Progressive Queenstown hotel drives social change

by April 24, 2019

Queenstown’s newest hotel is driving social change for New Zealand’s hotel industry.

Opened nine months ago as the country’s first fully smart hotel, mi-pad Queenstown has been paying all its staff at least the living wage – rather than the minimum wage – since February this year.

The property’s 16 staff, from housekeepers to those working on reception and management, are paid a minimum of $20.55 an hour, well above the current minimum wage of $17.70 per hour.

Mi-pad Queenstown launched last year with a unique, intelligent mind-set at the very heart of its approach, mixing technology and sustainability to challenge conventional thinking.

Hotel manager Joshua Keeble says its commitment to responsible tourism through a number of ‘smart’ resources also extends to the overall welfare of its people.

“We all know that Queenstown’s not a cheap place to live so we’ve made a conscious decision to invest in our team,” he says.

“The upside of that is we’re able to recruit and retain amazing staff who receive lots of praise from guests for being friendly, efficient and helpful.

“In turn that means they’re really happy to work here and they’re not having to take on second jobs or work long hours just to make ends meet.”

Mi-pad Queenstown has embarked on the process of obtaining official accreditation from the Living Wage movement for its employment stance and hopes to see others in the industry follow suit.

“We’re committed to offering this rate to all new future staff recruits and we know this will help attract some of the best in our industry, so for us it’s win-win,” says Joshua.

The 57-room hotel in the heart of Queenstown is renowned as New Zealand’s first fully ‘smart’ hotel. It’s a next generation, energy-conscious hotel experience for the smart traveller, marrying technology, sustainability, comfort and convenience.

The key to the hotel is that there is no key. Once guests download the hotel’s personal app ‘mia’, their smartphone becomes a room key, the means of setting room temperatures and mood lighting in their room, calling for room service and even transforming into a digital concierge.

To unlock the key to the full mi-pad experience, book online at www.mipadhotels.com

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New Queenstown wine tour company will capitalise on booming industry

by August 03, 2018

With local family and tourism connections dating back three generations, a Kiwi couple are looking to make their mark on the booming Queenstown wine tourism industry. Husband-and-wife to be Emma Chisholm and Lee Saunders have launched Alpine Wine Tours, a new wine experience offering unique, personalised and ‘adult-only’ experiences for every wine-lover. Central Otago’s wine…

Wineries around the country are ramping up their tourism offerings as part of a strategy expected to see wine exports reach $2 billion annually by 2020, and Alpine Wine Tours says there’s never been a more exciting time to launch a new wine experience.

Alpine Wine Tours offers memorable group, private and custom wine and distillery tours from Queenstown, showcasing the unique wine and spirits of the region.

Co-owner Emma Chisholm is thrilled with how well received their new tours have been by locals and tourists.

“It’s been a huge success,” she says. “We saw a gap in the market for unique and personalised wine experiences in Queenstown and people’s initial reactions have been incredible.

“Our guests have nothing but positive things to say. We pride ourselves on providing good old-fashioned authentic Kiwi hospitality and I think that really resonates with people.

Emma and Lee are no strangers to the Queenstown tourism scene, as they also run successful tour company Alpine Adventures.

Emma is the third generation of the Chisholm family to work in Queenstown’s tourism industry. Her parents famed ‘flying pub crawl’ tour of the 1980s propelled her passion for creating some truly unforgettable adventures.

“It was called Henry’s Backcountry Flying Pub Crawl, and the name pretty much sums it up. It was fun, it was rowdy, and it was unique,” she says.

“Like Mum and Dad, we try to make every tour memorable. We’ve built great friendships with the winery owners and businesses we work with, and as a result, our guests leave Queenstown feeling like locals.”

Setting themselves apart from the rest, the local family-owned and operated business has created three adult-only group experiences, while those with children can enjoy a private tour.

Director and Tour Guide Lee Saunders said their adults only tours are already receiving rave reviews.

“People love it! There’s over 15 wine tour companies in Queenstown and almost all of them allow kids on their group tours,” he says.

“We wanted to give adults a chance to kick back and completely relax. We love kids, we have one of our own, but we all know that sometimes you just want a day to yourself.”

