Revolutionary Conversation about New Zealand Food

Only One Week until the Revolutionary Conversation about New Zealand Food takes place

A new initiative in New Zealand food and wine circles, ConversatioNZ kicks off on 4th of May 2015 in Christchurch with a day of talks “The Beginning, Pursuance of Our Voice”.

ConversatioNZ is about bringing together people who have impact on the food industry here in New Zealand - chefs, writers, growers, artisan producers and the food distributors. The idea was born among a small circle of chefs to bring together the food community. It is about looking deep within and finding new ways to work together; to inspire, to learn and grow.

Lauraine Jacobs, food & wine writer says “The only way forward for New Zealand to be recognized internationally is if we can share amazing tales, stories and vision. There is a lack of recognition of local and seasonal food, even within the industry, which is not helped by supermarket driven policies of distribution and supply.”

The beginning is about nature and working together with nature. Rediscovering the wild as resource, possibilities of urban agriculture, looking deep in food production and sustainable ways in our everyday mentality in the kitchen and beyond. These are just a few topics that will be covered by international and New Zealand chefs, writers, growers and professionals including Matt Lambert (The Musket Room, New York),Bevan Smith (Riverstone Kitchen), Lauraine Jacobs (Listener food writer), Giapo Grazioli (Giapo), Stephen Wong (Wine Sentience),Richard Mitchell & Adrian Woodhouse (Food Design Institute) and many others.

Giulio Sturla from Roots Restaurant, the man behind the idea of the ConversatioNZ, says: “We want to create a strong community around food; what we grow, what we know, what we eat and what we create or plate, and to push ourselves to the next level. We want to share what we do and to be inspired.”

The ConversatioNZ also includes “Cook Up” Series with chefs coming together and bringing the conversation to wider public by offering unique collaborative dinners.

There are great examples of similar movements in the top food world to lead the way and show why it is important for chefs and people in the food industry to come together such as Mad by Rene Rezepi, of Noma, Denmark, and WAW by Ben Shewry, Attica, Australia. ConversatioNZ promises to be an exciting and inspirational opportunity for New Zealand food, wine and tourism.

Registration and information at www.conversationz.co.nz.

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