HONG KONG SAR – Media OutReach Newswire – 24 July 2026 – Yung’s Bistro, the contemporary dining concept under Yung Kee Restaurant, today announced the official opening of its relocated venue at Shop 704, K11 MUSEA. Unveiled with a refreshed look, the brand first debuted at this arts and architecture landmark in 2019, consistently driving a dynamic dialogue between tradition and innovation. Moving from its original location at Shop 701, this relocation deepens that vision, integrating classic Cantonese cuisine and contemporary art into a newly redesigned space.

A Dialogue in Colour and Craft

The new Yung’s Bistro showcases 3,380 square feet of inviting space, its interiors glowing in vermilion — the traditional Chinese hue first introduced at the Taikoo Place branch. A gentle touch of green also runs through the design, adding nature, heritage and a dash of style that bridges Yung’s Bistro with the iconic Yung Kee flagship.

At the entrance, handcrafted brick walls with a tactile 3D finish nod to the materials and texture of Yung Kee’s Central flagship, warmly connecting past and present with a fresh, youthful twist. Inside stands a large hand-painted mural sharing the same artistic roots as the Taikoo Place branch. Inspired by the legendary ‘Winding Stream Party,’ the artwork captures Black Mane Geese relaxing with tea in the wild, adding a touch of playful heritage to the room.

The new venue’s visual centerpiece is a pair of wall installations by local artist Sim Chan, titled ‘Who Says I’m Silly’. Blending the existing white landscape relief with detailed 3D-printed miniatures, the classic Orchid Pavilion Preface is reimagined into a fantastical Yung Kee world packed with Hong Kong humor.

Here, being ‘Silly’ simply means staying optimistic and creative. Looking closely, diners will spot whimsical miniatures like Wang Xizhi chilling with geese, a goose-shaped Star Ferry, teapot cable cars, selfie-taking scholars, and lively water sports along the lakeshore. It truly is ‘an elegant landscape from afar, an intriguing world up close.’

Two Zones Crafted for Every Occasion

The space unfolds across two tailored zones designed for different gatherings:

• Orchid Pavilion Space: Taking cues from the legendary “Winding Stream Party,” curved glass and rich vermilion accents set an easygoing, carefree vibe. Whimsical goose murals and 3D wall art add a touch of playfulness, while sunlit olive-green velvet booths line the windows -creating a cozy corner for afternoon tea or casual bites.

• The Banquet Space: Centered around a deep green marble wall, this sophisticated zone blends warmth with privacy. It features a private room with Victoria Harbour views and two semi-open spaces separated by sliding screens, providing a versatile, stylish backdrop for business dinners and celebrations of up to 50 guests.

A Culinary Symphony Reimagined

Yung’s Bistro upholds its philosophy of “Taste of Art, Made with Heart” through four key pillars: modern interpretations of classics, nostalgic favourites, childhood-inspired creations, and refined home-style dishes.

Among the modern interpretations, the Deep-fried Cod with Diced Salted Fish, Crispy Garlic and Chili in Special Sauce (HK$380) reimagines a traditional dish by combining typhoon shelter-style cod with salted fish’s umami notes, finished with yuzu juice. Nostalgic favourites include the Steamed Egg White, Mini Crab Roe with Rice (HK$150) is a classic dish that is laboriously made by hand-picking the crab roe from around ten mini crabs prized for their strong umami flavour and delicate texture. The Steamed Beef Patties and Stir-fried Sliced Beef with Premium Aged Tangerine Peel (HK$300) presents beef prepared two ways, elevated by the 25-year-old tangerine peel sourced exclusively from Xinhui.

Childhood-inspired creations feature the Roasted Whole Goose Leg with Charcoal Stove (HK$350), served tableside with a charcoal brazier to preserve its chargrilled aroma, depicting the tradition of gifting goose legs during festivals. It is followed by the White Rabbit Candies Custard (HK$58), which reimagines a beloved childhood sweet as a dessert course. Among the refined home-style dishes, the Homestyle Braised Pork with Preserved Vegetables in Soy Sauce (HK$320) features Hong Kong-reared Berkshire pork prepared with traditional methods that highlight the meat’s succulence and the preserved vegetable’s natural sweetness.

Beyond the four core pillars, the team has also expanded the drinks and dining menu to cater to K11 MUSEA’s diverse clientele. A new cold-brew tea series has been introduced for summer, slow-brewed at low temperatures for a cleaner, smooth taste. Weekly rotating lunch sets have also been added for business diners seeking a quick yet polished midday option. Dim sum remains available throughout the day, featuring an enhanced weekend selection for the ultimate yum cha experience.

First-Time Collaboration with Tim Ho Wan

To celebrate the reopening, Yung Kee has collaborated with Tim Ho Wan for the first time, bringing a mini version of the limited-edition Tim Ho Wan x Yung Kee “Baked Roasted Goose Bun” to Yung’s Bistro at K11 MUSEA. Yung Kee’s roast goose is carefully deboned and combined with a secret sauce developed jointly by both brands, then encased in Tim Ho Wan’s celebrated golden, flaky baked bun.

The mini version is available exclusively at Yung’s Bistro’s K11 MUSEA branch in July, customers will receive a complimentary serving of 2 mini Baked Roasted Goose Buns upon spending a net amount of HK$500 or more in-store, and 4 pieces for those spending over HK$1,000, and so on.

Returning to K11 MUSEA, Yung’s Bistro honours its Tsim Sha Tsui heritage—welcoming familiar faces and new guests to experience an authentic, reimagined taste of Hong Kong.

Address: Shop 704, 7/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui, Kowloon
Opening Hours: Monday–Friday 11:30am–10:30pm | Saturday, Sunday & Public Holidays 11:00am–10:30pm
Reservations & Enquiries: +852 2321 3800

For high-resolution images, please go to: https://drive.google.com/drive/folders/1fB5aUwyQBzni3O2gar_Y1e5Q1bHb79r5?usp=sharing

Hashtag: #鏞鏞藝嚐館 #YungsBistro

The issuer is solely responsible for the content of this announcement.

– Published and distributed with permission of Media-Outreach.com.

Portfolios Across the Chinese Mainland Launch the “66 Let Loose” Summer Carnival to Energize Local Communities

– Published and distributed with permission of Media-Outreach.com.

MIL OSI

MIL OSI

MIL OSI

ZHONGWEI, CHINA – Media OutReach Newswire – 16 June 2026 – Lush plantations glitter across the sun-drenched Yellow River alluvial plain at an elevation of 1,100 meters on the eastern flank of the Helan Mountains. This is Zhongning County in the Ningxia Hui Autonomous Region, located in northwestern China. As the opening ceremony of the 9th Goji Berry Industry Expo officially kicks off on June 14^th here, farmers are busy harvesting the first goji berries of 2026.

While goji berries are widely cultivated across China, Ningxia goji berries stand out for their exceptional quality and have become the region’s most iconic specialty. As the core producing area of authentic Ningxia goji berries, also known as wolfberries, Zhongning enjoys over 3,000 hours of annual sunlight. The weakly alkaline soil, formed by the convergence of the Yellow River and Qingshui River, is rich in essential minerals and trace elements. These unique natural conditions have given birth to this distinctive “Magic Fruit.”

“Every single goji berry is hand-picked,” said Pan Tai’an, chairman of Ningxia Wolfberry Goji Industry Co., Ltd., a leading regional goji producer. “The goji trees blossom and bear fruit simultaneously, which means all berries must be harvested manually.”

“Thanks to Ningxia’s cool climate, pests and diseases are rare here. Still, we never use chemical fertilizers or pesticides. We only apply organic compost to guarantee the pure, natural quality of our goji berries,” he added.

