LET THE BEST CHEFS IN THE WAIKATO INSPIRE YOU
This year we are profiling the best the Waikato region has to offer and showcasing the talent we have working right here in our city.
Included as part of the entry ticket price, visitors can enjoy cooking demonstrations by some of Waikato's top chefs and cooks. This is your chance to gain insider tips and techniques, and learn some amazing recipes to take home to your own kitchen.
2019 THEATRE SCHEDULE
11:00am - 11:45am - Gather Foodhouse - Ashleigh Brody
Eggs Bene Gather Style - Learn how to cook the most popular breakfast dish at Gather foodhouse with the “egg master” & head chef Ashleigh Brodie.
12:00pm - 12:45pm - Falls Retreat - Brad King
Beef Brisket - Cured, smoked, dry rubbed and slow cooked for 12 hours, served with kumara, coconut & feta croquettes, horseradish aioli, house made pickles and garden daikon salad
With his style being a cross between NZ and Italian style flavours, Brad likes to keep it simple by utilising seasonal vege, local organic produce, and whatever is coming out of their kitchen gardens. Everything is made from scratch and is good, honest food that has depth and flavour, but that also retains its simplicity. The majority of Falls Retreat's menu comes through their wood fired oven so the food has an earthy quality with a lot of love and raw energy, pumped into it.
1:00pm - 1:45pm - Madam Woo - Paul Verma & Vincent Kho
Char Kway Teow & Honey and Soy Tossed Squid
Vincent was born on the island of Borneo, where he grew up in a family heavily influenced by food. His father was a Chinese chef and his mum was a cook for a local canteen. Vincent arrived in Wellington in 2008 and worked as kitchen hand at a small café. It was then that Vincent became more interested in NZ produce and seasonality, and he decided to go back to school to gain more knowledge of NZ cuisine. Now, in addition to Head Chef of Madam Woo Christchurch, Vincent is also the group chef trainer and is in charge of menu development for Go To Collection. Vincent works hard overseeing all the Madam Woo and Hawker & Roll kitchens.
Paul comes from a humble background in Delhi, India where his love for food began at a young age. Paul remembers the first time he tasted his Grandmother's “Goat Tripe” recipe and even as a kid he felt it was the perfect balance of flavours. To this day, it's still one of his favourite dishes to eat. Paul came to New Zealand in 2011 and landed a job with Millennium Hotels NN at Copthorne Hotel Harbourcity. Paul got his first Head Chef appointment in 2017, and won two Bronze medals at the NZ Culinary Fare. When the opportunity arose for Paul to join Madam Woo Hamilton as Head Chef, he didn't hesitate. His love for Malaysian flavours and his drive to continue to push himself professionally made him well suited to the role.
2:00pm - 2:45pm - Garden of Eden Cakes - Eden McPhillips
Banoffee Tart and Chocolate Peanut Butter Bliss Balls - raw/vegan/refined sugar free/gluten free
Eden McPhillips, with her dad Liam, was the winner of MKR NZ 2018 and is now the creative genius behind Garden of Eden Cakes. “I am passionate about baking, especially when it comes to raw and vegan goods that are both delicious and good for you to eat! No more guilt when eating a delicious treat! I am stoked to be bringing my baked goods to life and can’t wait for you to try them!"
3:00pm - 3:45pm - Wonder Horse - Alex Williams
Recipe Coming Soon
11:00am - 11:45am - Fill a Bowl - Matt Gatchell
Lamb, kumara and harissa/tagine style spiced meatball with a creamy tomato marinara sauce with salad, rice or pasta
Matt has been a chef for most of his life. With no formal training, Matt was trained on the job. He took a hiatus from being a chef to study to become a primary school teacher. Matt also served int the original Goneburger. Five years ago, Matt opened Café Inc., and then in December 2018, he opened Fill a Bowl to provide fast, fresh clean eating to ensure that people with allergies and certain lifestyles have ample choice in a safe setting. Matt’s passion with food is inclusive.
12:00pm - 12:45pm - Mr Pickles - Maurice Montero
Angolotti filled with ricotta and pumpkin, beetroot sauce and parmesan
With over 14 years experience cooking in kitchens around the Netherlands and New Zealand, Maurice has honed his craft. Instead of focusing on any single cuisine or service styles as many seem to, Maurice's food tends to be more of a melting pot of cultures. Co Owner of both 'Mr. Pickles' and the soon to open 'The Bearded Weasel'.
1:00pm - 1:45pm - Two Raw Sisters
Turmeric Sorghum Salad & Mango Lime Cashew Butter Ice Cream
Two Raw Sisters is a business that specialises in influencing and educating New Zealand’s community on how easy, time efficient and cost effective plant based foods can be through our plant-based food cooking workshops.
By ‘raw’ we mean another word for whole-foods using as minimally processed foods as possible. Minimising the use of nuts, seeds and superfoods, utilising seasonal produce and changing peoples’ perceptions on plant-based food with quick + easy tips, tricks and recipes.
2:00pm - 2:45pm - Alpino - Ian Harrison
Pasta Masterclass - Learn to roll pasta and create tortellini with Alpino's popular crayfish filling and ravioli with Clevedon ricotta.