The PRWIRE Press Releases http:// 2017-03-28T14:26:25Z Dragontail expands into hotel and resort market through agreement with Monscierge, Inc. 2017-03-28T14:26:25Z dragontail-expands-into-hotel-and-resort-market-through-agreement-with-monscierge-inc Highlights  DTS Signs agreement with Monscierge, Inc. – a global hospitality solutions provider The deal represents the first time DTS is expanding into the lucrative hotel and resort industry  Monscierge’s clients include some of the world’s largest hotel groups www.monscierge.com Significant market opportunity in the global hotel and resort industry generating revenues of US$864 billion across more than 714,000 businesses. Dragontail Systems Limited (ASX: “DTS”, the “Company”) is pleased to announce that it has signed a mutual referral agreement, with global hospitality solutions provider, Monscierge, that will see Monscierge refer the DTS’s Algo System to its clients in the hotel and resort industry  This is the first time that the Algo System will be marketed to clients in the hotel and resort business, demonstrating the flexibility of the system and its capacity to be applied across a wide range of industries.  As part of the relationship, DTS has agreed to pay a referral fee to Monscierge based on revenue DTS derives from clients introduced by Monscierge. Likewise, DTS is eligible to receive referral fees from Monscierge to be determined on a case-by-case basis.  Dragontail’s proprietary Algo System optimises and manages large and complex kitchen operations. The system’s ability to manage large volumes of orders, food preparation tasks and delivery data makes it well suited to the hotel and resort industries where It has a number of potential uses such as helping to manage and optimise room service and in-house Quick Service Restaurant (QSR) operations.  The Monscierge Connect product line includes solutions for menus & requests; way finding; local recommendations; flights, weather & maps; two-way communication between guests and staff and more.  The Company deploys its solutions through mobile, tablets, large-format touchscreen devices and a central web- based platform that manages property content. Monscierge operates in more than 60 countries and has a number of large hotel chains as clients including ACCOR Hotels, Hyatt, Intercontinental Hotels Group and Holiday Inn.  The global hotel and resort industry presents a significant opportunity for Dragontail to expand the Algo into what is a large and growing market. The industry has experienced growth of 4.3% over the five years to 2016 with annual revenue in 2016 of US$864 billion across more than 714,000 businesses.  The industry is expected to experience strong growth over the next five years as a result of a steady rise in global travel rates and an increase in travellers’ funds for discretionary purchases. “Hotels and resorts serve thousands of meals to guests each year either through room service operations or in-house restaurants. The Algo system is the perfect solution for these businesses as it allows them to optimise food preparation and delivery to better service their guests and provide an improved all around experience,” said Dragontail Systems’ Chief Executive Officer, Ido Levanon.  “Our Algo System is attracting the interest of leading companies across a number of industries.  This agreement will allow the Algo to be directly marketed to some of the largest hotel and resort groups in the world – giving us a strategic foothold in this highly lucrative market.”   Monscierge Vice President of Business Development Joshua Fahrenbruck added “Monscierge is passionate about helping hoteliers make the guest experience as enjoyable as possible, and Dragontail shares that passion. Our relationship with Dragontail underscores our commitment to bringing creative solutions to hospitality and their support will give even more hotels and resorts access to our Connect product offerings.”  Company Secretary: Deborah Hodeborah@tridentms.com.au+61 8 6211 5099 Media Enquiries: Ben GrubbMedia and Capital Partnersben.grubb@mcpartners.com.au+61 414 197 508 About Dragontail Systems  Dragontail is revolutionising the Quick Service Restaurant (QSR) industry with its Algo System, which uses a sophisticated patented algorithm to optimise and manage the entire food preparation process from order to delivery. The Algo is the first system in the world to fully automate and streamline the kitchen flow to deliver immediate and significant returns on investment to fast food and quick service restaurants. The Algo is setting a new standard for the global industry with a number of chains, such as Pizza Hut in North America and Israel, and a large Israeli burger chain already using the system. About Monscierge  "Monscierge is a global software company specializing in innovative hospitality solutions for properties, owners and brands. Since 2009, the Monscierge product line, Monscierge Connect, has been facilitating elegant connections between guests, hotel properties and their brands, through mobile, tablet, large-format touchscreen devices and a central web- based platform that manages property content. In 2016, the company was selected as the hospitality partner for the Apple Mobility Partner Program. With installations in over 60 countries and multilingual capabilities, Monscierge is dedicated to improving guest experiences and hotel staff efficiency around the world." Dragontail expands customer base adding US frozen yogurt brand 16 Handles Franchisee NYC-FROYO 2017-03-28T14:22:32Z dragontail-expands-customer-base-adding-us-frozen-yogurt-brand-16-handles-franchisee-nyc-froyo-1 Highlights  - Dragontail Systems signs agreement with New York based NYC-FROYO, a Franchisee of 16 Handles, a Popular Frozen Yogurt Chain in the United States, to trial the Algo System in one of its New York stores for three months  - Deal represents the first time the Algo System will be used to optimize frozen yogurt and ice cream delivery, opening a new and growing market for the Company  - Dragontail continues to grow into new verticals and more diverse food and beverage categories across the Quick Service Restaurant industry - Initial pilot phase will potentially be followed by a roll-out to the remaining 3 NYC-FROYO New York city locations with a larger vision of a full roll out to the remaining stores owned by 16 Handles  Dragontail Systems Limited (ASX: DTS, the “Company”) is pleased to announce that it has signed an agreement with US-based Franchisee NYC-FROYO, a  frozen yogurt, ice-cream and smoothie chain, under the brand of 16 Handles, to trial the Algo System across one of its New York stores.  