It doesn’t seem that long ago that cider was something of a red-haired stepchild among drinks. Both here and overseas it was deemed to be something somehow unworthy and the province of those who were looking for quantity over quality.

Craft beer has finally hit the big time. After years of incremental growth, it is now a fixture in bars, restaurants and supermarkets and a faithful and enthusiastic market of consumers has developed.

And why wouldn?t that be the case. From small beginnings, the number of brewers has mushroomed and the quality has gone through the roof. By Don Kavanagh

A Wellington bar group is calling for a fairer system of controlled purchase operations.

The second half of 2011 will be a mammoth undertaking for the hospitality industry in New Zealand.
Not only is the nations largest ever international sporting tournament

Don’t make the same mistakes we did, says a well-known chef based in South Africa during last year’s FIFA World Cup.
Chef Peter Goffe-Wood is a man who speaks from experience. The veteran chef runs a restaurant in Cape Town, where he saw firsthand how the soccer tournament affected the city’s restaurant trade.

 We take a closer look at the increasingly creative snacks venues around the country are serving up to impress their guests.

From July there will be a corner of a New Zealand street that will be forever England.

A couple of Nelson blokes with a thirst for craft beer are carving a global reputation for their unique BYO pub, where you don’t bring your own beer, but you can bring your own food...if you want.

DB Export has started celebrating what is likely to be a bumper winter with an enticing on-pack promotion for skiers and boarders. The promotion provides $33 off every adult day pass at Whakapapa, Turoa and Treble Cone ski areas.