Taupō Attends TRENZ 2025
Press Release – Destination Great Lake Taupo
In total, the Taup region contributed to more than 650 meetings across the event. The projected economic benefit for Taup from these trade relationships is estimated at $2 million.
Held over two and a half days, TRENZ 2025 brought together more than 1,200 delegates, including over 340 travel buyers from 26 countries – offering a vital opportunity to drive visitation and economic growth in the Taupō region.
This year, DGLT engaged in 52 meetings with key international buyers from the USA, Canada, Europe, Australia, India and Asia. Taupō was well represented with support from local operators including Orakei Korako, Escape Aviation, Poronui Lodge, The Haka Shop, Chris Jolly Outdoors, and Destinate NZ. These regional experiences were showcased alongside major national brands such as AJ Hackett, Millennium, Hilton, Haka House, Ngāi Tahu, Rapids Jet, Te Pā Tū, Unique Stays and River Birches.
In total, the Taupō region contributed to more than 650 meetings across the event. The projected economic benefit for Taupō from these trade relationships is estimated at $2 million.
Taupō also hosted five familiarisation trips, welcoming 15 international agents to the region and showcasing over 35 operators. These immersive experiences provided a deeper understanding of Taupō's offerings – from luxury lodges and outdoor adventures to cultural and family-friendly experiences.
'It was amazing to discover a place I had not known about previously. What a delight to find a region that has so much to offer our high-net-worth clientele. Taupō packs a great offering for our Indian clients, granting access to the best of the Central North Island,' said Aneri Shah, Product Manager, A Travel Duet.
'I have been selling New Zealand for 26 years but this is the first time I've stayed in the region. I was amazed to learn that just down the road from the tourism hotspot of Rotorua, Taupō has so much to offer. I definitely need to change out some of my upcoming itineraries for my European visitors and add at least two, more like three nights in Taupō. Next year, I'll be sending my colleagues to explore,' said Damir Tomasevic, Product Manager, Pacific Travel House.
'TRENZ is a great opportunity to reconnect with agents and showcase what's new,' said Tim Barke from Poronui. 'While Poronui has been around for a while, what we offer today is essentially a new product — from luxury multigenerational lodging to experiences like horse trekking, e-biking, and guided walks across our 16,000-acre property. There's been strong interest in the lake house, our safari camp, and lodge dining. The feedback has been incredibly positive.'
'It's our first time at TRENZ, and it's been great to connect,' added Nikolos Gibson from Orakei Korako. 'We've had the chance to highlight what makes our attraction unique. Taupō remains a very underrated destination. I'd definitely attend again.'
'It's been exciting to share what we offer from a uniquely local perspective,' said Snow Rameka of The Haka Shop. 'We believe our point of difference really stands out. The chance to connect with potential clients has been valuable, especially as we look to grow. The event has been incredibly well organised — a real credit to the team.'
TRENZ 2025 continues to be a powerful platform to showcase the diversity of experiences available in Taupō, strengthening its presence on the global stage and reinforcing its reputation as one of New Zealand's most welcoming and rewarding destinations.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Otago Daily Times
3 days ago
- Otago Daily Times
Passion for cooking came from home
When Helly Raichura entered commercial kitchens for the first time using tweezers or incorporating flower extracts into dishes was not new to her — growing up she watched her baa (mother) take melon seeds out of their shells with tweezers. "My family's cooking techniques and food philosophy were clear, and perhaps ahead of their time: source your own produce, follow seasonality, preserve and ferment skilfully, consume a balanced diet and make everything from scratch." Growing up in Mhmedabad, India, with these guiding principles fuelled Raichura's curiosity and passion for cooking. "My mummy would also experiment with cooking dishes from other regions of India for dinners. South Indian food was always our favourite as we were strictly vegetarian." While Raichura had always wanted to study culinary arts and work in kitchens, office jobs were considered more reputable so she pursued a business degree in Australia and spent the next 10 years working in the corporate world. "I had been working in corporations for too long. I wanted to do something driven not by profit but for the love of the process, passion and my values. I was drawn to the kitchen