Profiles compiled by Mia Bennett

The global theme for International Women’s Day 2025, ‘Accelerate Action’, is mirrored in our national initiative as we proudly present our list of the leading lights and rising stars within the diverse food-and-drink industry. In November 2024, members of the Women In Food & Drink Aotearoa New Zealand (WIFD) network nominated the women who have inspired them over the past year and those to watch in 2025, resulting in a magnificent list of achievers. Each nomination was carefully considered based on the how, where, what and who of each woman’s influence and the overall impact of her contribution to our food-and-drink story.

Advisory Board member Lauraine Jacobs noted the number of nominations for women working tirelessly, both publicly and behind the scenes, to make the world a better place. “Their influence extends far beyond the kitchen through contributions to sustainability, growth and enhancement of the fine fare that we can all enjoy as New Zealanders.”

Having worked closely with the sector for almost 20 years, Advisory Board member Sarah Meikle says it’s the first time she’s seen an initiative developed specifically for women in the sector to be celebrated for their contributions. “We’re excited for the new programmes and ideas that will launch for WIFD in 2025, including the expansion of the regional networking series. It’s been so good to witness so many women already attending these events, connecting and making new friends.”

Director Kelli Brett emphasises the growth potential for Women In Food & Drink Aotearoa New Zealand and the value of bringing together talented women with diverse skills and perspectives to drive a national food story and encourage essential career paths within the professional food- and-drink world. “At each networking session the message has been loud and clear: ‘Why haven’t we done this before and when can we do it again?’ We’ve achieved a great deal in our first two years, with so much more to come this year, and the beauty of it all is that it is the magnificent women within our expanding work who will propel us forward.”

As you can see from this inspiring list, influence takes many forms, from those with established brands and massive reach to those working quietly behind the scenes. It includes high-profile executives, start-up leaders and creative thinkers, all making impressive contributions.

So take a look at this grand showcase and then mark your calendar for 7 March at the Park Hyatt Auckland to celebrate with us as we present our Women In Food & Drink Awards for 2025.

ANGELA CALVER

As CEO of KiwiHarvest, a for-purpose organisation dedicated to rescuing and distributing nutritious food to those in need, Angela has emphasised the value of surplus food, redirecting it to those in need while reducing waste. Over the past year, Angela has emerged as a transformative leader, reshaping New Zealand’s food system toward sustainability and resilience. She expanded partnerships within the hospitality industry and collaborated with Live Nation and Frontier Touring to integrate food-rescue support into major events across New Zealand. Her dedication has inspired a collective commitment to reducing food waste and supporting New Zealand’s most vulnerable communities. kiwiharvest.org.nz

ANGELA TRINGHAM

Angela Tringham is the Chief Tomato Enforcer (CTE) at Curious Croppers, where she ensures that all heirloom tomatoes are beautifully grown and enjoyed. Her role focusses on educating others about heirloom tomatoes, emphasising flavour over yield. Angela takes pride in growing challenging varieties that deliver unique, flavourful fruit, helping to reshape New Zealand’s understanding of tomatoes. She’s also passionate about teaching chefs and consumers to appreciate, care for and even grow their own produce, believing that growing fresh, ripe fruits fosters a deeper appreciation for their true flavour. @curiouscroppers

ASHLEY WILSON

A registered dietitian with over a decade’s experience and also a PR consultant, Ashley has been instrumental in shaping a food-and-drink narrative that resonates with the rise of the conscious consumer. At Network Communication, Ashley heads up the FoodGroup helping clients bridge strategy, communications and nutrition. She champions accessibility, wellbeing and ethical considerations in food choices, contributing to a conversation about our food-and-drink story that we can all be proud of. Her work exemplifies how women can lead industry shifts that align with the needs of today’s informed consumers. networkcommunication.co.nz

BECKY ERWOOD

Becky Erwood has 25 years of communications experience across retail, apparel, food and drink, and primary industries. She joined Pead PR in 2013 and in 2018 she co-founded FED, a meal delivery company, which achieved 10th place in the Deloitte Fast 50 rankings in 2023. In addition to her business success, Becky has advocated for the hospitality industry, contributing to initiatives such as incorporating hospitality into the tourism ministerial portfolio. @getfed.co.nz

