Giulio Sturla, chef and co-owner of TL&CC Collective restaurant, Roots, is the founder of Eat New Zealand, a collective dedicated to celebrating influential chefs, media, tourism operators and more. Now in its fourth year, Eat NZ is gaining recognition. In October, it was awarded $100,000 by the Auckland Airport Tourism Development Grant to further establish the story of New Zealand’s unique food and drink. We chat to Angela Clifford, CEO of Eat NZ, about the collective’s great work.

Describe Eat NZ’s core aims and values. Our vision is for New Zealand to become the world’s premium food destination. We have a major focus on supporting and encouraging sustainable food systems to get us to that goal. We believe we have a natural environment that supports these aims, but we have to work together to protect it, and the food resources that come from it.

Why is choosing local wine and produce important? What we eat and drink is a reflection of who we are. As a farming and fishing nation, it’s important that we have a close connection with where our food comes from and those who grow, catch and make it.

How can someone visiting New Zealand from overseas find restaurants and more in their travel destinations? Our website, www.eatnewzealand.nz, allows people to build a food itinerary as they move around the country. It includes restaurants and other establishments, festivals, events, farmers’ markets and tourism operators. We’re just about to add producers as well.

Why is collaboration and conversation important in highlighting the potential of New Zealand’s food industry and those in it? We’re a small island nation in the middle of the Pacific Ocean. It’s important to stand together to make our unique food story heard. Because of our size and special environment, we also have the ability to work together to create something truly unique on the world stage.

How can people get involved? If you love New Zealand food and people, you can help our movement by becoming a supporter. More info here: www.eatnewzealand.nz/supporters

Is there anything else you would like to add? We realise we’re small, but we honestly believe we can play a special role in showing the world a possible way forward in terms of healthy, sustainable food, and as a food destination.

News: other things you need to know

• Two TL&CC restaurants have collaborated to create a special menu. Chef Peter Franklin of Vietnamese eatery ănăn and Chef Peggy Chan of vegan Hong Kong restaurant Grassroots Pantry, have crafted a seven-course Vietnamese vegetarian tasting menu with natural wine pairings for Grassroot’s Pantry’s pop-up dinner series, The Collective’s Table.
• Celebrated Australian food writer Donna Hay has released a new book just in time for the festive season. Christmas Feasts and Treats has over 200 classic recipes to ring in the silly season, from roast turkey and glazed ham to gingerbread and trifle.
• It’s been an exciting year for TL&CC Collective member Via Carota, who were recently named “New York’s most perfect restaurant” by The New Yorker. “Only rarely in New York does a restaurant transcend novelty, trendiness, or nostalgia to become such a beloved fixture on its own terms”, Hannah Goldfield wrote about the Grove Street restaurant. Read the full story here.