food tourism

 Abstract: The strongest global food trends are eating food that is sustainable, local and preferably organic. This means that establishing food provenance - the connection between the food producers and their place, or “terroir” to use a wine term, is becoming increasingly important.These food producers are the real artisans (and the future stars of New Zealand’s food industry). While they are growing in number in NZ, they struggle to thrive because of lack of business skills, resources, and support networks and infrastructure.

Pasifika food, music, singing and dancing all played a part in the AUT University-hosted launch of Robert Oliver’s new book. 

New Zealand Tourism and Research Institute (NZTRI) member, Oliver, spent time travelling the Pacific Islands and in early May launched his book Me’a Kai: The Food and Flavours of the South Pacific at Piko and Four Season's restaurants in the School of Hospitality and Tourism at AUT.

NZTRI member Robert Oliver is launching his new book Me'Kai: The Food and Flavours of the South Pacific Cook Book (Random House) launch on 6 May 2010 at AUT University.