BONNIE SLADE

Bonnie Slade is the founder and CEO of UBD Food Co, the home of NaturKidz, a fast-growing brand offering healthy kids’ snacks to the world. Bonnie is a mum on a mission to make snacking healthier and more wholesome for kids everywhere. It’s more than just a snack brand to Bonnie, it’s her promise to support busy parents in nurturing healthy habits for their children, one bite at a time. It’s been an incredible success, winning 20 awards across four different New Zealand/Australian awards programmes and has successfully launched into four export markets with an export-first strategy. naturkidz.co.nz

CATHERINE BELL

Catherine Bell is a cook, food and travel writer, businesswoman and the founder of Epicure Trading, which imports sustainable cookware for food service and retail. She co-founded the Garden to Table Trust in 2008 to teach children how to grow, cook and enjoy healthy food, now reaching 350 schools across New Zealand. Catherine’s career spans running Auckland’s first seven-day delicatessen, founding the Epicurean Workshop and publishing cookbooks. She is passionate about educating people on the joys of cooking and fresh, seasonal food, and has been instrumental in shaping New Zealand’s food culture. epicuretrading.co.nz

CHRISSI ROBINSON

Founder of The Daily Charitable Trust, Chrissi Robinson is on a mission to ensure the Te Puke community is thriving and connected. It’s a registered charity feeding the local community, including the provision of nutritious school lunches. Sadly 2024 ended with the disregard of a strong message from community and iwi for localised food provision, and the provision of school lunches was centralised. This has energised Chrissi to issue a call to other locals to strategise how the community of Te Puke can develop a food system to meet its own needs, saying, “No-one in the middle of this beautiful food bowl should ever be hungry.” thedaily.org.nz

CHRISTALL LOWE

Christall Lowe (Ngāti Kauwhata, Tainui, Ngāti Maniapoto) is an award-winning author, food writer and food photographer. Her cookbook Kai – Food stories and recipes from my family table won Best First Book (non-fiction) at the 2023 Ockham New Zealand Book Awards and was highly commended at the PANZ Book Design and NZ Booklovers awards. Her second book, Kai Feast – Food stories and recipes from the maunga to the moana, published in October 2024, was named by Newsroom as ‘the best cookbook of the year’. Christall is working on a third book in the Kai series, hosting kai hākari experiences and continuing her work as a recipe developer, stylist and photographer. @christall.lowe

CONNIE CLARKSON

As manager of The Kitchen Project, Connie developed programmes for Homeland – The Food Embassy’s producers, cooking school, trade engagement, events and food store. As originator and now manager of food incubator The Kitchen Project (TKP), Connie takes TKP entrepreneurs through the process of turning their food business dreams into realities. TKP participants include packaged and prepared food businesses with a high percentage of Māori, Pacific Island and indigenous profiles. Connie spent more than a decade in Auckland’s urban regeneration landscape working to balance economic-benefit and public-good outcomes. linkedin.comconnie-clarkson

DAYYANA DIMITROVA

Manager of Rosana’s Garden Bar & Eatery, Dayyana’s work in the culinary world has taken her all over the globe, working throughout Europe, Dubai, Australia and now New Zealand. From barista training, events, mixology, marketing, bars, restaurants, fine dining, business and IT, you name it, Dayyana has done it. She grew up with an insanely good work ethic, wanting to prove that if you work hard, you can achieve anything in any industry. Dayyana strives to get women more involved in the hospitality industry and have conversations where women do not feel intimidated by stepping up and holding the reins. rosannas.co.nz

ERIN LAWTON-McKENZIE

Erin has a love and passion for the hospitality industry. She works hard to create excellent culture and training initiatives within The Runholder in Martinborough, with a particular interest in leadership, development and mentoring our young kaitiaki. “I have recently partnered with the Ministry of Education, hosting a day at The Runholder for secondary-school career advisors and heads of departments. I LOVE to see people coming into this industry and loving it.” A mentor to many, she continues to stand proud to see positive career growth among the younger community. @therunholder

FLEUR SMITH

Born in England with business-focussed parents, Fleur found her way to New Zealand and fell in love with Taupō. With a background in hospitality and digital management she started Treat NZ, a platform that aimed to promote local eateries, giving them a free boost online, with basic content and strategy to help get people through the door. This has grown to support over 100 locally-owned eateries nationwide. In 2024, Fleur proudly showcased New Zealand’s food story by launching the inaugural Treats of Taupō festival, a 9-day celebration featuring 23 events and more than 40 local food-and-drink businesses. @treat.nz