From a Local Specialty to a Health and Lifestyle Trend

In China, Ningxia goji berries have been treasured as a medicinal and edible delicacy. It is the only goji variety officially listed for medicinal use in the Pharmacopoeia of the People’s Republic of China. The ancient Chinese medical masterpiece, the Shennong Ben Cao Jing (Classic of Materia Medica), documents their anti-aging properties. This profound cultural heritage has laid a solid foundation for Ningxia goji berries to enter international markets.

Today, this ancient red berry has gained unprecedented global popularity. Boasting powerful anti-aging benefits, high vitamin C content, and abundant antioxidants, Ningxia goji berries have become a trending “superfood” on international social media. Overseas consumers are willing to pay a premium for authentic Ningxia products, freeing the berry from its former identity as a niche, rustic specialty.

“Western researchers have long been studying the health benefits of goji berries, including immune enhancement, anti-tumor effects, and anti-aging properties. They call it a ‘superfood’ and extract its active ingredients for use in health supplements and cosmetics,” Pan Tai’an explains. “This inspired me to focus on deep processing, because that’s where the real value lies.”

For decades, the industry was held back by two major bottlenecks: the extreme perishability of fresh berries and underdeveloped deep-processing technology. To address these issues, the company invested six years in intensive R&D and successfully developed ambient-temperature preservation technology for goji puree. This pioneering breakthrough fills a technical gap and sets world-leading standards for the global goji industry.

To retain precious nutrients, fresh goji berries go through cleaning, pulping, sterilization and canning within two hours after harvest. This rigorous workflow best preserves key nutrients including goji polysaccharides, betaine and zeaxanthin to the greatest extent possible.

Powered by this core innovation, the company has produced over 100,000 tons of goji puree, with total sales exceeding 2 billion yuan (about 293 million U.S. dollars). More importantly, the technology has driven the construction of 50 high-standard production lines across Ningxia, marking a decisive shift – transforming the regional industry from raw material sales to high-value product manufacturing.

According to the latest data provided by the Goji Industry Development Center of the Ningxia Forestry and Grassland Administration, Ningxia’s goji marketing network covers more than 50 countries and regions spanning Southeast Asia, Europe, and the Americas. In 2025, Ningxia’s fresh goji berry output reached 200,000 tons, with the full industrial chain output value exceeding 21.3 billion yuan.

From Product Upgrade to a Global Cultural Brand

While technology-driven companies like Ningxia Wolfberry are deepening their presence in international supply chains, emerging players in the goji industry are reshaping the consumer perception of goji berries as “just a traditional medicinal herb.” As a leader in e-commerce, Ningxia Qilixiang Goji Co., Ltd. is dedicated to promoting this traditional tonic to the younger generation. Founded in 2009 by three university students with a startup fund of just 700 yuan from their living allowances, the company has now grown into a top-tier brand with annual sales exceeding 1 billion yuan.

To transform traditional wellness into a trendy lifestyle, Qilixiang has developed a variety of blended purees – such as goji-ginseng, red date-goji, and mulberry-goji – all paired with eye-catching packaging. Operating about 200 online stores, the company has consistently ranked first in e-commerce sales for goji products.

These Innovative, high-value-added products derived from goji berries – including goji puree, goji seed oil, and goji juice – are now enjoying immense global demand. Once viewed as a mysterious Chinese herbal remedy, Ningxia goji berries have now become part of daily life for middle-class families from New York to London, a favorite among Hollywood celebrities, and a common ingredient in premium restaurants worldwide.

The international reputation is built on rigorous quality control. To meet the highest global food safety standards for organic products, Ningxia goji companies adhere to the world’s most stringent regulations. For instance, Ningxia Wolfberry has held organic certifications from North America, the European Union and Japan for 21 consecutive years, earning a “green pass” to the global market. To date, its products have been exported to 33 countries and regions worldwide.

Today, Ningxia’s goji industry is no longer confined to production and sales; it is gradually embracing a diversified development model. With the establishment of goji art galleries, history museums, and experience centers, the industry is shifting from merely “selling products” to “selling scenery” and “selling culture,” growing into a multi-faceted and integrated economic driver.

The transformation of Ningxia goji berries reflects the progress and the rise of Chinese products and brands. It has evolved from a little-known northwest specialty and low-end raw material exporter into a global health trend and a modern, diversified industry fueled by technology, creativity, and culture. This journey mirrors the broader transformation of China’s traditional agriculture and the innovative drive of its real economy.

The issuer is solely responsible for the content of this announcement.

– Published and distributed with permission of Media-Outreach.com.

MIL OSI

HONG KONG SAR – Media OutReach Newswire – 9 June 2026 – The Smart Design Global 2026 (SDG), an annual flagship event of Hong Kong’s design scene (formerly known as the Hong Kong Smart Design Awards) organised by the Hong Kong Exporters’ Association (HKEA) and sponsored by the Cultural and Creative Industries Development Agency (CCIDA) of the Government of the Hong Kong Special Administrative Region, announced this year’s winners officially on 5 June 2026. Amongst over a hundred shortlisted entries, 52 original works claimed the top honours.

The awards presentation ceremony was successfully held on the same day at the Charles K. Kao Auditorium in the Hong Kong Science Park, gathering over a hundred representatives from the cultural, design and business scene. Miss Drew Lai, Commissioner for Cultural and Creative Industries of CCIDA, graced the occasion as the Guest of Honour, joining other esteemed guests to witness the outstanding achievements of local designers.

Bridging Design and Business: A Celebration of Hong Kong Creatives

First launched in 2012, the Hong Kong Smart Design Awards has been officially renamed Smart Design Global this year, setting sail for new horizons. This year’s ceremony was larger in scale than previous years, with the judging panel personally presenting the awards, demonstrating the inheritance and continuation of Hong Kong’s creative design spirit.

During her remarks, Ms. Helena Chiu, Chairman of the HKEA, expressed her gratitude to all supporting organisations and participants, noting, “Smart Design Global provides local designers with a vital platform for creative exchange and showcase, established with the goal to build a holistic design ecosystem and shape creativity as a new economic driver for Hong Kong. Moving forward, the Hong Kong Exporters’ Association will continue to foster cross-sector collaboration, harnessing design creativity to unlock global business opportunities. By elevating Hong Kong’s influence in the design sector, our efforts are dedicated to ensure more locally created works shine in markets worldwide.”

When the Guest of Honour, Miss Drew Lai, Commissioner for Cultural and Creative Industries of CCIDA, delivered her speech, she expressed the hope that after this year’s project upgrade, it will further become an important platform driving Hong Kong design towards the international stage, significantly enhancing the global influence of Hong Kong design.

The Cultural and Creative Industries Development Agency has always adhered to the industry-oriented principle, supporting the industrialisation and development of the creative sector through the “CreateSmart Initiative”. The Government will continue to fully support industry organisations in organising high-quality design projects, promoting cross-sector collaboration, and consolidating Hong Kong’s position as Asia’s creative capital and a centre for cultural and artistic exchanges between China and the rest of the world.

Spanning Four Major Categories: Corporate and Conceptual Groups Shine Brightly

This year’s Smart Design Global presented a total of 54 awards (52 awarded products) across four major product design categories: LIVE, DINE, GIFT, and PLAY. The accolades included 5 Grand Awards, 9 Gold Awards, 36 Winner Awards, 3 Green Awards and 1 Student Award. The Corporate Group and Conceptual Group secured 44 and 10 awards respectively, with the LIVE and GIFT categories standing out front and centre. All winning works demonstrated outstanding design aesthetics as well as strong commercialisation potential, reflecting Hong Kong’s diverse creativity and market appeal.

