Al’s approach to cooking is all about simplicity and generosity. His dishes deliver uncomplicated excellence and showcase the culinary landscape of New Zealand. People and place are key to his philosophy; wonderful friends and unique locations will always enhance an eating experience. In Al’s opinion, food is the vehicle for conversation, fun and memorable occasions.
Ant Mackenzie was raised in the grape growing region of Gisborne. His early tastes of the viticulture industry came from working harvests in Hawke’s Bay, and then overseas in California, Spain, Australia and recently in China.
Arnault Vallee trained in France in a 2 Star Michelin restaurant before moving to London to work for the renowned Roux Brothers. He advanced to work at the internationally revered Ritz, and then London's leading party design company - The Admirable Crichton - cooking for the rich, the famous and the infamous.
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.
Started in March 2014, Bay Batucada are a Hawke's Bay based Brazilian percussion band. In the tradition of these kinds of bands, you'll often find Bay Batucada playing at large events like the Blossom Festival, Relay for Life and Cubadupa in Wellington. The kind of music you will hear is LOUD and dynamic and definitely designed to get the body moving.
Co-owners of Little Black Bird Eatery and Catering Ben Cruse and Lucinda Sherratt have over 30 years experience in hospitality from catering to fine dining. Ben specialising as a pastry chef and Lucinda a qualified nutritionist together they offer wholesome, healthy well-balanced dishes as well as divine sweet treats to tempt.
Bob Campbell is wine editor of Your Home & Garden, Taste magazine and the Air NZ In-flight magazine Kia Ora as well as being New Zealand editor for Gourmet Traveller Wine. Bob contributes to wine publications in seven countries.
Brett has the unique distinction of being New Zealand’s first MasterChef winner. His interest in food came about through watching his mother
very carefully as a child and was fuelled later in life by an epic overseas food adventure in which he ate his way around the globe and developed
his canny knack for creating delicious things on a small purse.
Carie has a real passion for helping others create a healthy lifestyle through exercise and nutritional guidance! She prides herself on trying to ‘simplify’ many of challenges we face in today’s busy world! She also holds Cooking and Nutritional Workshops (Moore Wilson’s, Chantal’s Organic, Farmhouse Kitchen).
More recently she has published her first book ‘Go Clean & Lean with Carie' which focuses on eating naturally wheat & gluten free foods, it is both a resource tool and recipe book rolled into one!
Chris began his career farming, then spent three years overseas before returning to New Zealand and studying journalism in Wellington.
After graduating Chris did a three year stint at the Hawke’s Bay Today and spending most of his journalism career with national news agency NZPA, before moving back to Hawke’s Bay in 2011. With a bit of spare time on his hands he took up home-brewing, did a master brewing course and then set up the small commercial operation that is Giant Brewing.
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.
Christopher opened Zeelandt Brewery in Eskdale, Hawke’s Bay in August 2012 to showcase the ‘true to style’ brewing philosophy that inspired him while travelling through Europe. First working at St Austell Brewery in Cornwall UK in 2004, Christopher continued to hone his skills at Hallertau Brewery, Auckland before returning to the UK to complete his Diploma in Brewing Technology.
Argentinian Born, French Cuisine was always my most admired and enjoyed food. I had spent a large part of my cooking career working under a French Chef and after 8 years I felt eager to experience different cooking styles which is when I decided to travel. New Zealand has really opened my eyes to new styles of cooking and has played a big part in shaping me into the cook I am today. One thing that has always stuck with me is the strong focus I have on sourcing high-quality produce, using natural and organic ingredients and New Zealand producers.
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.
During his fifteen years as Chef Proprietor, David was named New Zealand Beef and Lamb Ambassador, prepared menus for the APEC Heads of State events in 1998 and Vinnies awarded numerous accolades including the Charles de Casanove Innovative Restaurant of the Year, Corbans Food and Wine Challenge Fine Dining and Supreme Award and the Cuisine Restaurant of the Year Fine Dining and Supreme Award.