FLIP GRATER

Flip Grater is a versatile entrepreneur, musician and writer who has forged a unique path through her creativity into the food world. In 2024, through her company Grater Goods, she continued to champion ethical, plant-based eating and to inspire New Zealand’s food story. A passionate advocate for sustainable living, she combines her love of food and storytelling to drive a movement that’s both delicious and purposeful. This year, she launched Carrot Lox vegan salmon into New Zealand grocery stores, a sustainable alternative made from locally grown carrots and seaweed. gratergoods.co.nz

FRAN BAILEY

Fran Bailey is a PR and events consultant driven by a passion for connecting people through soil, food and farming. For six years, she has championed the stories of farmers and producers committed to soil regeneration, including her work on the UK’s award-winning Groundswell Festival. Fran leads Soil Sisters, a collective of women in food and farming. She also founded Aotearoa’s soil festival, Underground, a two-day event celebrating the connection between underground ecosystems and life above, featuring global experts and local wisdom. franbaileypr.com

GRACE SUGIANDI

Grace Sugiandi has built a distinguished hospitality career across Dubai, Thailand and Singapore, managing pre-openings and leading food-and-beverage ventures. Now Event Services Manager at the Auckland Convention Bureau, she leverages her global experience and industry connections to position Auckland as a dynamic hub for business events and culinary innovation. Collaborating with local chefs, restaurateurs and industry leaders, Grace has played a vital role in showcasing Auckland’s diverse and dynamic culinary offerings, and advocating for women’s visibility in the food-and-drink industry. aucklandnz.com

IRINA MILLER

A business consultant turned biotech founder, Irina Miller left Fonterra in 2017 to pursue her dream of producing dairy products through precision fermentation. She launched Daisy Lab in 2021 with molecular biologists Dr. Nikki Freed and Emily McIsaac. Through public events and media engagements, Irina has become a strong voice in shaping New Zealand’s sustainable food future. She advocates for the role of precision fermentation in enhancing the country’s food story, while celebrating its dairy heritage. Irina’s work bridges tradition and innovation, positioning New Zealand at the forefront of global food advancements. daisylab.co.nz

JANE DE WITT

With over 30 years in the wine industry, Jane De Witt has spent nearly 14 years as Head Winemaker for Lion’s North Island operations, overseeing regions such as Gisborne and Hawke’s Bay. Jane is responsible for the winemaking of several iconic brands, including Lindauer, Verde, Morton Te Hana, Huntaway and Kopiko Bay. She is proud to be recognised as New Zealand’s most-awarded sparkling winemaker. In 2019, Jane launched Lindauer Free, New Zealand’s first wine made using the Spinning Cone Column (SCC) to extract most of the alcohol. “The evolution of sparkling wine is intriguing and exciting; it takes time and patience to make a great sparkling wine.” Jane.DeWitt@lionco.com, lionco.com

JOHANNA THORNTON

Johanna Thornton is the deputy editor of Viva and Lifestyle Premium at the New Zealand Herald, based in Auckland. She has extensive experience in lifestyle journalism, having worked across print and digital platforms in Auckland, London and Amsterdam. In 2024, Johanna co-judged Viva’s Top 60 Auckland Restaurants feature for the second time (she has been producing it since 2021). She sets Viva’s food-and-drink agenda, commissioning features, reviews, recipes and videos that highlight New Zealand’s food producers and hospitality. As the writer of The Dish, she keeps readers informed on local openings, events and trends. linkedin.comjohannathornton

JUDITH TABRON

Judith is a seasoned visionary in the food-and-drink industry with more than 40 years of experience. Her first restaurant Ramses broke new ground for Auckland, and as founder and former general manager of Soul Bar and Bistro, she played a key role in shaping the city’s vibrant waterfront dining culture. Judith is passionate about mentorship and training, dedicating her efforts to helping those entering the industry build successful careers. In April 2024 she returned to the scene with First Mates Last Laugh at Westhaven Marina, a venue with stunning views and an exceptional atmosphere, where Judith is already planning exciting events for 2025. linkedin.comjudith-tabron