Alpine Wine Tours offers half and full-day tour options, taking visitors through the stunning Gibbston sub-region and into the beautiful Cardrona Valley in the comfort of their impressive fleet of luxury European vehicles.

Recognised with Tourism New Zealand’s Qualmark silver rating, the company prides itself on employing local and knowledgeable guides.

“All our guides are certified, passionate and just all-round fun,” says Lee. “We love to go the extra mile with the little touches like giving personalised water bottles and wine sleeves as gifts, to sharing our family history and local knowledge.

“Because we specialise in wine tours only our guides are super knowledgeable. They’re not your average sightseeing guide, they’re real wine experts.”

Alpine Wine Tours operates daily group, personal and customisable experiences from Queenstown. For more information see their website.

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Holiday Inn Auckland Airport completes multi-million-dollar transformation

by May 04, 2018

Media Release from Holiday Inn Auckland Airport Holiday Inn Auckland Airport hotel is now the perfect place to ‘holiday’ before or after connecting to domestic and international destinations, thanks to a multi-million-dollar refurbishment. Drawing inspiration from New Zealand and the Pacific, Holiday Inn Auckland Airport has a contemporary new look following a full renovation of…

The property’s ‘open marae-inspired design’ offers the perfect meeting ground for travellers and Aucklanders alike, giving it a ‘welcoming heart’ with bursts of colour, life and energy.

The stylish new lounge bar sits at the heart of the hotel, where the removal of its original floor and ceiling features has revolutionised the space and opened it up to the sub-tropical gardens and the new swimming pool deck.

The hotel’s restaurant is now a destination in its own right, taking diners on a culinary journey of native New Zealand in a Pacific holiday setting – think hanging plants, bursts of colour and authentic finishing touches.

Ten flexible meeting and function areas have received a fresh new look. The refurbishment reinforced the popularity of these rooms which have a relaxed resort, rather than city ‘feel’. The rooms are known to be particularly spacious, with an airy atmosphere and plenty of natural light.

Delighted with the transformation and the investment in Auckland and New Zealand tourism, Holiday Inn Auckland Airport General Manager Scott Schaefer described the new look as a “runway success”.

“From check-in to departure, there’s plenty to do to keep the family or colleagues entertained in comfort while you wait for your next flight or seminar,” he said.

“We have invested in games and other family-friendly amenities, reinforcing Holiday Inn’s family proposition and what the Holiday Inn brand is known for worldwide.

“A new cultural personality shines from within and it’s pleasing to say we’re now fully open for dining, weddings, ceremonies and family events. It is such a privilege to see the owner’s vision for the hotel come to life.”

New furniture, flooring, light fixtures greenery and artwork throughout has added a modern twist, complemented by injections of Maori wood carvings, gifted by the local Iwi.

The pool is an oasis of calm amidst sub-tropical gardens, although it’s just minutes away from Auckland Airport terminals and all major motorways.

A group of committed stakeholders in the project included owners Cockpit International, InterContinental Hotels Group (IHG), Designworks, JSC Ltd and construction company Format.

The creative Designworks team designed the hotel so all public areas were on one level, with a strong central core.

“Guests gravitate towards the central courtyard and pool area now that a variety of spaces have been opened up and flow into what is the ‘welcoming heart’ of the site,” said Designworks’ Group Head of Spatial Design Clark Pritchard.

“The overall style is relaxed and inviting, using a fresh and natural palette of materials interjected with pattern and colour to reflect the Pacific holiday concept while also celebrating New Zealand and Pacific modern art, flora and fauna.”

Jacques De Lange, Managing Director of construction company Format, said they were “proud” to deliver the transformational project.

“Holiday Inn confirmed the strength in their brand by investing hugely in an improved facility,” he said.

“Hotel General Manager Scott Schaefer, the hotel management and design team were outstanding in the delivery process of this lovely project.”

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New faces at Crowne Plaza Queenstown

by May 04, 2018

Media Release from Crowne Plaza Queenstown Queenstown’s premier lakefront hotel, Crowne Plaza Queenstown, has welcomed two passionate ‘foodies’ to its food and beverage operations. Chilean-born Alvaro Morales has been appointed Head Chef, while Colombian-born Juan Gomez takes the reins as F&B Manager. With culinary experience from across the globe, Alvaro is elated to step into…

Having worked for a number of international hotel chains in South America and Europe, he earlier honed his culinary skills working with renowned chefs Joan Roca and Albert Adrià while interning in three-star Michelin restaurants in Spain.