Smart Design Global 2026 Awards Details

Going Global: Set to Appear in Two Overseas Exhibitions

Following the awards presentation ceremony, the winning works will embark on an international tour, set to be showcased at two major overseas exhibitions: the Mega Show Bangkok and Maison&Objet Paris. Through these two prominent international platforms, winners will gain direct exposure to global markets, unlocking a wealth of trade and collaboration opportunities that transform bold creativity into profitable global business growth.

High resolution images can be downloaded at the link here.

For the full list of winning entries of the Smart Design Global 2026, please visit: https://www.sdawards.org.hk/winner/index/2026

For latest news of the Smart Design Global, please visit the official website: https://www.sdawards.org.hk

Hashtag: #SmartDesignGlobal

The issuer is solely responsible for the content of this announcement.

– Published and distributed with permission of Media-Outreach.com.

SINGAPORE – Media OutReach Newswire – 2 June 2026 – To position Taiwan’s premium agricultural products as high-end choices in global markets, Taiwan’s Ministry of Agriculture has partnered with the renowned Taiwanese pure-vegan fine-dining brand, YM Spring, to co-organize the inaugural “Taiwan International Plant-Based Festival” in Singapore. Running for four months from May 30 to September 30, this campaign features a diverse lineup of activities, including a plant-based promotion during the Vesak Day celebrations at Fo Guang Shan (Singapore), the “Fruity Symphony” set menu collaboration with the local iconic restaurant “Si Chuan Dou Hua Restaurant,” and an immersive floral and produce exhibition hosted at the official residence of the Taipei Representative Office in Singapore. Together, these events showcase the exquisite selection, cultural aesthetics, and sustainable value of Taiwanese agricultural products.

The Ministry of Agriculture stated that the festival’s first wave debuted from May 30 to June 1 during the “2026 Singapore Vesak Day Celebrations”. In partnership with Fo Guang Shan (Singapore), this initiative successfully integrated Taiwanese agricultural products into a religious, cultural, and festive setting for a cross-domain showcase. The event especially highlighted Taiwan’s new agricultural innovation, the “Mango Pineapple (Tainung No. 23)“. Celebrated for its delicate flesh and intense aroma, it blends a tropical mango-like fragrance with the perfect sweet-and-sour pineapple flavor, demonstrating Taiwan’s achievements in fruit breeding and quality research. On-site tasting sessions drew crowds of local residents, allowing Singaporean consumers to directly experience the sweet, juicy, and distinctive charm of Taiwan’s mango pineapples.

In addition to the featured fruits, Taiwanese floriculture emerged as a major highlight of the event. Premium Taiwanese Phalaenopsis (moth orchids) adorned the official Vesak Day banquet venue, with their elegant shapes, diverse colors, and exceptional longevity, proudly demonstrating the global competitiveness of Taiwan’s orchid industry in breeding and cultivation. Concurrently, Taiwanese Oncidium orchids—also known as dancing lady orchids—were seamlessly integrated into the decor at Fo Guang Shan (Singapore). This harmony of floral artistry and festive space beautifully presented a refined, elegant, and culturally rich aesthetic image of Taiwanese agriculture.

The Ministry of Agriculture noted that Singapore is Taiwan’s 9th-largest export market for agricultural products, with the export value reaching USD 130 million in 2025 (Year 114), making it a vital hub for Taiwan’s expansion into Southeast Asia and global high-end markets. The “Taiwan International Plant-Based Festival” is far more than a standard agricultural promotion; it is a premium brand showcase centered on plant-based dining, sustainable agriculture, and exquisite fruits and flowers. Through these festive experiences, culinary applications, and curated exhibitions, the initiative aims to deepen the Singaporean market’s recognition of and appreciation for Taiwanese agricultural products.

Hashtag: #MinistryofAgriculture #YMSpring

The issuer is solely responsible for the content of this announcement.

– Published and distributed with permission of Media-Outreach.com.

“River Lord” takes Senior Secondary Division Grand Award and “My Favourite Team” Award in Hang Seng x HKFYG Seek Our Ways Ideation Programme

– Published and distributed with permission of Media-Outreach.com.

HONG KONG SAR – Media OutReach Newswire – 19 May 2026 – Exotica Umami (EX M), the revolutionary multifunctional cooking sauce, has recently been adopted by acclaimed Hong Kong Chinese cuisine master Anthony Lai, a chef with over five decades of culinary experience. Through five distinctively contrasting dishes incorporating EX M from everyday stir-fries to the handling of premium ingredients, Master Lai showcases the sauce’s unique capabilities and identifies four core breakthroughs, drawing significant attention across the industry.

A Legacy of Imperial Culinary Heritage: Five Decades at the Stove

Master Anthony Lai hails from a distinguished culinary lineage. His great-grandfather served as an imperial chef during the Guangxu reign of the Qing dynasty, passing down six precious imperial recipe manuscripts that have been transmitted through three generations to Master Lai today. Entering the trade at the age of 14 and rising to head chef by 23, he has held positions including Senior Instructor at the Chinese Culinary Institute, and Assessor for the Hong Kong Council for Accreditation of Academic and Vocational Qualifications. Specialising in Sichuan and classical Cantonese cuisine, Master Lai was recently bestowed with the prestigious “2025 Hong Kong Gastronomic Yearbook Lifetime Achievement Award” and named “2025 Hong Kong Culinary Intangible Heritage Ambassador” — dual honours.

In a video recipe collaboration, Master Lai has incorporated EX M into five dishes: EX M Wok-fried Chicken with Asparagus, EX M Chinese-style Beef Tenderloin, EX M Braised Lamb Brisket, EX M Fish Maw, and Soup Meat dipped with EX M sauce — spanning casual stir-fries, high-heat tender meat preparations, robust braises, and the elevation of premium ingredients with just dipping the sauce. The application demonstrates how this revolutionary sauce performs across the entire spectrum of ingredients, elevating each to new heights.

Drawing from these five dishes, Master Lai has identified four core breakthroughs of EX M:

1. Locks in Amino Acids and Replenishes Moisture for Juicy, Tender Meat

According to Chef Lai, loss of amino acids and moisture during cooking is the principal cause of flavour depletion. EX M penetrates meat fibres during marination, sealing in amino acids while replenishing moisture. EX M Braised Lamb Brisket offers the most compelling demonstration of this effect. Using only approximately 10% EX M in the braising liquid, with no need for elaborate spice blends, the brisket emerges enveloped in braised aromatics while retaining its own juices, with meat juices visibly releasing as each piece is lifted. “Traditional Cantonese braising demands a heavy hand with seasonings simply to mask gaminess, leaving diners tasting condiments rather than the lamb itself,” Master Lai explains. “EX M does not overpower; it locks in the natural juices and allows the lamb’s intrinsic sweetness to come through.” The same principle applies to EX M Chinese-style Beef Tenderloin — under high-heat wok-frying, EX M seals in amino acids and moisture, preventing the beef from weeping liquid or turning tough; the cuts remain succulent, harmonising wok hei with the meat’s natural flavour.

2. Naturally Relaxes Muscle Fibres for Tender Texture and Mouthfeel

While preparing EX M Wok-fried Chicken with Asparagus, Master Lai observed that chicken marinated with EX M required minimal chewing, with a texture that remained tender yet retained its bite. This quality distinguishes EX M from baking soda: while the latter can tenderise meat, it often produces a mushy, compromised texture accompanied by an unpleasant alkaline aftertaste. EX M, by contrast, relaxes muscle fibres naturally without compromising the meat’s structural integrity and leaves no off-flavours behind, delivering a combination of benefits that conventional food aids cannot match. The same effect is plainly evident in EX M Chinese-style Beef Tenderloin, where the meat fibres relax without disintegrating, achieving a texture far superior to that produced by baking soda or traditional meat tenderisers.

