conference tabbed


NZGFW Conference Programme – 15 – 18 October 2015

An exciting programme is planned for our 2015 conference. Click on each tab below to find what is planned for the day. You can find more information about each speaker on the Speakers page here.

Thursday 15 October

Welcome evening – Various Wellington city hot spots!

5.00 – 8.30pm
We meet at The Third Eye (Tuatara Bar) in Wellington’s Cuba precinct for Welcome drinks and finger food. From there the evening will unfold – think what’s new and hot in Wellington central!
Friday 16 October

Prefab Hall, 14 Jessie Street, Wellington (access also via Vivian Street)

Arrival coffee

Opening Session

Consume Consciously! – Ben Gleisner
Conscious Consumers aim to create a global marketplace for sustainable products and services

Kaibosh and the Sustainable Food Waste Story – Matt Dagger, Helen Wilson & Wendy Bertholet

Lunch – All Taste No Waste

Innovation in Fish Farming – Ruben Alvarez, Gary Hooper & Lauraine Jacobs
A chance to step into the fascinating world of salmon farming in New Zealand with NZ King Salmon, followed by an Aquaculture New Zealand Representative, who will share the industry innovations employed to produce superior products enjoyed by diners at top restaurants, both locally and internationally

Panel – Growing the Artisan – Maintaining the Ethos while Scaling Up!
Vicky Ha – Dumplings Ha!, Nick Brown – Huffman’s Hot Sauce, Janet King – Kingsmeade Cheese
Local artisan producers will share how they are balancing their ethos with their need to grow their producer business

3.00 – 3.30pm
Afternoon Tea

Panel – Taking it to the World – How are we getting out of New Zealand?
Nalini Baruch – LotEight, Richard Shirtcliffe – Tuatara Brewing
As a follow-on to the previous panel, local producers will share their moves into off-shore markets

Free Evening – we will send you into the night armed with plenty of suggestions for eating out and other activities.
Saturday 17 October

Prefab Hall, 14 Jessie Street, Wellington (access also via Vivian Street)
One of each streamed session to be held in a venue close by

Guildx – Our take on the well-known talks from some passionate foodies

  • 1. Phil Cook, Beer Writer
  • 2. Maxine Macaulay, Wellington Chocolate Factory
  • 3. Pip Duncan,
  • 4. Duncan Forbes, Go Native
  • 5. Gayle Sheridan, Olives New Zealand
  • 6. Nic Murray and Marie Fitzpatrick, Good Bitches Baking
    “It’s not about the baking” – Hear about the delicious alchemy that turned a sweet idea into a movement for kindness

10.00 – 10.30am
Morning tea

Annabelle Nichols – a behavioural designer will discuss how design can change our everyday eating habits.

New Zealand Guild of Food Writers AGM

Lunch at Prefab

Please choose your preferred session – we will always attempt to give you your first choice.
Please note that one of each streamed session will be held at a nearby venue, within walking distance from Prefab. Please indicate to us in advance if you have any special transportation or access requirements (one venue is stair only access).

Session One

Stream One – Nicola Legat – The Craft of Writing
Refresh or sharpen up your skills in this infomative and creative session with Nicola, one of the best in the business.
This streamed session will be held at Prefab Hall.

Stream Two – Helen Player and Jenna Do – How to use Social Media effectively
Part of Positively Wellington Tourism’s Marketing and Digital teams and using the highly successful Wellington On a Plate story, Helen and Jenna will share their tips and tricks for optimising social media in the food world.
This streamed session will be held upstairs at The Third Eye, Tuatara Brewery, 30 Arthur St, Wellington. Please note there is no disabled access to this session.

2.30 – 3.00pm
Afternoon tea

Session Two

Stream One – Beef + Lamb New Zealand present cutting up a cattle beast with Butcher, Corey Winder (captain of Beef + Lamb New Zealand National Butchery Team) and Beef + Lamb New Zealand Ambassador, Chef Ryan Tattersall from Cobar Restaurant. This streamed session will be held at The Social Cooking School, 22 Herd St, Wellington.

Stream Two – Niki Bezzant and a panel of experts – Latest Nutrition Trends
Our very own Guild Committee Member, Niki will lead this presentation on what is hot now and in the future. This streamed session will be held at Prefab Hall.

Finish of sessions

6.30pm – late
Culinary Quill Awards Dinner – Secret Location
Sunday 18 October

10.30 – 12pm
Casual Producers’ Brunch