His passion for delivering banquets stems from fond family memories of enjoying huge feasts with his family in the Chilean countryside.

“Food is family, family is life, and life is family,” he said.

“This is something my grandmother taught me and is still at the heart of my cooking style today.

“Not only is Queenstown a paradise in which to live, it’s foodie heaven, and I’m so excited to be here.

“Food is an integral part of a visitor’s holiday experience and I’m looking forward to creatively showcasing my Spanish heritage, made possible with the exceptional New Zealand ingredients on offer.

For F&B Manager Juan, his desire to challenge himself and progress his career led him to Queenstown.

Joining InterContinental Hotels Group (IHG) in 2012, Juan has spent the last five years working in InterContinental Wellington’s Lobby Lounge, working his way up from host to supervisor to managerial positions.

His passion for drinks has naturally progressed into a love for exceptional food experiences, and he’s looking forward to being mentored by general manager Anna Edie.

“I’m really inspired by Anna’s comprehensive international hotelier experience and look forward to working under her leadership,” he said.

“I’m delighted to have the opportunity to lead my team to offer unique guest experiences for visitors and locals dining at threesixty restaurant, as well as conference delegates and business groups.”

General Manager Anna Edie is “delighted” to welcome Alvaro and Juan to the property.

“It’s an exciting time as we’re heading into a busy winter, and I look forward to watching our food and beverage operations grow from strength to strength under their leadership.”

Conveniently located in the heart of Queenstown’s visitor, retail and business district, Crowne Plaza Queenstown’s ground-floor threesixty restaurant is the perfect place to sit back, relax and enjoy breakfast, lunch and dinner, High Tea, or a good coffee.

About Crowne Plaza Queenstown
Located in the heart of Queenstown with superb mountain and lake views, Crowne Plaza Queenstown offers a rejuvenating, friendly and enjoyable experience.

As a 4+ Qualmark rated hotel, rooms provide a peaceful place to stay and are furnished in neutral tones. The chic bar area and award-winning threesixty restaurant enables you to connect with friends, family or colleagues in a modern and contemporary environment.

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The countdown is on: Queenstown set to shine bright at LUMA

by March 28, 2018

Media release from LUMA 2018 With less than ten weeks until Queenstown’s award-winning light festival illuminates the night sky, the countdown is officially on. The LUMA Southern Light Project returns to Queenstown on Queen’s Birthday Weekend (June 1 – 4 2018) featuring a world light festival ‘first’ four evenings of illuminated art, light sculptures and…

The free public event focuses on the transformation of space, public interaction, art, culture and education, made possible by curated collections of stunning light sculptures and thought-provoking installations.

Visitors can expect to be dazzled by an array of interactive and unique light displays, each one designed to encourage them to engage with the art and the surrounding Queenstown landscape.

Set within the picturesque Queenstown Gardens and waterfront, visitors can explore the illuminated winter wonderland with hot food in hand warming their fingers, as the art captivates their minds.

The ‘world festival first’ will see local and international artists collaborating on an instillation using over 90,000 individual light sources to turn trees in the Queenstown Gardens into an enchanted forest.

Auckland artist Angus Muir is returning to LUMA as the principle light installation artist and is excited about the collaboration.

“We’re going to create a pretty amazing, almost 3D volume, of light within the forest. We’ll be able to control the direction it moves, and create shapes within it, producing an amazing geometric work within an organic environment.”

Muir’s work will feature alongside creative art luminaries Jon Baxter, Puck Murphy and Nocturnal – Projection Mapping specialists, amongst many other local and national artists.

Trust chairman Duncan Forsyth says enhancing and promoting the creative and cultural heart of Queenstown is at the core of everything LUMA represents.

“LUMA 2018 promises to be the most innovative, immersive and interactive experience yet,” he says.

“It’s set to be a thought-provoking experience for all ages and we’re delighted to bring the community together once again for our third instalment of the festival.

“There really is something invigorating about connecting strangers on a dark and wintery evening through forms of light and music.

The festival is run by a group of dedicated young Queenstown professionals who donate thousands of hours of their time to bringing the ‘life’ of the community back into the town centre.