3. Significantly Amplifies Flavour and Freshness

What sets EX M apart is its ability to magnify an ingredient’s intrinsic character without overshadowing it. Master Lai describes it as a “flavour amplifier” that draws out the deep protein sweetness of meats — echoing the ancient imperial culinary philosophy of “harmony without conflict”. This effect is most thoroughly demonstrated when using EX M to dip the remains of meats used to cook soup. In Hong Kong’s deeply rooted soup-making culture, the simmered meat is too often discarded, or eaten only with soy sauce as a reluctant accompaniment. Master Lai terms this the “flavour gap”: traditional soy sauce renders the meat sour and cloying, all weight without freshness. EX M instantly fills the flavour void left in the meat fibres, drawing forth deep protein sweetness and transforming what was humble leftover soup meat into a delicacy, with a clean savoury finish rising naturally from the palate.

4. Delivers a Lasting, Rich Kokumi Experience

Kokumi represents the highest aspiration of imperial culinary philosophy — a sensation that expands fully within the mouth and lingers long after swallowing. As Master Lai notes, imperial chefs have always pursued purity of taste, harmonious balance, and lasting depth — precisely what is now termed kokumi. Even with centuries of refined imperial technique, achieving this combination of full moisture, natural tenderness, vivid flavour, and longer lasting mouthfeel in everyday cooking has remained a formidable challenge. The effect of EX M is particularly striking when applied to fish maw: rather than added during the rehydration stage, EX M is introduced during the quick braising stage, where it helps to remove the fishy notes while infusing the gelatinous structure with rich, lasting umami.

Reflecting on his experience with EX M, Master Lai summarises: “EX M locks in amino acids and replenishes moisture, keeping meats juicy and tender; it helps to naturally relax muscle fibres for refined texture and mouthfeel; it dramatically amplifies flavour and freshness; and it delivers a lasting, rich kokumi experience. Across these five dishes, these four breakthroughs reveal themselves for most part. For chefs, incorporating EX M into the kitchen saves time while elevating every dish to a higher standard.”

Sun Fook Kee Restaurant Launches the Imperial “EX M Lu Ming Banquet”

Master Lai also serves as culinary consultant to Sun Fook Kee Restaurant Yu Yuan (Causeway Bay), where he will introduce a signature Historical Qing Dynasty themed Imperial Mini-Manchu-Han “Lu Ming Banquet” built around EX M. The menu translates the sauce’s textural and flavour advantages into a series of refined courses, inviting diners to experience first-hand the masterful fusion of imperial culinary heritage and “advanced culinary formula” through EX M.

The banquet comprises ten elegantly named courses, each evoking the refinement of the imperial table theme, with EX M threaded to elevate umami, kokumi, moisture retention, and textural quality in various dishes. The courses are as follows:

• EX M Stuffed Chicken Wings with Asparagus and Yunnan Ham
• EX M Pan-fried Scallops Stuffed with Hairy Gourd, topped with Crab Roe
• EX M Braised Fish Maw in Pumpkin Sauce
• EX M Braised Vegetarian Shark’s Fin Soup
• EX M Steamed Star Garoupa with Chicken Oil and Huadiao Wine
• EX M Bamboo Pith with Seasonal Vegetables
• EX M Tri-coloured Fried Rice
• Osmanthus Cake in Empress Cixi style
• EX M Scallion Oil Noodles
• Snow Fungus and Lotus Seed Sweet Soup

HK$1,088 per person. Reservations open from 1 June 2026 at 2156 1688.

Video Series Launch: “EX M: Unlocking the 6th Sense — Imperial Heritage Taste of Umami and Kokumi”

Starting from 14 May 2026 and continuing over approximately one month, the official YouTube, Instagram, and Facebook channels of Exotica Umami EX M Sauce will progressively release a series of videos featuring recipe demonstrations and professional commentary across the five dishes of the collaboration.

Hashtag: #ExoticaUmami #exmsauce

The issuer is solely responsible for the content of this announcement.

– Published and distributed with permission of Media-Outreach.com.

This story discusses suicide.

Loaded weapons and a Nazi uniform were found by police at the home of a man who died following a police stand-off in Christchurch, an inquest has heard.

Artemiy Dubovskiy, who was known as Troy, is suspected of killing himself early on March 27, 2019.

His death came less than two weeks after the mosque terror attack that killed 51 worshippers at two Christchurch mosques, and at a time when the country was on high alert for the possibility of further attacks.

Coroner Heather McKenzie was examining the circumstances of Dubovskiy’s death during an inquest in Christchurch.

On Monday. counsel assisting the Coroner, Josh Shaw said police searched Dubovskiy’s home on March 26 after receiving information he was supportive of the mosque shootings.

Officers found a loaded semi-automatic rifle and pistol, a substantial quantity of ammunition and items carrying Nazi symbolism, including a SS uniform.

Shaw said there were fears of a wider terror network and the possibility of copycat attacks after people were shot at Al Noor Mosque and Linwood Islamic Centre on March 15, 2019.

“The terror alert was increased to high for the first time in our nation’s history, the first time it had been above low in our nation’s history,” he said.

“It was in that climate of heightened alert and risk that Mr Dubovskiy became a person of interest.

“Police received information that he had said to a family member that he was not going to prison, he would not be taken in and he may take his own life.”

A senior sergeant spotted a car linked to Dubovskiy late on March 26, 2019.

“This wasn’t a pursuit, I should say, but rather a following. It came to the point that the driver, who was Mr Dubovskiy, knew he was being followed,” Shaw said.

Dubovskiy pulled his Mitsubishi Pajero into a no-exit street in the Shirley/Burwood area.

More officers were called to the area and a stand-off ensued.

Shaw said Dubovskiy remained in his car and spoke to a police negotiator by phone.

“The immediate response from Mr Dubovskiy when he learns he was speaking to a police officer is he says it would be best for the police to kill him or take him out because he wasn’t going to jail,” he said.

“The response was that no-one had to get hurt, there was a way out.”

During the almost two-hour long phone call Dubovskiy and the negotiator discussed family, politics and the state of New Zealand.

Dubovskiy was also communicating with his family using a second phone.

The negotiator’s call to Dubovskiy cut out, possibly because Dubovskiy’s phone battery ran low.

Three further calls of a short duration were made but by 3am the calls were not connecting, Shaw said.

A Defence Force light vehicle moved near Dubovskiy’s Pajero.

He was seen to slump backwards and then forwards with tactical police officers then moving in.

“Tear gas is deployed into his vehicle, he is extracted from his vehicle by officers with the assistance of a police dog who has Mr Dubovskiy by the leg,” Shaw said.

Once he was removed from the car it was clear he was critically injured and his breathing was light and shallow.

A paramedic gave him medical attention and a second medic arrived by helicopter.

“Those efforts persist for as long as they can but it is apparent they are not successful and Mr Dubovskiy is declared dead at the scene sometime after 4am,” Shaw said.

The police response to information about Dubovskiy and the events that followed had to be taken in the context of the Christchurch terror attack, Shaw said.

But it also raised questions by the family about whether police took a heavy-handed approach culminating in Dubovskiy’s death and possibly leading to delays in his receiving medical treatment, he said.

