Visa Wellington On a Plate presents

Eat New Zealand Food Hui 2020 - Day 2

Wellington
Tue 20 Oct

Venue

55 Cable St, Wellington

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Prices

VISA PRESALE - R18:

PER PERSON Visa Presale is only available for Visa credit and debit card holders from midday Mon 31 Aug to midnight Wed 2 Sept. General sale from midday Mon 7 Sept
$110.00

R18:

PER PERSON
$110.00

Timing

Running Time: 8:30am-4:00pm

Venue

55 Cable St, Wellington

Payment Options

Credit Card
2.50%
Bank Transfer
$1.50
Online Eftpos
1.80%

Delivery Options

eTicket
free
Please note: not all delivery or payment options may be available at checkout due to compatibility with other events that may be in your cart.

"Eat New Zealand began life as a day of talks about our food and the things that influence it. For that reason, our Food Hui remains a hugely important date in our yearly calendar. This is our sixth consecutive annual symposium and it will be held in Wellington, co-presented with the Restaurant Association of New Zealand. 

 Covering all aspects of our food; from agriculture to hospitality and tourism.

 We're a small country with a big voice, and when we speak, more often than not, the world listens. So, we're gathering up some of the best local and international speakers who bring with them tools, stories, and ideas to educate and inspire! If we stand together we have the power to create enormous change for good. Come and be part of the event that moves beyond the walls of establishments and into the community and nation.

 Topics covered on Day 2 will include: 
 National Food Strategy- why we need one and how to make it a reality.
 Food Tourism- the exciting future for food tourism, perspectives from our regions to our national agencies.
 Kaitaki- our Eat New Zealand nationwide network of young food story-tellers.
 Local Grain Economy- establishing a resilient and connected future for our grain growers, millers, bakers, chefs and eaters.
 Slow Fish- community access to our fish, so we can all tell our kaimoana stories and connect with those catching our wild food.

 The Lunch will include food created by local Wellington members of our Kaitaki Collective - including Max Gordy - Chef of Hillside Kitchen and Cellar and Vicky Ha - Owner/Chef of House of Dumplings. They have created a menu that will speak to the topics of the day and be made using only New Zealand ingredients.

 We will have representatives from all levels of our culinary landscape - from growers and producers to fishers, farmers, writers, to media and food tourism operators, government agencies, chef, cooks, eaters and everyone in between. This is and will be a unique chance to connect and network with representatives from across all corners of New Zealand food."

Ticket includes: Access to all Day 2 Food Hui sessions. Morning Tea, Lunch and Afternoon Tea included


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