Kaikoura has rich history of providing an abundance of food from Kaimoana to Wild Tahr at some of the highest peaks.

Currently we face the challenge of how we get local food from "paddock" to plate. This conference is looking at creative solutions people have found around the country to overcome some of the obstacles to make their dreams reality.

It is looking at how we get local Kaikoura produce back on the plate and live up to our name as an international food destination.

A brief introduction to some of our speakers:

Nate Smith – Gravity Fishing, MPI Emerging leader in sustainable seafood - Through catching based on demand, focusing on whole fish, he has reduced take, reduce waste but increased his profitability.

Giulio Sturla – 2018 Cuisine Chef of the year, Founder of Eat NZ and passionate foodie keen to help New Zealander celebrate local food and the development of a New Zealand food system

Angela Clifford – CEO Eat NZ, co-owner of The Food Farm, owner Tongue in groove wine, founder of Barossa Farmers Market – Angela is leading the national discussion around the development of a National food strategy incorporating all aspects food from health and access to food through to production and sustainability through to food tourism and exports.

Jo Fountain – Sustainable Tourism, Lincoln University and Resilience to Natures Challenges – In 2018, Jo undertook a survey of tourists in Kaikoura looking at key areas of interest including food. She has investigated Alpine Pacific food and wine trails and undertaken work for North canterbury and Marlborough wine regions. Jo has also been involved in Post-quake farming projects looking at Agri-tourism through Inland road and Clarence and Kekerengu.

Paul Hersey – Ecatch.co.nz – Paul is working with MPI on the development of wharf sales App to enable bi-catch to be directly sold from boats to consumer

Chris Sturgeon – Destination Kaikoura, Hapuku Kitchen and previously Hapuku Lodge and Tree Houses– Chris is a passionate foodie. He loving rears his own rare breed pork to sell locally and understand the challenges that come with trying to commercially process meat in Kaikoura. Chris understands the value of local food and the impact it can have on both domestic and international tourism

Aaron Dodunski – Mobile Meat Packers, Winners of MPI Significant Contribution to Food Safety Award - Aaron and his wife Jo are the owners of Mobile Beef Packers, based in Auckland's Pukekohe East. Mobile Beef Packers is the first mobile abattoir with a registered risk management programme (RMP) to process and sell beef, lamb, and deer on the New Zealand market. They are also the first mobile abattoir in New Zealand for the local trade market.

Fiona Read – MasterChef 2011, Hapuku Kitchen, and previously executive Chef at Hapuku Lodge and Tree houses – Fiona runs what is expected to become Kaikoura premier cooking and food experience, Hapuku Kitchen. Fiona is passionate about using local food from their own Hapuku Kitchen pork through to trying to source local fish and meat. This has been a major challenge to the point of even obtaining a fish receivers licence on the hope she could purchase locally.

Eat Kaikoura: Getting local food back on our tables

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