Lawyer for police Pip Currie said Dubovskiy’s death “is not the outcome police wanted”.

A Dubovskiy family member, whose name was suppressed, said they were not aware of his terrorist sympathies and he was a helpful person who was always there for his family and friends.

“I never heard any plans from him about any terrorism or anything like that,” they said.

“I think he had a good chance to surrender that night. I feel like the family could have convinced him. We were shocked by the mosque shooting and as a family we donated money to them at the time.”

Police witnesses would be called at the inquest.

Where to get help:

• Need to Talk? Free call or text 1737 any time to speak to a trained counsellor, for any reason
• Lifeline: 0800 543 354 or text HELP to 4357
• Suicide Crisis Helpline: 0508 828 865 / 0508 TAUTOKO. This is a service for people who may be thinking about suicide, or those who are concerned about family or friends
• Depression Helpline: 0800 111 757 or text 4202
• Samaritans: 0800 726 666
• Youthline: 0800 376 633 or text 234 or email talk@youthline.co.nz
• What’s Up: 0800 WHATSUP / 0800 9428 787. This is free counselling for 5 to 19-year-olds
• Asian Family Services: 0800 862 342 or text 832. Languages spoken: Mandarin, Cantonese, Korean, Vietnamese, Thai, Japanese, Hindi, and English.
• Rural Support Trust Helpline: 0800 787 254
• Healthline: 0800 611 116
• Rainbow Youth: (09) 376 4155
• OUTLine: 0800 688 5463
• Aoake te Rā bereaved by suicide service: or call 0800 000 053

If it is an emergency and you feel like you or someone else is at risk, call 111.

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– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

The Government is strengthening plant variety rights (PVR) to protect investments underpinning high‑value exports, regional jobs and global demand for New Zealand produce, Trade and Investment and Agriculture Minister Todd McClay and Commerce and Consumer Affairs Minister Cameron Brewer say.

“High‑value horticulture relies on years, often decades, of breeding, testing and commercialisation. Strengthening the Plant Variety Rights Act 2022 gives New Zealand the intellectual property settings it needs to compete internationally, protect our investment and grow export returns,” Mr Brewer says.

“From drought-resistant grass seed that benefits pastoral farmers, to higher-yielding and better-tasting produce for New Zealanders and our export markets, these changes will provide vital support for growers,” Mr McClay says.

“In 2024, 75 per cent of the $3.5 billion in export returns from kiwifruit and an estimated 55 per cent of the $979 million in export returns from apples came from plant variety rights‑protected varieties. This shows the vital contribution that new plant varieties make to growing export earnings and taking us closer to New Zealand’s ambitious goal of doubling the value of exports in 10 years.

“A successful sector means thriving communities, economic growth, secure jobs and a prosperous economy.”

“Zespri’s projections show that extending the PVR term by five years for SunGold Kiwifruit alone would mean additional revenue of around $1.8 billion over five years from the time of the extension, to the kiwifruit industry and the Biosecurity Science Institute,” Mr Brewer says.

“Growers will also benefit from additional returns as PVR varieties maintain their market value for longer, allowing growers to continue to build high value demand ahead of supply.

“Directly and indirectly we all benefit when our domestic growers are thriving. 

“Breeding and importing new varieties can be a long, expensive and uncertain process. Breeders and importers take a significant risk, and we need to ensure they are supported in this process.”

The Government is also restoring provisional protection, so breeders are covered from day one of their rights application instead of when it is granted.

“This means plant breeders can take immediate legal action if new varieties are stolen and commercially exploited during the application process, which can take up to five years and sometimes much longer,” Mr Brewer says.

“By providing greater certainty and support, we are empowering plant breeders to keep innovating – driving economic growth and ensuring New Zealand remains competitive on the world stage,” Mr McClay says.

“The National-led Government is fixing the basics and building the future by making common-sense changes for industry that help support more opportunities for New Zealanders.” Mr Brewer says.

MIL OSI

– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

MIL OSI

A group of Hawke’s Bay growers is looking at whether it could take over the McCain vegetable processing factory and save the industry.

McCain is closing its frozen vegetable factory in Hastings, a decision that’s impacting more than 100 growers of peas, beans, corn and carrots.

The international company said it had reviewed operations at the site and ‘considered a range of options to strengthen the long-term position of the site’.

However, it said the business was ‘unable to identify a sustainable pathway under the current model’.

The decision is a huge blow to the industry in Hawke’s Bay, where the impact is being felt widely from growers to contractors, and mechanics to factory workers.

Alistair Setter has been farming in Central Hawke’s Bay for decades, and told RNZ the closure has come as a shock, and with no warning.

“I was like, oh gosh…have we really grown our last crop of peas? My father grew peas back in the 70s and it’s an important business for us but it’s also an emotional thing as well.

“It’s a great thing to be part of that pea growing business – you think you’re doing good for the world and everything else. As the days go by it kinda sinks in and it really feels like a loss on quite a few levels,” Setter said.

He owns 180 hectares near Ongaonga, growing crops over the warmer months and grazing cattle in winter. About a quarter of his income is from supplying peas to McCains – so the financial hit is substantial.

“It will be significant and we will have to think of alternatives… but they won’t pay as much and it will put risks on other cropping programmes… so yeah we’ve got challenges,” he said.

“There are wider issues at play here about how we handle food security as a nation.. when the industry’s go they’re very hard to get back,” Setter said.

One of the alternatives could be a group of growers taking over the current McCain’s factory site, and processing their crops themselves.

Since the closure was announced several meetings have been held between ministers, mayors, and growers to see if anything can be done to save the industry in Hawke’s Bay.

Setter said there were a lot of people keen to see the pea, bean and corn cropping industry survive.

“There’s a lot of desire among farmers like myself and other industry participants to have a go at trying to save it.

“It’s a big thing to try and organise, and it’s a big business, but there is a lot of will out there. The farmers we know around here, a lot of them are really capable business people so sometimes when there is a will and a need… maybe there is a way,” Setter said.

One of those farmers is Hugh Ritchie. He’s been growing peas for McCain for over 30 years and said for it to work, there must be more scrutiny of the food production chain. He said to understand why big companies like McCain can’t make it work, everyone’s margins, from growers to supermarkets, must be analysed.

“If we don’t solve this problem and really understand why it’s happening then it’s just going to be the start of a downward spiral on the domestic production of food,” said Ritchie.

Central Hawke’s Bay mayor Will Foley is also keen to find out the cause of McCain decision.

“It doesn’t seem right that we can’t produce that food and sell it locally and for export – all at a success. That’s why we want to get to the bottom of what is going on here and can we take it on ourselves,” he said.

However, the pressure is on because McCain is only using its Hastings factory until January; after that the machinery could be packed up and sent overseas.

“There is a lot of urgency because any businesses involved that are thinking there is no more business going forward, they are needing to dispose of their assets, otherwise it’s just a cost to them..

“And if we lose those assets and have to start again, the cost to start up will be so much more than if we can take over what is already there,” Foley said.

The Minister for Agriculture, Todd McClay, said he had a constructive and informative meeting with the region’s mayors last week.

“There is a huge amount of optimism in the region and the Minister is looking to meet with growers over the coming weeks,” he said.

McCain told RNZ it has received ‘potential interest in the plant and its equipment from several parties and is continuing discussions’.

‘Massive’ flow-on effect

Many growers, especially for crops like peas, beans and sweet corn, would normally get a contract in mid-year and then start planting crops through August and September.

The impact of McCain closing is rippling through the region, from growers to factory workers, to companies selling seeds and chemicals, contractors and machinery engineers.

