NZ needs to tell food story better

‘‘Italy has pasta, and France has cheeses, but New Zealand has no food stories,’’ says ‘Wellington on a Plate’ organiser Sarah Meikle.

She was one of eight women who talked about food at the ASB perspective 2025 breakfast, which was part of Agrifood Investment Week in Manawatu.

They looked at where the food industry could be in eight years.

Meikle said it was vital that New Zealand got its food story straight.

‘‘Tourists know about the magical scenery and the great friendly people, but they don’t know about our food,’’ she said.

She talked about a Brazilian chef who said ‘‘Flavours are the cheapest souvenir you take away from a trip’’

Meikle said New Zealand had some of the world’s best food ingredients but people didn’t know that.

‘‘People coming here as tourists do have to eat, but they don’t have to bungy jump.’’

She said there needed to be more confidence in its growers and farmers to tell their story.

Suze Redmayne, who with husband Richard started Coastal Spring Lamb, said she was pleased it got off the ground.

‘‘It started as a celebration of spring lamb on our farm. We were encouraged by food trends and Richard has courage and he is totally tenacious.’’

She said it was exciting to join the value chain. To go out and talk to supermarkets and chefs about product.

Their lamb is sold locally and internationally.

‘‘We have used social media and we have a website. But more importantly we give lamb demonstrations.

‘‘It is telling the New Zealand lamb story, from paddock to the final user.’’

Redmayne said ‘‘it was sharing primary produce, from our family to their family’’.