Martin Bosley is one of New Zealand’s finest chefs. Living by the philosophy that we should eat what’s in season, what’s local, and what’s fresh, he has been bestowed with every major food award in the country. With a career spanning more than three decades, Martin has opened world-class restaurants; contributed monthly and weekly food columns to publications such as Air New Zealand’s in-flight magazine Kia Ora, and The Listener; released two beautiful cookbooks to critical acclaim; produces a range of sauces, dressings, kitchenware, and comestibles known as Bosley’s Pantry; appears regularly on television and at food festivals around the world; and has been commissioned by New Zealand Trade and Enterprise as a Chef Ambassador to Japan and San Francisco.
Unequivocally committed to New Zealand’s food culture, Martin is one of the co-founders of Wellington’s iconic City Market, a weekly food and wine market showcasing Wellington’s artisan and bespoke producers.
Martin embraces, and champions the epic efforts of our winemakers, farmers, fishermen, and artisans. As such, he is a leading contributor to the development of a broad, rich and exciting New Zealand cuisine. A cuisine that reflects a country of diverse multicultural tastes and stellar produce.
2012 – CUISINE BEST SPECIALIST RESTAURANT
2010 -CUISINE RESTAURANT OF THE YEAR BEST SMART DINING (RUNNER UP)
2009 – WELLINGTONIAN OF THE YEAR
2007 – SUPREME WINNER CUISINE MAGAZINE RESTAURANT OF THE YEAR
2007 – CUISINE RESTAURANT OF THE YEAR WINNER – FINE DINING
2007 – SUPREME WINNER MONTANA WOW EDIBLE ARTS
Ben has been involved in the food sector since working in hospitality businesses during high-school and university. He is the brain-child, founder and current CEO of Conscious Consumers which has gone from a part time passion to a thriving social enterprise that operates across New Zealand, creating significant social and environmental benefits
Matt thinks there can be nothing crazier in this world than quality surplus food being thrown away when people don’t have enough to eat. He sees Kaibosh’s food rescue service as an important contribution to community groups that are working hard help those less fortunate.
Helen is the General Manager of the Wellington Homeless Women’s Trust, a weekly recipient of Kaibosh food. Helen believes that everybody has a right to respect, dignity and love. She sees this as a key underlying philosophy to her work.
Kai to Compost is a Wellington food-waste collection service aimed at reducing the environmental impact of food waste in our landfills. We currently divert 1000tonnes per annum of food waste from businesses.
Ruben Alvarez, Chief Operating Officer at New Zealand King Salmon (NZKS), is originally from Chile. Ruben joined NZKS in 2014 bringing with him more than 25 years’ experience in the marine supply chain sector.
Alvarez comes from a commodity aquaculture background completing long stints as Freshwater Production Director and later as Seawater Production Director at Marine Harvest, with a short spell at Nutreco in between.
During his time at NZKS, Ruben has focused on the farming of the company’s premium King salmon in the Marlborough Sounds, which presents its own set of unique challenges.
He has been a driving force behind New Zealand King Salmon’s R&D feed project to research detailed dietary information on King salmon. The aim is to develop a feed more suited to the King salmon species than what is currently available.
Gary Hooper is the Chief Executive Officer at Aquaculture New Zealand. Gary has been with Aquaculture New Zealand for more than seven years, previously holding the position of Marketing Director. Before joining the organisation, he had a number of executive commercial and marketing roles with some of New Zealand’s leading brands including Shell and Fly Buys.
Aquaculture is best known in New Zealand and around the world for its production of the iconic Greenshell Mussels, King Salmon and Pacific Oysters. Aquaculture has become a significant, sustainable primary industry employing more than 3000 New Zealanders and generating over $470 million of revenue in 2014.
Lauraine Jacobs, a past President of the NZ Guild of Food Writers, is the Food Columnist for the NZ Listener magazine. Lauraine is an internationally respected food and wine writer and author/editor of nine cookbooks and one travel book, Matakana. Her most recent book, Everlasting Feast, a memoir with 100 recipes, was published by Random House NZ in April 2013. Lauraine has visited New Zealand King Salmon’s farms on multiple occasions and has been an ardent supporter of their products for many years.
Vicky Ha, aka Dumpling Queen of Wellington. Originally from Hong Kong, started House of Dumplings three and half years ago with two manual pasta machines. Her vision is to make good quality comfort food using only the best quality produce that nature can provide. The sort of dumplings that a grandma would feed their grandchild, no cutting corners – only from scratch. It is about heritage and using the best possible ingredients that are produced locally and ethically. It is about doing the right thing! Vicky is also involved within the community and educates kids about home grown produce and healthy eating.
