Meet Bill Macdonald one of the members of the Munch Advisory Board. Bill Macdonald brings a wealth of knowledge and expertise to the Munch Advisory board and is an experienced networker and entrepreneur.

Bill Macdonald Munch Board Member, Entrepreneur and Networker

“I am first generation Wellingtonian, born in the Capital and never found a better place to settle.  I am an entrepreneur accelerating the start-up enterprise Vapour; co-developer of the Hive a new concept in shared work spaces, an investor in growing artisan foodie businesses Bee Fresh Farms, the Crave Cooking School and Wellington in a Box, an economic, financial and commercial consultant with TDM Consulting; a sports enthusiast and family man who gets much enjoyment from what’s on offer in the city.

“My passion is to make Wellington one of the most liveable cities in the world, by fostering collaboration and community building, and founded with three others who are as crazy about the capital as I am.  I love having the opportunity to give something back to local small business owners offering them my skills, expertise and connecting them to my network of talented people only too willing to lend a helping hand.

“I have been told I am a low key but extraordinary networker, which allows me to build an ecosystem around a business to share resources and ideas; to match advocates and funders with entrepreneurs and innovators; harnessing and channelling the wealth of talent and opportunity that Wellington has to offer.  It has been a privilege and pleasure to help Anna on her journey with Munch.Bill Macdonald Munch

“With summer upon us, it is BBQ season.  Marinating foods is effective in reducing the amount of carcinogens produced during grilling.  My wife Diane gets demands from the extend Whanau for these whenever we have a big get together.”

Bill Macdonald Munch Advisory Board Member

BBQ meat marinade
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 6 portions
  • 1⁄2 cup soy sauce
  • 1⁄2 cup of local honey (To declare my new found interest we would of course now only use honey from the Wellington Manuka Honey Company!)
  • 2 tablespoons vinegar
  • 1 tablespoon fresh ginger
  • 2 cloves garlic, crushed (I usually like to add extra garlic!)
  • 1⁄2 cup olive oil (Again use a good local oil)
  • 1 kg of fresh beef or chicken (as fillets or cubes for kebabs)
  1. Score steak by making crisscross cuts on the surface on both sides of the meat or cut into cubes for kebabs
  2. Mix ingredients for marinade and pour over steak.
  3. Marinate for at least 45 minutes (Overnight is better).
  4. If making kebabs combine on skewers alternating with slices of courgette, capsicum, onion, pineapple and mushroom
  5. Grill as desired.


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