and I wanted to be surrounded by its secrecy and familiarity." So she took up a few small jobs in restaurants, that experience "woke me from my slumber" and she found a renewed energy in the adrendaline rush of restaurant service. Raichura started opening her home for supper clubs, calling it Enter Via Laundry, as guests had to do exactly that. She fed 10 guests a night while discovering her own style of cooking as she experimented with all different cuisines. "One day I made my favourite dish, Khadavi, and by the end of service I knew regional Indian cooking was going to be my focus." She wanted to cook food she was brought up eating and also cook food she had yet to discover using the native produce of her adoptive home. "I wanted to know what was in season here just as my fiya [aunt] had known what was in season in our hometown in India." Her supper clubs became hugely popular, with waiting lists of a year. When she could, Raichura began to research regional Indian cuisine. "To truly understand a cuisine it is important to first understand the country and its civilisation, history and evolution." In 2020 she started cooking at pop-ups in Melbourne, then her first restaurant Enter Via Laundry opened in Carlton in 2022 She felt an acute need to understand the evolution in Indian civilisation and how the food had grown and evolved alongside it. Raichura also wanted to restore and build on people's understanding of Indian cuisine, eliminate long-standing stereotypes and ignite a sense of pride in her children for their heritage. Her book The Food of Bharat (the oldest known name of the subcontinent known as India) is divided into five chapters beginning with the earliest known civilisation's food and continuing through different stages of the country's growth including the Mughal invasion which introduced exotic new techniques and ingredients and the British and European colonial era and finally modern Indian cuisine and recipes from her own kitchen. The book This is an edited extract from The Food of Bharat by Helly Raichura, published by Hardie Grant Books. Available in stores nationally. Photography by Jana Langhorst and Brett Cole. Bhatura (deep-fried leavened bread) Bhatura is a popular deep-fried sourdough bread from the Punjab region, which is eaten with savoury gravy dishes. While the traditional recipes use yoghurt as a starter, I like making bhatura with leftover whey from making shrikhand. The whey acts as a natural yeast and brings subtle acidity and moisture to the bread. When fried, bhatura is crunchy on the outside and soft on the inside. Serve this with chutneys, Alooposto, dum aloo, or even with mango chutney with cinnamon myrtle, and it's sure to be a hit! Serves 6-8 Ingredients 600g (4 cups) plain (all-purpose) flour, plus extra for dusting 500ml (2 cups) whey or 250g (1 cup) yoghurt mixed with 250ml (1 cup) cold water 100g fine semolina 100g Ghee 1 litre (4 cups) vegetable oil, for deep-frying Method Place the plain flour and a pinch of salt in a bowl and mix well. Add 250ml (1 cup) of the whey and bring the mixture together into a dough. Start kneading, gradually adding the remaining whey to form a smooth dough. Knead for 10 minutes. Place the dough in a deep bowl, cover with a tea towel (dish towel) and leave in a warm place for 4-5 hours. Now add the semolina and ghee to the dough and knead until fully incorporated. Return to the bowl and leave to prove for two hours. Heat the oil for deep-frying until it reaches 200°C. Remove dough and divide into 50 g balls. Roll into 1 cm thick discs with a rolling pin, dusting with flour as needed. Drop the rolled bhatura into the hot oil and, with a slotted spoon, gently hold the bhatura under the oil as it starts floating up. This will help the bhatura to puff up. Fry on one side for 30 seconds, or until light golden, then flip and cook for another 45 seconds. Take the bhatura and drain the excess oil on a paper towel. Eat while warm. Heirloom radish pickle Pickles are a quintessential Indian condiment. I love the fermented sourness that a pickle brings to the plate, acting almost like a palate cleanser. Whether it is roti, vegetables, dal, rice or meat, eating a mouthful of pickle halfway through always adds a boost of flavour. Growing up in my mother's home, asking for more pickles during a meal was considered rude, as it implied the items on the thali (a large plate containing a variety of foods) were not delicious enough on their own! For me, at times, this pickle does become a main instead of a condiment. Makes 1kg Ingredients 1kg heirloom rainbow radishes, greens removed 40g fine sea salt 10g sugar 40ml apple cider vinegar 150ml sunflower oil (see Note) 25g spice mix (see below) 20g garlic cloves, peeled 6 whole fresh green birds eye chillies Spice mix 25g red mustard seeds 25g coriander