Their goal? To shine bright, opening an enlightening conversation and improving the creative landscape in Queenstown.

Duncan says the event is only possible thanks to the loyal support of business partners and volunteers.

“We’ve been so grateful for the event partners that contribute, through cash or cash in kind, to help cover our huge overheads in transporting artwork, creating installations, and projection set-ups,” says Duncan.

“They allow us to turn on the lights! Thanks for helping us, help you, to brighten up the future of our resort town.”

LUMA Southern Light Project, and the LUMA Light Festival Trust are very proudly supported by local government event funding and partners from all over Queenstown and Otago.

LUMA Fast Facts:

LUMA Southern Light Project

Free event from 5pm to 10pm daily

Queenstown Gardens and waterfront

Queen’s Birthday weekend – 1 to 4 June 2018

People are encouraged to take public transport and lift share where possible

Full event information at www.luma.nz

Photo caption:

A family night out. Enjoying every minute of LUMA 2017. Photo credit: Che McPherson

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Zamora The Meat Preachers flying high

by December 07, 2017

Media release from Zamora The Meat Preachers A stellar year of growth and recognition on a national scale has seen a Queenstown-based meat business go from strength to strength. Zamora The Meat Preachers’ is flying high after a record year for its retail and wholesale operations, thanks to its loyal customer base and after notching…

They both had a real passion for meats and saw the opportunity to combine traditional South American and European recipes and techniques with fine New Zealand ingredients sourced from South Island producers.

Their love of delicious food and quality meat saw Zamora’s pork and sage sausage take home gold in the traditional category at Devro’s Great New Zealand Sausage Competition in October.

Their incredible crafted smoke porchetta also “wowed” judges and received a gold medal in the innovative category at the New Zealand Pork, Bacon and Ham Awards in July.

At their local deli shop in Queenstown they’ve been getting rave reviews for their daily-changing lunch menu which delivers a different sandwich each day, extremely popular with ‘in-the-know’ locals and the odd lucky visitor who finds them in their semi-industrial setting on the edge of town.

Their wholesale business sees them supply an ever-increasing list of discerning restaurants and award-winning cafés, and likewise their catering arm for events, weddings and corporate functions.

In seven years they’ve grown to a team of eight – the two directors, five ‘meat preachers’ and an accountant, and business has experienced exponential growth year-on-year.

The local deli shop and wholesale factory is home to a smorgasbord of artisan goods to please even the most discerning meat lover, including hand-crafted sausages, cured meats and salamis, delicious biltong and droewors snacks, and barbeque favourite chimichurri sauce.

Adding a modern twist to the Kiwi ‘barbie’, Matias says they’re proud of what they’ve achieved so far and hints at further growth and exposure to come in 2018.

“Our passion for meats is second to none,” says Matias.

“But it’s our people, culture and customers who sit at the heart of the business year-on-year.

“The continued support of local companies has enabled us to build lasting business relationships that give us the energy to succeed.

“Our growth has stemmed from product innovation and development, based predominately on retail and wholesale customer feedback. There’s no better way to grow your business!”

Matias and Nicolas’ passion for developing delicious flavours and providing high quality meats is a hit with Queenstowners and visitors to the weekly farmers market where the waft of meats cooked with love to order over the BBQ is impossible to resist.

“It’s an honour to wake up every day and share our childhood experiences with our community,” says Matias.

“High quality food and family traditions, there’s no better combination.”

Zamora’s deli shop on Industrial Place is open Monday to Friday from 10am to 6pm, and at Remarkables Market every Saturday throughout summer from 9am to 2pm.

Photo caption:

1/ Zamora The Meat Preachers’ award-winning Smoke Porchetta

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Business has never looked more inviting at Crowne Plaza Auckland

by November 27, 2017

Media release from Crowne Plaza Auckland Crowne Plaza Auckland is turning the boardroom into the ‘not-so-bored’ room and put the excitement back into ‘experiences’ for meetings, incentives, conference and events guests. The 352-room city centre hotel launched its latest video campaign today (Monday November 27) to help take bookers on a visual journey of the…

The video also showcases hotel facilities such as the Club Lounge – an exclusive area with all the ‘bells and whistles’ available to guests who stay the night in a Club room.

