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Touch of Spice 'wows' world's travel industry experts with taste of New Zealand

Monday 29 April 2013, 4:03PM

By Southern Public Relations

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(L-R) Neat Meat's team Tim Eriksen, William Eriksen, Marcus Brown, Ben Bayly (Chef at The Grove Restaurant) and Andy Ham.
(L-R) Neat Meat's team Tim Eriksen, William Eriksen, Marcus Brown, Ben Bayly (Chef at The Grove Restaurant) and Andy Ham. Credit: Touch of Spice
Renowned Kiwi musician Tiki Taane played to a packed TRENZ crowd.
Renowned Kiwi musician Tiki Taane played to a packed TRENZ crowd. Credit: Touch of Spice
Showcasing their award-winning wine was Allan Scott (L) with son Josh.
Showcasing their award-winning wine was Allan Scott (L) with son Josh. Credit: Touch of Spice
Mixologists created New Zealand inspired cocktails for delegates.
Mixologists created New Zealand inspired cocktails for delegates. Credit: Touch of Spice

QUEENSTOWN

Queenstown-based creative event company Touch of Spice ‘wowed’ the world’s top travel industry experts at the prestigious TRENZ 2013 Farewell function last week.

The luxury travel and event company fought off stiff national competition to work with the Tourism Industry Association New Zealand (TIA) on the prestigious event which heralded the end of the country’s largest tourism trade exhibition in Auckland.

Bringing together a number of key boutique suppliers over the last few months, Touch of Spice created a uniquely New Zealand themed event which saw the 800 attendees celebrate the conference finale in style.

The company’s winning concept focused on the diversity of New Zealand’s exceptional gastronomic offerings as well as New Zealand made wines, beers and products

“We wanted to create a series of very different spaces that people could seamlessly walk through and discover the unique New Zealand vibe within each area,” said Touch of Spice owner/director Jacqui Spice.
“Many of the TRENZ delegates are from overseas and this was the perfect opportunity to showcase our wonderful food, wine, beer, art and hospitality to a wide audience.”

Throughout the night guests ambled with ease, sampling produce from every corner of the country including BBQ Harmony free range pork belly and ‘slow pulled pork’ sliders, drunken oysters from Mahurangi, Waikato goats curd, Kapiti ice cream made to order and Coromandel green lipped mussels.

Renowned New Zealand chef Ben Bayly from The Grove Restaurant completed the culinary theme with a cooking demonstration and tasting, serving up Raukumara wild, red venison sausage rolls with prune and orange chutney and BBQ spit of grassfed Savannah Scotch Fillet of beef.

The superb food was accompanied by some of the country’s best wines and beers including tastings from Marlborough based Allan Scott Wines and Akarua from Central Otago. Boutique McCashin’s Brewery presented an interactive beer tasting session with their signature tipples including the Stoke Bomber Kiwi Pale Ale and Stoke Bomber Smoky Ale.

National Spirit Ambassador for Hancocks in New Zealand, Matt Bradley, created four signature cocktails especially for the event. Guests chose from the Southern Alpine Fling, East West Connection, The Nut Case or non-alcoholic Pacific Nirvana cocktails, made with only the finest local produce.

Delegates also experienced Linden Leaves toiletries in the bathrooms, NZ Premium Water, fresh organic juice made to order using New Zealand grown fruit and vegetables and 830 Coffee Roasters, one of Auckland’s best known coffee roasters.

Skaaperelli Designs also supplied unique beaded, fibreglass sheep for theming at the event, representing an iconic piece of New Zealand.

The evening wrapped up with an unforgettable acoustic performance by Kiwi music sensation Tiki Taane followed by local band The Dozen who had the crowd partying until closing time.

“To be able to showcase the different regions of New Zealand in this way was amazing,” said Ms Spice.

“We couldn’t have done this without the support of the wonderful musicians, producers and brands. The night went even better than I could have ever imagined.”

“The world’s best travel industry professionals will go home with a real feeling of New Zealand life having sampled all the amazing things our country has to offer.”

“The New Zealand exhibitors were also captivated with the array of amazing produce available right in their own backyard. It’s been a privilege to be involved.”

TIA events and sponsorship manager Bronwyn Hollingsworth said Touch of Spice ‘rose to the challenge’ and provided a “top quality, memorable New Zealand experience that exceeded expectations.”

“We have received only positive feedback on the TRENZ farewell function, with its fabulous combination of entertainment, food and drink. There really was something for everyone,” said Ms Hollingsworth.

“Touch of Spice has set the bar very high for future TRENZ events, delivering the farewell function to such an exceptional standard.”