OUTSTANDING JUDGES 2026

As Editor of dish magazine , Sarah is passionate about delivering content that resonates with the dish audience. She is also a talented photographer, stylist and cookbook author and it is that skill set combined with a depth of understanding and connection with dish readers that has seen dish awarded the People's Choice Award for three consecutive years at the Webstar Magazine Media Awards, as well as Best Lifestyle Magazine at the most recent awards. When she's not working, Sarah can be found cooking up a storm in her Ponsonby kitchen, gathering her sons, friends and family for fun times with fabulous food.

Food Editor Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 20 years, having been with dish since the first issue.

With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable source of inspiration. Claire’s aim is to inspire dish readers and give them the confidence to get in the kitchen and rustle up some tasty food to feed the people they care about.

Growing up on a sheep and beef farm in the Tararua Ranges fostered Kathy’s lifelong connection to fresh, seasonal produce. As the Food Editor for the Outstanding Food Producer Awards, she is one of New Zealand’s most experienced food judges. Her extensive portfolio includes editing the award-winning RNZ Cookbook and contributing to the New Zealand Herald, Nourish Magazine, and Beef + Lamb NZ. Kathy is the driving force behind the NZ Food Communicators Scholarship, championing the next generation of talent within the country’s vibrant food and drink industry. and one of the team serving up NZ food journalism with ‘Appetite for Words’ on Substack.

Amanda Thompson has developed her love of food, ingredients and cooking, being surrounded by the best products and chefs NZ has to offer at Moore Wilson’s in Wellington. Since the inception of Moore Wilson Fresh 25 years ago she has worked in many roles in the iconic food emporium in addition to roles in FMCG. Amanda is currently the General Manager of Moore Wilson’s, overseeing all stores and categories including Foodservice, Fresh, Wines, Beers & Spirits, Kitchen & Homewares.

Anna is a leading freelance food and travel writer who has spent nearly 20 years contributing to top titles like Cuisine, NZ Herald, and Kia Ora. She is the co-founder of Lazy Susan, a thriving online community and digital journal that champions Auckland’s diverse food scene. A celebrated author of three books, including Auckland Eats, Anna was named in the Top 50 influential women in food and drink for 2024. Driven by a passion for local ingredients and storytelling, she brings extensive experience as a long-standing judge for the Outstanding Food Producer Awards.

Brigitte Kriehn is a Culinary Expert with over 35 years of experience, specializing in Bread Baking and Patisserie. She has earned recognition at prestigious hotels like the Grand Hyatt Singapore, where she was Head Pastry Chef. Brigitte holds a London City & Guilds Level 3 in Bread Baking and Pastry Chef. Currently, she works with BSH NZ at UnserHaus, developing recipes and sharing her expertise. Brigitte also holds a degree in nutrition, which she incorporates into her culinary creations.

Catherine Bell MNZM has dedicated her entire career to food as a cook, teacher, author, and co-founder of Dish magazine. For 17 years, she owned and operated the Epicurean Workshop and cooking school before co-founding Garden to Table in 2008, where she continues to serve as Chair. An experienced culinary judge with a 30-year history in major competitions, Catherine’s contributions were recognised in 2025 with an induction into the Women in Food and Drink NZ Hall of Fame. That same year, she received an MNZM King’s Honour for her significant services to food education across New Zealand.

Born in Singapore and a former owner of The French Café, Connie has spent two decades championing ethnic and street food in Auckland. Her culinary influence began with her Metro Magazine column in the early 2000s and continued through her creation of the food incubator, The Kitchen Project. Most recently, she served as Head of Business at Peter Gordon’s Homeland, The Food Embassy. In this role, Connie bridged the gap between community and commercial landscapes, managing producer engagement, events, and the cooking school. She brings a wealth of expertise in trade and local food culture to the judging panel.

As Sustainability Judge, Emily is the Founder and Director of Spira, an organisation dedicated to catalysing systemic change in our food world. With over a decade of international research and experience, Emily is a recognised thought leader who advises, speaks, and writes on sustainable food systems.Named one of Food Tank’s top 20 global food leaders under 40, her impact includes founding The Kitchen Project and hosting the Aotearoa Food Systems Dialogues. Currently launching Kai Waiheke to strengthen local food resilience, Emily brings deep expertise and passion to the panel, ensuring sustainability remains at the heart of the awards.

Specialist sustainability judge, Fiona leads communications for the Sustainable Business Network, New Zealand’s largest sustainable business organisation. She is one of the country’s most experienced communicators of sustainability and has worked with organisations of all sizes on sustainability for more than 20 years. She has led PR and communications for the NZI Sustainable Business Network Awards, that includes a food category, since 2012. Fiona has Honours and Masters degrees from the University of Cambridge, the latter in Environment & Development.

Geoff Scott is a Culinary Lecturer at Auckland University of Technology. Having trained initially in Auckland his true passion has been working in Michelin starred restaurants in London, Milan, Paris, Aix-en-Provence and Monaco.

As Chef Patron of award-winning Vinnies Restaurant in Auckland for 11 years (2005 - 2016) Geoff has a deep respect for passionate New Zealand growers and producers. Having designed menus for Air New Zealand’s Business Class and been involved in food judging across the country, he is always searching for superb high quality products which he can use in the kitchen!

