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 18 August 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 18 August 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 19 August 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 local Auckland wines.
Trained as a winemaker, Lynette has chalked up many vintages at Waipara's Pegasus Bay and is currently winemaker for Tongue in Groove and the cult estate of Pyramid Valley in Canterbury. Lynette's considerable wine knowledge and personal experience as an innovative winemaker ensures an engaging and enjoyable presentation.
Lynette will present a masterclass on natural wines during our General Admission session on Sunday 19 August at 4pm.
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.
Will's hands-on practical class will introduce you to enriched doughs, including brioche, which can be easily transformed by the addition of sweet or savoury fillings on Sunday 19 August at 9.30am..
David has been a chef around the world and has represented New Zealand in international culinary competitions over many years. In 2018, he joined the New Zealand School of Food and Wine and enjoys sharing his enthusiasm for cookery. David will present Salmon - three ways, a fish-focused demonstration explaining three techniques to prepare and transform salmon on Sunday 19 August at 1pm.
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.
Cameron Douglas MS
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 and will oversee the New Zealand Sommelier and Junior Sommelier Competition with a public viewing at 2pm on Sunday 19 August.
Jonathan Ross MS
Born and raised in New Jersey, Jonathan has worked in New York at a number of high profile restaurants including Eleven Madison Park as head sommelier before moving to Melbourne in 2017. Jonathan is currently Beverage Director for the Rockpool Dining Group's Victorian operations and is an educator for the Guild of Sommeliers. Jonathan joins us as part of the judging panel for the New Zealand Sommelier and Junior Sommelier Competition with a public viewing on Sunday 19 August at 2pm. NZSWP Members can also attend a masterclass about his journey to become a Master Sommelier on Sunday 19 August at 11am.
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 Hawke's 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 18 August as well as the Swiss Inspiration dinner which you can join as Restaurant Guest Chef for the Night or join for the dinner only on Sunday 19 August at 7pm.
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.
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 18 August as well as the Swiss Inspiration dinner which you can join as Restaurant Guest Chef for the Night or join for the dinner only on Sunday 19 August at 7pm.