Northland Inc’s food and beverage ambassador Justine Stuart is learning the special aspects of the province and co-ordinating the industry’s efforts.
Without mass manufacturing plants, artisan producers tend to add value through kitchens on farms or orchards.
The vineyards are small and experimental, growing grape varieties not common elsewhere in New Zealand, like tempranillo, chambourcin, pinotage, merlot, vigot syrah and viognier.
Coincidentally, the largest contract wine making business in the north, Marsden Estate at Kerikeri, is presently for sale as founders Rod and Cindy McIvor move on after nearly 20 years bottling for up to 30 vineyards a season.
Last year Wellington-based consultancy Food + Drink New Zealand was commissioned by Northland Inc with central government funding to use the covid-19 shut down to reset and recalibrate the region’s tourism offering.
They interviewed producers and suppliers, hospitality providers and tourism operators.
A previous Northland Food Network is inoperative because of lack of funding.
Stuart, a boutique accommodation provider and marketing professional, also heads the Savour Northland brand to coordinate trade fairs and food shows and publicise new products.
Previously she had founded, operated and closed after 18 months a Whangārei eatery and delicatessen specialising in Northland foods and beverages.
The visiting consultancy made these observations about Northland’s position:
A strong and rich history of trading, food sourcing and production dating back to well before European arrival.
Sub-tropical climate allows for fruits like bananas and pineapples.
Food and beverage projects already exist, such as Kaipara Kai.
Better engagement with iwi, hāpu and Māori is essential for local stories to be told by those who have the right to tell them.
Significant institutional knowledge and connections by key staff in Northland Inc.
A key objective of the food and beverage strategy is to weave the stories into Northland’s tourism offerings and make the province a premium destination, Stuart said.
Four food and beverage trails of one to four days’ duration are planned before the end of 2022 – the lower north from Kaiwaka to Tutukaka, the Bay of Islands, the Far North, and the Kaipara, west coast.
“These will connect people with where their food is coming from in Northland,” Stuart said.
Food producers say it has been hard to plan during the past two years of disruption and lower visitors numbers.
“Food producers in other regions may have closed, but here we have taken a step back and reimagined the offerings, to discover what really works.”
They may have narrowed the business pathway or extended into new areas.
Stuart said food producers are keen to connect with others for the common good.
“Perhaps that will be an annual food and beverage festival for the region,” she said.
Northland Inc and Savour Northland regularly connect with about 120 smaller growers and food producers and about 180 hospitality and retail businesses.
While the proliferation of small businesses may be seen as a negative, she prefers to look on the positive side.
“When you see and taste the products you realise that a lot of love goes into them,” she said.
“Many of our growers follow organic and biodynamic principles and their produce is available seasonally fresh at the farmers’ and growers’ markets in the region.”
