Claudelands, Hamilton
2nd & 3rd May 2020


2020 lineup coming early 2020. In the meantime, check out our awesome Cooking Classes from 2019.

Is there a dish or cooking technique that you haven't quite conquered? Our classes offer a more intimate environment, your own full equipped station and an expert guiding you step by step, it's definitely worth paying a little extra for.

After your class we invite you to sit down and enjoy the fruits of your labour with your chef. Every one of our cooking class guests will walk away with the recipe, and the satisfaction of having mastered a new dish.

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Carl photo preferred

Saturday 4 May - 10.00am – 11.00am
Chinese 5 Spice Cambridge Duck Pancakes - Wintec – Carl Houben

Waikato born and bred, Carl has worked in some of New Zealand’s finest culinary establishments and won many awards. As a current tutor at Wintec, Carl will take you on a delicious experience celebrating one of our favourite dishes - duck

Carl is teaching Chinese five spice Cambridge duck pancakes with pickled vegetables, fresh herbs and a lime and hoisin dipping sauce.

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Saturday 4 May 11.30am-12.30pm
Create the Ultimate Steak Sammy with Vicki from Waikato Food Inc.

Vicki has collected the best ingredients from the Waikato and got a swag of recipes and tips for you to put together this classic dish.

Learn to cook the perfect steak using Greenlea Butcher Shops premium Sirloin steak.  Sandwich this between perfectly toasted Volare ciabatta smeared with homemade garlic aioli and caramelised onions.
Then make yours your own by adding garlic Ohaupo mushrooms or a slice of award winning Meyer Gouda.

Brent photo

Saturday 4 May - 1.00pm- 2.00pm
Marinated & Seared Venison Loin - Wintec – Brent McCully

Brent’s career has taken him around the world cooking with lots of angels and a fair few demons.  He has owned his own restaurant before fulfilling another professional goal by becoming at cookery tutor at Wintec.

Today Brent will be teaching Marinated & Seared Venison Loin with Green herb Spatzli, toasted parmesan & sourdough crumbs.

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SOLD OUT - Saturday 4 May - 2.30pm-3.30pm
Steamed Chicken and Prawn Dumplings - Wintec – Mark Hollands

Mark is New Zealand born, but started his culinary journey in Australia, when he was 15 years old. Mark has over the past 25 years worked in both Australia and New Zealand in both fine dining restaurant and niche restaurants, with roles starting in junior positions to most recently Mark was the Head Chef at Five Stags in Cambridge. Mark recently joined Wintec as a full-time tutor in 2019.

Mark will teach you all the techniques to make a perfect dumpling with minced chicken and prawns with fresh Asian inspired flavours of garlic, ginger, lemongrass, shallot, coriander and a punch of chilli and three varieties of dipping sauces.

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Carl photo preferred

SOLD OUT - Sunday 5 May - 10.00am- 11.00am
Prawn, snow pea and chorizo Gnocchi - Wintec – Carl Houben

Current Chef Tutor at Wintec, Carl has a long line of credits to his name. Join Carl and be inspired in this real-life classroom and be guided along under his expert tutelage, with a giggle or two thrown in for good measure.

Learn how to cook Prawn, snow pea and chorizo Gnocchi w cherry tomatoes, rocket and confit red onion finished with a fresh prawn infused olive oil and toasted almonds.

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Sunday 5 May - 11.30am-12.30pm
Cannelini Bean Hot Pot with sesame tahini kale, brown rice and avocado  – Two Raw Sisters

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.

The girls will be teaching you how to make a Cannellini Bean Hot Pot served with a delicious nourishing sesame tahini kale, brown rice and avocado.

Brent photo

Sunday 5 May - 1.00pm-2.00pm
Crispy Skin Peking Salmon Wraps - Wintec – Brent McCully

Brent’s career has taken him around the world cooking with lots of angels and a fair few demons.  He has owned his own restaurant before fulfilling another professional goal by becoming at cookery tutor at Wintec.

So much more than your average wrap, today Brent will show you to the create the best wrap ever with Crispy Skin Peking Salmon with gunpowder Garlic Sprouts and Tofu.

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Sunday 5 May - 2.30pm-3.30pm
Pan Seared Beef Scotch with a Mushroom Diane Sauce - Wintec – Josh Kanara -Bailey

Upon graduating from Wintec, Josh was one of four students who were hand-picked to work at the Hayman Islands Resort as Demi Chef, for 12 months.  After returning to New Zealand Josh took up a position of Chef on the Waipa Delta River Boat, and then later with Agenda Restaurant up until 2016, when he took up a full time teaching role at Wintec in Culinary Arts.  As a Culinary Arts tutor at Wintec Josh loves being able to help others fulfil their desires and learn and love cooking.

Learn the trick of cooking perfectly pan seared top quality beef scotch steak served with duck fat and garlic sarladaise potatoes and finished with a mushroom Diane sauce.

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The Great NZ Food Show