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

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Digest Debate

parry & thrust

THE GUILD’S MID-WINTER DEBATE: It is sad to see the lengths that some people will go to win over food writers! That became very evident as debaters in the third annual New Zealand Guild of Foodwriters Mid-winter Debate battled over whether New Zealand has a food culture.

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Corporatenews July

news from our corporate members

Jane and Pead PR, for client Selaks Wines, are also handling the PR for Selak’s National Roast Day, set down for August 2. Fronted by Simon Gault, and with a new campaign theme, the sixth annual Selaks Roast Day focuses on the role the much-loved roast meal can play in New Zealand homes to bring friends and family together for […]

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Maymarketday E1433198533523

may market day

The Guild held its fourth annual May Market Day on Monday May 11. The day is a very successful event for the Guild, with the opportunity for all member groups to get together under one roof to discuss and taste food, of course!

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tossing It

There’s throwing perfectly good food out — and then there’s throwing perfectly good food. A major new study into food waste in New Zealand got a great deal of media coverage in March. In New Zealand each of us is responsible for generating over 60kg of food waste every year according to a 2009 report by The Australia Institute. The […]

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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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