The changes have come from Crowne Plaza’s new brand tagline ‘we’re all business, mostly’ and a recognition that delegates and guests are looking for unique spaces and experiences coming into 2018.

Based on the modern business traveller, the campaign also recognises that delegates want to make the most of every opportunity when travelling for work to make time inside AND outside the boardroom really count.

It’s in line with a new European study that recognises meetings built around ‘all work and no play’ makes for a dull Jack or Jill.

The IHG study has revealed business travellers admit work trips are more fun and enjoyable than they let on, with nine out of ten making the most of downtime by getting out and about to explore the city, ticking off their personal travel ‘to do’ list.

Crowne Plaza Auckland is conveniently located in the heart of the city’s business, entertainment and waterfront district, and General Manager Tim Pollock said it was the perfect base for guests to “do business and get out to experience the best of the city”.

To help guests do just that, the hotel’s created an online guide to Auckland business travel featuring ‘must-do’ activities for their downtime, dining hotspots and team building exercises around the city.

“Business trips have somewhat changed,” said Tim. “The new video campaign reinforces to the MICE market that work and downtime can be mutually productive.

“We do the fundamentals extremely well but in today’s market it’s about creating unique experiences to excite and delight delegates, so we’re continuing to work on new projects coming into 2018.

“We’re proud to have been named Leading Business Hotel in the World Travel Awards again this year, for the third time. It confirms what we know, but also creates confidence in guests that Crowne Plaza Auckland’s exceptional high level of service has been maintained over the years.”

The hotel is home to ten flexible function rooms catering for everything from an executive boardroom meeting for 12 to a presentation or gala event for up to 460 guests.

All meeting and conference rooms are fully equipped with modern sound and visual systems, complimentary Wi-Fi and interactive projectors. The hotel’s audio-visual specialists supply all the presentation needs from a data projector to staged events and widescreen presentations.

Many of the function rooms are bathed in natural light, with all rooms providing bespoke flexibility. The hotel’s renowned Aria Restaurant and Bar also creates the perfect venue for a business lunch or group celebration.

Crowne Plaza Auckland also recently launched three new packages – Mostly Energised, Mostly Inspired and Mostly Social – to ensure downtime is as productive as work time.

Whether guests are in Auckland for business, an event, need some much-needed rest and relaxation, or are looking for a weekend escape, the packages are designed to leave them feeling inspired, energised and connected.

Tim Pollock said the packages tied in perfectly with meetings and conference business.

“We want delegates to stay the night and enjoy everything Auckland has to offer. Whether they want to stay active in the city, be social or relax with a massage at the end of the day, we have all bases covered.”

See the video campaign here and find out what’s on offer for the Auckland business traveller this summer here.

Picture caption:

1/ Crowne Plaza Auckland’s Aotearoa-themed gala dinner is a unique experience for MICE guests

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Queenstown student awarded tourism scholarship

by November 06, 2017

Media release from AccorHotels Queenstown One lucky Queenstown student has been granted a scholarship to give her the ultimate kickstart in New Zealand’s booming tourism industry. Wakatipu High School (WHS) student Harriet Dennison, 18, will study a Diploma in Hospitality Management at the award-winning Queenstown Resort College (QRC), thanks to an inaugural partnership between four…

The four properties driving this scholarship are Hotel St Moritz, Novotel Queenstown, Sofitel Queenstown and Mercure Queenstown Resort.

Hotel St Moritz General Manager Jo Finnigan presented the scholarship at the high school’s Senior Prizegiving on Thursday afternoon (November 2 2017).

A delighted Harriet said it was “quite incredible” to receive the scholarship.

“I’m very excited to be able to gain further knowledge in the tourism industry through QRC, especially here in Queenstown, my home town,” she said.

“I’m thrilled to have received this scholarship because AccorHotels is such a well-known global brand, and I’m looking forward to learning here in the environment that QRC provides.”

The scholarship was a collective vision from AccorHotels and QRC to open up the world of hotel business to Queenstown students, exposing them to a compelling career path in tourism with the option to travel worldwide.

Students applied for the grant by submitting responses to several questions, including an inventive 100-word response to “the secret of their success if they ran a world-renowned Queenstown hotel in 2028”.