Nick Brown is the co-owner and Director of local sauce company Huffman’s Limited and co-owner of the online store and international food importation and distribution company Cook & Nelson Limited. He’s on a mission to take Huffman’s to the world and to bring the best of the world of food to NZ… “Nick Huffman is a genius and one of our countries top chefs and Huffman’s sauces are recognized as amongst the very best sauces of their kind in the world. So they’re doing their bit! The challenge for me is to evolve myself and our company so that we can do justice to them and expose these products to a global market.” Huffman’s Original Chilli Pepper Not-Too-Hot Sauce won the title of World Champion in the Pepper Blend category of The World Hot Sauce held in the States earlier this year and is also a finalist in this years NZ Food Awards.
Miles and Janet King were among the pioneers of sheep milk cheese in NZ some 17 years ago. The properties of sheep milk are quite outstanding from a nutrition point of view so they decided to take a risk into the unknown and introduce this cheese to New Zealanders.
A range of cows milk cheese soon followed milk sourced from a local dairy farm. After much heart searching, occasional self doubt, but being true to our plan, we started winning awards both with the cheese and our business ethos which upped our profile no end. We have had an amazing ride with this business and look forward to exciting times in the future.
Nalini Baruch is the co-owner of Lot Eight, the olive grove, olive oils and provisions. With R&D at the forefront of her business and the foodservice sector as her key client, Nalini spends most of her time in search of the next flavor profile that will appeal to ‘her’ chefs. Her products stand apart because Nalini only produces cold pressed olive oils. She is committed to wholesome, natural food and to minimal intervention during production. “When my oil is tasted, I want the consumer to sense the taste of real flavours. Flavours that do not dominate, but instead work in harmony with the other food flavours. That is what I was brought up with and is what I am committed to bringing to Lot Eight”. Lot Eight is a supplier to chefs in NZ and overseas and their retail products are available in New Zealand through specialty food stores.
Prior to joining Tuatara Brewery as CEO, Richard was an investor & head of Global Marketing at Wellington’s phil&teds, though his route there was about as imprecise as a New York indigent’s path from the bar. He currently sits on boards/advisory boards for several emergent Wellington businesses, while trying to convince Wellington to be the entrepreneurial capital through a “smart capital” campaign.
An iconic Wellington brand, Tuatara emerged from the mists of the Akatarawa Valley in the year 2000, and has quickly become one of the leaders of New Zealand’s craft beer revolution. With a core range of beloved classics, and an adventurous programme of limited releases, it creates full and flavoursome beers true to style, showing more and more kiwis what they’ve been missing all these years! The NZ craft beer industry is on the cusp becoming huge for the country and we’re passionate about helping to grow the whole NZ craft category globally, whilst having one helluva lot of fun along the way!
Phil is a blogger and podcaster who has been involved in the beer business for over a decade — as a long-serving bartender, a one-time brewery worker, and mono-award-winning beer writer. His Beer Diary (beerdiary.nz
) presents dispatches from, reportage on, and more-or-less-constructive criticism of all aspects of beer culture.
Vegetables.co.nz promotes the consumption of fresh New Zealand grown vegetables. It is funded by a levy from Vegetables NZ Inc. and contributions from Potatoes NZ Inc., Tomatoes NZ and Onions NZ Inc. People are increasingly concerned about the safety of their food. They also expect responsible and sustainable farming practises; New Zealand GAP is an assurance programme which enables growers to demonstrate their commitment and ability to meet consumers’ expectations. GAP stands for Good Agricultural Practice and describes responsible practises inside the farm. GAP certified producers are audited by independent certification bodies continually to ensure that the growers are complying with the standards.
Duncan lived for 9 years in the UK. Alongside James Averdieck, he helped found London based chocolate brand Gu Puds. Gu won the UK Daily Telegraph business start up of the year and has gone onto International fame. Duncan and Garth MacInyre founded Wellington based Go Native in 2013. Go Native makes natural ingredient, nutrient rich food for active people. Go Native products are enjoyed by World Champions, Olympians, Antarctic Scientists and Health Hunters. Go Native can be found nationwide in New Zealand, Australia, Singapore and on Amazon in North America.
I have been involved in the New Zealand Olive industry since 2000 when my husband Lionel and I established our first olive grove at Pauatahanui, just north of Wellington. Subsequently we owned a top producing olive grove in Akaroa. After moving to Hawke’s Bay in 2011 I took on the role of Executive Officer with Olives New Zealand, a membership based organisation for the olive industry with almost 200 members. In my previous corporate life I have substantial experience working at a senior management level including Chief Executive with the Aviation, Tourism and Travel Training Organisation, IT Manager at Work and Income New Zealand, Client Support Centre Manager at the Ministry of Foreign Affairs and Trade and Head of Business Faculty with Manawatu Polytechnic. I have a variety of tertiary qualifications in business and education, including an MBA from Henley Management College, UK.
