|
|
 Fries, wedges, breads and dips, olives, perhaps? Bar snack menus have been known to dish up some pretty basic, alcohol absorbing, carbohydrate loading fare. Kathy Ombler spoke with Wellington bars, breweries and gastro pubs about the more innovative tapas-type, bar snack offerings they’re plating up.
|
|
Free range, organic and ethically-farmed produce is no longer just for the hippies or the greenies, Sue Fea discovers. Instead, it’s a rapidly growing...
|
|
Fries, wedges, breads and dips, olives, perhaps? Bar snack menus have been known to dish up some pretty basic, alcohol absorbing, carbohydrate loading...
|
|
First you notice the hippopotamus, the life-size sculpture on the hotel’s veranda roof, and you wonder why. Then you learn Hippopotamus is the...
|
By Sue Fea
 At 22 and 24, Lucy and Amelia Gain are not your average Kiwi 5-star luxury hotel owners. But that’s why their 10-room central Queenstown boutique property has been named Australasia’s best boutique hotel. The entrepreneurial young Queenstown sisters are turning heads with tourism leaders around the world less than 12 months after they bought The Spire boutique hotel in downtown Queenstown. |
 It’s not the biggest bar in the world. It doesn’t offer big screens, loud music or flashing lights, but The Corner Store is a landmark on the Auckland bar scene.
Click here to read more as a .PDF |
|
The hospitality industry is one of the largest employers in New Zealand. For those working in the industry with a positive, can-do attitude; the world...
|
|
As the days get longer – and hotter – chilled drinks come to the fore, with a plethora of options available to cafes, restaurants and bars. As summer ...
|
|
Conscientious industry writer Kathy Ombler undertook some thorough research in the traditions of tapas and pinxtos, bars and bodegas, while travelling...
|
|
When it comes to dishing up sustainably caught seafood chefs are starting to walk the talk. But it costs, and it seems most customers are watching the...
|
Previous Page | Next Page