The wrap: latest news that’s fit to eat

by | Sep 14, 2022 | News


Hospitality Summit 2022 this Monday

The Restaurant Association and NZChefs proudly present Hospitality Summit ‘22, Te Tihi o Manaakitanga ‘22, a hybrid multi-day event for industry to connect, innovate, showcase, and compete, including the Hospo Hui, Hospitality Championships, Pitmasters BBQ Battle, NZ Chefs Conference.

The Hui’s keynote speaker Anna Polyviou. She thinks beyond the boundaries and cooks to inspire, amaze and delight. As a creative director she creates mind-blowing food experiences and takes fans on the best kind of magical journey – one you can eat!

Organisers say Polyviou’s the powerhouse of pastry, but also an author, presenter, DJ and creative director of her namesake company. She’s passionate about empowering people to have fun with food and gets the biggest kick out of making people smile and seeing their jaws drop. Her big personality and magnetic energy make her a hit with any audience. She’s bold, bright and exceeds expectations, just like her hair. Ever the overachiever, Anna went into pastry because she found savoury too easy.

Spanning 3 days, Hospitality Summit incorporates multiple key events, that focus on creating pathways to strengthen the sector and create a more sustainable hospitality workforce. Booking information here.


Consider yourself a sausage connoisseur?

The Great New Zealand Sausage Competition is in it’s 25th year, and they’re looking for 25 sausage lovers!

More than 500 sausages from butchers and small goods manufacturers nationwide have been through five days of rigorous category judging, and we’ve got our top gold award-winning sausages sussed.

Now your help is needed in deciding which sausage wins NZ’s People’s Choice Award.

25 sausage lovers can join Retail Meat New Zealand at the People’s Choice Award event which will be held at Fantail and Turtle, Takapuna on Wednesday 21 September, where you’ll get up close and personal with New Zealand’s finest sausages.

So, if you’re partial to tasty and flavoursome sausages, this could be your time to make your taste buds work overtime and make your mark on this year’s awards. $25 a ticket gets you a drink, some nibbles, a goodie bag and the opportunity to judge the best sausages in the country. Click here for booking information.


Image Trinity Hill


Under 30 Winemaker winners

Douw Grobler from Trinity Hill in Hawke’s Bay became the 2022 Tonnellerie de Mercurey North Island Young Winemaker of the Year.

The competition was held on 8th September at EIT in Hawke’s Bay and the winners were announced at the Awards Dinner the same evening.

“All that hard work finally paid off” Douw said with pride. He has competed previously in both the Young Winemaker and Young Vit competitions. Enjoying the opportunity to upskill and keep stretching himself”, says Nicky Grandorge, Leadership and Communities Manager at New Zealand Winegrowers. “Douw very much deserves the win and his passion for furthering his career and contributing to our industry is very strong”.

Tom Crosier from Craggy Range came second and to Jordan Robinson from Sacred Hill who came third.

This regional competition is open to emerging young winemakers under 30 years old from all around the North Island. This year contestants were from Auckland and Hawke’s Bay. The other contestants were Jordyn Harper from Smith & Sheth in Hawke’s Bay, along with Gracie-Rose Kay from Coopers Creek and Ashish Thakur from Villa Maria, both from Auckland.

The aspiring Young Winemakers were tested on many aspects of wine production, including a cellar challenge, laboratory tests, blending, fault finding, blind tasting, marketing, wine knowledge and wine tasting. They also debated a given speech topic at the Awards Dinner held at The Cheval Room in Hastings. This year’s topics included the future of wine writers, protecting and promoting NZ sparkling wine and whether it is time to legally define natural wine.

The Marlborough regional competition takes place on 21 September and the Central Otago competition on 6 October.

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