Nic Murray and Marie Fitzpatrick are the co-founders of Good Bitches Baking. Inspired by the power of kindness and fueled by an unspecified quantity of pink bubbly, they set out to make the world a little sweeter by baking for people having a tough time. Hundreds of people joined in.
Annabelle Nichols is a young New Zealand designer absorbed by how design can change people’s behaviour. She designs products, visual communication and design strategies that aim to understand why we do what we do and explore ways that small changes to our environment affect our behaviour. Annabelle has recently completed her Masters of Design Innovation where she explored how design can change the eating habit of young female adults in New Zealand and has recently been speaking and exhibiting aspects of her work in conferences and exhibitions in Hong Kong, Milan and Canada.
Nicola Legat is the publisher at Massey University Press. Until late 2014 she was the Publishing Director of Random House New Zealand, where she published many high-profile cookbooks including by Lauraine Jacobs, Martin Bosley, Michael van de Elzen, Simon Wright and Pete Gawron. During her years as a senior writer and then editor of Metro magazine she was a restaurant reviewer and restaurant awards judge.
If it’s online and has our name on it, you know that Helen’s made it happen. From the design and user experience of WellingtonNZ.com, to our busy social media conversations and innovative digital marketing campaigns, Helen’s team delivers work that gets our city noticed in the wide world of the web.
Known to always have room for dessert, Jenna manages the Festival’s marketing, is the one stirring up competitions, and the cook behind the insider’s guide to the festival, Facebook, Twitter and Instagram.
In 2009 Ryan and his wife Hannah moved back to New Zealand from the United Kingdom and settled in Days Bay, Wellington where they have owned the Cobar Restaurant for the last six years. Cobar Restaurant is a regular recipient of the Beef and Lamb Excellence Award and was also the recipient of the Beef and Lamb People’s Choice Award in 2012, and Ryan has been named as a Beef + Lamb Ambassador Chef for the last two years. Ryan began his cooking career at Tables on the River in Hamilton whilst studying at Waikato Polytechnic. At the end of his studies, he was awarded the Adnams Scholarship which took him to the United Kingdom and to Adnams flagship hotel, The Swan in Southwold.
Whilst in Southwold, Ryan met his wife Hannah and together they moved to Cambridge where Ryan took a job as pastry chef at Restaurant Alimentum. From there Ryan moved to the position of sous chef at Hotel Felix. This position was short lived as the opportunity to move home came about when Wellington’s Cobar Restaurant came up for sale.
Every menu put on at Cobar is new and Ryan hasn’t repeated any dish on a menu in the last six years. He likes to keep things interesting for his staff, customers and himself. He generally likes to use two cuts of meat on his dishes which are always full of flavour, colourful and thoughtfully presented. Ryan ensures his dishes are all well balanced with a few different vegetable components in various forms to complement the meat. There can often be something unexpected on his dishes as Ryan says his customers like the unexpected and often take tricks and tips home as inspiration for their own cooking.
Corey Winder started as an apprentice in Cromwell in 1996. In 2001 he moved to Christchurch to work for Peter Timbs Meats, and then in 2002 to work as a butchery tutor at Christchurch Polytechnic Institute of Technology. At the end of 2004 Corey bought Ashby’s Butchery which he owned for eight years before starting with Dunninghams in mid 2013. In 2014 he purchased Elite Meats in Christchurch, where he is the owner operator.
The Pure South Sharp Blacks are New Zealand’s national butchery team made up of the nation’s top six butchers. Each year they compete in the Tri-Nations Butchers’ Challenge alongside teams from Australia and Britain. The Pure South Sharp Blacks have won the past two years in a row and will be defending their title at the Tri-Nations competition which will be held in Auckland in September this year. The teams are given three hours to turn meat into meals, creating over 50 amazing products which you’d see in a top shelf butchery. Our team was selected after a nomination and trial process, which saw more than 50 applicants from around the country. The team is managed by Hellers founder, Todd Heller.
Niki Bezzant is a food and nutrition writer and healthy cooking expert. She is the founding editor and now Editor-in-chief of Healthy Food Guide magazine. The author of two cookbooks, Niki is a weekly columnist for the Herald on Sunday, a regular blogger and frequent contributor to TV and radio.