Fogarty Spraying in Ongaonga sprays about 1500 hectares of McCain crops each season, and employs three people to help run the operation.

Owner Stuart Davies told RNZ that with McCain’s shutting up shop he’s looking at scaling down by cutting one worker and possibly selling one of his spraying machines.

He said while others were much harder hit than him, this was the kind of impact that was being felt widely in the region.

“That whole economical side of it. It’s all singing and dancing until all of a sudden the big red button’s been hit and that’s it – she’s all stopped. It has a massive flow-on effect,” he said.

Davies said luckily there was currently a lot of confidence in other farming sectors like red meat and dairy, but it would still be a tough time for growers.

The news came out of the blue for most, and Davies said McCain could have done a better job at communicating its closure, as there was no notice that it was even being considered.

“We didn’t quite expect the rug to be pulled just like that, it would’ve been nice to have some warning.

“That was the feel around the place – that the rug was pulled pretty abruptly rather than maybe a softly softly ‘hey guys this is happening in 18 months’,” he said.

McCain declined RNZ’s request for an interview, saying in a statement the business informed key stakeholders of the closure on the same day as its Hastings team was told.

“We indicated to our stakeholders that we are available to answer any questions about the closure and are also available to discuss the impact the closure may have on them.”

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– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

BDC intends to further deploy HVO-powered energy solutions across its data centres in Asia Pacific and beyond

– Published and distributed with permission of Media-Outreach.com.

As New Zealand grapples with rising energy costs and uncertain supply chains, questions about our fuel security and food security are becoming tightly knotted together.

Our country relies year-round on our covered crop growers to produce affordable quality fresh produce. This includes 95% of our tomatoes, capsicums and cucumbers. Many of them operate glasshouses that sweep across from South Auckland to Bay of Plenty. Most of them rely on natural gas, waste oil or coal heating to maintain growing temperatures.

“Energy costs are currently about 40% of a grower’s overhead, heating is rapidly becoming one of the sector’s largest and most volatile operating costs. Keeping the heating on is seriously impacting our growers’ ability to keep operating. While many growers currently have their fuel supply locked in through contracts, the real risk is what happens when those contracts run out, and remaining on gas could become unaffordable,” says Dinah Cohen, General Manager of Covered Cropping NZ.

Dr Anya Seward from Earth Sciences New Zealand says the sector could turn to a more local solution, by rather ironically, looking underground.

“Simply, there is no more efficient way to produce heat than by starting with pre-existing heat. Using the geothermal heat directly in our earth’s crust offers a 24/7, low-emissions heating alternative that is more energy efficient than fossil-fuel burners and electric heating” says Seward.

To help growers search for alternative solutions, Seward and her team from Earth Sciences New Zealand and GeoExchange NZ have launched a new “Geothermal for Glasshouses Calculator” . This free online calculator is designed to help covered crop growers assess whether switching from fossil fuel heating to geothermal heating could be technically and economically viable. Growers have already been testing the tool to explore potential heating demand, fuel displacement, emissions reductions, and indicative cost considerations for their specific need.

Seward says the motivation in creating the tool was because geothermal heat presents a major opportunity for the glasshouse industry to reduce exposure to fuel shocks.

“This tool is about giving growers practical, science‑based insights so they can see what geothermal heating could mean for their business and for the resilience of the wider food system.”

Cohen says the calculator responds directly to questions growers are asking.

“Growers want reliable information about alternatives. Having a tool that’s specifically designed for glasshouse operations and grounded in New Zealand conditions is incredibly valuable. This helps turn geothermal heat from a concept into something growers can genuinely evaluate.”

“Speaking of the concept, it’s important for New Zealand to know that the use of geothermal heat in greenhouses is common overseas, even in places you don’t typically associate with the word ‘geothermal’, like the Netherlands” adds Cohen.

While geothermal energy is often associated with known hotspots like Taupō and Rotorua, the developers of the tool stress that its potential is far broader.

“One of the key messages we want to get across is that geothermal isn’t just for a few regions or industries. Across much of New Zealand, low‑temperature geothermal heat is readily available and suitable for many uses currently met by gas below 100°C, from space and water heating to food processing and concrete curing. Higher-temperature hotspots can also support more demanding industrial processes” says Dr Seward.

“But to make realistic progress, New Zealand needs to invest in nationwide geothermal datasets and more tools, like this calculator, that are catered to other industries. Crucially, we also need ways to de‑risk development for potential end users, such as regionally distributed test bores and pilot projects that can confirm what’s in the ground and what it would take to use it. That kind of early investment is one reason greenhouse geoheat has scaled overseas, including in the Netherlands, where developers have drilled much deeper. We’re seeing encouraging signals in the Geothermal Strategy for New Zealand the government released last month. We have a long way to go, but the opportunity seems worth it.”

The Geothermal for Glasshouses Calculator is available now: https://data.gns.cri.nz/geoheat/

This initiative is supported by the Ministry for Primary Industries’ Sustainable Food and Fibre Futures fund and Vegetables NZ and Tomatoes NZ, and in collaboration with Earth Sciences New Zealand and GeoExchange NZ.

MIL OSI

A staff member says a fatal school caving trip went ahead despite an orange heavy rain warning because he was certain the rain would hit hours after the boys were due to leave the cave.

A coroner’s inquest is currently underway into the death of 15-year-old Karnin Petera, who died during a Whangārei Boys’ High School trip to Abbey Caves in May 2023.

Sixteen other boys and two adults managed to get out of the cave alive after an underground creek tuned into a raging torrent during heavy rain.

Much of the focus of Monday’s evidence was on which weather information was considered and what drove the decision to proceed with the trip.

A staff member, whose name is subject to an interim non-publication order, said he had explored the caves many times and had never known Organ Cave – the one where the tragedy took place – to flood.

He knew the two other, narrower caves – Middle Cave and Ivy Cave – could flood, because he had seen leaves stuck to the ceilings after rain.

The forecast of heavy rain later in the day prompted the organisers to start the trip half an hour earlier than usual and limit it to Organ Cave only, so they would be out by noon instead of the usual 2.30pm.

At the time, the staff member said he was “certain” the band of heavy rain would arrive in Whangārei around 3pm.

That was based on three-day MetService regional forecasts and hourly local forecasts.

Those forecasts had not changed between Sunday and the fateful Tuesday morning, which gave him confidence the predictions were correct.

He knew about the Northland-wide orange heavy rain warning, issued the previous day, but was convinced that was connected with the “gnarly” band of rain he expected around 3pm.

He now accepted, after hearing MetService evidence on Friday, that a severe weather warning could mean “anything could happen at any time”.

He defended not checking the rain radar that morning, saying he needed to know what was coming and not what was happening at the time.

The staff member said he had been to Organ Cave after a full night of rain in 2016 but the water at the entrance was only thigh deep.

In his experience, Organ Cave drained well and could handle a lot of water.

However, when he rushed to the cave after hearing the boys were trapped, he saw the water at the entrance was 2-3 metres deep.

“It was beyond anything I ever imagined,” he said.

The teachers leading the trip told him the water inside the cave rose from waist deep to neck deep in a matter of minutes.

“It sounded phenomenally quick, nothing I’ve ever experienced.”

It also emerged during Monday’s evidence that the school had no clear criteria for when an outdoor trip should be cancelled, or what constituted “extreme weather”.

Ellie Harrison, lawyer for Karnin’s family, questioned his statement he was “certain” the heavy rain would not fall before mid-afternoon.

“How can anyone be certain about the weather in Northland?” she said.

Harrison also questioned the lack of an emergency plan, which could have helped guide decision-making once water levels started rising inside the cave, and the lack of emergency communications.

