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About us

We're a New Zealand food movement dedicated to connecting people to our land, through our food.

We're a collective of New Zealand's chefs, producers, media, tourism and event operators, who have all been inspired to create a national platform to promote and champion our best food, drink, and culinary tourism opportunities.

We're working on increasing our unique culinary credentials by showing New Zealand’s food stories & people to the world.

This website lists over 2500 establishments, events, festivals, farmers markets and food tourism operators. We're beginning to include producers as well. It enables people to build a food itinerary as they move around the country.

We're working on increasing our unique culinary credentials by showing New Zealand’s food stories & people to the world.

To this end we're presenting New Zealand's first national food celebration; Feast Matariki (www.feastmatariki.nz) and have a pop-up kitchen called 'Talking Plates' which highlights our campaigns such as '#Know Your Farmer, #Know Your Fisher, #Eat the Whole Fish, #NZ Ingredients, #Eat NZ Grains, and #Wild Food Love.

Our strategic partners are The Restaurant Association of New Zealand.

Eat New Zealand was formerly called ConversatioNZ and was established in 2015 by owner of the ‘Cuisine Magazine Restaurant of the Year’, Giulio Sturla.


Our mission

Eat New Zealand is a movement initiated by chefs and people in the business of food with the aim of highlighting the quality and vast array of edible resources available in New Zealand.

The movement seeks to provide a forum to encourage and enable collaboration between all levels of the culinary chain and move towards more sustainable food systems.

About Us

Food manifesto

— These are our founding principals, goals and ideas

  • 1. Culture

    To express New Zealand's history of gastronomy and the culturally diverse community

  • 2. Knowledge

    To enhance the knowledge and bring together the entire community of people from all levels of the food industry

  • 3. Biodiversity

    To highlight the quality and vast array of edible resources available in New Zealand

  • 4. Balance

    To combine gastronomic endeavours with the importance of human health and the natural environment

  • 5. Respect

    To promote animal welfare and a sound production processes in our land, fresh water, sea and wilderness

  • 6. Innovation

    To encourage research, education and innovative thinking

  • 7. Awareness

    To increase consumer awareness by promoting local, seasonal and high quality produce

  • 8. Fellowship

    To build a culture of quality and sense of fellowship in the food industry

  • 9. Future

    To empower the younger generation to build a more sustainable future

  • 10. Pride

    To advocate nationally and internationally New Zealand's unique and biodiverse food resources and food tourism

  • 11. Interconnection

    To encourage people to address global issues and be part of the global food movement

Our people

— The collective behind the movement

  • Giulio Sturla

    Giulio Sturla

    Giulio Sturla the chef-owner of Roots Restaurant was born in Chile and raised in Ecuador. His passion has been cooking and eating good food since young, he has travelled extensively and worked in many countries in world renowned restaurant Mugaritz in Spain before coming to New Zealand.

    Giulio and his wife Christy Martin opened Roots Restaurant in Lyttelton after the devastating earthquake in 2011. Roots was created with a belief that a restaurant can start up from passion, commitment and determination. The main emphasis is the quality of ingredients, the stories behind the food and presenting the true flavours. Roots Restaurant has several accolades and awards and has maintained its three hat status on 2017.

    Giulio is the founder and driving force behind Eat New Zealand.

  • Angela Clifford

    Angela Clifford

    Angela is the CEO of Eat New Zealand, and is committed to putting New Zealand Food on the world map. 

    She is also the Managing Director of Tongue in Groove Wines in North Canterbury, and has had wine business roles in both Australia & New Zealand over the last 20 years.

    She was the co-founder of Summer of Riesling in New Zealand, a board member of Pinot Noir NZ (NZ Wine's biggest event), and the Canterbury representative for the NZ Sommeliers & Wine Professionals Association. She originally established the Barossa Farmers Market, was vice-chair of the NZ Farmers Market Association and founded Waipara Valley NZ , the Forage North Canterbury, Lamb & Pinot Dinner and Truffle Day Out wine and food events.