Harriet’s ‘thinking outside the box’ approach led her to create a 100-word mind-map to visually explain her success, outlining every element of running a successful hotel including facilities, customer experience and management.

She also came up with a catchy motto “we deliver what you want, before you know it”.

Hotel St Moritz General Manager Jo Finnigan particularly loved Harriet’s creative application.

“It’s fantastic to see the next generation excited about a career in New Zealand’s dynamic hospitality and tourism industries,” she said.

“Harriet came across as a natural leader and I look forward to watching her career unfold.

“I’m hopeful this inaugural scholarship inspires a pipeline of high school students in the future.”

Queenstown Resort College Chief Executive Charlie Phillips said the scholarship was a “great opportunity” for Harriet to work within New Zealand’s largest export industry.

“Gaining a recognised qualification in the tourism and hospitality sector provides a competitive advantage when it comes to maximising employment opportunities,” he said.

“We look forward to welcoming Harriet to QRC early next year.”

Harriet will begin her Diploma in Hospitality Management at Queenstown Resort College in January 2018.

Picture caption:

1/ Tourism kickstart – Queenstown Resort College Chief Executive Charlie Phillips (L) and Hotel St Moritz General Manager Jo Finnigan (R) presented a tourism scholarship to Harriet Dennison

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Crowne Plaza Christchurch pays tribute to the past with pianist Peter Lewis at Christmas

by November 01, 2017

Media Release from Crowne Plaza Christchurch Crowne Plaza Christchurch is throwing a festive, family Christmas this year all wrapped up with oodles of fun, a glass or two of festive bubbles and the return of the hotel’s legendary ‘piano man’ Peter Lewis. For 23 years Peter played the piano in the original Crowne Plaza Hotel lobby before his…

“Many of the local guests today still enquire from time to time as to where I might be playing.

“I have lots of fond memories of meeting an amazing range of people including celebrities such as George Harrison from The Beatles, John Cleese and the list goes on.”

In recognition of the many hours he spent tinkling the ivories at the hotel, he was gifted the piano he used to play after it closed its doors.

So it’s only fitting that on the new hotel’s first Christmas Day, he’ll be back to add a touch of nostalgia to the celebrations as a guest performer welcoming diners to their lunch or dinner celebrations.

The menu is groaning with Christmas classics such as stuffed turkey and cranberry sauce, honey-glazed champagne ham, roast beef and Yorkshire pudding, and it wouldn’t be Christmas without kiwi favourites including oysters, prawns in cocktail sauce, Canterbury leg of lamb or Akaroa salmon amongst others.

On the basis that guests are never full enough on this celebratory day, they can top it all off with traditional Christmas pudding, Eton Mess, macaroons or trifle. Or all of the above!

Crowne Plaza General Manager Reinier Eulink is looking forward to the hotel-playing host to a fun-filled family Christmas.

“We’re bringing back a little bit of the old ambience with the hotel’s beloved piano man Peter, tying this in with our past and present,” he said.

“For us it’s also a chance to highlight the wonderful first year we’re having and raise a toast to how far we’ve come.”

Adult diners on Christmas Day will receive complimentary bubbles on arrival with Social Wine Bar open from midday. Festivities can begin on a high note with soft drinks for the kids and even a dedicated television and games room for younger family members!

Meanwhile for businesses looking to kick off the silly season in the office with a Crowne Plaza hosted Christmas work party, the hotel’s function packages are sure to get staff rocking around the Christmas tree.

Custom events start from $40 to $79 with a range of catering offers, each including a welcome glass of bubbles on arrival, so businesses can rest assured it will be no silent night.

Function capacities range from small groups of 10 to 35 guests, to larger scale parties up to 140 guests. Package highlights include festive theming, special accommodation rates, Christmas crackers and of course a menu to make your heart sing.

Essential booking information

Christmas Day lunch seating times are from 11.30am to 1.30pm or 2pm to 4pm, and dinner buffet times run from 5pm to 7pm or 7.30pm to 9.30pm.  Bookings are essential by contacting [email protected] or calling 03 741 2810.  

The Christmas Day buffet menu starts at $49 for children from six to 16 years old and $129 for adults. Children aged five or younger dine for free. 