If the group had a radio or satellite phone, the school might have been able to pass on Karnin’s father’s concerns, who saw city streets flooding in Whangārei around 9am, just before the boys entered the cave.

There is no cellphone coverage underground or at the entrance to the cave.

After getting out of the cave, two of the boys had to find a member of public so they could raise the alarm.

Harrison said the tragedy could have been avoided if the trip had been cancelled, or if the group had retreated to a higher part of the cave and waited for the water level to fall.

However, the staff member said there was no way of knowing how long that would take, and the boys, who were cold and wet, would have been at risk of hypothermia.

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– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

Kiwi exports to the European Union have rocketed by $3 billion in just two years under the New Zealand-European Union Free Trade Agreement (FTA), delivering a major boost to the economy and supporting jobs nationwide, Trade and Investment Minister Todd McClay says.

“Because the FTA entered into force early, our exporters got an immediate head start with tariff cuts and better access into what is now our fastest-growing major market,” Mr McClay says.

Exports to the EU hit $8.8 billion in the year to December 2025 – up 29 per cent, or nearly $1.9 billion. Two years ago, exports were $5.7 billion.

“On the Agreement’s second anniversary, Kiwi exporters have now chalked up an extra $3 billion in sales. This growth has significantly exceeded forecasts and expectations and shows what’s possible when we back our exporters and open new doors.

“It means the world is choosing more of the high-quality food, fibre and products our farmers, growers and businesses are known for.”

Some of the standout gains in the last year include butter exports up 121 per cent, meat up 38 per cent, industrial goods up 61 per cent, and tourism up 7.3 per cent.

One in four New Zealand jobs depends on trade. Mr McClay says the surge in exports is flowing directly into stronger regional economies, higher incomes and more secure jobs.

“Making full use of the Agreement is vital in a time of global uncertainty and supports New Zealand’s goal of doubling export value within a decade.

“Today we celebrate not only our strengthened trade to the EU, but also the strong relationship we have developed over many years. The EU remains a trusted and important partner for New Zealand.”

Export growth to the EU in the year to December included:
•    Total goods exports up 35 per cent to $6.7b
•    Services exports up 11 per cent to $2b, including:
–    tourism up 7.3 per cent to $1.1b
–    education-related exports up nearly 18 per cent to 245m
•    Meat up 38 per cent to $1.9b, including sheep meat up 50 per cent to $1.39b
•    Dairy up 58 per cent to 616m, including:
–    Butter up 121 per cent to 276m
–    Cheese up 400 per cent to 51m
•    Industrial exports up 61.3 per cent to 1.44b
•    Fruit and vegetables up 29.3 per cent to $1.36b, including $1.2b of kiwifruit
•    Seafood up 15.1 per cent to $384m
 

Note to editor:

Two-way goods and services trade between the EU and NZ increased 14 per cent to $23.21b in the year to December 2025.
 

MIL OSI

A new national wool auction, closing a chapter for Hawke’s Bay, was off to a subdued but promising start in Christchurch this week.

The hammer went down on more than 9000 wool bales sourced from across both North and South Islands on Thursday, earning $6.6 million across two auctions held by brokers PGG Wrightson (PGG) and farmer cooperative Wools of New Zealand.

More than 4800 bales were sold by PGG making $3.4m, while Wools of New Zealand sold more than 4300 for $3.2m.

PGG held its final Napier auction in mid-April after 140 years there, as the rural firm sought to consolidate and reduce duplication across the auction system. Wools of New Zealand followed suit.

General manager of wool for PGG Rachel Shearer said the support team of 20 in Napier – whom she described in January as “disappointed” by the decision – was expanding to help manage the new Ōtautahi auction.

“The decision to consolidate to Christchurch has been really difficult,” she said.

“It’s been a long time coming and we’ve been hearing from buyers for many years, as well as the wider industry, that there’s a lot of duplication happening across the industry.

“Part of our strategy is to work with others across the wool industry to help consolidate, to take out that duplication in the industry, to create efficiencies.”

Small, raw samples of North Island-sourced wool will now be shipped down to Ōtautahi for buyers to experience in the wool store, instead of the full bales, and scouring and storage will continue in Napier.

Shearer said growers either entered wool supply contracts, sold it directly or through auctions.

“Growers have options and we’re delighted to be able to offer them multiple options,” she said.

“We believe in the open cry system; it’s fast, it’s reliable, and buyers like it. But likewise, growers are able to promptly receive money for that.”

South Island auctioneer Dave Burridge said the firm wanted to create an “industry-good” hub in Christchurch, possibly with more players involved.

“There’s a lot of collaboration has gone on with other brokers to be able to come together in one centre,” he said.

“And there will be other support and options for other brokers to come in eventually, if they wish to be able to support the auction system.

“Because ultimately at the end of the day, the auction still sets the defaulting prices in New Zealand.”

Nearing the end of this current wool season, there were fewer bales were on offer in Ōtautahi than at this year’s earlier North and South Island sales combined. But there was good buyer turn-out and low pass-in rates.

Local buyers and agents represented companies from all over the world, including key markets China, Australia, and Europe.

Among others, the top buyers across Thursday’s sales were longstanding merchant Segard Masurel and the consolidated J S Brooksbank and NZ Wool Services International, New Zealand’s largest wool exporter.

Burridge said most of the bench were based in Christchurch, but there were other exporters scattered around the country too.

“What happens generally is that the New Zealand-based wool exporters will represent overseas principles of their inquiry, their demand and their purchasing books,” he said.

“But we do have a number of, in recent years, a lot of interest now coming from Australian major wool exporting houses, sending their representatives here to Christchurch, mainly through the fine wool season.

“They’ve also expressed interest now into the cross-bred sector, which we see .. as hosting a hub for all buyers to make it accessible.”

Burridge said prices were well above the levels of recent years, closer to the more recent pre-Covid 19 era peak around 2018, making it much more meaningful for growers.

Prices appeared to have turned a corner after difficult periods when the cost of shearing the sheep outweighed returns.

Burridge said prices were helped in part by improved sentiment in China recently.

“It’s mainly been a supply driven, but it’s also come at a time where China has revitalised.

“They’ve invested a lot of new plant and machinery in China to process wool as the textile hub of the world.”

He said there was promise for New Zealand wool with the signing of the new India-New Zealand free trade agreement just this month.

He added that the current global uncertainty around oil could favour the wool industry, over petroleum-based synthetic fibres.

Demand for traditional wool mediums like carpet, textiles and clothing were holding steady, but there were emerging opportunities in more niche products like woollen air filters, wool-derived pigments and woollen band aids, helping prices.

Cross industry platform Fusca indicated its strong wool indicator was at $5.54 per kilogram on Thursday, marking a ten-year high. Though some classes reached much higher levels in Napier and Ōtautahi recently.

Prices have been helped in part by steady domestic and international demand for wool, in the face of the declining national flock.

The 23 million or so sheep in New Zealand in the year to June, according to StatsNZ, was now a third off the peak of more than 70 million in the 1980s.

In future, a couple of cents per kilo may be shaved off the sheet further to go towards an industry wool levy, that was being considered again.

In 2003, farmers dissatisfied with the then New Zealand Wool Board voted out its governance and hence the levy, and attempts at a levy revival since have been unsuccessful.

Organisers expected the quantities at national auctions to increase as more wool came off farm in the warmer months, with a boom expected in July and August, particularly for merino.

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– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

A West Auckland foodbank says it’s struggling with increasing demand and soaring fuel costs.

Fair Food recycles 15,000 tonnes of food that doesn’t sell in supermarkets each week, donating it to charities who then deliver to whānau in need.

