Spanish wine is hot. It’s affordable, accessible and has wide appeal with its warm, soft fruity flavoured reds and fresh as a daisy modern whites.
This combo of win-win factors made it an ideal theme for Celia Hay’s third annual Wine and Food Celebration from Saturday 10 September to Monday 12 September in Auckland this year.
The event was first launched in 2014. This year it will again be held at the New Zealand School of Food & Wine, where I teach New Zealand and WSET wine courses for Hay.
This year she has secured international experts for the event, including chef David Puig Zaragoza from Maximal Concepts in Hong Kong, who she met on her wine travels in Hong Kong. Australian TV food personality Lyndey Milan will share her baking secrets and the event will also include the New Zealand Sommelier of the Year 2016 competition, which will be led by head judge and Master Sommelier Cameron Douglas.
The event also includes how to cook an urban hangi, fresh ceviche and northern Thai food from chef Lek of Saan Restaurant in Ponsonby, Auckland. Masters of Wine Bob Campbell and Stephen Wong (New Zealand’s newest Master of Wine) will highlight tasting techniques at informative master classes.
Find out more and book tickets online at:http://event.foodandwine.co.nz