Check out the F.A.W.Cers that were hard at work over Winter F.A.W.C! 2014.
Andy Deuchars is the Head Brewer of award winning Marlborough brewery, Renaissance. Andy learnt to brew in his native California, after some stints as a winemaker in the States and NZ he started Renaissance in 2005 with his brother in law. His eclectic and entertaining character and are a defining feature of the Renaissance beers, and his more wacky personality traits show through in the more out there beers of the Enlightenment range. Andy has an IQ of 160, an incredible mustache and 101 anecdotes about why winemaking is a doddle compared with brewing. A true character of the NZ craft brewing scene.
For Sydney boy, Ash Jones, life as a chef began at the acclaimed Jaspers Restaurant under the guidance and inspiration of Head Chef, Carl Ellis.After moving to Hawke’s Bay in 2004, he was invited to take up the Senior Sous Chef position at Elephant Hill, and 18 months later was appointed Head Chef.
In 2003, Chris opened Arbitrageur Wine Room and Restaurant, a gem in Wellington’s culinary crown. With gleaming copper table-tops, a floor to ceiling wine selection and an impressive list of local and international awards, Chris describes his restaurant as simply ‘a hustle and bustle of nice wine and food.’
Some would say it’s a very happy coincidence being a winemaker with a special interest in tasting the world’s best wines. But this is what drives Chris Scott in his quest to one day have his name attached to a New Zealand wine label that establishes a new global benchmark.
Dan is a passionate winemaker with experience from some of the top performing wineries in Hawke's Bay, and has been involved in the New Zealand wine industry from both a sales and a manufacturing aspect for 18 years. Dan graduated from EIT Hawke’s Bay with a degree in Wine Science in 2003. While being runner up for Young Winemaker of the Year in 2002, he was successful and won the title in 2003. Not long after that, Dan started crafting wines for boutique producer Moana Park Winery, set in a picturesque Puketapu valley in the western hills.
Mission Estate’s German born chef, Daniel Lorch, began his career with an apprenticeship under one of Germany’s top chefs, Bernhard Diers, at Michelin starred ‘Restaurant Averbecks’ and continued to develop his skills at the two starred Hamburg’s ‘Le Canard’
Dave has been involved in the Hawke’s Bay wine industry since 1991 when he took up his first position as Oenologist at Church Road while also managing his own vineyard.
Francky is a passionate chef and a perfectionist who has never been afraid to experiment with new techniques, textures and flavours. His international career has taken him all over the globe and earned him numerous accolades, including 45 medals and the New Zealand Chef of the Year title twice. He is also a member of the New Zealand Culinary Team.
A New Zealand trained professional chef, Hamish brings his extensive experience across myriad cuisine - including German, French, Italian, Australian, Brazilian, Indonesian, Malaysian, even baking – to the plate and to the palate.
James set up Taste Cornucopia in 2009, with the aim of bringing flavoursome, fresh & approachable organic food to Hastings. Prior to this he spent eight years cooking in top restaurants in Europe including the Savoy Hotel, Quiqui da Costa, Pastorale and Heston Blumenthal’s Fat Duck.
Advintage is one of New Zealands largest wine retailers and the operator of the multi award winning website advintage.co.nz
Pask Winemaker and Managing Director Kate Radburnd is one of New Zealand's most acclaimed winemakers. She commands an international reputation for her extensive record of award winning wines and her vision and contribution to the industry.
Held in the highest regard by the wine industry, Kate has sat in the role of Deputy Chair of the Wine Institute of New Zealand, has been a Director of the Wine Institute of New Zealand as well as New Zealand Winegrowers and is also the Chair of Judges at New Zealand's oldest wine competition, the Easter Show Wine Awards.
Number Ten Twenty Four Pakowhai Road, Hastings, is not just an address on a rural thoroughfare that eventually leads you to Napier and beyond. It’s the restaurant, culinary school and spiritual home of Kent Baddeley, chef.
Leyton earned his chef ’s stripes cooking in kitchens throughout New Zealand and Australia, and in Tahiti’s five star Hotel Bora Bora, before taking up a sous chef position at Craggy Range’s Terroir Restaurant in 2006.
