It’s vegetarian fare that will make you throw your appetite for meat out of the window faster than you can say ‘quinoa’. Brilliant chef Francky Godinho will crafting a vibrant, mouth-watering lunch featuring four courses that won’t leave you with the guilts.
Farm to Fork
If there’s one thing that Hawke’s Bay is well known for, it’s the incredible produce on our doorstep – after all, our nickname is ‘the fruit bowl of New Zealand!' However it's more than just fruit - it’s the fresh meat, vegetables, artisan goodies (plus more!), and the talented folk who tie it all together that makes Hawke's Bay's foodie scene so good.
Summer F.A.W.C! has got plenty of local chefs who will be taking some of the freshest food from the farm to your fork.
Check out our round-up of events that'll leave you feeling guilt-free this November.
It’s about to get stripped down and au naturel at Matisse with a two-course dinner boasting the finest organic local ingredients. Each homegrown course will be paired only natural wines. You will learn about the behind-the-scenes food suppliers/farmers, as well as the Natural Wine movement.
The collaboration that dreams are made of: King Salmon, Patangata Station, Waipawa Butchery, guest Chef Rex Morgan from Wellington's Boulcott Street Bistro, and Tony Bish Wines are teaming up to bring you a succession of gourmet treats.
Head Chef Graeme Miles will be plating up two entrees, one meat course, one dessert and one cheese course. 100% of produce sourced for the lunch is found within 20km of Mission Estate, offering a truly authentic ‘lunch from our backyard’ experience.
Milk & Honey welcome the crew from Hapi to create a one off FAWC collaboration. This bespoke evening will showoff Superfood Cocktails; mixed, shaken and stirred using the collective experience of the Milk & Honey bar, with Hapi’s incredible superfood ingredient knowledge.
Prepare to go on a foodie adventure… If you’re after a one-of-a-kind experience, Craggy on the Station has you covered. This is a true field to fork journey of discovery, exploring how the unique lands of Hawke’s Bay contribute to world class wines and produce.
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