seeds 25g nigella seeds 12g fennel seeds 10g fenugreek seeds 1 tsp ground turmeric 1 tsp red chilli powder Method To make the spice mix, toast the whole spices in a dry frying pan over a low heat for 5 minutes, then cool to room temperature. Blitz to an almost-fine powder in a spice grinder. Mix in the turmeric and chilli powder. Wash the radishes and pat dry with paper towel. Leave to air-dry on a clean tea towel (dish towel) for 2 hours. Slice any large radishes in half lengthways and leave the smaller ones whole. Place the radishes in a large, heatproof mixing bowl and add the salt, sugar and vinegar. Mix well. Heat the oil in a small saucepan over a low heat and add the spice mix, garlic cloves and green chillies. Heat for about 2 minutes, or until the oil is hot but not smoking, then tip the hot oil over the radishes and mix well. Transfer the radishes and oil to a sterilised glass jar. Secure a piece of cloth over the mouth of the jar and tie with kitchen string. Place the lid loosely on top. Leave for 4-5 days at room temperature to ferment the radish. Give it a good stir every day to mix the liquids and spices. Taste the pickle every day to check the flavour, too you want a pickle that's a little sour but still crunchy. Once ready, transfer it to the fridge and store for up to three weeks. I like to eat this pickle with fluffy rice and ghee with some pickle juice, radish and a green chilli. Note Generally, back home, we use cottonseed oil when we need an odourless oil, but it isn't widely available — not even in Indian grocers — so I tend to use sunflower or vegetable oil in its place. Ghee Clarified fermented butter Ghee is essential to Indian cooking technically, culturally, religiously, even emotionally! It is fatty on the tongue and has a nutty flavour. Often you will find ghee poured over a dish in excess to express love and generosity. We are obsessed with it, and for good reason. Besides being utterly delicious, ghee holds a sacred status in Ayurveda. Ayur means alive, and ved means knowledge. The ancient scripts of India make reference to Ayurveda, prescribing practices to balance the body to enable it to perform at its best. Ghee was and still is consumed as part of an Ayurvedic practice, as well as being used in religious ceremonies by offering it to fire. Many grandmothers will suggest ghee as a single solution to multiple ailments, from dry skin to sleeplessness. Back in the day, most households had cows to look after, so cream to make ghee was plentiful. They followed strict guidelines about what to feed the cows, how to milk them and how much of that milk should be fed to the calf first. Cows were sacred, and their mistreatment was prevented by religious rules designed to pay respect to the mammals who nourished us with their milk. Makes 150-200g Ingredients 500ml (2 cups) thick cream (double/heavy), or full-cream (whole) milk skin from unhomogenised milk Method This recipe is very practical for a household that uses fresh milk on a daily basis. Back home to this day, fresh milk isn't stored for more than a day, even in the fridge. Milk is boiled every morning and left to cool to be used for different applications. Once cool, a layer of cream forms on top of the milk, and this is collected every day and stored in the fridge. After a couple of weeks, you would accumulate, ideally, about 500ml of fermented cream to make ghee. Place the cream in a heavy-based pot over a medium heat. Warm gently for 30-40 minutes until the milk solids and fat separate. Try not to stir too much; just often enough to prevent the cream catching on the base of the pot. The ghee will float to the surface and the milk solids will turn from white to dark brown. Take the pot off the heat. Once the ghee has cooled to room temperature, carefully strain the ghee through a muslin (cheesecloth) or a fine-mesh sieve. Store the ghee at room temperature in a sealed container or sterilised glass jar for up to 1 month. (You can sterilise a jar by placing it in a saucepan of boiling water for 30 seconds, then leaving it to air-dry.) The milk solids that caramelise in the process of making ghee can be eaten with a little sugar sprinkled on top as a dessert. Baingan sabji Braised eggplant with spices and ginger In 2010, archaeologists Arunima Kashyap and Steve Weber used starch analysis to trace a handi (cooking vessel) made of earthenware which was excavated from Farmana in the Ghaggar-Hakra valley near modern-day Delhi. Through this analysis, they claimed they discovered the proto, or original curry, which I would really call a sabji, or braised vegetable. Braised eggplant (aubergine) is prepared in most Indian regions and each has its own unique take on the dish. The eggplants in this recipe are silky, and the spices are mild but flavourful. When I had just given birth