What a thrill to be invited to attend the 40th anniversary of Akaroa Salmon at Onuku Marae, now a shareholder. Duncan Bates and his father Tom (pictured above), established the Marine farm in 1986, manoevured through the regulatory consents required for marine farming and it has now grown to be a major force in aquaculture and the export of Akaroa king salmon around the world.
This was my second visit in to Onoku this year. The Matariki service was very impressive and it equally impressive to see how the Runanga is growing and the leadership of the Tainui family with Ngaire Tainui heading up the kitchens. The group photo, Celia with Chef Tony, Jan Smith & the executive Chef & team from the Christchurch Convention Centre Te Pae.
Nick Mavromatis, marketing & sales manager for Akaroa Salmon with Chef Taylor Cullen, of Flock Hill Lodge, Luxury Lodge Chef of the year 2026 with our graduate Sam Phipps who has just returned from Europe.
Chef Simo Abbari, originally from Morocco, Richard Hingston, Executive Chef at Christchurch Casino and his wife, Adele who is an exceptional Patissier, Chef Tony Smith and Chef Rex Morgan formally of Boulcott Street Bistro in Wellington and Cuisine Goodfood Legend 2026. Rex and his wife, Chef Wendy Morgan are now based in Christchurch.
This is the board of Akaroa Salmon, it was very special to catch up with Tina Duncan formally of White Tie catering, and Ju Mannering who did our Cookery course in 1997. Chef Darren Wright now working for Alliance Meats as their brand ambassador for Lumina Lamb.
