Internationally respected food writer, author and editor of nine cookbooks Lauraine Jacobs heads the judging panel. She is a Past President of the IACP (International Association of Culinary Professionals) and Food Writers NZ and a regular speaker and contributor on New Zealand food and wine. This is the seventh year of the Outstanding NZ Food Producer Awards and Lauraine has overseen judging every year.

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.

Peter Gordon is one of New Zealand’s most famous chefs, food writers and restaurateurs. He is the pioneer of fusion food. For forty years he has gathered ingredients, textures and techniques from across the world’s kitchen, combining them in thrilling new ways to imagine the impossible. In 2020, he and partner Alastair Carruthers, returned to NZ and started Homeland, a restaurant/cooking school/community project on Auckland’s waterfront, which closed in 2024. Peter continues supporting the NZ foodi industry as a mentor and guest chef.

Mat Mclean is Head Chef and Owner of Hamilton’s Palate Restaurant. He has won numerous awards including Best Regional Restaurant in the Cuisine Restaurant of the Year Awards (2011 and 2012). He is a great supporter of artisan producers in the Waikato and committed to cooking with fresh seasonal, local produce. Mat is regarded as one of this country’s best red meat chefs and is a lifetime Platinum Beef & Lamb New Zealand Ambassador.

Elle Coco is an experienced chocolate judge from the British Academy of Chocolate and International Chocolate Awards. In 2018 she moved to Wellington and was Head Judge of the NZ Chocolate Awards 2018, 2020 and 2022.

In London Elle  ran chocolate classes for chocolatiers, department stores and global companies, including; William Curley Pâtissier, and Harrods.  Elle has worked with new and established chocolate makers and in New Zealand often consults on chocolate making.

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.

Specialist Sustainability Judge Emily is Founder and Director of Spira, an organisation that catalyses change in our food system. She has more than a decade’s experience working in and researching food systems in New Zealand and abroad. As a thought leader in the topic, she writes, speaks, and advises on sustainable food. Emily was named one of Food Tank’s top 20 global food leaders under 40, she set up The Kitchen Project, hosted the Aotearoa Food Systems Dialogues in response to Covid-19, and is currently launching Kai Waiheke to strengthen food resilience in her own community.

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.

Born in Singapore, past owner of The French Café Connie has spent the last 20 years championing ethnic and street food in Auckland, beginning with Metro Magazine food column Connie’s City in the early 2000s, creating food incubator The Kitchen Project and most recently as Head of Business at Peter Gordon’s Homelandnz The Food Embassy.

Her role at Homeland allows Connie to bridge the gap between the community and commercial food landscape, looking after the Producer and Trade engagement, Cooking School, Events and Food store.

Connie has extensive food and restaurant judging experience.

Kerry is an independent writer, critic and educator in the New Zealand food and drinks industry.

He has extensive food judging experience and currently is Head Judge of McClure’s New Zealand Toastie takeover. Previously he has been head judge of the Cuisine Good Food Awards, the Silver Fern Farms Restaurant Awards, the Monteith’s Wild Food Challenge and the NZ Sausage Competition. He has also judged at the NZ Cheese Awards, the NZ Ice Cream Awards and the NZ Beef & Lamb Awards.

Nici is a food and cooking enthusiast!

A published cookbook author, entertainer, broadcaster, food stylist, recipe developer and food editor Nici is all about no-fuss, confidence-building cooking.

Five seasons of World Kitchen, two cookbooks (World Kitchen and Cook Eat Enjoy), six years as food editor for Viva (NZ Herald), five years charged with creating, testing and styling over 200 recipes each year for New Zealand Woman’s Weekly, too many stage appearances and cooking demonstrations in NZ and internationally to keep count of… and she still finds cooking fun!

Nici is an experienced food judge and is excited to help judge the Outstanding Food Producer Awards again this year..

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.

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 Farro she 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.

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.

Jonathon’s career spans over 20 years in FMCG in New Zealand, working across multiple categories as a supplier with companies such as Coca-Cola, Fonterra and Nestle.

As Farro’s Group Merchandise Manager, Jonathon oversees the category team who are responsible for working with New Zealand’s amazing food producers to help them bring their products to food loving kiwis.

Jonathon loves being at Farro working with passionate New Zealand artisan producers to share their stories.

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!

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.

Alice is a cook book author of Alice in Cakeland, food writer, and digital content creator at Pure SEO.

She has worked as a pastry chef in some of the best restaurant in New Zealand including Amisfield Winery.

Alice also holds a Masters degree in politics specialising in Taiwanese Foreign Policy. 

Ginny Grant has been a senior food writer for Cuisine since 2006 and has built a career developing recipes and as a food stylist.

Following university, Ginny worked as a chef and while on her OE, was able to talk her way into a job at London's illustrious River Café. Once back in New Zealand, and working at the Boulcott Street Bistro in Wellington, Ginny joined our weekend Certificate and Restaurant and Café Management course. Ginny also spent a number of years working for Catherine Bell at the Epicurean Workshop.

Ginny is a regular food and restaurant judge and has been involved as a judge for the Outstanding Food Producer Awards for eight years.

Kimberley is an experienced and successful publisher, writer and magazine editor. She is currently DIGITAL editor of Hospitality Business, New Zealand's leading magazine for the hospitality & tourism sectors.

Kimberley is an experienced food judge and has been a member of the judging panel for the NZ Chocolate Awards and Outstanding Food Producer Awards.

Kathy grew up on a sheep and beef farm in the foothills of Mt Holdsworth in the Tararua Ranges.

Her work has been seen in the New Zealand Herald and and more recently she edited the award-winning The RNZ Cookbook.

She is the Food Editor for the Outstanding Food Producer Awards. Her work can also be found in Nourish Magazine and on the Beef + Lamb NZ website.

She is one of NZ’s most experienced food judges and has been involved with the Outstanding Food Producer Awards as a judge since 2108.

Kate is a Freelance Food Writer & Communications Specialist for Eat New Zealand and founder of the Instagram account @relishthememory.

She is a regular judge at these Awards.

Julie Le Clerc is a passionate cook, author, food stylist and presenter. Her style of food is accessible, ingredient-driven and flavour-focussed. Julie’s great love of flavour shines through in all her recipes and cookbooks.

Julie originally trained as a chef but also has a strong leaning towards the craft of patisserie. Her 30+ years industry experience, both in New Zealand and abroad, includes consulting, catering, recipe development, photographic food styling, and presenting cooking demonstrations.