    Angela is also the co-owner of an organic permaculture CSA property The Food Farm, with her husband and three children. She knows how to milk a cow in a paddock, gut a chicken, find porcini and grow field tomatoes. These are her proudest accomplishments to date.

  • Sarah Meikle

    Sarah Meikle

    Sarah Meikle is a highly accomplished marketing and events manager who is currently the Chief Executive of the Wellington Culinary Events Trust.  Within this role, Sarah is both the Festival Director of Visa Wellington On a Plate and Event Director of Beervana.

    Sarah is a passionate campaigner for telling New Zealand’s food story and advocating for the role that food plays in New Zealand’s culture.

  • Rob Elliot

    Rob Elliot

    Robert Eliott has a strong background in event creation, leadership, marketing and sales. He is the owner and managing director of Lemongrass Productions – an NZ based event company specialising in food and drink events. Annually Rob and the Lemongrass team run the Taste of Auckland Festival, Auckland Restaurant Month, Street Eats, and the Winetopia event series. A second focus of the business is running functions for corporate clients looking for exceptional food and drink experiences. Through this role Robert frequently collaborates with a wide array of people and companies in the food, wine and hospitality sectors. Robert’s career has seen him designing and operating large-scale events in the UK, South Africa, Australia and New Zealand.

  • Steve Logan

    Steve Logan

    Steves career started in 1978 studying for a diploma in Hotel Catering and Management. Passion for Food and beverage took him to various jobs in kitchens and restaurants in the UK, USA and Sweden.

    He opened his first restaurant, Brer Fox Cafe in in 1988 and has been an owner operator since. Currently Managing director of Logan Brown Restaurant and Grill Meats Beer.
    Steve was brought up to appreciate and be connected to New Zealand's coast and country side.

    This passion and love for it was accentuated when he presented on TV shows; Hunger for the Wild and Coasters where in 37 episodes he got to experience incredible parts of NZ each with its own unique, nature, history and people.

    The locals amazing stories told of how lucky we are in NZ to be so close to the source of our food and how we must protect and cherish the environment it comes from and the community's that are connected to it.

    Minimizing his businesses carbon foot print through Environmark programe and supporting many community causes and organisations such as Garden to Table are important aspects of Steve business.

    Steve has been on the advisory boards of Conscious Consumers and Wellington on a Plate and currently is a vice president of the Restaurant Association.

  • Rob Simcic

    Rob Simcic

    Rob Simcic is the Head of Food & Beverage NZ for ANZ Commercial & Agri. He has worked around New Zealand supporting industries including red meat, dairy, pip fruit, wine, honey, craft beer, processed food, organics and seafood. Rob's focus in recent years has been on leading ANZ New Zealand's Food & Beverage Sector support strategy. This involves connecting people, businesses and organisations through the ANZ regional, national and global network. It is via this network that meaningful insights and stories are then created and shared to inspire innovation and ongoing investment.

    Rob firmly believes that ongoing success for our wider Food & Beverage sector will be achieved by people working together, innovating, telling their stories and creating value through targeted sales to selected customers at home and around the world.

    Rob lives in an old schoolhouse on a small Sauvignon Blanc vineyard in Marlborough with his wife Niki and their four home schooled children.

As well as a national executive Eat New Zealand have collected together a band of Regional Food Legends who have provided some of the local knowledge for this website. They include;
About Us 2
  • Northland — Michael Hooper
  • Auckland — Kathy Paterson
  • Waikato — Denise Irvine
  • Gisborne — Sally Cameron
  • Bay of Plenty — Vicki Ravlich-Horan
  • Taranaki — Helen Flitcroft
  • Manawatu/Whanganui — Kristy McGregor
  • Hawke's Bay — Fiona Greig
  • Wellington/Wairarapa — Stephen Scheckter
  • Nelson/Tasman — Zoie Bryce
  • Marlborough — Liz Buttimore
  • Otago — Darren Lovell
  • Southland — Rosie McLean
  • West Coast — Alisha McIntosh
  • Chatham Islands — Liz Rowlands
  • Canterbury — Angela Clifford
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