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2022 Hui + Grains

Eat NZ Hui + Eat NZ Grains 2022: In-person + Online

Tuesday 3rd May + Wednesday 4th May

Where: Majestic in Christchurch + Virtually

Dan Barber and Nadia Lim to feature at the most important food conversation in Aotearoa. #LotsofLittle

This will be our 8th annual gathering, and amidst a challenging time, we've made the decision to host this year's hui, as a hybrid event - with the option to attend in-person at the Majestic in Ōtautahi/Christchurch or online via our virtual platform.

Join us for the most important food conversation in New Zealand...

We are beyond excited to announce that Dan Barber - one of the world's best chefs will be joining us as our virtual keynote speaker. Dan is the voice of the farm-to-table movement, he is the author of 'The Third Plate', chef and co-owner of award-winning restaurant Blue Hill at Stone Barn in New York state, and was featured on the Netflix Series Chef's Table. He's also the co-founder of Row 7 Seed Company, a business which brings chefs and plant breeders to develop new varieties of vegetables and grains.

Our 2022 theme is #LotsofLittle; the resilience of small and diverse solutions in such uncertain times.

The Eat NZ Hui is a hugely important event for us, as it brings together people from across all aspects of food in Aotearoa. It's about connecting with each other and celebrating our food and our food stories, while providing a space to share learnings, challenges and opportunities from throughout our food system.

Day 1: Eat NZ Hui - Tuesday 3rd May: 9.00am - 5.00pm

Mihi Whakatau – Hana O'Regan

Welcome from MC Nadia Lim

Keynote Speaker: Chef Dan Barber (virtual interview & live Q&A)

'Lots of Little’ : Introduction from Eat NZ CEO Angela Clifford

Morning Tea - Coffee provided by the lovely folk at South Town Club.

Lots of Little Fish: Fishers Tim Barnett - Ocean Speared & Nate Smith - Gravity Fishing

Lots of Little Dairy : Simon Lamb from Speciality Cheesemakers of NZ and Glen Herud from Happy Cow Milk.

Lots of Little Food Waste : Gareth Hughes from AFRA & Kaitlin Dawson from Food Waste Champions

Lunch - provided by Kairos Food Rescue & Good Company.

Lots of Little Community: Te Rangikaheke & Kūmara

Lots of Little Retail & Food Producers: Sarah Balle from Supie and Sarah Hedger from YUM Granola

Afternoon Tea - The Great Aotearoa Sampler Box Biscuit

Lots of Little Restaurants: Giulio Sturla - Mapu Restaurant, Max Gordy - Graze Restaurant and Damaris Coulter - The Realness

Lots of Little Kaitaki – The Eat NZ next-gen storytellers network presented by Kate Underwood, Eat New Zealand Kaitaki leader.

Lots of Little Chats ft. Wine, Cheese & Chats presented by Citizen

- - -

Day 2. Eat NZ Grains - Wednesday 4th May: 9.00am - 5.00pm

A day focused on celebrating New Zealand grown grains, particularly our grain farmers, millers, bakers and eaters - supported by Foundation of Arable Research (FAR).

MC Welcome: Chef, writer & farmer Nadia Lim invites us back. Nadia and her husband Carlos are mixed system, including arable farmers in Central Otago

Introduction to Why #EatNZGrains: Brief history and vision for a Local Grain Economy by Angela Clifford, CE for Eat New Zealand.

Keynotes:

Dan Barber– We hear from Dan Barber again, this time specifically about his work in wheat and local grain systems in the USA

Jennifer Lapidusfounder, Carolina Ground. Jenn has inspired people globally as a result of her work establishing a local grain economy in Carolina, USA. Author of ‘Southern Ground’, Jenn has interesting connections back to New Zealand. She has so many learnings to share with farmers, industry bodies, bakers and eaters.

Morning Tea Break – Yum Granola bars

Challenges & Opportunities for a Local Grain Economy in NZ – Grains & Farming: Ivan Lawrie (Foundation for Arable Research), Martin Skurr (Minchins Milling), Brian Leadley (United Wheat Growers)

The Manaaki Loaf:Some of our best bakers are working on a loaf of bread, made from NZ grains which has a social purpose. This will be an opportunity to hear their philosophy and understand their techniques.

  • Sam Forbes, Shelly Bay Bakers - Wellington
  • Isabel Pasch, Bread & Butter - Auckland
  • Sam Ellis, Grizzly Bread - Christchurch
  • Greg & Chris, Bacca Bakery - Nelson

Lunch: Grains-based lunch

Challenges & Opportunities for a Local Grain Economy in NZ– Milling & Flour: Garth Gillam & Steve Shorter (PGG Wrightson Grains)

The Great Aotearoa Sampler Box: Some of most exciting pastry chefs are recreating the Griffins Sampler Box biscuits all made with NZ grains. Hear about their process and challenges, as well as their triumphs!

  • Corentin, Butter - Christchurch (Chit Chat)
  • Aliesha McGilligan - Christchurch (Chocolate Wheaten)
  • Benjamin Eyres, Daily Bread - Auckland (Cameo Crème)
  • Carlita Campbell, Opera - Hawkes Bay (Choco-ade)
  • Vicky Young – Wellington (Super Wine)

Final thoughts & ways to join the movement

Biscuit Tasting & Breaking Bread: All the biscuits of the Sampler Box and Manaaki loaves as well! A delicious way to end the day.


Tickets on sale here.

In-person tickets: $119 - attendance at the physical event at the Majestic in Christchurch (includes morning tea + lunch).

Virtual tickets: $59 - online viewing of live sessions on the day as well as access to recordings after the event.


Stay tuned on our Eat New Zealand socials as we share more of the hui programme and speakers.

If you have any questions or would like to support us in delivering the most important food conversation in Aotearoa - we'd love to hear from you!

Email: angela@eatnewzealand.nz


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