This is the first time that the Algo System will be used in a frozen yogurt or ice-cream outlet and demonstrates the capabilities of the system to be applied across a growing range of Quick Service Restaurant (QSR) segments.  The pilot trial commenced on 15 March, 2017, at no cost to NYC-FROYO, and will run for three months. Following the successful completion of the pilot phase, the system would be potentially installed across other NYC-FROYO, 16 Handles locations.  The Algo System is designed to streamline and optimize the operations of QSR businesses – from ordering through to food preparation and delivery. Efficiency and speed are particularly important to QSR businesses that produce food with a very short shelf life.   In addition to the Algo System, 16 Handles will also utilize Dragontail’s Smart Orders Aggregator, which consolidates all orders from third parties and channels then into the Algo System. This allows all orders to be managed and optimized from a single platform.  The expansion into the frozen yogurt and ice-cream segment presents a new market opportunity for Dragontail to further grow the reach of the Algo System into what is a fast-developing market.  The Frozen Yogurt market has experienced rapid growth over recent years with an annual growth rate of 11.6% between 2011 and 2016 and generating annual revenue of US$2 billion.  Frozen Yoghurt chains dominate this market with the top 10 frozen yoghurt chains accounting for more than 4,335 stores across the globe in 2016. This provides Dragontail with an opportunity to rapidly increase the rollout of the Algo across the segment by pursuing agreements with global franchises.   The ice-cream segment is more established in the US with annual revenues in excess of US$5 billion across almost 10,000 businesses. “We are receiving growing interest from a wider range of QSR segments as more potential clients are catching on to the benefits that the Algo System can bring to their businesses. This is the first time that the Algo System is being used within an ice cream or frozen yogurt store and we expect to see further interest from potential customers in this segment,” said Dragontail’s Managing Director, Ido Levanon.  “The only thing worse than cold pizza is warm yogurt or melted ice-cream; and with the help of the Algo System, QSR operators will be able to deliver their product in a time frame that will ensure the best food presentation and customer satisfaction.”  16 Handles Franchisee Director of Operations, Christopher Ballerini added, “When it comes to delivering frozen yogurt, every second counts and we have not seen anything like the Algo System for increasing the efficiency of our production and delivery operation, enabling us to reach a whole new group of customers.”  Company Secretary: Deborah Ho deborah@tridentms.com.au +61 8 6211 5099 Media Enquiries:  Ben Grubb Media and Capital Partnersben.grubb@mcpartners.com.au +61 414 197 508 About Dragontail Systems  Dragontail is revolutionising the Quick Service Restaurant (QSR) industry with its Algo System, which uses a sophisticated patented algorithm to optimise and manage the entire food preparation process from order to delivery. The Algo is the first system in the world to fully automate and streamline the kitchen flow to deliver immediate and significant returns on investment to fast food and quick service restaurants. The Algo is setting a new standard for the global industry with a number of chains, such as Pizza Hut in North America and Israel, and a large Israeli burger chain already using the system. Autumn Property Trends with Cameron Nicholls 2017-03-27T01:03:22Z autumn-property-trends-with-cameron-nicholls From record-breaking temperatures to all time high rainfalls, the shift from summer to autumn has certainly been quick! With a new season brings a change in the property market as well as an opportunity to maximise the cooler weather and end of day light savings. In order to make the most of what autumn has to offer, Cameron suggests: Clean your windows: With the recent downfalls Sydney has experienced this is even more important. You’ll be amazed at the difference it will make! Introduce autumn colours and hues: Throws, cushions and even lightweight curtains are a great way to give a home an instant lift and won’t break the budget. Twilight opens: The autumn sky sets the scene for ambient twilight property showings. Turn the end of daylight savings into a positive. Update the exterior: Trim all trees back, clear the leaves out of the gutters and make sure your property looks low maintenance, even if that isn’t the case! Create an outdoor dinning room: Use pavers to create a dedicated outdoor dining space, this time of year it’s slightly cooler and there are less insects to battle. Present an outdoor room to potential buyers before winter hits. About Nicholls & Co Estate Agents: Nicholls & Co is a boutique modern agency focused on the person first and foremost and then the property. They do not work with clients, they work with people. Through personal attention and connecting with people on a deeper level they are able to comprehensively understand how best to deliver the results desired. For further information go to: www.nichollsandco.com.au Health and Wellness Food Market - Key Investors Stratergies by 2021 2017-03-24T10:08:38Z health-and-wellness-food-market-key-investors-stratergies-by-2021 It provides the