This week on the Feed, we talk to Dr Rosie Bosworth, a future foods consultant about alternative proteins, the next big disruption in food technology. We’ve got the latest news on food prices (big surprise, they’re seasonal!), redundancy and restructures as a result of Foodstuffs NI big decisions and big carbon zero news for chicken lovers everywhere. Be sure to check out the full length feature on thefeed.co.nz and subscribe. 

This week on The Feed we talk about the supermarket market, Impossible Burger arriving in town and the consolidation of the pies market. Plus we've published a major feature by Ben Fahy on the role that food and beverage can and must play in the revival of the NZ tourism industry. Ben spoke to a number of experts, starting with the one and only Sarah Miekle, director of WOAP. Tash picks up on that conversation with Sarah this week's episode. 

Want a chance to win a copy of Dish's new cookbook Fast? Simply subscribe to The Feed Weekly newsletter at http://thefeed.co.nz

This week we discuss the historic free trade agreement with the UK, the new Covid traffic lights system, Sam Neill reluctantly putting his vineyard up for sale, the helping hand given to supermarkets -  and Tash talks to Sarah Tuck, editor of Dish magazine about the first ever Dish cookbook, a collection of their dishes. And coming up we’ve got even more giveaways for you, our Feed whānau.

In this special Long Lunch episode of The Feed Weekly we interviewed Isabel Pasch of Bread and Butter Bakery in Auckland.

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WIN CHEESE PLEASE by visiting our Instagram profile and telling us who you would love to share a delicious NZ Cheese Hamper with. This week we’re talking about New Zealanders table manners as some of us get back out to dining out, the Waikato region has launched it’s own foodies campaign to get hospitality venues fully vaccinated, New Zealand is losing it’s global sauvignon blanc share to Brexit and covid woes and we talk to Becs Caughey of the fast becoming iconic brand Cook & Nelson about being in the business of food & beverage importing during a pandemic and how they’ve found their way to bringing unique premium brands to market in New Zealand - it’s a really great chat.

This week we're talking about NZ Cheese Month, the stoush over liquor in supermarkets, a looming worldwide coffee shortage and we meet the maker of the first 100%-NZ-made oat milk, Morgan Maw of the Boring Oat Milk Company.

We promo Tash's new book - the Guide to New Zealand Gin 2021 edition. Plus it's your last chance to subscribe to our newsletter to win a Cain & Abel knife so stay sharp and get into it at https://thefeed.co.nz

This week - we’re talking to Cherie Metcalfe - the powerhouse behind cult brands such as Pepper & Me, Kitco and now the newly launched Cain & Abel carbon steel knives. And we’re poised for level change announcements while the hospitality industry continues to lobby for additional support and innovation.

WIN: Subscribe to The Feed newsletter for the chance to win a brand new carbon steel knife at http://thefeed.co.nz and check out our new Op-ed.

This week we take a deep dive into the challenges of operating at level 2 Delta for the hard working people running our bars and restaurants. We also talk about our lockdown baking challenge and the purpose of pastry - a vessel for deliciousness. This episode features the voices of Richard Bagnall, Hamish Klein, Luke Dallow and Ofir Yudilevich.

This week we are talking alert level changes and impact on hospitality venues as they decide whether or not to give customers the takeaway choice, wine exports are falling but only because we’re overperforming, Feilding locals are feeding their essential worker and we ask the question - will ghost kitchens be the way of the future to reduce disruption and improve efficiency in a post-Covid world?

This week we are talking about lockdown, lockdown, lockdown. We’re in it and so is most of the food sector. We talk about pressure on supermarkets, the call for butchers to open, the cancellation of the Wellington on a Plate and Metro Food Awards, positivity in the hospitality sector and our lockdown food challenge. Plus we talk to suppliers and distributors directly impacted by the Level 4 Lockdown - including Gus Tissick from Bidfresh Hamilton and Isabel Pasch from Bread & Butter.