JULIE LE CLERC

Julie is a former café owner, chef and caterer who has since become a renowned food writer, stylist and photographer. She has authored 15 best-selling cookbooks, focussing on accessible, flavour-driven recipes that highlight local, seasonal produce, hosted two seasons of Café Secrets and contributed to several prestigious publications. As the food editor of NZ House & Garden, she is known for her practical, stylish recipes that inspire home cooks. Julie also plays an active role in the NZ Food Communicators Scholarship programme, teaching visual storytelling through food styling and photography workshops. julieleclerc.com

KAITLIN DAWSON

As Executive Director of NZ Food Waste Champions 12.3, Kaitlin leads collaboration and action across Aotearoa New Zealand’s food system. With a decade of experience in the waste-minimisation sector, she previously co-directed Reground, a Melbourne-based social enterprise focussed on waste-behaviour change. Kaitlin is dedicated to bringing businesses, communities and government together to drive impactful, sustainable change. Recently she developed New Zealand’s first food waste-reduction ecosystem map, linking over 120 organisations and providing a platform to foster a collaborative community around food-waste solutions. nzchampions123.org

KASEY & KĀRENA BIRD

Kasey and Kārena Bird, sisters from the beachside community of Maketu, grew up surrounded by a strong sense of community and a shared love of fresh, locally sourced food. Fluent in te reo Māori, their cooking is deeply rooted in their cultural heritage. After winning MasterChef New Zealand in 2014, the sisters have travelled the world, learning about food and culture while hosting food events and TV shows, including Kārena and Kasey’s Kitchen Diplomacy. Over the past decade, their work has evolved to highlight te ao Māori and foster wider conversations about identity, culture and history through food. @karenakasey

KATE FRENCH

Kate French has owned Invercargill’s award-winning Batch Café since 2011. She is an active member of the Murihiku Kai Collective, the Hospitality Association Southland Branch, the Southland Chamber of Commerce Board and the Eat NZ Kaitaki army. Her mission is to bridge the divide between growers and consumers, saying, “I am deeply committed to advocating for our food community, building conversation and connection through kai.” Kate has worked with the Murihiku Kai Collective to launch the Good Food Roadmap, a key document that unites the region’s food system. She believes the commercial food sector plays a crucial role in advocating for and supporting more equitable food systems. facebook.com/batchcafe

KATRINA TOOVEY

Katrina Toovey has been a significant yet quiet influence on Dunedin’s dining scene for more than 30 years, from shaping the local food culture with restaurants such as Abalone, Bath St and Nova, to her current role as the owner of No.7 Balmac and Esplanade. In 2025, Katrina will open Sorella, a gelateria, and Piccolo, a wine bar, at St Clair beach. She also contributes to various advisory groups, working with the government on issues affecting the hospitality industry. esplanade.co

KATRINA WOLFF

Katrina is a compost consultant and coach, known as a ‘soil whisperer’, offering online courses from her rural base in the Waikato. Through her business, Blue Borage, Katrina combines her passion for ecosystem harmony with biodynamic composting. She has spent three years working towards Hua Parakore status for her biodynamic soil-making operation, aligning with a kaupapa Māori system for kai atua (pure foods). Katrina is striving to show that food grown naturally is not only better for humans and animals, but also better for waterways and the entire ecosystem. blueborage.co.nz

KAY BAXTER

Kay Baxter is a pioneering organic and regenerative gardener, permaculture teacher and co-founder of the Kōanga Institute. With more than 50 years of experience, Kay has played a key role in preserving New Zealand’s heritage food plants. “I aim to build a deeper conversation around our food-and-drink story, one that honours the interconnectedness of human health, soil health and ecological resilience.” She is the author of influential books and continues to focus on transitioning Kōanga Institute’s food systems to rely on locally-produced compost and regenerative practices. @koangainstitute

LAUREN ELLIS

For Lauren, the New Zealand food story is all about connection – the quality of our food, the landscapes it’s grown in and the food heroes who bring it to life. It’s a combination of chefs, producers and innovators who share our story with the world, creating bonds both locally and globally through a passion for great food. As Head of Global Brands for New Zealand King Salmon, Lauren believes the Ōra King Ambassador Programme exemplifies this, bringing internationally renowned chefs into the fold, all drawn to the unique story of New Zealand’s king salmon. Recently, this was showcased at the showstopping and glamorous F1 in Las Vegas, where ambassador Liwei Liao highlighted our king salmon to the culinary elite. linkedin.comlauren-ellis