Health and Wellness Food industry overview with growth analysis and historical & futuristic cost, revenue, demand and supply data (as applicable). The research analysts provide an elaborate description of the value chain and its distributor analysis. This Health and Wellness Food market study provides comprehensive data which enhances the understanding, scope and application of this report. Request for sample copy of this report at: http://www.orbisresearch.com/contacts/request-sample/234803 This report provides comprehensive analysis of ·         Key market segments and sub-segments ·         Evolving market trends and dynamics ·         Changing supply and demand scenarios ·         Quantifying market opportunities through market sizing and market forecasting ·         Tracking current trends/opportunities/challenges ·         Competitive insights ·         Opportunity mapping in terms of technological breakthroughs Global Health and Wellness Food Market: Regional Segment Analysis ·         North America ·         Europe ·         China ·         Japan ·         Southeast Asia ·         India View more details of the report at: http://www.orbisresearch.com/reports/index/global-health-and-wellness-food-market-research-report-forecast-2017-2021 The Major players reported in the market include: ·         AgriPure Holding plc ·         Albert’s Organic ·         Aleias Gluten Free Foods LIC ·         Arla Foods ·         Big Oz Industries ·         BioGaia AB ·         Blue Diamond Growers ·         Bob’s Red Mill Natural Foods ·         Chiquita Brands International ·         ... Global Health and Wellness Food Market: Product Segment Analysis ·         Naturally Healthy Foods ·         Functional Foods ·         BFY Global Health and Wellness Food Market: Application Segment Analysis ·         Application 1 ·         Application 2 ·         Application 3 Reasons for Buying this Report ·         This report provides pin-point analysis for changing competitive dynamics ·         It provides a forward looking perspective on different factors driving or restraining market growth ·         It provides a six-year forecast assessed on the basis of how the market is predicted to grow ·         It helps in understanding the key product segments and their future ·         It provides pin point analysis of changing competition dynamics and keeps you ahead of competitors ·         It helps in making informed business decisions by having complete insights of market and by making in-depth analysis of market segments Enquire more details of the report at: http://www.orbisresearch.com/contact/purchase/234803 About Us: Orbis Research (orbisresearch.com) is a single point aid for all your market research requirements. We have vast database of reports from the leading publishers and authors across the globe. We specialize in delivering customized reports as per the requirements of our clients. We have complete information about our publishers and hence are sure about the accuracy of the industries and verticals of their specialization. This helps our clients to map their needs and we produce the perfect required market research study for our clients. Local Glebe Burger joint “Burger 10” Champions FINALIST at Australian Small Business Awards 2017 2017-03-23T16:06:22Z local-glebe-burger-joint-burger-10-champions-finalist-at-australian-small-business-awards-2017 The 2017 Australian Small Business Champion Awards marks the 18th birthday of the awards which celebrate and recognise the achievements of outstanding small businesses from all states and territories across Australia. Developed and managed by Precedent Productions, a small business it its own right with 30 years experience in managing successful awards programs. "The awards seek to acknowledge the hard work that business owners contribute to the local community in generating employment for millions of Australians, as well as their contribution to the Australian economy," said Steve Low, Awards Partner & Managing Director of Precedent Productions. The Australian Small Business Champion Awards is the pinnacle of business success. They recognise the values associated with successful small businesses. These values include service, commitment, leadership, endurance, courage, innovation, performance, persuasion and generosity, Steve concluded. “We are extremely thrilled to be selected as Finalist from over 1,400 entries received this year. It is such an honour to be nominated and acknowledged as an elite Australian small business in the Fast Food/ Takeaway Store category, said Hussein Jaber, Director/ Executive Chef of Burger10. Burger 10 staples ten uniquely handcrafted burgers bringing the best flavours of 10 different countries from across the globe. Burger 10 has recently been awarded as 2016 City of Sydney Business of the Year & Outstanding Fast food and Takeaway by Inner West Local Business Awards.The awards gala presentation is to be held at The Westin in Sydney on Saturday 1 April 2017 and promises to build on the event's reputation as the "Oscars of Small Business". For further information on Local Business Awards, visit http://www.businesschampions.com.au/awards-nightFor Burger10 Media Enquiries:Contact: Sheryl JaberCo-Founder/ Marketing DirectorPhone: 0405611192/ 02 8283 3878Email: sheryl@burger10.com.auAbout Burger10 10 Burgers. 10 Countries. 10 Flavour Journeys.We are a gourmet burger restaurant in Sydney that prides itself on providing customers with a unique burger tasting experience. There aren't any other restaurants in Sydney where you can try the flavours of the best 10 burgers in the world. At Burger 10 we offer unique signature burgers, handpicking famous ingredients of a country and creating that unforgettable burger tasting experience.For more information contact us on email: info@burger10.com.au or call (02) 8283 3878.Connect with Burger10 on Facebook, Twitter, Instagram or Google+.    