OUR FOOD IN FOCUS
Some choice words from the recent ConversatioNZ Symposium.
Insightful words from the recent ConversatioNZ Symposium in Auckland
WHILE REVELLERS were making the most of the sun and flavours of Taste of Auckland, there was a much more serious conversation going on inside one of the tents. People travelled from all around the country to listen to, and join, ConversatioNZ for a day of discussion about the promotion of New Zealand food.
A collective of chefs, producers, food media and tourism and event operators, the group’s ultimate goal is to promote and champion the country’s food, drink and gastronomical tourism opportunities.
Nineteen food champions from around the country congregated to speak about the series of challenges within the food scene, including defining New Zealand food and how we present it globally.
It has been a momentous year for ConversatioNZ, but it’s still the start of the collective’s journey. To stay up to date, or to join the conversation, visit conversationz. co.nz, or search ConversatioNZ” on Twitter, Facebook and Instagram.
“We are a very relaxed people – food bonds us and brings us together.” SARAH MEIKLE, WELLINGTON CULINARY EVENTS TRUST (WCET) “I feel like one thing that holds us back is that we tend to not be very open to criticism. Because we’re such a small country, it’s really hard to critique each other. We need to look at what we’re doing.” MONIQUE FISO, HIAKAI, QUEENSTOWN “It was very clear to me that this was something that did not just come out of my head. We are here, in the world, to give the best of ourselves and encourage others to do so.” GIULIO STURLA, ROOTS, LYTTELTON “The future should not be pasteurised.” JILL WHALLEY, MT ELIZA CHEESE, KATIKATI “Food and tourism are New Zealand’s biggest industries. If you remove the ‘and’, you’ve got food tourism.” ELLE ARMON-JONES, THE BIG FOODY, AUCKLAND “We’re not really good at formal, but we are really good at informality.” AL BROWN, DEPOT, BEST UGLY BAGELS AND FEDERAL DELICATESSEN, AUCKLAND “What we’ve got to be really mindful of is that we celebrate the best that we can produce and not constantly go to our default position, which is ‘how can we produce more of it, cheaper?’.” PETER CULLINANE, LEWIS ROAD CREAMERY, AUCKLAND “By building collaboration, we get attention.” JUDY FINN, NEUDORF WINERY, NELSON “We’re in the teenage phase – we’re a wee bit grumpy and self-confident. We need to trip and fall and graze our knees.” JONNY SCHWASS, HARLEQUIN PUBLIC HOUSE, CHRISTCHURCH “If we take a minute to do the sums, it doesn’t take long to understand how irresponsible we are.” TONY STEWART, CLOONEY, AUCKLAND