Sunday 28 July 20192:00 PM - 10:00 PMAdd to calendar

New Zealand School of Food and Wine, level 3, 104 Customs Street West, Viaduct, Auckland, 1010, New ZealandView map

DIning RoomChef for a Day

Feast from the Earth

Join the team to help preparing our special dinner and then take a seat at the dinner table to savour the feast as one of our guests.

Join Chef Finn Gybel, originally from Denmark to create a mid-winter feast that draws inspiration from the culinary traditions the Nordic region along with our own lamb steamed and smoked  in an urban hāngi.

This is your chance to have some fun cooking in the kitchen and then sit down to a gastronomic feast.

Menu

* Rye bread with pumpkin and sunflower seeds using Biga, a natural sourdough starter from Denmark

* Fish Tartare with pickled beetroot, sorrel, brown butter

* Pigeon Bay Lamb - with red wine jus, seasonal greens, foaming buttermilk

* Poached tamarillos with nougatine glass, pepper dust, fermented sultanas, frozen chocolate mousse, sablé Bretagne

 

This menu will be paired with a series of wines from New Zealand and International Volcanic Wine regions.

Timetable

2pm Arrive at New Zealand School of Food and Wine

You will need to wear, flat soled trainers, trousers and T-shirt with short sleves. We will give you an apron and commis hat to wear.

2-6pm Preparation of the menu

6-7pm Change into something more dressy - Enjoy some wines in the Wine Tasting Room

7 - 10pm Take a seat at the dinner table

 

 

 

 

Tickets

Ticket typePriceQuantity
Chef for the DayJoin our kitchen team to create a mid-winter feast that draws inspiration from the culinary traditions the Nordic region along with our own earth-oven Hāngi. Then sit down to enjoy the feast.Available from Sun 21 Apr 2019 until Thu 25 Jul 2019$125.00

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