Growing New Zealand's culinary conversation
An increasing number of people are tuning into a discussion about the face and future of New Zealand cuisine.
Aiming to foster connections among all facets of New Zealand's food community, ConversatioNZ is taking the discussion around Kiwi culinary identity, sustainability and awareness to a growing audience.
Any successful movement needs a plan and ConversatioNZ is no exception— as Victoria Wells explores in our winter issue (on sale now), their first set of talks in Christchurch culminated in an inspiring and cohesive New Zealand Food Manifesto.
The 11-part Manifesto sets clear aims for for the social, environmental, cultural and economic goals and values of ConversatioNZ. One of the movement's founders, chef and owner of Lyttelton's Roots Restaurant Giulio Sturla, says the central point is "our wellbeing and interconnection with the environment".
"From there everything will happen, because if you follow these things then we will go in the same direction," Giulio says.
Tickets for the next ConversatioNZ events go on sale next month, but for now you can catch up with the videos from their Day of Talks.
The speakers included Michael Voumard: a chef turned biodynamic grower, who spoke about need for strong connections between restaurants and producers.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!