LISA LEVY

Lisa Levy, co-owner and HR & Operations manager of Christchurch’s Inati restaurant, grew up in Hawke’s Bay as the great-granddaughter of industrialist Sir James Wattie and her journey into hospitality began when she worked part-time at Wellington’s Dockside restaurant. Working in Greece and London she gained extensive experience in HR and operations, including a key role at The Connaught Hotel in London. In 2017, Lisa and her husband Simon opened Inati, a restaurant that highlights local produce and the spirit of sharing. Lisa serves as the Canterbury Branch President for the Restaurant Association of New Zealand and was awarded the Supreme Individual Award for her contributions to Christchurch’s hospitality scene in 2024. lisa@inati.nz

DR MADELINE SHELLING

Dr Madeline Shelling (Ngāti Porou) is a Kaupapa Māori researcher currently working at Ihi Research. For her PhD, her doctoral thesis critically examined the kai system in Aotearoa, revealing a significant gap in the equitable assessment of food security in Aotearoa. Madeline’s research has taken her to the Philippines and Zimbabwe, and an interest in athlete nutrition (she ranks 6th in Oceania as a CrossFit athlete) has combined with a passion for indigenous rights, hauora and the reclamation of traditional kai practices. ihi.co.nz

MANJA WACHSMUTH

Danish-born, New Zealand-based photographer Manja Wachsmuth has more than 20 years of experience in visual storytelling, specialising in food, beverage, lifestyle and commercial photography. Awarded Pink Lady New Zealand Food Photographer of the Year 2023, her clean, evocative style reflects her Scandinavian roots. Manja collaborates with top chefs, food writers and brands to create compelling food campaigns, cookbooks and product shots. She believes in the lasting power of beautiful photos to tell authentic stories that resonate over time. @manjawachsmuth

MAXINE SCHECKTER

Maxine is a talented pastry chef who started her culinary journey at a young age, then moved to London and Paris before returning to Wellington to open her exquisite pâtisserie Sugar Flour. Later she turned the enterprise into a pastry school. “I’ve dedicated myself to making my business a space where people from all walks of life can come together, connect and share in the joy of baking. I have delivered over 100 pastry classes, offering both professional chefs and home cooks the opportunity to hone their craft.” Maxine will be releasing her first book, Pâtisserie Made Simple in March 2025. @maxinescheckter

NATALIE MARTIN

Natalie Martin combines two passions as the Materials Innovation Manager at 3R Group and a part-time food-technology consultant. She believes food is deeply connected to culture, traditions and bringing people together, with sustainability being key to preserving it for future generations. Through various partnership projects she blends past practices – such as the old doorstep milk-delivery system with bottle reuse – with modern innovations to create sustainable solutions. linkedin.comnatalie-martin

NICKY GRANDORGE

Nicky Grandorge has extensive experience in the wine industry, both in New Zealand and internationally, across roles in buying, sales, education, marketing and as a vintage cellar hand abroad. As Leadership & Communities Manager at New Zealand Winegrowers, Nicky runs initiatives that help wine-industry professionals connect, grow and thrive. She enjoys bringing people together and is inspired by the passion and innovation to be found within New Zealand’s wine industry. nzwine.com/en

NICOLA O’ROURKE

Nicola has 20 years’ experience in the food-and-beverage industry, specialising in marketing, sales, new product development and operations. She has launched more than 200 products into markets across New Zealand, Australasia, the USA and China. “I like to be a connector, a collaborator and a motivator within the food-and-beverage industry.” She now serves in board and advisory roles for leading New Zealand brands, including Heilala Vanilla, Giesen Wines, Pic’s Peanut Butter, Action International and Woop. joyconsulting.co

PATSY BASS

Patsy Bass is the founder and chief executive of Reefton Distilling Co., the West Coast spirits powerhouse behind Little Biddy Gin, Wild Rain Vodka and Moonlight Creek Single Malt Whisky. She values sharing stories that highlight innovation, sustainability and New Zealand’s unique provenance. In May 2024, Reefton Distilling Co. became the first New Zealand whisky distillery and the first West Coast business to achieve B Corp certification for its positive governance, financial, environmental and social impact. reeftondistillingco.com