Dragontail expands customer base adding US frozen yoghurt brand 16 Handles Franchisee NYC-FROYO 2017-03-22T15:45:55Z dragontail-expands-customer-base-adding-us-frozen-yogurt-brand-16-handles-franchisee-nyc-froyo Highlights - Dragontail Systems signs agreement with New York-based NYC-FROYO, a Franchisee of 16 Handles, a Popular Frozen Yoghurt Chain in the United States, to trial the Algo System in one of its New York stores for three months - Deal represents the first time the Algo System will be used to optimise frozen yoghurt and ice cream delivery, opening a new and growing market for the Company - Dragontail continues to grow into new verticals and more diverse food and beverage categories across the Quick Service Restaurant industry - Initial pilot phase will potentially be followed by a roll-out to the remaining 3 NYC-FROYO New York city locations with a larger vision of a full roll out to the remaining stores owned by 16 Handles Dragontail Systems Limited (ASX: DTS, the “Company”) is pleased to announce that it has signed an agreement with US-based Franchisee NYC-FROYO a  frozen yoghurt, ice-cream and smoothie chain, under the brand of 16 Handles, to trial the Algo System across one of its New York stores. This is the first time that the Algo System will be used in a frozen yoghurt or ice-cream outlet and demonstrates the capabilities of the system to be applied across a growing range of Quick Service Restaurant (QSR) segments. The pilot trial commenced on 15 March, 2017, at no cost to NYC-FROYO, and will run for three months. Following the successful completion of the pilot phase, the system would be potentially installed across other NYC-FROYO, 16 Handles locations.  The Algo System is designed to streamline and optimise the operations of QSR businesses – from ordering through to food preparation and delivery. Efficiency and speed are particularly important to QSR businesses that produce food with a very short shelf life.  In addition to the Algo System, 16 Handles will also utilise Dragontail’s Smart Orders Aggregator, which consolidates all orders from third parties and channels then into the Algo System. This allows all orders to be managed and optimised from a single platform.  The expansion into the frozen yoghurt and ice-cream segment presents a new market opportunity for Dragontail to further grow the reach of the Algo System into what is a fast-developing market. The Frozen Yoghurt market has experienced rapid growth over recent years with an annual growth rate of 11.6% between 2011 and 2016 and generating annual revenue of US$2 billion[1]. Frozen Yoghurt chains dominate this market with the top 10 frozen yoghurt chains accounting for more than 4,335 stores across the globe in 2016[2]. This provides Dragontail with an opportunity to rapidly increase the rollout of the Algo across the segment by pursuing agreements with global franchises.  The ice-cream segment is more established in the US with annual revenues in excess of US$5 billion across almost 10,000 businesses[3]. “We are receiving growing interest from a wider range of QSR segments as more potential clients are catching on to the benefits that the Algo System can bring to their businesses. This is the first time that the Algo System is being used within an ice cream or frozen yoghurt store and we expect to see further interest from potential customers in this segment,” said Dragontail’s Managing Director, Ido Levanon. “The only thing worse than cold pizza is warm yoghurt or melted ice-cream; and with the help of the Algo System, QSR operators will be able to deliver their product in a time frame that will ensure the best food presentation and customer satisfaction.” 16 Handles Franchisee Director of Operations, Christopher Ballerini added, “When it comes to delivering frozen yoghurt, every second counts and we have not seen anything like the Algo System for increasing the efficiency of our production and delivery operation, enabling us to reach a whole new group of customers.” Company Secretary: Deborah Hodeborah@tridentms.com.au+61 8 6211 5099  Media Enquiries: Ben GrubbMedia and Capital Partnersben.grubb@mcpartners.com.au+61 414 197 508  About Dragontail Systems Dragontail is revolutionising the Quick Service Restaurant (QSR) industry with its Algo System, which uses a sophisticated patented algorithm to optimise and manage the entire food preparation process from order to delivery. The Algo is the first system in the world to fully automate and streamline the kitchen flow to deliver immediate and significant returns on investment to fast food and quick service restaurants. The Algo is setting a new standard for the global industry with a number of chains, such as Pizza Hut in North America and Israel, and a large Israeli burger chain already using the system.  [1]  https://www.ibisworld.com/industry/frozen-yogurt-stores.html [2] http://internationalfrozenyogurt.com/news/2016-chain-store-count/ [3] https://www.ibisworld.com/industry/ice-cream-gelato-store-franchises.html Food Processing Machinery Market Outlook 2022 2017-03-22T06:22:10Z food-processing-machinery-market-outlook-2022 According to Technavio, The Global Food Processing Machinery market was valued at USD XX Billion in 2015 and is expected to reach USD XX Billion in 2021 growing at a rate of XX% CAGR during the forecast period. Food processing machinery is a complex and multi-dimensional market encompassing all the machinery and equipment used in commercial food production and packaging. The scale of the market can be imagined with respect to the ever increasing food products. The market is sensitive to several factors such as the type of food produced and the processing method employed. The end-user of processing machinery products are the food manufacturers. Most of the machinery is not mass-produced but is made in response to individual consumer needs. Due to the vast number of areas that require the use of processing equipment, the market serves a wide range of applications. The consistently rising demand and consumption of processed foods is a key driver for the growth of Global Food Processing Machinery Market. Despite being