To find out more about Crowne Plaza’s event venues or book your Christmas party contact [email protected] or call 03 741 2810.  

Picture caption:

1/ Peter Lewis is looking forward to recreating Christmas magic at Crowne Plaza Christchurch

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Champagne breakfast starts Cup and Show Day at Crowne Plaza Christchurch in style

by October 18, 2017

Media Release from Crowne Plaza Christchurch Crowne Plaza Christchurch has partnered with fabulous Bollinger Champagne for one of the most glamorous and highly-anticipated social events on Canterbury’s calendar. Crowne Plaza’s Cup Day Bollinger Breakfast on November 14 promises to be a delicious way to get the prestigious Christchurch Casino New Zealand Trotting Cup Day off to a racing start. The…

As it’s the new hotel’s first Cup Day event, it’s promising to pull out all the stops, with ‘whispers’ of a decadent chocolate fountain to delight guests.

Lovers of fashion, fascinators, food and fun will be well catered-for, with the gourmet food spread featuring continental and full breakfast options and a ‘cooked-to-order’ egg station.

There will be something to fill everyone’s appetite from bliss balls to pretzel hot- smoked salmon sliders and a Belgian waffle station, meaning guests will have no trouble fueling up for the day’s action. They can also try new breakfast items including a classic kiwi bacon and egg pie.

Cup Day is considered to be Australasia’s most prominent harness racing event, drawing crowds from all over the country.

Crowne Plaza Christchurch General Manager Reinier Eulink said he couldn’t wait to see Market Place buzzing with colour and laughter.

“Cup Day drew over 20,000 people last year so it’s not only a favourite in the hearts and minds of locals but attracts crowds from all around the country,” he said.

“With Cup Week on the calendar it’s great news not only for our hotel but for the region’s tourism industry.

“We have some fantastic partners lined up our event and we’re looking forward to it really kicking off our summer season with a bang!”

Tickets for Crowne Plaza’s Cup Day Bollinger Breakfast are $75 per person. The event starts at 10am and coaches leave at midday, just in time to catch some of the first races.

The ever-fabulous Canterbury Cup Week will also mark the launch of Crowne Plaza’s delightful High Tea experience. Hosted in Social Wine Bar, groups can enjoy a three-tier assortment of high tea classics such as finger sandwiches, macarons, mini salmon quiches and a glass of bubbles. Dining in the fresh, contemporary downstairs space is a very reasonable $38 per person.

Executive Chef Mirco Turtschi has been busy refining the details of the Bollinger breakfast and High Tea packages.

“This is Crowne Plaza’s first Cup Day in our new premises so we’re excited to showcase what we do with some stunning gourmet breakfast canapés and summer fruits for the breakfast,” he said.

“Our High Teas will be the cherry on the cake, so to speak, and with the fresh seasonal produce that comes with the warmer summer months we’re very much looking forward to inviting guests to sample that taste of summer.”

Social Wine Bar seating for High Tea is limited and tickets for the Cup Day Bollinger Breakfast event are sure to be in hot demand. Bookings are essential by contacting [email protected] or calling (03) 741 2810.

Picture caption:

1) Enjoy a delightful High Tea experience at Crowne Plaza Christchurch’s sophisticated Social Wine Bar

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Crowne Plaza Auckland – all business, mostly

by October 16, 2017

Media Release from Crowne Plaza Auckland New Zealand’s leading business hotel, Crowne Plaza Auckland, is helping guests ‘switch off’ from the daily grind. Located in the heart of Auckland’s CBD, the award-winning hotel has launched three new packages – Mostly Energised, Mostly Inspired and Mostly Social – to ensure downtime is as productive as work…

Stay active in the city with a Mostly Inspired Package, aimed at outdoor enthusiasts, runners, or the health conscious who want to achieve fitness goals or enjoy a slower-paced scenic walk.

This fantastic package saves guests up to $55 and includes a night’s accommodation for two and a ‘refuel breakfast’ at Aria Restaurant to get the day off to the perfect start.

Thoughtful extras include a personalised Yeti cooling towel (when wet it cools up to 15° below outdoor temperature), an Auckland running map and a bottle of New Zealand’s finest spring water.

A Mostly Energised Package is available for those who need to recharge the batteries.

