Maori TV Chef Rewi is considered a master in the ancient traditions of hangi cooking. His focus has turned to the revival and celebration of authentic hangi and how to infuse Maori ingredients with every day foods.
Rewi and Riki will guide our guests on a fascinating foraging walk, followed by a gourmet lunch matching traditional ingredients with interesting wine.
Join Rewi for our first Urban Forage and Lunch on Saturday 18 August from 9am.
Ranger Riki combines vast experience in environmental education with a wealth of knowledge about traditional Maori use of natural resources. His upbringing on the shores of Lake Rotoiti has enriched his understanding of the relationship Maori have developed with the natural world
Riki and Rewi will guide our guests on a fascinating foraging walk, followed by a gourmet lunch matching traditional ingredients with interesting wine.
Join Riki for our first Urban Forage and Lunch on Saturday 18 August from 9am.
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, Clint 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.
Learn from Clint about how to expertly grill meat on the BBQ and work with chilli on Sunday 19 August from 9.30am..
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 Kia Ora magazine. Over 22,000 people have attended Bob’s wine certificate courses and he is a senior wine judge.
Winemaker Lynette has a seriously impressive CV - from many years of experience at Canterbury's Pigeon Bay, extensive time spent in Burgundy, and is currently winemaker for Tongue in Groove and Pyramid Valley. Her life among the vines plus considerable wine knowledge makes her an engaging and enjoyable presenter.
Lynette will be teaching a class on natural wines during our General Admission session on Sunday 19 August at 4pm.
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 is chair of NZ Sommeliers & Wine Professionals Association.
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.
Stefan, originally from Switzerland, was head chef-tutor at the New Zealand School of Food and Wine from 2012 before moving with his family to Hawkes Bay earlier this year. With a background of classic restaurant cooking, Stefan is passionate about sharing his knowledge and techniques from the world of professional kitchens for people to transform their own cooking at home. Stefan will be teaching the Further Artisan Bread class on Sunday 19 August at 9.30am as well as leading the Restaurant Guest Chef Experience on Sunday 19 August from 2pm.
Joelle is well-known as a wine writer and commentator and a regular wine educator at NZSFW. After having fallen in love with wine through a glass of big buttery Chardonnay, she remains passionate about sharing her knowledge and understanding.
Joelle will be teaching a class on Chenin Blanc during our General Admission session on Sunday 19 August at 2pm.