The Good Food Guide has evolved post-pandemic to reflect diverse dining habits, moving beyond fine dining to recommend everything from food court lunches to special occasion spots. With the new critics’ picks symbol and a digital app, it now offers timely, expert-curated recommendations for everyday diners in a noisy review landscape.
Agritourism gives producers a direct link to the tourism market. It’s a powerful way to diversify and grow. From Reading the Future of Tourism with Julian Major (Season 1, Episode 10, The Growth Edit podcast).
Three-hat chef Zennon Wijlens, co-owner of Paris Butter in Auckland, shares how collaborations push creativity, build stronger teams and keep you connected to the wider industry. A reminder that in hospitality, your network is as important as your knife skills.
Full episode: Creativity, Collabs & The Paris Butter Mindset — Season 1, Ep 8 of The Growth Edit
Today, there are so many hospitality collaborations happening in the food space. But what is it that makes your collaboration stand out from the rest.
Hilary McNevin from Turnip Media shares the key ingredients for a memorable collaboration for brands in the hospitality industry.
Food writer and ex-reviewer Richard Cornish joins me to unpack what really makes a venue resonate. From team culture to storytelling, we get honest about why some places shine—and why others fall flat. Real talk, sharp insights, and no fluff. If you’re in food, wine, service—or just love a great night out—this one’s for you.
In this episode, I sit down with Dan Sims, founder of Pinot Palooza, Revel, and Chair of Wine Victoria. We talk about the challenges facing Victorian producers, from oversupply and shifting drinking habits to a tough global market, and where the opportunities lie. From flavour innovation and new packaging to a fresh generation of wine leaders, Dan makes a strong case for collaboration, positivity, and storytelling over spreadsheets.
Today, I'm thrilled to welcome Katrina Butler, Head of Tasting at Halliday Wine Companion. As a marketing consultant, I've been inundated with questions about the inner workings of the Halliday Companion and Awards. In this episode, I bring those burning questions directly to Katrina, offering listeners an intimate look at the processes behind the scenes.
In a world where technology is reshaping every industry, understanding how AI can revolutionise the food and wine sector is crucial.
Join us as we delve into a conversation with AI expert Julie Fenwick, who demystifies the complexities of AI and offers practical insights for operators. Discover how AI can streamline operations, enhance customer experiences, and drive business growth.