As a child, Eleanor Ozich lived above her parents' restaurant in Auckland, New Zealand; she has been a self-confessed food lover ever since. She is a self-taught cook who has worked as a food stylist and photographer for various publications, including Taste magazine, and as a writer for Viva-The New Zealand Herald and The Healthy Food Guide. In addition to her 45,000 Facebook and blog fans, she is establishing a loyal following at her Auckland café, Mondays Wholefoods, and is the author of My Petite Kitchen Cookbook (2014), and the upcoming My Family Table (October 2015) with Murdoch Books.
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.
Giulio the chef-owner of Roots Restaurant was born in Chile and raised in Ecuador. He travelled extensively in Americas and worked in world renowned restaurant Mugaritz in Spain before coming to New Zealand. Giulio and his partner Christy Martin openned Roots Restaurant in Lyttelton after the devastating earthquake 2011. Roots was created with a belief that a restaurant can start up from passion, commitment and determination. The main emphasis is the quality of ingredients, the stories behind the food and presenting the true flavours.
Gordon Russell has established himself as one of New Zealand's most recognised winemaking identities with his passionate approach to winemaking, and the enormous success he has achieved with his wines in tastings and competitions.
Hugh Crichton joined the Vidal Estate winemaking team in 2004 and became Winemaker in 2006.
Hugh studied viticulture and oenology in Europe and New Zealand before establishing an international career in winemaking, working 21 vintages around the world. His experience includes working vintages in Saint Emilion, Bordeaux, Central Otago and Sicily, Italy. Hugh also worked several vintages at Millton Vineyards in Gisborne where his inspiration for environmentally conscious and organic winemaking and viticulture was fostered.
James Beck spent eight years cooking in top restaurants in Europe including the Savoy Hotel, Quiqui da Costa, Pastorale and Heston Blumenthal’s Fat Duck.
During this time he developed a deep understanding and respect for the integrity of every ingredient. He learnt to work in harmony with nature to ensure the best quality produce and to apply a rigorous technique to its preparation, in order to preserve the essence of each flavour. Whilst honing his own personal philosophy of food and gaining impressive technical skill, he was exposed to some of the most innovative and original ideas in modern cookery.
Jim has been worshiping at the temple of kiwi craft beer since returning to New Zealand in 2010. He held the first Beer Appreciation Day in 2011 in cahoots with fellow appreciator Hugh Grierson of Hopscotch Beer Company and Mandrake Brew. Since then B.A.D. has been held a further four times in Hawke's Bay and Auckland, and will again grace the refined grounds of Duart House, Havelock North, in March 2016.
Advintage is one of New Zealands largest wine retailers and the operator of the multi award winning website advintage.co.nz
John is one of New Zealand’s charismatic wine personalities and the man behind some of the local industry’s most significant achievements.
As founding winemaker for one of New Zealand’s early wine successes, Morton Estate, John’s chardonnay was judged Best in the World at the 1997 Wine Magazine’s International Wine Challenge.
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.
Martin’s food philosophy is simple: Eat what’s in season, what’s local, and what’s fresh. Martin is a food TV personality, his recipes and food insights have featured regularly in various publications, and he has published two cookbooks, ‘Martin Bosley Cooks’ and ‘Martin Bosley’.
Since graduating from Lincoln University in 2003 with a BSc (Soil Science) and a Postgraduate Diploma in Viticulture and Oenology, Matt has worked closely with grapes sourced from the famous Gimblett Gravels.
Meg joined MASU in September 2013 as sommelier after six years in Melbourne where she worked in a variety of noted Japanese restaurants. She was recently awarded the “Outstanding Wine Service Professional” award at the 2015 Lewisham Awards.
Meg has been sommelier at MASU since before the Federal St restaurant opened its doors in October last year. She has worked in hospitality since 2003 after taking up several jobs in the industry while a university student.
Michael Bancks was born in Auckland and during his school days got a taste for the hospitality industry working in cafés on the North Shore. He was appointed Restaurant Manager at Terrôir in 2004 and in 2008 Bancks was voted New Zealand Sommelier of the Year at the New Zealand Culinary Fare. The following year was one of only five students to pass the Advanced Sommelier examination. He was for two years group sommelier for Cape Kidnappers, Kauri Cliffs and Queenstown’s Matakauri Lodge resorts. In 2012 he moved to France and the three Michelin Star restaurant of Michel Guerard at Les Prés d’Eugénie. Bancks returned to New Zealand with his wife and two daughters in 2015 to the role of customer experience manager at Craggy Range Winery in Hawke’s Bay.
