Samir was born into a family immersed in the hospitality industry, learning traditional Lebanese dishes from his Grandmother and Mother. After finishing his Diploma in Culinary Arts he spent five years working under chef Ben Bayley at The Grove and Baduzzi, he then decided to return to the country of his heritage to further his knowledge. Alerted about an opportunity to open a restaurant in St Kevin's Arcade, he returned to NZ and became the proud owner and Head Chef of Gemmayze St> His restaurant and service ethos reflects the 130 years of hospitality heritage he has inherited from his Mother and her family the Farrys.
Samir has created an exceptional four course menu for the 2017 Wine & Food Celebration, which will be expertly paired with Lebanese wines.
You can sign up for this unique opportunity to join chef Samir in the kitchen, preparing this exclusive Lebanese Celebration Dinner on Sunday 21 August from 2pm, followed by a tasting of Lebanese wines, before sitting down to enjoy the meal.
Alternatively, you can choose simply to take part in the wine tasting followed by the Lebanese Celebration dinner - Sunday 21 August from 5pm
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 20 at 4pm or Monday 21 August at 5pm
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.
You can discover more about innovations and new directions in wine during a Masterclass on Monday 21 September at 6pm.
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 been an ardent fan of the health benefits and flavours of fermented foods including sauerkraut and pickled vegetables. You can discover more about fermented fare at the cooking demonstrations during our General Admission sessions on Sunday 20 August and Monday 21 August.
Bring your knives and join Philippe and gain from his extensive teaching experience in the Practical Cookery: Sharpen Up class on Sunday 21 August at 11am.
Sommelier Wayne has devoted many years to further understanding the art of producing and serving Japan’s national drink, including working for three different sake breweries in Japan. Considered one of New Zealand’s foremost authorities, Wayne has written the book ‘Demystifying Sake’. Through his work at Auckland’s Ebisu and external speaking events, he aims to help Kiwis unlock the secrets of this fascinating drink and its incredible food matching potential. Join Wayne for a Masterclass on Monday 21 August at 5pm
Sommelier Federico has created a career in wine from his commitment to travelling the world and experiencing the endless variety of wines to discover. Currently enjoying his New Zealand segment, Federico brings a wealth of knowledge from his wine qualifications in his native Italy. Federico will be sharing how thousands of years of history has created some unique wines during the Lebanese wine tasting on Sunday 20 August
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 lead the cooking demonstrations during our General Admission sessions on Sunday 20 August and Monday 21 August.