a universal phenomenon, this demand is more specific to the developing world. The recent economic success and increasing market openness to foreign goods has radically changed the food processing sector in countries such as India and China. One important consequence of this is the rise in consumption of meat. Meat processing equipment are one of the fastest growing segment, especially in developing countries. The market also faces several challenges with regard to upgrading the equipment or complete overhaul in certain cases. Much of these changes are made to overcome difficulties associated with production capacity or due to government regulations. The Food Safety Modernization Act (FSMA) is one such legislation that is expected to have a profound impact for many machinery manufacturers. Processing machinery that comes in direct contact with food face much severe regulations. The increasing consumer focus on quality also implies use of more specialized and sophisticated equipment that are more capital intensive. The market is segmented on the basis of type, application and geography. Request Sample of the Report: http://www.orbisresearch.com/contacts/request-sample/222974 On the basis of type, food processing machinery and equipment market occupies the largest share followed by food packaging machinery and market. Utilities category includes all the other types of ancillary machines such as those used to purify air and water. On the basis of application industrial bakery segment occupies the dominant position, with meat processing equipment recording the highest growth rate. The beverage processing segment is an important component but is plagued by market saturation.   The dairy segment is expected to grow at an impressive rate due to the increasing preference for high protein diets. On the basis of geography Europe occupies the dominant market share and houses several of the top market players. Germany, Netherlands and Denmark are the important regions in Europe. Firms belonging to Europe are also major exporters. In Asia- Pacific, China occupies a significant market share and is regarded as the largest manufacturer of processing machinery in the World. Japan and Australia are the other important players in the market. The large and highly fragmented nature of the market throws up several interesting opportunities. The increased sophistication of the industry has led to a consensus on the need for adopting more automated technologies. Adoption of such technologies is aimed at increasing speed and efficiency. Increasing market penetration in developing regions such as India, Thailand and Indonesia has increased the demand for processing and packaging machinery. Tapping the opportunities presented by such growing regions is considered essential to break the stagnation in the industry. Some of the major players in the market include - ·         Anko Food Machine ·         Bühler AG ·         Krones ·         Tetra Laval New Course- Agronomy II Growing Grains Course out now 2017-03-21T03:26:02Z new-course-agronomy-ii-growing-grains-course-out-now ACS Distance Education have recently written and released a new 100- hour course called Agronomy II, which focusses on growing grains. This course has been written by ACS Academics who have many years experience and knowledge in the agronomy and crops industry. This course covers not only cereals but also pulses (eg. beans) and pseudo grains (eg. Quinoa), which makes this course attractive for those wishing to get into growing newer crops and different markets. Grains are a major part of farming world-wide and are a very significant food for both human and animal consumption. This is a very large industry, that encompasses not only the most common grains such as wheat and rice, but also many dozens of other grain crops such as Amaranth and Soybeans. This course covers the following topics: Introduction to grains Cereal/grain infrastructure and machinery requirements Wheat, triticale, spelt, barley, oats, rye. Maize, Sorghum, millet Rice Pulse crops Pseudo cereals Processing grains for human consumption Grains for livestock consumption Students can enrol into our course at any time and courses are self paced with tutor support available when needed. For more information on the Agronomy II course, please visit our website: http://www.acs.edu.au/courses/agronomy-ii-grains-712.aspx OUTSTANDING FOOD PRODUCER AWARDS 2017 FINALISTS NAMED 2017-03-21T02:45:20Z outstanding-food-producer-awards-2017-finalists-named The Outstanding NZ Food Producer Awards has assessed 58 products as Finalists in the inaugural awards. A panel of 10 expert food judges tasted more than 150 products from 82 growers, farmers and crafted producers in early March 2017 at the Fresh Factory in Auckland. Finalists span the range of kiwi produce from primary products such as tomatoes from          T & G Global, Curious Croppers and Farm Eighty4, seafood from Cloudy Bay Clams and Keewai, dairy with as buffalo milk products from Clevedon Buffalo and goats, sheep and cow cheeses, Lemongrass Ants from Christchurch producer Anteater, non-alcoholic drinks and cordials, relishes, pickles, sauces, baked goods and more. Outstanding NZ Food Producer Awards organiser Kathie Bartley says, “being named as a finalist means producers are the ‘best of the best’. Outstanding NZ Food Producer finalists have the opportunity to showcase their status by attaching finalist medals to their packaging and using the awards logo on their website and in all their marketing.” Head Judge Lauraine Jacobs said, “It was exciting to judge these new awards and see so many innovative and interesting products. It reinforces my view that in New Zealand we have some of the finest food in the world, whether it is straight from the farm or ocean, or has been value-added to meet the demand of a world seeking sustainably produced food filled with flavour.” The judging panel was; respected food writer and champion of New Zealand cuisine, Head Judge, Lauraine Jacobs; Kathy Paterson, food writer; Enzo