Michael Hannah, currently Head Chef at Loading Ramp gastro pub. Bringing his philosophy of clean simple cooking, using the best products Hawke's Bay and NZ has to
Nici’s approach to cooking is simple - source the very best ingredients you can afford, focus on flavour over technique and definitely don’t stress! Trained as a chef, most of her knowledge of food and cooking comes from travelling the world, learning new ways of cooking and eating from the locals of whatever country she’s in.
Peter is based in Canterbury and specialises in applied research projects relating to endangered bird monitoring, freshwater and marine ecology and recreational fisheries.
Foraging for him is an integration of interests and outdoor work. From working as a fisheries observer to the inland rivers of Canterbury has allowed insight into the bounty of
wild-foods that we have in New Zealand. Peter has published several wild food guides for different regions and foraging is a way of life for him.
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.
Peter Gough is the senior winemaker and viticulturist at Ngatarawa. His passion, knowledge and style make the ‘winemaker tastings’ a must-do.
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.
Brookfields Vineyards, situated near the glistening waters of the Tutaekuri River, between Napier and Hastings was founded in 1937.
Brookfields Vineyards was purchased by the current owner Peter Robertson in 1977, who has since transformed Brookfields into a producer of fine wines. Brookfields Vineyards is Hawkes Bays oldest boutique winery.
Ray McVinnie has been a foodwriter and advisor at Cuisine magazine since 1992. Now Cuisine Magazine Food Editor, he also writes a weekly food column in the Sunday Star Times, Sunday magazine. Ray is simply synonomous with food in New Zealand and Hawke's Bay is delighted he is our first F.A.W.C! Ambassador.
Inspired by one burnt sausage too many, Raymond, a chef and foodie from way back, has developed a highly successful BBQ course which has had the punters in Hawke’s Bay and beyond brushing up on their summer cuisine skills and producing food that leaves their friends and families hanging out for more.
Winemakers Richard Painter and Ant Mackenzie make up the talented team responsible for crafting the Te Awa Collection wines.
Richard Painter has worked in a number of different wine regions around New Zealand as well as the USA, where his love for full-bodied reds began.
Rod spent nine years as winemaker at Vidal Estate in Hawke's Bay and was awarded New Zealand Winemaker of the year in 2006. He left later that year with a few ideas about what Hawke's Bay wines could be like, where the great ones would come from, and started Rod McDonald Wines.
Roland worked in London for a Fine Wine Supplier before moving to Hawke’s Bay where he and wife Kate established Tukipo River Wine Estate.
Stephen Tindall creates dishes with wow factor - the kind of food that not only looks great, but is just as pleasing to the palate.
His culinary skills have been expertly crafted by years working both in New Zealand and internationally. His career begun with formal training at Auckland Institute of Technology (now AUT) and has gone from strength to strength.
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.
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.
Tom Ormond is head roaster and co-owner with his wife Benita of Hawthorne Coffee Roasters. Hawthorne is a multi-award winning specialty coffee roaster based in Havelock North.
Having roasted coffee for close to 9 years Tom knows a thing or two about extracting the most out of the beautiful bean. The delicate journey from unroasted coffee to a delicious drink is where Tom’s expertise lies.
Tony studied a degree course in wine making at Charles Sturt University in Australia while gaining practical experience working on vineyards in New Zealand and Australia. He joined Sacred Hill in 1985 managing the estate vineyard for the Mason family and was there at Sacred Hill’s inception a year later. He then departed to further his vineyard and winery experience offshore, returning to his roots at Sacred Hill in 1994.
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.
In her roles as the host and producer of Thirsty Work on FoodTV, the drinks editor for Dish Magazine and the weekly syndicated wine columnist for ten regional newspapers, Yvonne Lorkin's life is now a full-time immersion in wine. She writes a weekly wine column in CANVAS, (the NZ Herald weekend magazine), hosts a fortnightly wine segment on Radio New Zealand National and somehow still finds the time to be a senior Wine Competition judge. She’s also an in-demand speaker and event MC, and despite being on the wrong side of 35 she can still play Good King Wenceslas on the recorder and do a no-handed cartwheel.