10 - 12 September 2016

Join our presenters...

David Puig Zaragoza Lyndey Milan Lek Celia
Stephen Wong Clint Davies Bob Campbell Sophie Cotter
Cameron Douglas Stefan Philippe Meyer

Please scroll down to see more.

Stephen Wong

Stephen Wong MW

After 7 years working as a sommelier and then as a consultant for eight more building his skills and knowledge, Stephen Wong was awarded the Master of Wine in 2016.

Stephen offers a consultancy service with his business Wine Sentience based in Wellington. He curates wine lists around the country as well as hosting tastings, organising wine events for the public and encouraging discussion and commentary on the world of wine. Stephen is also a specialist in natural wines. Come along and meet Stephen and be part of his Understanding the Vocabulary of Wine masterclass on Sunday 11 September at 1pm.


Lek Trirattanavatin

Chef Lek's family is from North Thailand and his menu at Saan Restaurant in Ponsonby draws inspiration from the Lanna & Isaan regions of Thailand. The recipes have been passed down through the generations, a concept know as 'sueb saan' that denotes the history of creating sustenance from your own land. Previously Head Chef at Café Hanoi, it has been Lek's dream to run his own restaurant and share his heritage with his guests.

For the aspiring chef, you can sign-up to help Chef Lek in the kitchen preparing the menu and then join our other guests for the dinner. Alternatively, you can also come along at 7pm for the dinner with an intriguing selection of wines to pair. We will also be announcing the winners of the NZ Sommelier and Junior Sommelier of the Year.

The menu includes:
Yum Talay – Coconut poached squid and prawns with white wood ear mushroom, celery, pickled red onion, Thai chilli paste dressing. Sok Lek – Thai style spicy beef tartare, watercress, pickled garlic, served with taro chips.
Sunday 11 September 7pm at NZ School of Food and Wine

Clint Davies

Clint Davies

Chef Clint Davies has worked in kitchens throughout the world before discovering his love of smoked meats while in the United States. After perfecting his smoking skill, Cliff felt compelled to bring the authentic American barbeque concept back to New Zealand. Davies combines homemade rubs and sauces with hand-picked premium cuts of meat and smokes them in his custom built smoker.

Just this month, Clint has opened a specialist Barbeque restaurant, MoreporkBBQ in Ponsonby. Learn from Cliff about how to refine your techniques at Slow Roast American BBQ Monday 12 September at 5pm.

Bob Campbell

Bob Campbell MW

Bob Campbell was the second wine writer in the world (after Jancis Robinson MW) to gain the Master of Wine qualification.
Bob is regarded as 'Mr New Zealand Wine' and annually tastes and reviews thousands of wines. He is wine editor for a number of publications including Air NZ's Kiaora magazine. Over 22,000 people have attended Bob’s wine certificate courses and he is a senior wine judge.

Bob will host New Zealand Wine Masterclass on Sunday 11 September at 3pm. This is your chance to taste and dissect 6 wines along side a Master of Wine and learn more about cellaring potentials and food & wine pairs.

Sophie Cotter

Sophie Cotter

Sophie Cotter, founder of St Vincent’s Cave wine importers, will take you on a journey around some of the most interesting wine regions in Spain.

A glance at the map suggests just how much climatic diversity there is likely to be among Spain’s many wine regions, from the soggy green vineyards of Galicia on the North Atlantic coast to the baked Mediterranean South East region of Valencia.

How does the Mediterranean Sea influence wine production? Why are weather conditions so different from one region to another only 50 kilometres apart? These and many other questions will be answered by Sophie in the Unique Varietals Along the Spanish Coast masterclass on 10 September at 5pm.

Philippe Meyer

Philippe Meyer

Philippe trained as a chef in Switzerland before emigrating to New Zealand. He has worked in numerous senior roles in Christchurch and was chef tutor at the New Zealand School of Food and Wine from 2001-11. Philippe has his own range of pâtés and preserves and is an ardent fan of the health benefits and flavours of sauerkraut. Philippe will be presenting on Classic Fondues and Ceviche for beginners as part of the Free Cooking Demonstration Programme.


Stefan Lötscher

Stefan, originally from Switzerland,has been chef-tutor at the New Zealand School of Food and Wine since 2012. With a background of classic restaurant cooking, Stefan is also fascinated by the flavours that can be imparted into food by the process of steaming and smoking.