Bettio, founder of Delmaine Foods and owner of Vin Alto; Anna Tait-Jamieson, NZ Life & Leisure, food editor; Lucy Corry, NZ Life & Leisure contributor and food writer; Mat McLean, head chef/owner of Palate Restaurant, Hamilton and Beef & Lamb New Zealand Platinum Ambassador; Sam Mannering, chef/co-owner of The Homestead Company, Auckland; Nick Honeyman, head chef/owner of Paris Butter, Auckland; Trudi Nelson, food writer, broadcaster and co-owner of Fresh and Emily King (Sustainable Business Network food program). New Zealand foodies have until the end of this month (Friday 31 March) to vote for their favourite Farmers’ Market, Specialty Food Store or Supermarket, Food Region or Product or Producer. Voting is via the website https://outstandingfoodproducer.nz/ or SMS. Outstanding NZ Food Producer Award category winners and People’s Choice winners will be announced in Auckland on Thursday 27 April and in the May/June 2017 issue of NZ Life & Leisure. Organisers, Kathie Bartley and Nicola McConnell, thanked NZ Life & Leisure, Fresh.co.nz, T&G Global, L’Affare and Label and Litho for supporting the Outstanding NZ Food Producer Awards. The Awards will be an annual event to celebrate the hard work of the country’s food producers. A full list of winners is available here https://outstandingfoodproducer.nz/finalists/ Sydney Beer Week Registrations Open 2017-03-20T02:11:35Z sydney-beer-week-registrations-open Event registrations for Sydney Beer Week (SBW) – Sydney’s largest celebration of beer – are now open. The festival program runs October 20-29 and will include five streams: Food, Education, Activities, Technology and Showcase. Registrations are being sought for events that can contribute to the diversity of the festival and the geographic spread of SBW across Greater Sydney. Sydney Beer Week’s main aim is to deliver a wold class celebration of beer that offers a range of experiences at different price points and showcases as much as possible of Sydney’s vibrant beer culture. Sydney Beer Week will be promoted via an integrated marketing and communications plan which aims to encourage participation at events, increase sales of ticketed events and provide updated information in the lead up to and during the festival, raising the profile of Sydney’s beer culture. Prospective event holders interested in participating in SBW17 should visit sydneybeerweek.com.au to access the Event Information Pack and find out more. Registration will be open until 20 April after which there will be late registration fee applicable. SBW staff are on hand to discuss event ideas and assist with event development and promotional concepts via info@sydneybeerweek.com.au. Stay tuned to @sydneybeerweek on facebook and Instagram or sydneybeerweek.com.au for updates and announcements for SBW17. For interviews and further information contact: Ben Janeczko, 0435 920 856 ben@sydneybeerweek.com.au 7 Ways to Create Quirky and Fun Kids’ Rooms 2017-03-20T01:18:17Z 7-ways-to-create-quirky-and-fun-kids-rooms These days there is no end to the cool, quirky and fun style parents can inject into their kids’ rooms. Designer and DIY parents alike are keen to add magic to their little ones’ special spaces and these hot trends are sure to inspire. To stay on trend with the latest kids’ room trends, Justine Wilson, Director and Principal Stylist at Vault Interiors shares her top tips: 1. Neon Colour Pops – Neon is back! We love the fun way in which neon accents can add zing to any kids’ space. But beware! Use in moderation to avoid overpowering the room. 2. Shared Spaces – Space is at a premium these days and whether you have decided your little ones should share for that reason, or merely for the fun that sharing with your sibling can offer, shared spaces don’t have to be rigid in design. 3. Geometric Patterns – The geometric trend isn’t going anywhere! We love how these bold graphic prints and patterns are becoming a classic look but also add a playful but ordered style to the space. They can easily be adapted to any gender and also suit-shared spaces. Removable wallpaper is a great way to add some geometrics! 4. Monochrome – Monochrome is the new neutral! This palette is cool and edgy while also remaining classic in style. Using bold prints, beloved icons, like our friend Miffy or Nordic/wilderness influences, make this trend perfect for nurseries to teen rooms. 5. Outside In – The spirit of adventure is strong for little people, so it is only natural they love spaces that reflect this. The use of versatile wallpapers makes it easy to create a magical space. Bold wallpapers can be limited to one wall so it doesn’t overwhelm the room. 6. Playhouse Beds – Forget dollhouses! We love playhouses and cubby beds almost as much as kids do! No matter if it’s for sleeping or as a reading nook, playhouse beds are fun for any child. We love the DIY version of this teepee bed by blogger and mummy Sarah of Hello Bowsers. 7. Designer Furniture – When it comes to selecting furniture for any part of your home, well designed and functional is a must, so buying for your child’s room is no exception. For a long time kids’ bedroom furniture was limited to one or the other. Pioneers like Lilly and Lolly changed that and Incy Interiors has both beautiful and long-lasting pieces. For further information please go to: www.vaultinteriors.com.au Salmon & Bear donate $2 from each poke sale to the NCC 2017-03-18T01:36:15Z salmon-amp-bear-donate-2-from-each-poke-sale-to-the-ncc On any given night in Australia about 1 in 200 people are homeless (105,000 people). Around 28,000 people are experiencing homelessness in NSW - more people than any other state. Key factors contributing to homelessness include domestic violence and relationship issues; accommodation issues such as housing crisis or inadequate/inappropriate dwellings; and financial difficulties such as housing stress or unemployment.  