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 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.
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Wellington bartender, Jason Clark, has returned home a golden boy after being crowned one of the world’s best bartenders at the International Bartende...
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The Modern Apprenticeship Programme is proving a low\-stress way for employers in restaurants and cafes around the country to get an apprentice on boa...
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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...
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Fries, wedges, breads and dips, olives, perhaps? Bar snack menus have been known to dish up some pretty basic, alcohol absorbing, carbohydrate loading...
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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...
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 The line-up for The Noosa International Food and Wine Fesival is heating up with celebrtiy chefs, Australia's top wine makers and food trails.
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Whisky Galore have announced that DramFest'11 will take place 24-26 February after being delayed by the Christchurch Earthquake.
From November Hospitality Magazine. Download |
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