Back to Blog

Chefs see food as much more than a commodity

By Rebecca Ryan Otago Daily Times ...

November 7, 2015

Press release

Nine South Island chefs and seven wineries join together for an exciting and unique dinner in Christchurch. On 2 November, at a specially created pop up restaurant in the heart of the city, the South's exceptional food and wine will be celebrated for one night only. Part of ConversatioNZ's 'COOK UP series, this dinner will be a unique collaboration where chefs, their passion and ideas demonstrate the abundance of nature and amazing ingredients. "We have it all here!" says Giulio Sturla of R...

October 16, 2015

Foraging a Feast: A Summer Adventure in Hawkes Bay

Last summer, Dish left James Beck's F.A.W.C! dinner incredibly impressed with the originality behind the six-course meal he presented. Wanting to know more about the young chef, we quizzed him on his experience working in fine-dining restaurants across Europe and he revealed how he sets the creative standard for himself: "I judge the night a success when I can hear the guests questioning and discussing the food rather than the latest rugby score." While that might be a rather ambitious goal giv...

October 12, 2015

PRESS RELEASE

29th of June 2015 ConversatioNZ Food Manifesto sets high goals for New Zealand food ConversatioNZ is a movement initiated by New Zealand chefs and other interested parties of the food industry to inspire and empower New Zealand culinary circles and the wider food community by creating strong sense of pride and respect to our natural (edible) resources. ConversatioNZ aims to place New Zealand food firmly on the world map. The organisation has created the Food Manifesto to capture the values ...

June 28, 2015

Taking NZ Cuisine to the World

''We should sit down and have a debate on what it means to be Kiwi, what Kiwi food is and what can be done," urged Michelin-starred chef Matt Lambert of The Musket Room in New York. On a trip back to his homeland, Lambert was speaking at ConversatioNZ, an event that gathered a group of progressive New Zealand chefs, suppliers and food folk in Christchurch to debate just where the country's gastronomy is at and how best to play on its strengths and take it to the next level....

May 27, 2015 Posts 1-5 of 5 | Page