The Newtown Neighbourhood Centre helps by offering a First Response Program and has a Boarding House Outreach Service. The First Response Program ensures that anybody who is homeless leaves NNC with a pathway to getting a roof over their heads. No one is turned away and everyone who comes in will speak to somebody who’s job it is to help them.  At Salmon & Bear we felt compelled to get involved with this amazing service. We want to help and we're going to donate $2 from every new Kingfish Poké sold, across both our Newtown & Zetland restaurants, to the First Response Program. This new dish will be available from Wednesday 15th March. We're hoping to raise over $2700 which will help get a roof over 20 heads. So, next time you're at Salmon & Bear, make sure you order the new (and very delicious) Kingfish Poké.  You can donate directly to this amazing cause here Langton's Trio Wine Release from Katnook Coonawarra 2017-03-17T03:14:26Z langton-s-trio-wine-release-from-katnook-coonawarra Katnook Coonawarra is one the few wineries with three or more listings in the Langton’s Classification of Australian wine.  This month, Katnook releases its flagship wines, Odyssey Cabernet Sauvignon and Prodigy Shiraz from the outstanding 2012 vintage as well as Katnook Estate Cabernet Sauvignon 2013.  Under the Langton’s Classification IV, Odyssey is rated ‘Outstanding’ while Prodigy and Katnook Estate Cabernet sit in the ‘ Excellent’ category.  Katnook Winemaker Wayne Stehbens says the 2012 Coonawarra vintage, “is now considered to be one of the finest for Coonawarra.  It was a very early, warm, dry, low yielding vintage which led to intense fruit aromas, great depth of flavours and fine tannins for both Odyssey Cabernet and Prodigy Shiraz.”  Katnook Prodigy Shiraz 2012. RRP $100. ·       Prodigy is one of 65 wines listed in the ‘Excellent’ category of the Langton’s VI, Classification of Australian Wine.   ·       The first Prodigy vintage was in 1997 from young vines and won the Jimmy Watson trophy, Melbourne Wine Show 1998. The 2012 is the 13th release. ·       Prodigy is crafted from small parcels of grapes harvested from sites that have consistently produced fruit of outstanding depth of fruit flavour, excellent colour and firm tannin structure. ·       James Halliday rated this wine 96 points saying, " Prodigy marches to the tune of its own drum, and practice has long since made perfect. Despite all the winemaking and time spent in oak, it has retained balance, emerging at the end of the process as elegant, the tannins supple, the wine fresh.”  (Australian Wine Companion 2017).  Grape Variety            100% Shiraz Region                         100% Coonawarra Harvested                   20th – 22nd March 2012 Analyses                     pH  3.39,  Acidity  6.1g/L, Alc/vol. 14.5% Cellaring Potential      10 to 15 years Oak maturation          25 months in 225L barriques in new and 2 year old French, as well as new American oak. Andrew Caillard MW reviewed the Prodigy Shiraz style at www.langtons.com.au as follows: Katnook Estate Prodigy Shiraz, first made in 1997 by senior winemaker Wayne Stehbens, comprises select parcels of the best fruit from the estate’s 26 hectares of mature Shiraz vineyards. The vines, established in the mid-1990s and planted at 1.5 metre intervals in rows two metres apart, are anchored in classic terra rossa soils over limestone and transitional dark clays. Low crop yields are achieved by precise canopy management, hand-pruning, bunch-thinning and shoot-removal. Organic principles are increasingly followed. The wine is small-batch vinified in open fermenters, basket-pressed and then matured in new (up to 100%) French and American oak barriques for 24 - 28 months. Katnook Estate Prodigy Shiraz typically shows intense raspberry and plum aromas, generous, pure-fruit flavours and underlying liquorice spice with finely-grained tannins and plenty of flavour length.  Katnook Odyssey Cabernet Sauvignon 2012.  RRP $100. ·       Odyssey is one of 52 wines listed in the ‘Outstanding’ category of the Langton’s VI, Classification of Australian Wine. ·       First vintage was in 1991.  Accolades include the Frescobaldi Trophy and Best Australian Red at the 2003 International Wine and Spirit Competition for the 1998 vintage. ·       Rated 95 points by James Halliday, who described it as “Hyper-intense, full-bodied cabernet varietal fruit is beyond the normal Odyssey style, but none the worse (indeed better) for that; blackcurrant and bay leaf, plus notes of tar, race along the palate, barely checking their momentum on the finish and aftertaste. Drink by 2037.”  (Australian Wine Companion 2017). Grape Variety            100% Cabernet Sauvignon Region                         100% Coonawarra Harvested                   8th – 13th April 2012 Analyses                     pH  3.4,  Acidity  6.99g/L, Alc/vol. 14.5% Cellaring Potential      15 to 18 years Oak maturation          13 months in 50% French (10% new) and 50% older American oak barriques Andrew Caillard MW reviewed the Odyssey style at www.langtons.com.au as follows: The concentrated and powerful Odyssey is selected from the most outstanding parcels of intense Cabernet fruit from specific vineyard rows planted on rich, clay, terra rossa loams over a thick, hard layer of limestone. After vinification in small-batch fermenters, maturation takes place over 30 to 40 months in a combination of new French and American barriques. Some parcels are ‘double-oaked’ to increase flavour complexity. The maturation regime is intuitive to the character of the vintage. Stehbens describes the overall style as ‘a wine with ripe, rich fruit combined with complex oak and barrel-matured flavours’. This highly-prized Coonawarra wine is a benchmark style with beautifully intense, pure, blackcurrant aromas, mocha oak complexity, superb volume and dense, chocolaty tannins. The Odyssey verges on the ‘essence-of-Coonawarra’ style yet manages to achieve remarkable balance and minerality.” Katnook Estate Cabernet Sauvignon 2013.  RRP $40.  ·       Stehbens describes the 2013 vintage as “One of the earliest starts and finishes on record - slightly warmer than normal, very dry but without the extreme heat experienced in many other parts of Australia.    