PHILIPPA CAMERON

Philippa Cameron is a respected rural advocate, station cook and social media influencer with more than 40,000 followers. Living on a high-country station in New Zealand, she combines her love for food and storytelling to celebrate classic country living. The author of two well-loved books, Philippa showcases timeless recipes and the unique lifestyle of station living. She advocates for rural women, promoting pride in their contributions to farm life and pushing for safer school transport in rural areas. Through her social media and public speaking, Philippa has fostered greater appreciation for rural life and continues to empower rural women by sharing their stories. @philippacameron_whatsforsmoko

POLLY MARKUS

The former private-yacht chef turned full-time recipe developer, Polly Markus is a two-time cookbook author, content creator and entertainer who is passionate about cooking. Her best-selling cookbook Seriously Delicious showcases bold flavours and seasonal produce, inspiring her global community to create memorable meals. Over the past year, Polly partnered with brands such as Bostock Brothers Chicken, Leaderbrand and Silver Farms to celebrate local flavours and elevate home cooking. Through social media she’s connected with people worldwide, sharing her love for quality ingredients, creativity and the joy of cooking and entertaining. @miss_pollys_kitchen

RACHEL CHURCH

Rachel Church is the founder and managing director of Feastival Taranaki and co-owner of Hosking House Boutique Bed and Breakfast in New Plymouth. Originally from Long Island, New York, Rachel has a background in hospitality, corporate events and marketing. In 2017, she launched Feastival Taranaki to showcase the region’s culinary scene, and it has since grown into a successful bi-annual event. Passionate about Taranaki’s food culture, Rachel is also creating a charitable trust to ensure Feastival’s future sustainability. feastival.co.nz

REBECCA CAUGHEY

Becs Caughey is a co-founder of Cook & Nelson, Poptimist’s Good Sh*t soda and gut powder, and co-creator of The Great New Zealand Toastie Takeover and Burger Nation. She is deeply committed to supporting New Zealand’s hospitality industry through its many challenges in recent years. Together with her husband Nick, she created The Great New Zealand Toastie Takeover, an annual event that supports hospitality outlets and promotes McClure’s Pickles. This year, the initiative saw 169 participants, with some businesses experiencing a 50% increase in sales and others selling over 10,000 toasties during the promotion. cookandnelson.com

SALLY GALLAGHER

Sally Gallagher is the CEO and co-founder of Apollo Foods Limited, the parent company for Boring Oat Milk and Picky juices. She is passionate about inspiring young women to pursue careers in food science and technology, aiming to spark interest in this innovative and exciting field. Sally and her dedicated team are sharing the Boring Oat Milk story with markets around the AUSPAC region, to leverage the New Zealand origin story around added-value, safe and traceable food. apollofoods.co.nz

SARAH DANN-HOARE

As a special education teacher, Sarah recognised the challenges neurodiverse young adults face in finding meaningful paid employment. This led to the creation of Auckland-based charity Project Employ and Flourish Café, New Zealand’s first training café for young adults with intellectual disabilities or learning differences. Since opening in Takapuna in 2022, Flourish Café has partnered with Air New Zealand to open a second location in Auckland CBD, staffed by Project Employ interns. “I am proud to be ‘walking the talk’ and showing hospitality leaders that employing those with intellectual disabilities is not only doable, but it helps breaks down barriers between neurodiverse and neurotypical members of the community.” projectemploy.nz

SARAH FRIZZELL

Sarah is originally from the UK and was an award-winning art director and copywriter in top advertising agencies before founding The Lucky Taco. Sarah trained with top chefs in Mexico before launching one of Aotearoa’s first gourmet food trucks, Lucky, in 2013, serving authentic soft-shell tacos. She later expanded into a popular condiment range and taco kits, including home delivery fiesta kits, which thrived beyond Covid lockdowns. Over a decade on, Lucky products are stocked nationwide, with collaborations including Huffer, My Food Bag and Polestar. theluckytaco.co.nz

SARAH PERRIAM-LAMPP

Sarah Perriam-Lampp is the CEO and editor-in-chief of CountryWide Media, following a successful career as a journalist, broadcaster and rural communication expert. In 2023, she acquired Country-Wide and New Zealand Dairy Exporter magazines, followed by NZ Life & Leisure in 2024, merging them with her media production company. With over 15 years of experience across TV, radio and print, she plays a key role in connecting New Zealand’s food-and-fibre producers with consumers. Now based on a Canterbury farm with her husband, Sarah balances a busy professional life with her passion for gardening and learning about permaculture. @sarahperriamlampp

