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#GrowFoodCommunities

#GrowFoodCommunities

Posted by —
eatnewzealand

Published —
05.10.2022

We're really excited to announce we’ll be working with Our Land and Water Rural Professionals Fund to further our Local Grain Economy work. We’ll be leading some research that looks at on-farm mills as a way to return the processing power to farmers.

This work will also consider other farmers and fishers who are growing food communities such as Happy Cow Milk, Royalburn Station and Gravity Fishing. It will be the first time the line has been drawn between these enterprises who are all redefining local food networks and a possible future for our local food system.

And speaking of Royalburn Station, Nadia and Carlos feature in 'Nadia’s Farm’ starting on Three TV this evening. We’re super excited about the idea of a regenerative, community-focused food growing enterprise on mainstream television, and wish them all the very best with it. We’ll be watching, for sure!

And finally, we’ve set a date for the next Eat New Zealand Hui! It will be on Monday 27th March 2023 in Tāmaki / Auckland.

Make sure you mark the date in your diaries now!

#KnowYourFarmer #KnowYourFisher #EatNZGrains #GrowFoodCommunities

Ngā mihi,

Angela Clifford, CE Eat New Zealand.

@eat.newzealand

Also in this newsletter...

  • Kai Pasifica in Tāmaki Makaurau
  • MADE North Canterbury kicks off The North Course this October
  • Kaitaki unite at the Food Waste MINZ Summit in Põneke

Tune into the stories of our new Eat New Zealand Kaitaki 2022/23

Festival of Pacific Cuisine

The very first KAI PASIFIKA Festival is taking place in Tāmaki Makaurau this week, a four day long festival celebrating Pacific Cuisine and produce from October 3rd - 6th.

Hosted by Pacific Trade Invest New Zealand, New Zealand Ministry of Foreign Affairs and Trade and Homeland restaurant are taking guests on a journey through the Solomon Islands, French Polynesia, Vanuatu, Fiji, Papua New Guinea New Caledonia for a one night at a five-course tasting dinner designed by Chef Peter Gordon and the Homeland kitchen team. It's looking to be a delicious few days celebrating our Pacific neighbours. More details here.

Learn more about the first Kai Pasifika Festival in NZ

The North Course kicks off!

MADE North Canterbury are kicking off The North Course - a month-long platform to showcase the incredible produce that is made, grown, reared and caught in the bountiful region of North Canterbury.

From the 1st to the 31st of October, local hospitality businesses will be showcasing special 'North Course' dishes designed to champion the local food and beverage scene. There are some incredible prizes up for grabs, including a luxury North Canterbury experience!

A few of our Kaitaki are also taking part in the festival...

  • Newly minted Kaitaki, Chef Olly Le Maitre has a dish on the menu at Black Estate using Organic WashCreek lamb cooked over coals, served with Little Farm Goat Dairy gremolata, fermented Greendale mushroom & lamb jus.
  • At Brew Moon Brewing, chef Maty Johns is working lamb from our OG Kaitaki Phil Varley of Pihi Farms. Showcasing it in a Turkish spiced Pihi Lamb burger with cheddar, salad and harissa.

Find out about this month-long celebration here or get in touch with Alissa.

Show me the rest of The North Course dishes!

Kaitaki unite against Food Waste

This powerhouse group of food waste warriors are all part of our Kaitaki collective. On Thursday last week they were united at the second annual National Food Waste Summit / Te Hui Taumata Moumou Kai o Aotearoa in Pōneke/Wellington.

It was put on by WasteMINZ, in collaboration with NZ Champions 12.3 with speakers from across the sector and the motu. It's so amazing to see the connections forming between our new Kaitaki cohort and some of our alumni members throughout the motu. These wāhine are a force to be reckoned with and are already doing incredible things within the sector.

From left; Michal Garvey of Food Print, Trixie Croad from Food Waste Innovation at the University of Otago, Fiona Clements a Zero Waste Practitioner and Wendy Zhou of Perfectly Imperfect.

We'd like to acknowledge the generous and ongoing support of our sponsors and partners including the Ministry for Primary Industries, Our Land and Water, AgResearch, Anchor Food Professionals & Foundation for Arable Research.







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