From a grape ripening view point that was ideal.  Sauvignon Blanc, Chardonnay and Cabernet Sauvignon were the stars.”  ·       Katnook Estate Cabernet Sauvignon is one of 65 wines listed in the ‘Excellent’ category of the Langton’s VI, Classification of Australian Wine.  ·       Winner of 4 silver medals at leading international wine competitions. ·       Sarah Ahmed, Decanter Magazine (UK), September 2016 gave this wine 93 points, describing it as ‘Heady with a rich burnish of charry, spicy oak to its cassis and juicier mulberry and blackberry. Long, with ripe but textural gravelly tannins. Drink: 2016-2028.’   Andrew Caillard MW reviewed this wine style at www.langtons.com.au as follows:‘The wine is matured in new (30-40%) and seasoned French oak for 22 to 24 months.  Varietal definition and regional expression are captured through meticulous selection of vineyard components, instinctive use of oak maturation and skilful blending.  The wine typically shows intense blackcurrant and mulberry aromas, generous pure-fruit flavours, finely-grained tannins, underlying mocha notes, plenty of flavour length and great aging potential.’    Availability Selected Dan Murphy’s and Vintage Cellars Australia wide stock Odyssey, Prodigy and Katnook Estate Cabernet Sauvignon. Distribution. Australian distributors for Katnook wines are: NSW, VIC, QLD            Fesq and Co.               Tel. 1300 763 377. SA                                Muster Wine Co.         Tel. 0430 360 650. WA                               Off the Vine.                Tel. 08 9418 8210. Burger 10 Brings to Sydney New Pop up Dish this Autumn 2017-03-16T11:46:52Z burger-10-brings-to-sydney-new-pop-up-dish-this-autumn 16 March 2017, Sydney, Australia – – Can you feel summer is slipping away? So get ready with the abundance of Autumn as Burger 10 Sydney brings you its newest pop up dish to kick off Monday 20th March 2017, a new concept from Executive Chef Hussein Jaber who is determined to showcase the best of his home and international cuisine by taking you to another journey around the world. This time its no burger or chips just a traditional and famous dish from New Orleans “Jambalaya” South Central of USA whilst adding Australian twist. Jambalaya, the quintessential dish from New Orleans is a meal in itself consists of a huge serving plate of sautéed prawns, chicken, and chorizo sausage with rice infused with herbs & spices cooked in a tomato broth, consider it a new version of paella. This dish is served with Mesclun salad and charred bread. New Orleans boasts one of the richest culinary experiences that the United States has to offer, Creole Jambalaya originates from the French Quarter of New Orleans, in the original European sector. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs. Tomatoes became the substitute for saffron.“We choose Jambalaya as our first pop up dish because of its vibrant history and we wanted to offer alternative option to customers and get away from the stereotype in the burger industry. Burger 10 aims to provide added value to its customers, the current generation of foodies today views food as an experience and that is who we are, we take them to a journey around the world and experience ultimate food adventure” Chef Hussein commented. You can grab this new pop up dish starting Monday, 20 March 2016 for limited time only! Selling at $19.50 a huge serving plate of sautéed prawns, chicken, and chorizo sausage with rice infused with herbs & spices cooked in a tomato broth served with Mesclun salad and charred bread, available for dine in and takeaway. Burger 10 staples 10 uniquely handcrafted burgers bringing the best flavours of 10 different countries from across the globe. Burger 10 has recently been selected as 2017 Australian Small Business Champion finalist for Fast food/ Takeaway store category and recently awarded as 2016 City of Sydney Business of the Year & Outstanding Fast food and Takeaway by Inner West Local Business Awards. Live bacteria system presents a new solution for treating wastewater 2017-03-16T03:32:43Z live-bacteria-system-presents-a-new-solution-for-treating-wastewater Sydney, Australia – NCH recently unveiled its environmentally friendly solution for the treatment of trade wastewater, and it’s being adopted on a global scale. Growing vast amounts of natural bacteria each day, the BioAmp system directly targets fats and greases in wastewater, also reducing biological oxygen demand levels.   NCH’s key objective is to provide solutions for the management of trade wastewater, and this new forward-thinking biotechnology provides great advantages to Australian businesses. As the President and CEO of NCH Asia, David Weiss explains: ‘In BioAmp, we have new technology developed that involves automatically delivering live bacteria into the trade waste system, which in turn produces huge economic and environmental benefits for manufacturing industries across Australia.’   While BioAmp is set to revolutionise the treatment of wastewater, NCH continues to invest in advancing complementary solutions. Every business has its own wastewater processing challenges, and the company provides onsite analysis and tailored programs that take an integrated approach to the issue. Specifically, drain maintenance, lift stations, grease traps and the reduction of COD and BOD are all utilised by NCH, along with the new BioAmp technology.   A comprehensive program implemented by NCH aims to improve the quality of trade waste effluent, reduce odours and keep drains flowing. Advising manufacturers on the most effective methods to reach particular wastewater benchmarks, NCH specialists ensure legal standards are adhered to, and trade waste costs kept to a minimum.     For more information about NCH solutions, contact NCH by clicking here.     NCH CONTACT INFORMATION   EMAIL Marketing.australia@nch.com   FACEBOOK https://www.facebook.com/NCHAustralasia/   WEBSITE http://www.nchasia.com/en-au/