SARAH-KATE DINEEN

Sarah-Kate, a New Zealand native, honed her winemaking skills in Australia’s Hunter Valley, working with semillon and shiraz. Sarah-Kate and her family were pioneers in planting pinot noir in Central Otago 30 years ago, helping to elevate its global recognition. Now owner/winemaker at Maude Wines, in 2024 Sarah-Kate took her passion for the region’s pinot noir to Australia, where the wines were enthusiastically received. Her work not only highlights the region’s exceptional wines but also strengthens its reputation on the global wine map. maudewines.com

SIOBHAN WILSON

Siobhan Wilson, General Manager of Sales & Marketing at Marisco Family Vineyards, has built a career in the wine industry from the ground up. Growing up in rural Hawke’s Bay, she began working at a Marlborough vineyard in 1996 after completing a Bachelor of Horticulture with Honours. Her career transitioned into sales and marketing, and she played a key role in launching several Marisco wine brands. Siobhan spearheaded innovations such as Bag-in-Tube packaging in Europe, aiming to make wine more accessible to younger drinkers. Passionate about food and wine, she celebrates New Zealand’s unique products by supporting initiatives such as the Outstanding Food Producers Awards. marisco.co.nz

SOFIA TAQUET

Sofia Taquet connects with her audience on Snapchat by sharing behind-the-scenes moments that empower women to embrace their natural selves. She promotes nourishing food, mindful eating and the importance of balance, while celebrating fitness, self-care and womanhood. Through simple and delicious recipes and open conversations, she inspires women to live authentically and prioritise their wellbeing. Sofia’s journey, including projects such as Skyfoody and Food with a View, is a collaborative effort with her mother, whose unwavering support has been key to their success. @skyfoody

STACEY JONES

Stacey Jones is an award-winning event creative and marketer with over 20 years spent blending her passion for food, innovation and community. As Chair of Flavours of Plenty, she united 500 growers, makers and operators in the Bay of Plenty, establishing a thriving food community and an award-winning festival. Stacey also founded Kitchen Takeover, New Zealand’s first secret dining experience, hosting 14 sold-out events. Her venture Secret Sauce creates bespoke culinary experiences for top brands such as Lexus and Whittaker’s. Through her initiatives, Stacey champions local talent, highlights indigenous flavours and inspires change while celebrating New Zealand’s vibrant culinary culture. secretsauce.co.nz

SUE STOCKWELL & JENNY McDONALD

Sue Stockwell and Jenny McDonald created Dunedin Craft Distillers in 2019, an idea sparked by frustration over the thousands of tonnes of bakery waste filling New Zealand landfills. Now they are transforming 200kg weekly into botanical spirits, all driven by a passion for sustainability. In the past year, they tripled their processing capacity with a 1000L mash kettle and developed a filtering system to convert the surplus into alcohol. With support from grants and fundraising, their innovations include feeding leftover bakery solids to Holy Cow Dairy Farm’s cows. Their ‘Bread to Bottle’ tours inspire visitors to rethink waste creatively. dunedincraftdistillers.nz

TRACY BERNO

Tracy Berno is a respected academic specialising in resilient and sustainable food systems in New Zealand and the Pacific. As a professor of critical food studies at Auckland University of Technology she has authored numerous journal articles and co-authored three award-winning cookbooks, including the Ockham award-winning Hiakai. Tracy collaborates with like-minded individuals and organisations to develop resilient, regenerative food systems that promote community wellbeing. Her long-term goal is to use food to improve people’s lives and the places where they live, work and play. academics.aut.ac.nz/tracy.berno

TRISH ALLEN

Trish Allen has been a passionate organic gardener and permaculture practitioner for decades. In the late 1980s, she and her late husband Joe Polaischer established the award-winning Rainbow Valley Farm near Matakana, where they taught people about organic gardening and permaculture. Together they helped create the Matakana Farmers Market to support small growers and foster community relationships and Trish has also co-founded a community garden in Matakana. facebook.com/ TrishRainbowValley