Indonesia showcases culinary products at Wellington food show

Jakarta (ANTARA) - The Indonesian Embassy in Wellington, in collaboration with Indonesian diaspora businesses, presented the "Nusantara Taste" culinary showcase at the Wellington Food Show 2026, attracting around 8,000 visitors.

Held at Hnry Stadium from August 28 to 30, the event served as a strategic platform to introduce a variety of Indonesian food products and open new market opportunities in New Zealand.

According to a statement received here on Saturday, the booth featured a range of authentic ready-to-eat dishes, including rendang – slow-cooked beef in coconut milk and spices – and ayam taliwang – traditional spicy grilled chicken.

It also showcased premium Indonesian commodities, including industrial-quality chocolate, baking products, packaged foods, and traditional seasonings.

Visitors, ranging from first-time tasters to those already familiar with Southeast Asian cuisine, showed high enthusiasm for the diverse menu, particularly the chocolate and ready-to-eat meals.

Furthermore, various Indonesian snacks and packaged food products demonstrated strong potential to become everyday pantry staples for New Zealand consumers.

The embassy described its participation in the exhibition as a strategic step in advancing Indonesia’s gastrodiplomacy while directly connecting diaspora businesses with potential buyers.

It also reaffirmed its commitment to leveraging various platforms to expand product promotion, strengthen diaspora networks, and broaden market access for Indonesian commodities in New Zealand.

According to the Indonesian Trade Ministry, the country's total exports to New Zealand reached US$780.4 million in 2025. Cocoa and flour-based preparations ranked among the top 10 non-oil and gas exports to New Zealand last year, valued at US$37.5 million and US$24.2 million, respectively.

Meanwhile, the total value of Indonesia's exports to New Zealand from January to July 2026 was recorded at US$413.8 million.

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Reporter: Uyu Septiyati Liman
Editor: Bayu Prasetyo
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