MARC SOPER (WHAREKAUHAU COUNTRY ESTATE) Baked Ōra King salmon loin wrapped in nori, topped with a sesame kelp seasoning and accompanied by wasabi peas, pickled rice, Ōra King caviar, soy ginger and tofu sponge, with a smoked Ōra King salmon bone broth served tableside in front of the guest. Is your mouth watering? This is the dish that Soper secured – for the second year in a row – the top award at the annual Ōra King Awards 2017 with. Inspired by the simplicity and full flavour of Japanese food, along with his fascination with the nose-to-tail philosophy, Soper’s dish – which beat the dishes of 86 other New Zealand chefs - incorporated the belly, tail, skin and bones of the salmon, and New Zealand King Salmon general manager of marketing Jemma McCowan says Soper’s dish was applauded for its technical brilliance and flair. www.orakingsalmon.co.nz/oras 68 ANNUAL DIRECTORY 2018 MAYATIITA SOUTHERWOOD (PRANA GREENS) It was “random mucking around with seeds” that first whetted Southerwood’s interest in growing living food. The B.Hort graduate from Massey University – who bases his life and work on spiritual and holistic philosophies – established his first business in 2003, originally producing wheatgrass for the booming Wellington juice bar market. Later he started an organic microgreen business Prana Greens in Te Horo, which provides 12 to 15 vegetable varieties including red cabbage, dill, coriander, mustard, radish, peas, pak choi, kale, rocket, beetroot, and red and green basil. The company supplies 15 or so high-end wholesalers, restaurants, cafes and specialist stores with microgreens (twice-weekly planting, harvesting and dispatching), which contain higher levels of concentrated compounds than those in mature plants and are known to have high health support values. “The chlorophyll in living greens is readily absorbed, maintaining blood health, and the magnesium gained from eating the chlorophyll helps to maintain emotional health,” Southerwood says. The focus on still-living produce fits Southerwood’s spiritual philosophy. His name comes from Sanskrit, as does Prana - meaning vital energy. www.microgreens.co.nz As newly-appointed general manager of Maori strategy/pouhere Maori, Hunia will play a vital role in progressing Maori commitments and strengthening Fonterra’s bicultural capacity. He will lead, build and implement the company’s vision of a strong partnership with Maori, and brings extensive networks, valuable experience and expertise across the Maori and primary industry landscapes. Hunia has held a number of roles, most recently with Te Puni Kokiri and Te Tumu Paeroa. He has also held governance roles with Iwi and industry organisations, notably Ngati Awa Group. He has a law degree and Bachelor of Arts from the University of Auckland. www.fonterra.com DAN MATHIESON (ZESPRI) With a track record of more than 15 years with Zespri, Mathieson has been appointed the company’s new chief executive, taking over from Lain Jager late last year. Most recently president of global sales and marketing, Mathieson says he is tremendously optimistic about Zespri’s future and excited about the opportunities ahead. “I am looking forward to helping continue the momentum we have in our business as we work toward increasing global sales to $4.5 billion by 2025. The growing strength of our Zespri brand underpinned by an unrelenting focus on quality and our strong supplier and customer partnerships provides us with an outstanding opportunity to rapidly increase demand, increase supply and innovate to sustain and grow returns to growers and shareholders,” he says. Around half of Zespri’s nearly 500 staff are based offshore and Mathieson welcomes the opportunity to lead this increasingly globalised team. www.zespri.com TIAKI HUNIA (FONTERRA)
FT-Annual Directory 2018-eMag
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