Conference Programme

Innovation in the Food Writers’ World

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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)

9.30am
Arrival coffee
Opening Session

10.00am
Consume Consciously! – Ben Gleisner
Conscious Consumers aim to create a global marketplace for sustainable products and services

11.00am
Kaibosh and the Sustainable Food Waste Story – Matt Dagger, Helen Wilson & Meagan Miller

12.00pm
Lunch – All Taste No Waste

1.00pm
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

2.00pm
Panel – Growing the Artisan – Maintaining the Ethos while Scaling Up!
Vicky Ha – Dumplings Ha!
Four 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

3.30pm
Panel – Taking it to the World – How are we getting out of New Zealand?
Nalini Baruch – LotEight, Richard Shirtcliffe – Tuatara Brewing, Nick Brown – Huffman’s Hot Sauce
As a follow-on to the previous panel, four 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)

9.00am
Guildx – Our take on the well-known talks from some passionate foodies

10.00 – 10.30am
Morning coffee – with treats from Guildx presenters

11.00am
New Zealand Guild of Food Writers AGM

12.00pm
Lunch at Prefab

1.00pm
Please choose your preferred session – we will always attempt to give you your first choice

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

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

2.30 – 3.00pm
Afternoon tea

3.00pm
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

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

4.30pm
Finish of sessions

6.30pm – late
Culinary Quill Awards Dinner – Secret Location

SUNDAY 18 OCTOBER
10.30 – 12pm
Casual Producers’ Brunch at City Market

Thanks to our sponsors:
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