Some of our presenters for 2019
Maori TV Chef Rewi Spraggon 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 Luncheon on Saturday 27 July from 9am.
Park Ranger Riki Bennett combines his 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 luncheon matching traditional ingredients with innovative wines from the Auckland region.
Join Riki for our first Urban Forage and Luncheon on Saturday 27 July from 9am.
Chef Clint Davies has worked in kitchens around the world before discovering his love of smoked meats while living in the United States. After perfecting his smoking skill, Clint felt compelled to bring the authentic American barbecue concept back to New Zealand. In this class, Clint combines aromatic rubs and sauces with hand-picked premium cuts of meat, prepared in his customised smoker.
Sunday 28 July from 9.30am.
Bob Campbell MW
Bob Campbell is regarded as a leading figure in New Zealand's world of wine and annually tastes and reviews thousands of wines. Bob's depth of knowledge offers a unique perspective on wines from the Auckland region and as we move to celebrate more local fare, Bob will share his knowledge as a wine judge with our community of sommeliers and wine professionals at a special tasting of international wines.
As a chef, Will has worked for many years on private luxury superyachts in the Mediterranean. Now as chef tutor at NZ School of Food and Wine, he is enjoying sharing his knowledge of artisan breads with our students.
Celia Hay is the founder of the New Zealand School of Food and Wine established in Christchurch over two decades ago. Trained as a chef, Celia's Christchurch restaurant, Hay's was an early innovator in the 'paddock to plate' concept and built a reputation for organic lamb raised on their family farm in Pigeon Bay. In recent years, Celia has become highly regarded as a wine educator and published the New Zealand Wine Guide in 2014. Celia has gone on to publish the 3rd edition of How to Grow your hospitality business - a guide for owners and managers. At the W&F, Celia will share her tips on Family One Dish Dinners in the Demonstration Room.
Originally from Switzerland, Stefan was head chef-tutor at the New Zealand School of Food and Wine from 2012 before moving with his family to Hawkes Bay. Stefan is passionate about sharing his knowledge and techniques from the world of professional kitchens to enable others to transform their own cooking at home. Stefan will be preparing the Urban Forage Luncheon on Saturday 27 July.