The package includes a $50 voucher for a treatment of choice at the award-winning Bliss Reflexology & Massage Spa, a rejuvenating night’s stay for two with late check out, the obligatory spring water and a healthy buffet breakfast for two at Aria Restaurant.

The Mostly Social Package is the perfect weekend escape for girlfriends or couples hitting the city for a shopping trip, theatre experience, sports game or an overdue catch up with friends.

This deal is available on all room types and combines accommodation, breakfast for two at Aria Restaurant, a premium bottle of New Zealand wine, parking and late checkout, with savings up to $90.

Crowne Plaza Auckland General Manager Tim Pollock said these unique packages had been created to live true to our new brand tagline “we’re all business, mostly”.

“Our guests seek innovative experiences and we’re providing the perfect base where they can feel productive, connected, rested and restored,” he said.

“Our city has so much to offer and in people’s time-pressured lives a glass of New Zealand pinot, or a run along the waterfront is just as important as the daily grind.”

All packages are subject to booking availability and must be booked one day in advance.

For bookings or more information go to crowneplaza.nz/auckland_mostly.

Picture caption:

1/ Crowne Plaza Auckland is the perfect base for a weekend escape

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Yonder – the healthy alternative with a difference

by October 10, 2017

Media Release from Yonder, Queenstown Healthy nutrient-packed bowls, affordable breakfast options and decadent treats are ‘wowing’ foodies at Queenstown’s newest eatery. The delightfully named café, bar and experimental kitchen, Yonder, is a contemporary new spot for locals and visitors who like the odd indulgence, good coffee and a healthy lifestyle. The kitchen team, handpicked by…

Inspired by cities around the globe, the menu’s accessible and affordable. Yonder’s chefs are committed to making breads, nut butters and yoghurts in house, and experimenting with seasonal ingredients to create nutritious dishes that are big on flavour.

With an unstoppable energy for cooking, Jamie and sous chef Phil Norfolk are driven by their passion to “rock the culinary world”.

Known for their “genius” skills in concocting tasty vegan and gluten free treats, bakers include Sophie Collins-McKenzie and Toby Wood.

Director Gary Livesey says Yonder is about pushing boundaries from different angles to offer healthy options in creative ways.

“We saw a niche in the market to deliver wholesome options with healthy fare, without breaking the bank,” he says.

“It’s fantastic to see our chefs thriving in the new environment and experimenting daily to produce vegan and vegetarian dishes that can be naturally sugar, diary, gluten and nut free.

“We’ve got such an awesome team who are helping us deliver intimate experiences throughout the day for our breakfast, lunch, dinner and late-night guests.”

Diagnosed with Multiple Sclerosis (MS) four years ago, Gary is the first to admit that Yonder is a ‘self-indulgent’ project based around personal healthy living.

“My biggest struggle adapting to my new lifestyle has been finding cool places to eat with friends, where no-one had to make a compromise,” he says.

“Yonder’s bridging this gap and we’ve created a beautiful space where health-conscious individuals can enjoy an affordable feed while friends tuck into tasty indulgent dishes, all with some live music ‘on the side’.”

Drawing on fresh and local ingredients, Chef Jamie’s passion for serving up freshly baked goods and Asian-inspired dishes has certainly sparked some ‘table talk’.

Lunch and brunch is a step up from the classic Kiwi fare with a gluten free and vegan blueberry stack, vegan tofu scram, and pulled lamb flat bread on the menu, or ‘locals favourite’ a tuna poke bowl is sure to whet the appetite.

Dinner puts smaller sharing dishes front and centre with salt n’ sichuan squid, bao buns and perfectly roasted roots. If you’re in it for yourself, mains include an ancient grain salad, brisket and chips or a kimchi bowl.

Pastry chefs at heart, the kitchen brigade gets to go to town with fantastically colourful café cabinet temptations. Tempting those with a sweet tooth, there’s an ever-changing array of cheesecakes, raw slices and cakes, made in-house daily.

Yonder is open daily for breakfast, brunch and coffee from 7.30am to 3.30pm and dinner from 5pm to 10pm. Once the sun fully sets, Yonder’s the ‘go-to’ spot for live music and events until 1.30am.

Picture caption:

1/ Korean-inspired kimchi and tuna poke bowls are a highlight on Yonder’s brunch menu

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