Ginny Grant has been a senior food writer for Cuisine since 2006, building a distinguished career as a recipe developer and food stylist. After starting as a chef, her international experience includes a role at London’s illustrious River Café. Upon returning to New Zealand, she worked at Wellington’s Boulcott Street Bistro and spent several years with Catherine Bell at the Epicurean Workshop. A regular food and restaurant judge, Ginny has contributed her expertise to the Outstanding Food Producer Awards for eight years. She brings a deep understanding of culinary technique and local flavours to the 2026 judging panel.

James Wilkinson is the Executive Chef at The Glasshouse in Morningside, Auckland, where he brings extensive culinary expertise to one of the city’s most unique event spaces. A regular judge for the Outstanding Food Producer Awards, James has played a pivotal role in celebrating the winners by hosting the awards ceremony at The Glasshouse. He is known for developing innovative recipes that specifically showcase the medal-winning produce, bringing the stories of New Zealand’s finest makers to life on the plate. His deep understanding of local ingredients and professional kitchen operations makes him an invaluable member of the judging panel.

Jimmy Whyte has built a significant career at Farro, New Zealand’s premier boutique supermarket, where he is a key member of the leadership team. Since joining the company over a decade ago while studying business, Jimmy’s hands-on approach and dedication saw him quickly rise through the ranks, managing departments from chilled and seafood to grocery. His extensive experience across Farro’s retail and operational landscape has given him an expert eye for quality and innovation in the producer realm. A valued judge for the Outstanding Food Producer Awards, Jimmy brings deep commercial insight and a passion for excellence to the panel.

Julie Le Clerc is a former café owner, chef, and caterer who has become a renowned food writer and author. Having written 15 best-selling cookbooks and hosted two seasons of Café Secrets, she has contributed extensively to leading publications in New Zealand and Australia. Currently the food editor for NZ House & Garden, Julie’s background in professional kitchens and recipe development provides a deep understanding of ingredients and technique. She brings a thoughtful, informed approach to judging, guided by a focus on clarity of flavour, quality of produce, and a respect for both culinary tradition and modern creativity.

Kate Underwood is a freelance food writer and communications specialist for Eat New Zealand, where she leads the Kaitaki collective of next-generation food leaders. Founder of the digital food journal @relishthememory, Kate is a passionate storyteller who was named Emerging Food Communicator of the Year in 2019. With a background in human nutrition, her work has featured in publications like Metro and Nourish Magazine. A regular judge at the Outstanding Food Producer Awards since 2020, Kate also brings industry experience from her role as restaurant manager at Auckland’s award-winning Forest.

Mat Mclean is the owner and head chef of Hamilton’s iconic Palate Restaurant, which he established in 2005. A graduate of Waikato Polytechnic, Mat honed his technical skills in London’s Michelin-starred kitchens, including Leith’s and The Capital Hotel. Regarded as one of New Zealand’s premier red meat chefs, he is a lifetime Platinum Beef & Lamb Ambassador and has consistently earned "hats" in the Cuisine Good Food Awards. With a philosophy of "complicated simplicity," Mat champions regional artisan producers. An experienced judge, he has been a valued member of the Outstanding Food Producer Awards panel since the inaugural Awards in 2017.

Natalie Oldfield is an Auckland food writer, baker, and former café owner who celebrates the power of food to connect people and tradition. Inspired by her grandmother, she founded the beloved Dulcie May Kitchen and has authored several best-selling cookbooks recognised locally and internationally. A familiar face on New Zealand television, Natalie has shared her philosophy on Good Morning and served as a guest judge on MasterChef New Zealand. Most recently, she ran the cooking school at Peter Gordon’s Homeland, collaborating with top chefs to champion heartfelt, nostalgic, and simple home-style cooking.

Siobhan Wilson is the General Manager of Sales and Marketing for Marisco Vineyards and a key figure behind the success of the iconic Leefield Station and The Ned brands. Her career began in the vineyards of Marlborough, providing her with an understanding of viticulture that informs her expertise today. With extensive experience in sales leadership and brand marketing across New Zealand and Australia, Siobhan has been instrumental in building Marisco’s international reputation. A specialist drinks judge for the Outstanding Food Producer Awards, she applies her deep industry knowledge and refined palate to assess the quality and craftsmanship of beverages.

Tamara was born in Europe and moved to New Zealand 35 years ago. She is a passionate foodie, has a Science degree from Auckland University, and is Head of Content at FMCG Business (the trade media partner for the awards). Tamara has managed food and business publications for 20+ years and is an experienced industry awards judge.

A food writer and former private chef, Vicky has a background in marketing and events across the food, wine, and tourism industries (with a few others in the mix!), and spent several years flying the ‘Brand New Zealand’ flag in Europe and the USA. As Content Editor at Outstanding Food Producer Awards partner, Farro Vicky is responsible for curating all seasonal content, including Feast magazine, recipes, customer inspiration, and supplier profiles. Vicky is passionate about championing local NZ producers and sharing their stories with Farro’s foodie community.