WINE AND FOOD CELEBRATION

18 - 20 August 2018

Schedule of Classes | 2018

Wine Tasting

General Admission

Session Time:

  • Sunday 19 August:
    12pm – 6pm
  • $60 per person

Your ticket includes ALL wine tastings, free cooking demonstrations and a range of complimentary gourmet nibbles and snacks served throughout the session

Combine cookery demonstrations with the opportunity to taste a wide range of interesting New Zealand and International Wines.

Our 45-minute demonstrations and will help inspire your own culinary adventures.

Join leading New Zealand wineries plus importers of international wines who will provide a selection of exciting tastings to sample. Wines are also available for purchase in our retail store.

The General Admission includes a range of complimentary gourmet nibbles and snacks served throughout the wine tasting session.

Free Cookery Demonstrations:

  • One Dish Dinners with Celia Hay
    Sunday 19 August: 12pm
    Join Celia to find our more about how you can prepare a meal in one pan on your stove top or barbecue...Not including dessert!
  • Salmon~three ways with David Schofield
    Sunday 19 August: 1pm
    Learn some simple fish tips and techniques to transform your cooking repertoire when preparing salmon for dinner at home.

Complimentary Wine Classes:

  • Chenin Blanc with Joelle Thomson
    Sunday 19 August: 2pm
    Discover 'the Great White' - once one of New Zealand's brightest stars, now increasingly rare, in this interesting session that delves into the deliciously diverse world of Chenin Blanc.
  • Natural wines with Lynnette Hudson
    Sunday 19 August: 4pm
    Taste and learn about a range of wines produced with as much left to nature as possible.
  • NZ Sommelier of Year Wine Presentation to Judges
    Sunday 19 August: 2pm
    Take a seat and watch the finalist as they present and open Champagne for the judges while answering questions, making wine recommendations and discussing food and wine pairing.
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    Knife

    Urban Forage & Luncheon

    We join Maori TV chef Rewi Spraggon and Park Ranger-Forager Riki Bennett on a guided walk of culinary discovery, finding edible delicacies. This will be followed by a gourmet luncheon featuring traditional ingredients matched with inspired Auckland wines.

    Session Time:

    • Saturday 18 August: 9am – 2pm
    • $85 per person. Includes guided walk, foraging masterclass and lunch
    • Presenters: Rewi Spraggon & Riki Bennett

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    Knife

    Enriched Artisan Breads

    These days, brioche and sourdough are regular and popular components on restaurant and cafe menus. Learn how to make them in this relaxed practical class. You'll gain recipes and techniques to improve what you bake in your own home.

    Session Time:

    • Sunday 19 August: 9.30am – 12.30pm
    • $110 per person. Includes practical class and W&F Celebration General Admission Entry
    • Presenter: Will Geddes

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    Knife

    Swiss Inspired Dinner & NZ Sommelier Awards

    The Swiss inspired menu includes Stefan's Capuns (dumplings), Emmentaler Lammvoressen, Braised Lamb Emmental style, Zürcher Geschnetzeltes (veal) with rösti and dessert of Chestnuts, meringue and vanilla ice cream.

    The feast is paired with wines from Swiss winemakers now settled in New Zealand and featuring those of Hans Herzog.

    Session Time:

    • Sunday 19 August: 7pm – 10pm
    • $95 per person

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    Salmon

    Foodography #Dinner

    Bring a friend and learn how to unlock the secrets behind taking and sharing mouth-watering food and drink photos while styling your own 5 course dinner.

    How it works

    • Find a friend – we are doing this as a duo
    • Bring a smart phone
    • Sign-up for Instagram
    • Bring your favourite plates to personalise your food styling (optional as our standard white plates will be available)
    • 5pm: Arrive for a presentation covering tips on phone-photo techniques, lighting and food styling by our chefs
    • 5pm: There will be 5 separate stations with fresh and cooked condiments that have been prepared by our chefs for you to select and style your dish... condiments will range from coriander leaves to poached chicken to olive caviar and many more.

    You have 20 minutes at each station before a bell rings to move to the next.

    Lots of fun and laughs plus you will refine your food blogging skills.

    And there’s a prize

    Based on voting and sharing.

    Session Time:

    • Saturday 18 August: 5pm – 10pm
    • $160 for two people. Includes all menu ingredients.

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    Breads

    Restaurant Guest Chef for the Night

    Join Chef Stefan Loetscher , originally from Switzerland to create a mid-winter feast that draws inspiration from the culinary traditions of the Swiss Alps. Learn new skills and gain confidence as you cook in our professional kitchen alongside our chefs. The menu includes Capuns (dumplings), Emmentaler Lammvoressen, Braised Lamb Emmental style, Zürcher Geschnetzeltes (veal) with rösti and dessert of Chestnuts, meringue and vanilla ice cream .

    After your hard work in the kitchen, it’s time to enjoy the feast paired with wines from Swiss winemakers now settled in New Zealand and featuring those of Hans Herzog.

    Session Time:

    • Sunday 19 August: 2pm – 10pm
    • $135 per person. Includes practical class with guest chef Stefan Loetscher and Celebration Dinner
    • Presenter: Stefan Loetscher

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    Meat

    Feel the Heat

    Join Chef Clint Davies of Morepork BBQ who will share his experience from working in kitchens in the US, and now his own speciality restaurant. This practical class will teach you how to expertly prepare meat on the BBQ and use spices and chillies to make aromatic rubs and seasonings.

    Session Time:

    • Sunday 19 August: 9.30am - 12.30pm
    • $125 per person. Includes practical class in our professional kitchen, meat feast and W&F Celebration General Admission Entry
    • Presenter: Clint Davies

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    Masterclass: Jonathan Ross MS

    Exclusive NZSWP member event. Hear visiting Master Sommelier Jonathan share his professional and CMS journey, including his time at Eleven Madison Park, placing 1st in the World's 50 best restaurants in 2017. Jonathan will share the value of being a member of the New York Sommelier community, and making the decision to follow a hospitality career at at time this was unusual.

    Session Time:

    • Sunday 19 August: 11am - 12pm
    • FOC to members of New Zealand Sommeliers and Wine Professionals Entry
    • Presenter: Jonathan Ross MS

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    Auckland Wine of Origin Tasting

    Calling Sommeliers and Wine Professionals to join Bob Campbell MW, leading New Zealand wine judge who will share his knowledge of wine judging, competitions and the process of how to become a wine judge. Together, we will then taste a selection of Auckland wines made from fruit, exclusively grown in this area. The top wines (White, Red and Sparkling) will be awarded the inaugural NZ School of Food and Wine - Auckland Wine of Origin Trophy.

    Session Time:

    • Monday 20 August: 10am - 2.30pm
    • FOC to members of New Zealand Sommeliers and Wine Professionals Entry
    • Presenter: Bob Campbell MW

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