to my son, I was given a special diet by my mother. It is believed that new mothers should eat certain foods when breastfeeding to aid a newborn's digestion. What appeared most frequently on the menu was eggplant sabji with ginger, turmeric and black pepper cooked in ghee. Serves 2-3 Ingredients 20g piece fresh ginger, peeled and roughly chopped 10g garlic cloves, peeled 30ml sesame oil, or Ghee 800g eggplant (aubergine), destemmed and cut into bite-sized cubes 1 tsp ground turmeric finely chopped coriander (cilantro) and freshly ground black pepper, to garnish (optional) Method Crush the ginger and garlic to a smooth paste with a mortar and pestle. Heat the sesame oil in a kadhai or heavy-based wok over a medium heat. Fry the crushed ginger and garlic till slightly brown, then add the eggplant. Increase the heat to high, stir to coat the eggplant in the oil, then add the turmeric and salt to taste, and mix well. Cook for one minute. Mix the eggplant one more time, scraping the bottom of the pot. Lower the heat to medium, cover the kadhai and cook for seven minutes, stirring periodically, or until the eggplant is soft. For a modern-day take, add some finely chopped coriander and some freshly ground black pepper to garnish. Serve with Bajra rotla or rice. Note Always use fresh eggplant, as older eggplant doesn't cook as well and out-of-season eggplant creates an unpleasant tingling sensation on the tip of the tongue.
The Spinoff
4 days ago
- The Spinoff
The cost of being: A 23-year-old living at home, focused on saving
As part of our series exploring how New Zealanders live and our relationship with money, a young public servant who finds it hard to make 'fun' purchases shares the ins and outs of his finances. Want to be part of The Cost of Being? Fill out the questionnaire here. Gender: Male. Age: 23. Ethnicity: NZ European. Role: Policy adviser at a regional council. Salary/income/assets: Salary of $84,000 p.a. Total savings of approximately $45,000. This is made up of around $20,000 across various investments, $15,000 in KiwiSaver, and $10,000 in liquid bank accounts. My living location is: Urban. Rent/mortgage per week: I am fortunate enough to be living at home, with my parents not asking for any rent so I can save some money. I was previously paying $300 per week before moving home (which was a key reason for doing so!) Student loan or other debt payments per week: Student loan of approximately $30,000 with no other debt payments. Typical weekly food costs Groceries: I cook once or twice a week for my family (six of us living together), and bake a lot. I do tend to grab snacks from the supermarket fairly frequently, and all up it tends to come out to $70-$100 a week. Eating out: I do not typically eat out unless it's a special occasion, in which case I always try nab a deal on First Table. Would likely average out to $50 a month. Takeaways: $10 a week if that – I prefer to cook. Workday lunches: I always bring leftovers or make sandwiches, genuinely can't remember the last time I purchased lunch out which I am quite stoked with! Cafe coffees/snacks: $10-$15 a week. My partner and I love a cruisy stroll down to our local cafe, and tend to alternate weeks shouting ourselves a coffee and treat. Savings: With limited expenses, I save $1,900 a fortnight. This is split between long-term investments in a managed fund ($1,000), building up shorter-term savings for any travel, relocation, or big expenses in the next few years ($600), and setting aside spending money for a booked trip overseas ($300). I worry about money: Sometimes. Three words to describe my financial situation: Privileged, improving, secure. My biggest edible indulgence would be: Pastries (namely croissants) from my local cafe. In a typical week my alcohol expenditure would be: $0, I drink maybe once or twice a year. In a typical week my transport expenditure would be: $20. I bike to and from work, and will top up the family car for any fuel I use on longer trips. I estimate in the past year the ballpark amount I spent on my personal clothing (including sleepwear and underwear) was: $500. I've purchased a bit of activewear and some work clothes, but nothing crazy. Most tends to be on sale. If this includes shoes then it probably balloons to $1,500 – I run a lot and tend to wear through shoes within a couple months. My most expensive clothing in the past year was: $150 for a pair of Lululemon work pants (highly recommended and so worth the price!) My last pair of shoes cost: $180 for a pair of new runners. My grooming/beauty expenditure in a year is about: A replacement moisturiser and cleanser every now and then costs about $80 a year, while a haircut every two months or so means around $500 for the year. My exercise expenditure in a year is about: $1,000. No gym membership but a lottttt of