Growing New Zealand's culinary conversation

An increasing number of people are tuning into a discussion about the face and future of New Zealand cuisine.

Aiming to foster connections among all facets of New Zealand's food community, ConversatioNZ is taking the discussion around Kiwi culinary identity, sustainability and awareness to a growing audience. 

Any successful movement needs a plan and ConversatioNZ is no exception— as Victoria Wells explores in our winter issue (on sale now), their first set of talks in Christchurch culminated in an inspiring and cohesive New Zealand Food Manifesto. 

The 11-part Manifesto sets clear aims for for the social, environmental, cultural and economic goals and values of ConversatioNZ. One of the movement's founders, chef and owner of Lyttelton's Roots Restaurant Giulio Sturla, says the central point is "our wellbeing and interconnection with the environment".

"From there everything will happen, because if you follow these things then we will go in the same direction," Giulio says. 

Tickets for the next ConversatioNZ events go on sale next month, but for now you can catch up with the videos from their Day of Talks. 

The speakers included Michael Voumard: a chef turned biodynamic grower, who spoke about need for strong connections between restaurants and producers.