t always want a cake that serves 12 sitting in your fridge for a week, so we’re looking at smaller sizes to meet our customers’ need for everyday dessert occasions.”
Flavours and trends will always be explored by the Cheesecake Shop, and how they can be introduced onto the menu.
A Culinary LANDSCAPE
Culinary maestro Sean Connolly has opened the doors to the exciting new venue he’s created in Queenstown, Pavilion Bar and Kitchens.
Framed against the stunning backdrop of the Remarkables, the glow of roaring stone fireplaces, and high-altitude après-ski vibes, Pavilion is a shared dining concept, delivering international quality fare with local soul, offering something for every appetite under one roof.
The bustling hospitality hub is all about the perfect pairing of good times and the great tastes of a region steeped in a rich food heritage, showcasing the best local produce. As well as the Pavilion Bar, the development has included other eateries, such as Steak & Oyster Co. and Ciao Brutto, and a range of private dining and event spaces.
The inspiration came from the food hubs found in Aspen, those incredible après-ski spots off the ski fields.
“Pavilion was actually purpose-built with a similar concept in mind, but I came on board after the space was developed and helped shape it into what it is now. The idea and the setting
really found each other at the right time,” said Connolly.
“We’ve made a real effort to hero local producers. Think Canterbury buffalo milk cheese, South Island blue cod, Royalburn lamb and eggs, ingredients that truly speak to this region and help us craft dishes that are both simple and exceptional. It’s about celebrating the best of what’s right here on our doorstep.”
Pavilion is an amalgamation of all of Connolly’s greatest and most successful restaurants all under the one roof, coupled with an atmosphere of curated music, good vibes, and great food.
Each space was designed to have its own identity while still feeling connected. He said they are like microcosms within the larger Pavilion Bar & Kitchens experience. The idea was that each outlet should be able to stand on its own, but when brought all together, the result was something much greater. Connolly said it has given people the flexibility to come back time and again for a different experience.
“I’ve always been obsessed with having the name Ciao as the name of an Italian restaurant. “Brutto” means ugly in Italian, and my other obsession is the word ugly, I’ve got a thing for that idea of something being so ugly it’s actually beautiful.”
Ciao Brutto embraces honest food, like wood-fired pizzas or handmade pastas, as well as ingredients that might not be picture perfect on the plate but are full of flavour and soul.
Queenstown Central developed the precinct in partnership with Connolly, and was designed by Ignite Architects and Baxter Landscapes.
The venue’s design was grounded in the use of natural, authentic materials that have reflected and connected the surrounding Queenstown landscape. The town square appeal and alfresco dining options added to the considered placemaking.
Connolly said he liked to work with designers who could take a vision and push it further than he imagined. With interior designers Ignite and Izzard, he said it was a true collaboration.
“They understood the energy I wanted to create and brought it to life in a really layered, textural way. There’s nothing quite like walking into a space and thinking, hey, we did this.”
Key interior details included tumbled natural basalt floor tiles, raw steel shelving, solid stained timber joinery, honed granite benchtops and staggered charcoal bricks that added depth and texture.
In order to maintain Pavilion’s energy, Connolly said it was about creating different beats for different times of the day. The morning starts with great coffee, smiles, and welcoming energy. As the day rolls on, things build up into a lively evening tempo with cocktails, great food and live music. He said it is a place that’s always alive, no matter the hour.
“I’m looking forward to Pavilion becoming part of the halfway hub for all the villages around to come together. Somewhere locals and visitors alike feel a connection to.”
Connolly said Queenstown has such an exciting energy, and he wanted Pavilion to be part of that rhythm, growing with the town and evolving as its food scene continues to thrive.
SEAN CONNOLLY
Pavilion Bar & Kitchens Queenstown
A Fresh START
Kol, located along Auckland’s Ponsonby Road, has long been a staple with locals and customers from afar.
RUCHI & SAPAN PARIKH
KOL, Ponsonby Road, Auckland
Having previously changed hands from Sid and Chand Sahrawat, new Co-owner Ruchi Parikh was excited to begin a new chapter for her culinary journey.
“Having just taken over, we have kept all the old KOL favourites but have added five new dishes of our own, with more to come,” said Parikh.
The Sahrawats weren’t originally planning to pass KOL on, but when they saw what Sapan and Ruchi Parikh could bring to the table, they knew it was the right move. Originally intending to transform KOL into KOL Lab, a new concept restaurant incubator space, the Sahrawats re-evaluated their plans after reviewing applications.
Chand Sahrawat said they wanted to mentor new talent, but also didn’t want to set anyone up to fail, so it had to be someone who could definitely make it work. When the Parikhs expressed interest in taking over KOL as-is, with a plan to keep the team, style and menu, but add their own flair, and some extra dishes, it made good sense.
Parikh wanted to see what people love the most about KOL and grow the menu from there. The restaurant’s aim was to create a fresh, seasonal menu throughout the year and ensure it caters to
communities with diverse dietary needs.
Kol has an open kitchen allowing customers to see all the action in front of them. It has gained a loyal following through its fresh food full of flavour, cooked in a charcoal fire Tandoor that gives a perfect smoky aroma and unique texture. A menu of carefully crafted cocktails and a thoughtful wine list has been designed to pair well with the culinary creations on the menu.
Recently, KOL participated in the Ponsonburger festival, which allowed the restaurant to showcase its flair on the menu. As fire is the core of the restaurant’s operations, and Tandoori Chicken being its speciality dish, its entry into the festival was based on these inspirations, in a burger form.
Parikh said it was fun to do something a little different from the regular menu, which has always been about creative sharing plates.
“Being very new to Ponsonby, we are really keen to get to know the people who live and work here. Ponsonburger is such a great, fun initiative, and we’re excited to be part of it for the first time.”
Parikh said it was difficult not to notice that the hospitality sector is experiencing a mix of challenges due to broader economic pressures affecting
people’s spending.
“But it just makes us more resilient, doesn’t it?”
Parikh added that KOL is able to stand out because of its dedication to customer service.
“We are just getting to know our customers as we are so new. We can’t wait to meet them and create wonderful dining experiences for them all.”
BEING VERY NEW TO PONSONBY, WE ARE REALLY KEEN TO GET TO KNOW THE PEOPLE WHO LIVE AND WORK HERE. PONSONBURGER IS SUCH A GREAT, FUN INITIATIVE, AND WE’RE EXCITED TO BE PART OF IT FOR THE FIRST TIME.
ADD VALUE TO EVERY DISH WITH
