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Food connects us all. We celebrate, support and share the stories of NZ food and drink

22/07/2025

'A Story Made of Pasta' - FWNZ member Franco Sessa .grand.gourmand takes us on a journey back to his hometown of Gragnano, Italy. A place where pasta isn’t just food, it’s culture, craft, and community.

Earlier this year, Franco returned to walk the cobbled streets of this iconic pasta capital, meeting the passionate artisans keeping centuries-old traditions alive.

You can read Franco’s full story in the May edition of Digest, and also at the FWNZ website — link in bio!

16/07/2025

Our incredible FWNZ members continue to inspire with gorgeous cookbooks. And this time from Anna Cameron - her first cookbook, Just a Mum’s Kitchen, is out this September!

If you’ve ever turned to Anna’s trusted recipes for a quick bake or a comforting family meal, you will know the heart she brings to every dish. This beautiful book includes 70 recipes with a mix of fan favourites and 25 brand-new, exclusive creations.

You can pre-order your signed copy now from Anna’s website - justamumnz.com

Congratulations

15/07/2025

We’re excited to celebrate Angela Clifford and husband Nick Gill's first book - The Food Farm. This is a beautiful reflection on 20 years of living, growing, and eating well on their North Canterbury farm. You will find 65 recipes, a seasonal guide to food growing aswell as stories, tips and techniques.

The idea for the book took root after Angela took part in Life Member .a.paterson 'How to Write a Great Recipe' workshop through FWNZ.

Angela is CEO of .newzealand leading a national movement to reconnect people with local food. Angela also teaches regenerative farming and permaculture at their property The Food Farm.

The Food Farm Book Pre-Sale - The Food Farm https://share.google/gV6acjOnH2oUKA4tY

11/07/2025

The July edition of Digest is here!

With reflections on Matariki, the push for NZ-grown grains logo, and a powerful piece on The Green Shed - Matakana Oysters. Stories from our members around the motu, new member books, collabs, recipes and chocolate all remind us of the value of connection, good food, and shared purpose.

Cover image supplied thanks to

Check you inbox!

10/07/2025

Love it when our members put their passion into action!

FWNZ member Lauraine Jacobs has generously donated five of her personally signed (and now out-of-print!) cookbooks as a prize in the auction supporting the much-loved . The auction is raising funds for owner Tom Walters, whose livelihood is under threat due to wastewater discharge into the Mahurangi Harbour.

All proceeds go to the cause, and the lucky winning bidder will even receive the books hand-delivered by Lauraine herself (or couriered if you're further afield).

We will have the full story on the Matakana Oyster Shed in the July edition of Digest – keep an eye out!

Get bidding and help support this important local food story.

https://www.32auctions.com/oystertomfundraiser

02/07/2025

Just in time for winter…Wendy Morgan is back with the ultimate kitchen companion!

We are excited to share the release of Comfort Cooking, the second book from our talented FWNZ member . Filled with soul-warming dishes, it’s the kind of book you’ll reach for on chilly nights when you crave something hearty, familiar, and full of flavour.

From the author:
“There is something for everyone in here - from party food to old-school classics, wholesome soups, breads and vegetables, preserves and sweet treats. It’s all about no-fuss, feel-good food.”

Support local and grab your copy now

25/06/2025

We’re beyond excited with this collaboration - the incredible team at Weave Cacao and legendary Chef Peter Gordon who is heading up the judging panel for Mousse Masters – are on a nationwide search for Aotearoa’s BEST Chocolate Mousse!

This one-of-a-kind comp is all about celebrating the magic of Weave Cacao’s luscious couverture drops and celebrate the artistry of New Zealand's chefs and bakers.

Judges include food legend Peter Gordon, cookbook author and Weave Cacao co-founder Oonagh Browne – with more to come.

There are two categories in the competition – Pro Chef and Promising Young Chef – and some exciting prizes up for grabs. Pro Chefs can win a life-changing trip to Papua New Guinea with Peter Gordon and Oonagh Browne, where they will meet and greet with cacao growing communities in PNG, and learn the process – from tree, to bean, to couverture chocolate.

The Most Promising Young Chef will win a year’s supply of Weave Cacao couverture (40kg) and a two day Cacao Intensive Training Course with Oonagh Browne in Christchurch.

Peter Gordon says “I’m thrilled to be Head Judge for this competition, seeing as I could eat chocolate mousse for three meals a day! I’ve been following the Weave Cacao story for a while now and they’re doing amazing work. It’s great Pacific chocolate with real purpose.”

Pro chefs can learn more about the entry process and submit their recipes here - https://weavecacao.com/mousse-masters-pro-chef-competition-2025/

Submissions are accepted from now until 30 September.

The Promising Young Chef competition will be judged internally at NZ’s top culinary schools.

The finalists from both competitions will create and present their recipes at the grand final event at Elemental Cooking School in Auckland on the 21st of October, 2025.

Weave Cacao Co-founder Oonagh Browne says “We’re so excited to see what New Zealand’s talented chefs come up with! Weave couverture chocolate is of world class calibre and this is such a fun way to see it elevated in the most simple yet complex of desserts – the chocolate mousse. It will be an honour to host Peter and the winner in PNG and introduce them to our cacao farming family and what it takes to produce cacao on the ground in the tropics for our couverture chocolate.”

Head over to weavecacao.com

19/06/2025

Mānawatia a Matariki!

May your Matariki be filled with warmth, remembrance, and meaningful gatherings at the table and the joy of nourishing those around you.

As the Matariki stars rise we pause to reflect, remember, and reset.

Ngā mihi o Matariki, te tau hou Māori

12/06/2025

The June edition of Digest is here!

A huge thank you to all our members who contributed to this jam-packed edition - we couldn’t do it without you!

Packed with plenty of winter warmth, this month’s Digest celebrates Matariki, inspiring member stories, nourishing events around the motu, and much much more!

Check your inbox - Happy reading, Food Writers whānau!

Image supplied by Eat New Zealand

20/05/2025

Welcome to the FWNZ community Amy!

Amy is a Cultural Anthropology and Sociology graduate from Te Herenga Waka, with a focus on food, sustainability, and gender.

Amy’s academic work explored sustainability in local food initiatives, food waste, gendered labour, and the ways hospitality spaces shape human connection.

Amy is currently the Front of House Manager at Jano Bistro, where she brings a touch of magic to service, champions the kitchen’s seasonal creations, and celebrates the work of Aotearoa’s innovative winemakers.

Amy has also worked behind the scenes as a food styling assistant with the legendary Jo Bridgford of

Show your support with a follow!

19/05/2025

A Conversation with Sam MacKinnon from Hospitality NZ!

FWNZ members are invited to an online session with Sam MacKinnon from Hospitality New Zealand, taking place on Tuesday 27 May at 7pm.

Sam will provide insights into the current trading environment and the challenges facing Hospitality NZ members. He will also speak to the association’s efforts in supporting the industry, with a focus on key work streams around sustainability and mental health.

This session offers a valuable opportunity to hear firsthand how Hospitality NZ is navigating industry pressures and challenges. We’d love to see you there!

Look out for the Zoom link in your inbox soon.

15/05/2025

In a city known for its vibrant food scene, a new initiative is quietly reshaping the way Wellington’s chefs connect!

Chef Zoe Lloyd reflects on her first Kitchen Day experience: a day grounded in generosity, seasonal ingredients, and the deep satisfaction of cooking for peers who understand the pressures, and pleasures, of the kitchen. At their heart, chefs are storytellers.

Read the full story at FWNZ website. Click the link in bio.
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