Stefan's experimentation with hangi cooking with students at NZSFW has enabled Stefan to develop a simple method to enable people to create their own "urban hangi" at home. Join Stefan for this hands-on workshop Urban Hangi Sunday 11 September at 11am and Monday 12 September at 3pm.


Lyndey Milan

Lyndey Milan is a familiar face on television and in print and currently her Taste of Ireland series is running on Food TV. With a career spanning 30 years, including nearly a decade as Food Director of the iconic Australian Women’s Weekly, 9 best-selling cookbooks, her own TV shows, shown internationally, as well as chair of of the Sydney Royal Wine Show and a member of numerous food and wine tourism organisations, Lyndey has so much share.

Lazy Baking – Sunday 11 September 10am
When it comes to baking, shortcuts aren’t usually an option. Lyndey believes you can be a lazy baker and still get great results – for both sweet and savoury dishes. It’s all about cleverly cutting corners but not compromising flavour to ensure no fuss, easy baking which still has a great finish. In this class Lyndey’s recipes include No knead bread with chorizo and olive oil, rhubarb tarte tatin and rich chocolate fudge cake and more.

Fast & Fabulous – Monday 12 September 10am
Join Lyndey to discover some great recipes that are quick to prepare with clever tricks and tips along the way. In this demonstration class, recipes include Churrasco Prawns with Aji Sauce, spiced pork rolls with nettle sauce and a quick pickle and never-fail Chocolate Hazelnut fondant pudding and more.


David Puig Zaragoza

Having graduated with a high diploma in Culinary Arts at one of the most influential culinary schools in Barcelona, Chef David was awarded the Young Catalan Chef 2011 award and went on to work at the Michelin 3 star restaurant of Spanish chef Martin Berasategui. David also studied at L'Ecole du Grand Chocolat Valhrona under Christophe Michalak. The opening of Vasco Spanish Fine Dining Restaurant brought David to Hong Kong as a Pastry Chef and then to Maximal Concepts Group as Head Pastry Chef at developing new and exciting creations for the menu of their restaurants Mott 32, Mercedes me, Fish & Meat and more...

David will be in the demonstration kitchen showing a menu of avant-garde tapas to inspire your taste buds. He will also prepare a sit down dinner at the New Zealand School of Food and Wine on Saturday 10 September where you can enjoy this cuisine with a selection of innovative Spanish wines.

Shiz Scott

Shiz Scott, the DNA director at Maximal Concepts Group will join David. Shizuka or Shiz to her friends is of mixed heritage with a Kiwi father and Japanese mother. She spent 10 years living in Auckland and Christchurch while studying and applying her trade during her formative years in the F&B industry. Shiz is a graduate of the New Zealand School of Food and Wine.

Shiz holds the creative title as DNA Director, her role encompasses a dynamic range of responsibilities across the 18 restaurant concepts; all concepts with different themes and food styles such as luxury Chinese, Mexican, American steakhouse, farm to table, fusion Japanese Spanish, speak easy bar and even working with a bar and restaurant partnered with Mercedes Benz.

Join David and Shiz for the Tapas Demonstrations on Saturday 10 September at 10am or Sunday 11 at 4pm or Monday 12 at 5pm.

Spanish Avant-garde Tapas dinner with Spanish wines Saturday 10 September at 7pm.

As well, join Shiz for her session on Food marketing via Social Media - how to build your brand... Sunday 11 September at 2pm.


Celia Hay

Celia Hay is the founder of the New Zealand School of Food and Wine which celebrated its 20th anniversary in 2015. She trained as a chef, running her Christchurch restaurant for 17 years but recently is better known as a wine educator with the publication of the New Zealand Wine Guide winner of the Gourmand World Book Award for Wine and Tourism. Celia chair of NZ Sommeliers & Wine Professionals Association.

Celia enjoys helping people get to understand their palate better. It's a great skill to be able to identify flavours that resonate with YOU and make you happy. This knowledge underpins the mysteries of successful food and wine pairing. Join Celia for Food and Wine Dynamics - a quick palate tune-up session.

Cameron Douglas

Cameron Douglas

New Zealand's first and only Master Sommelier with the Court of Master Sommeliers, Cameron is an experienced wine and hospitality educator, judge and consultant. Cameron travels widely around the world judging wine professionals especially in the USA and Asia in his role as Master Sommelier. Cameron is Patron of NZ Sommeliers & Wine Professionals Association.