But with the sky-rocketing cost of using diesel-run trucks and no promises whether they’ll get government funding in the next budget, their future remains uncertain.

In a warehouse in West Auckland, hundreds of boxes of groceries are unloaded each week by volunteers in hi-vis.

But the fruit, veges, meat, bread and dairy are actually leftovers – the perishable products left on supermarket shelves at the end of each day.

Despite not being sold that day, Fair Food manager Michelle Blau said the food is still perfectly fine.

“We’ve got a whole box of eggs, we’ve got lots of different kinds of milk, some custard, some really gorgeous cheeses, broccoli, tomatoes.

“This will all go out to community organisations who will divide it up to families in need.”

Fair Food has a team of more than 600 volunteers they can call on, who put together food parcels and turn some of the recycled food into meals and baking.

“So we have pallets of this yoghurt but it’s not Fresh and Fruity strawberry, it would’ve been like a test batch.

“We can’t send it out like this because it would be mislabelled, but we can integrate it into our kitchen products.”

Everything is donated at no cost, but they have to pick up the groceries in five diesel-run freezer trucks from 35 stores every day around Auckland.

But because of the war in the Middle East, their fortnightly diesel costs have more than doubled from $720 at the start of the year to over $1600.

“They may only be doing 100 kilometres but it’s all in traffic, it’s all stop-start. It takes five hours to do those 100 kilometres.”

“It’s [also] a freezer vehicle, even our hybrid diesel is still costing us thousands of dollars.”

But right now, there’s no choice but to keep filling up their trucks because the need out in communities is too great.

Fair Food’s foodbank is open seven days a week, 12 hours a day, to support 70 charities.

New Foundation is one of those charities and worker Sharafat Salarzai was parked at Fair Food waiting for parcels.

She was delivering them to people who don’t qualify for support from the Ministry of Social Development because of their visa status and can’t afford to put petrol in their cars to visit the foodbank.

“The impact is very bad on our communities, I can see some of them going through a very stressful time.”

“They keep saying maybe I’ll go talk to the school because I can’t drop off my children because I can’t afford to put petrol in my car.

“If I put petrol in, I can’t buy the food that we need.”

Another car in line belonged to Heather Tanguay who helps to fill pātaka kai around Glen Eden. She told Checkpoint demand for food has never been higher.

“People are waiting for us at the pātaka on a regular basis, all of our drivers meet people waiting.

“People are embarrassed, but people know that they have to eat. The other thing we’ve noticed is a rise in older people.”

Fair Food receives some support from the government’s Food Secure Communities grant.

But Blau said most of their funding comes through private donations and community grants.

“All of our organisations run on the smell of an oily rag and now we don’t even have the smell of that oily rag.”

“It is incredibly challenging. Government support is less than 10 percent of our total operating costs and we don’t even know if we’ll have government support in the upcoming budget.”

With the ongoing conflict in the Middle East, she said fuel will continue to be the number one topic of conversation.

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– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

• Big tariff wins for many goods exporters, especially sheep meat, forestry, seafood and horticulture
• Services gain certainty and protection, not major new market openings
• Beef and bulk dairy see little change, marking the limits of the deal

New Zealand’s free trade agreement (FTA) with India is being billed as historic, as the world’s most populous country has agreed to cut tariffs on a scale it rarely offers – particularly to an agricultural exporter like New Zealand.

The benefits of the deal are unevenly spread as some sectors emerge as clear winners, others gain certainty of access and future opportunity rather than immediate growth, and a few long‑held ambitions remain firmly on hold.

Overall, though, the agreement meaningfully lowers the cost – and the risk – of doing business with one of the world’s fastest‑growing economies.

The big winners: primary exporters facing high Indian tariffs

The clearest winners in the agreement are exporters whose main barrier to India has always been price.

Sheep meat, wool, forestry products and seafood all benefit from deep tariff cuts, many of them immediate or phased in over a relatively short timeframe.

More than half of New Zealand’s exports to India become duty‑free from day one, rising to more than 80 percent over time.

Indian tariffs have historically been so high that they effectively shut New Zealand out of the market. Cutting or eliminating them turns India from a theoretical opportunity into a commercially viable one.

Forestry exporters, in particular, stand out. India’s construction demand is rising rapidly, and tariff relief gives New Zealand suppliers a genuine foothold in a market that values scale and reliability.

Seafood exporters will gain over time rather than overnight, as tariffs are phased out over several years.

Horticulture: meaningful access, but within limits

Horticulture exporters also emerge as winners, though in a more managed way.

Kiwifruit, apples, cherries, avocados and berries gain either large tariff cuts or duty‑free access within quotas that are significantly larger than New Zealand’s current exports to India.

For kiwifruit, the duty‑free quota is almost four times recent export volumes, although growth will still be shaped by quota limits, logistics and cold‑chain challenges.

Wine: cheers to a quiet winner

Wine exporters are unlikely to see a surge in shipments any time soon, but they gain something arguably more valuable: long‑term positioning as India’s middle class expands.

Indian tariffs on wine are being cut from a punishing 150 percent to much lower levels over a decade.

The biggest win for wine exporters is New Zealand’s “most favoured nation” status. Any better access India grants the European Union or other countries in future will automatically apply to New Zealand as well.

Dairy: selective gains, not a breakthrough

Dairy has always been the hardest nut to crack in India, and that reality is reflected in the agreement.

There is no sweeping liberalisation for milk powder or mass dairy exports.

Instead, the gains are targeted: dairy ingredients for re‑export, bulk infant formula, and high‑value products such as milk albumins within specific quotas.

For processors focused on value‑added products, nutrition and specialised ingredients, the deal opens commercially useful niches.

Manufacturers and industrial exporters: quiet beneficiaries

Manufacturers exporting machinery, metals and industrial goods stand to benefit as tariffs are phased out on most industrial products, iron, steel and scrap aluminium.

The agreement also makes it easier for New Zealand firms to send sales staff, technicians and installers into India to support contracts.

Selling equipment is rarely a one‑off transaction, and deals are often won or lost on the ability to install, service and maintain products on the ground.

Education: the standout services winner

Among the services sectors, international education is perhaps the biggest winner.

Indian students gain guaranteed post‑study work rights in New Zealand, with stays ranging from two to four years depending on qualification level.

Locking these settings into a trade agreement gives education providers far greater certainty when recruiting in one of the world’s largest student markets.

The changes strengthen New Zealand’s universities, polytechnics and private providers against competitors such as Australia, the UK and Canada.

Professional services: certainty rather than expansion

Professional services firms – including engineering, IT, consulting and environmental services – gain modest but tangible benefits.

The agreement clarifies who can enter India, for how long and under what conditions.

Like wine exporters, New Zealand firms’ access is automatically upgraded if India offers better services deals to other trading partners in future.

While the agreement does not throw open India’s services market – which remains heavily regulated – it reduces uncertainty for firms already operating in India and those hoping to enter.

Who isn’t really winning – but isn’t losing either

Some sectors will read the agreement and see more restraint than reward.

Bulk dairy exporters and beef exporters miss out on meaningful new market access, with long‑standing barriers in India largely unchanged.

Labour‑intensive industries hoping for easier workforce mobility, and firms seeking regulatory harmonisation rather than tariff cuts, will also find their ambitions largely deferred.

That does not make them losers as the cost is better described as one of missed opportunity.

The agreement now heads to Parliament and the Foreign Affairs, Defence and Trade Committee, which will call for public submissions.

Once that process is complete, legislation must be passed before the FTA can take effect.

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– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand

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