Martin’s food philosophy is simple: Eat what’s in season, what’s local, and what’s fresh. His eponymous award-winning restaurant on the
waterfront in Wellington’s Oriental Bay is compulsory for all who appreciate the work of chefs at the height of their powers and creativity.
Paolo began his career in Italy’s first three Michelin Star restaurant, then cooked his way through the best kitchens in Tuscany before adventuring off shore to work in kitchens throughout Asia, the USA and Australia.
Pauline’s world revolves around food. She is a qualified dietician, whose experience includes working as a nutritionist here and overseas.
Pete’s culinary career started in 1998 at the Stunned Mullet in Napier, now called Pacifica. He continued to further his craft working both at Vidal’s and Clifton Bay Café before moving to Western Australia for three years. Returning to NZ Pete settled at Corstorphine House Luxury Lodge in Dunedin for two years then doing a four year stint in Wellington working at Martin Bossley’s, KPR Catering and Liquidate. Then finally to Hawkes Bay in 2008 having secured a job as Sous Chef at Clearview Estate with Kerry MacKay, taking over as Head Chef in 2011.
Trained as a traditional butcher, he spent the next 22 years cutting rolling and stuffing all your favourite meat cuts. Feeling that it was time to broaden his horizens he decided to train as a chef to take food right through to the finished dish. He managed some farming and relief milking in between and has gone on to run a successful catering company while also ensuring high quality meat processing is continued at The Organic Farm Butchery.
Richard first decided he liked drinking beer after tasting his grandfather’s homebrew as a teenager. His subsequent interest in making his own brews combined with a natural bent towards chemistry set him on a brewing career that started with malt quality control at Cerebos Greggs.
Rod established himself as one of Hawke’s Bay’s leading winemakers during his nine years at Vidal Estate, where he earned the title of New Zealand Winemaker of the Year in 2006.
The Ruth Pretty Cooking School started in 1993. Demand from participants for those great kitchen implements and speciality foods saw us opening the Kitchen Shop in 1995 and expanding it in 2000.
Ruth loves to share her enthusiasm for food and entertaining. She is a regular contributor to radio and television programmes, and since 1999 has her own column in the Dominion Post Weekend Indulgence magazine section.
Simon Gault restaurants include Euro and Jervois Steak House in Auckland, Pravda and Shed 5 in Wellington, Bistro Lago in Taupo and recently Jervois Steak house in Queenstown. He is a judge of MasterChef New Zealand and in demand for regular live cooking demonstrations.
With an Economics major under his belt, Steve Skinner walked away from a corporate career to chase his real dream of becoming a winemaker.
He graduated from Charles Sturt University and EIT Hawke’s Bay in 2000 and worked at Trinity Hill before taking up the head winemaker role at
Elephant Hill in 2006.
Since Black Barn Bistro opened in 2003, Terry Lowe and his team have firmly established its place on the menu of places to go for the food
loving traveller. The appeal of Black Barn is a combination of vineyard ambience, enhanced by a dining courtyard canopied with grapes, fantastic service and a menu focussed on the freshest Hawke’s Bay has to offer.
Old surfers never die, they buy up a coastal paddock and plant grapes on it. It wasn’t really that straight forward for Tim Turvey. After years of hard graft in various pursuits, he let his interest in wine get the better of him when he and partner Helma van den Berg bought a block of land on the coast at Te Awanga.
“Sheer delicious drinkability”. That’s the aim for Tony Bish as he works with the winemaking team to craft the textural style and soft mouth feel that make Sacred Hill wines so sought after. The key to this is nurturing the special vineyard sites and protecting the integrity of the fruit. The final blending delivers the layers, textures and flavours that make Sacred Hill wines so distinct.
Chief Winemaker Warren Gibson joined the team at Trinity Hill in 1997 when the winery was being established. He began his career in 1987. After completing his studies at Massey University and Roseworthy College in South Australia, he travelled the world, initially working as a flying winemaker in Italy and Hungary, then moving on to vintages in Australia, France and California.
Warren was voted New Zealand Winemaker of the Year by Winestate Magazine in 2005, and Winemaker of the Year at the Mercedes Benz Hawkes Bay Wine Show in 2006.