Some of the latest news and chat from our members email newsletter Digest.

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what I’m cooking with

Obsessed with squash? Mad for farro? As winter closes in, here’s what some Guild members are cooking with.

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when I first met alison

The recent announcement by Dame Alison Holst’s family that she had dementia prompted an outpouring of affection and support. Guild writers recount their formative memories of her.

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one great meal

Matt Lambert, the self-proclaimed Westie who caught eels in Henderson Creek, is based these days in New York. His restaurant The Musket Room showcases the best of New Zealand produce with modern flair. Four months after opening in 2013, the restaurant gained a Michelin star.

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inspirational talks

How do you bring people who have impact on the New Zealand food industry together to get them thinking and talking? First you need someone who can drive the idea. On May 4, Giulio Sturla of Roots Restaurant in Lyttleton achieved the first step in setting up ConversatioNZ, a new movement to share knowledge, ideas and passion in our food […]

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