shoes. My last Friday night cost: $0. I went for a bike ride to make the most of some nice weather, before cooking dinner and spending the evening reading. Most regrettable purchase in the last 12 months was: A gym membership I used intermittently for about two months before cancelling. There was no fixed period on the membership so it didn't cost much, but I just didn't have the time to go anyhow so not sure why I thought getting a membership would change that. Most indulgent purchase (that I don't regret) in the last 12 months was: A secondhand road bike off Facebook Marketplace. Cuts my transport costs right down and is so much fun to ride. One area where I'm a bit of a tightwad is: Fun purchases – I find it hard to make purchases 'just because' or as a treat. I sometimes find myself feeling guilty spending my money on frivolous things, as I think I would be better off saving. Five words to describe my financial personality would be: Risk-averse, knowledgeable, sensible, trying, fluctuating. I grew up in a house where money was: Never really discussed at a family level. I think we had less than I was aware of, especially due to being a part of a large family where costs can just pile up out of nowhere, but my parents raised us with so much love that you don't tend to notice. We're comfortable now, and it's something I try and be really grateful for. The last time my Eftpos card was declined was: Last week, trying to buy a hot chocolate. The chip in my card doesn't work most of the time, so while I normally get by on Paywave, when it is not available I can't buy anything. I then tried my credit card, not seeing the 'no credit' sign and felt horrible with how much I was delaying everyone else. I immediately ordered a new card. In five years, in financial terms, I see myself: More stressed (hopefully) with a mortgage looming over me after doing some travelling. Describe your financial low: In one of my last years of university I had to pay rent for two houses at the same time, due to the crossover of the leases. This sucked, especially as I wasn't yet working full time so any money I did make just felt like it was vanishing into thin air. I would love to have more money for: Travel – it would be nice to have enough to travel comfortably without bottoming out the bank account and having to immediately find a job upon returning. I give money away to: Treating my family every now and then.
Otago Daily Times
4 days ago
- Otago Daily Times
Heading for the fundraising trail again
Portobello School teacher Cheryl Neill gets some steps in along Otago Harbour before she sets out to Portugal to once again complete an ancient pilgrimage to Santiago de Compostela later this month. PHOTO: GREGOR RICHARDSON A Portobello primary school teacher will take on the challenge of walking a 280km ancient pilgrim path in Portugal to raise money for a Dunedin Charity. Almost two years ago, Portobello School teacher Cheryl Neill headed off to Portugal to walk a whopping 1000km on one of the tracks for the Camino de Santiago, known in English as the Way of St James. Her purpose was to raise money for the Dunedin Night Shelter. This month, Ms Neill will be again strapping up her trail shoes and embarking on another pilgrimage through Portugal. She will start in Camino in Porto. In total, she planned to walk about 280km over two weeks in the midst of the southern European summer. "Like last time, I'm raising money for the night shelter. It's definitely a worthy cause." When she tackled the challenge in 2023, Ms Neill raised more than $5000 for the charity. "It's important, I mean, we have this situation in the Oval, and if you can do something to support those who need some help, why not get started?" The Camino de Santiago is a series of walks that converge at the medieval city of Santiago de Compostela in Spain, where St James — one of Jesus' 12 apostles — is said to be buried. Unlike last time when she had her sister for company, this year she was heading out alone. "I'll be fine, you meet lots of people ... It's all about the camaraderie and the people you meet, even though some can't always speak English, You make friends anyway." One of the challenges she would face was the weather. June in Portugal, she had learnt in 2023, was definitely summertime, and the temperatures could climb into the mid-30s. She would try to get the bulk of walking done in the morning before the hottest part of the day at 3.30pm, but it would still be a warm walk. Ms Neill did have plans to return one year to complete another Camino. "I'm not getting any younger, I'm 62. But, yeah, I think so," she said. Ms Neill, who would be posting a Givealittle link in the coming days, said people would be able to find the link posted on social media by the Dunedin Night Shelter or on her own social media pages.
