Food & Wine Event
Celia Hay, founder of the Food & Wine Event and the New Zealand School of Food & Wine in Auckland
Food foraging is hot right now but how do you live the forage dream in an urban environment?
A day long event in Auckland this year has the answer to that question and a whole lot more, says Food & Wine Event director Celia Hay, when talking about the Urban Forage Lunch she has planned for Saturday 18 August at the New Zealand School of Food & Wine.
The lunch will focus on fresh foraged ingredients,, how to identify, find and prepare them And the forage lunch is just one of the sessions at the W&F Celebration, now in its fifth year.
It’s the brainchild of Celia Hay, founder and director of the New Zealand School of Food & Wine.
She’s on a mission to empower people through learning and to champion the finer points of an industry she is passionate about – food, wine and hospitality.
This year’s Food & Wine Event also includes cooking classes, wine tastings by industry professionals and a new Auckland wine competition, which will award three top wines made exclusively from grapes grown in the region.
Lynnette Hudson, winemaker for Tongue in Groove Wines and wine tutor
This year’s wine tastings include a natural tasting, talk and discussion by winemaker Lynnette Hudson of Tongue in Groove Wines, who is also the consultant winemaker for Pyramid Valley and a tutor at the school.
And I will present an hour long tasting on one of this country’s most underrated grapes, Chenin Blanc, which has a small but strong fan club. Chenin Blanc was once one of New Zealand’s leading grape varieties but today there are just 22 hectares of Chenin remaining in the ground in this country. It is big in South Africa, however, where it is the most planted grape variety and it is also the great white of the Loire Valley in France. This tasting will compare and contrast wines from all three countries, looking at the vast range of styles possible with this versatile white grape.
NZ Sommelier of the Year and Junior Sommelier of the Year
This year’s day-long food and wine event also includes a significant hospitality industry competition that Celia Hay has been instrumental in reviving – the New Zealand Sommelier and Junior Sommelier of the Year Competition.
Both aspects of the competition are open to those working with wine in the hospitality trade. Those who compete in the New Zealand Sommelier and Junior Sommelier of the Year Competition have the chance to learn the tricks of the New York hospitality trade from Master Sommelier Jonathan Ross, who will take a masterclass for New Zealand sommeliers.
Ross will share secrets from his time at Eleven Madison Park restaurant in New York, which was placed first in the World’s 50 best restaurants in 2017. He will talk about his time there, the value of being a member of the New York Sommelier community and why he pursued a career in hospitality.
Auckland Wine of Origin Trophy
Master of Wine Bob Campbell will lead a session on wine judging, wine competitions and the process of how to become a wine judge.
“Together, we will then taste a selection of Auckland wines made from grapes grown exclusively in this area. The top wines (a white, a red and a sparkling) will be awarded the inaugural New Zealand School of Food and Wine Auckland Wine of Origin Trophy,” says Hay.
Wineries, importers and distributors attending this year include Loveblock, Pegasus Bay, MacVine, Mt Michael, Greystone, Clos Marguerite, Giesen, Vidal, Peter Maude Fine Wines and Yealands.
Where, when and how to book
- The Food & Wine Event is at the New Zealand School of Food & Wine on Saturday 18 August and Sunday 19 August from 12 noon to 6pm.
- General admission tickets cost $60 per person and include entry to call events on the Sunday, including cooking demonstrations, gourmet nibbles and snacks served throughout the day and wine tastings with industry experts.
Saturday 18 August
9am to 2pm Urban Forage
5pm to 9pm Foodography Dinner
Sunday 19 August
11am to 12pm – New Zealand Sommeliers and Wine Professionals
Presenter: Jonathan Ross MS
12 noon – One Dish Dinners with Celia Hay
Learn how to prepare a meal in one pan on your stove top or barbecue
1pm – Salmon Three ways with David Schofield
2pm – Discover the Great White – Chenin Blanc with Joelle Thomson
Taste deliciously diverse and ridiculously affordable Chenin Blanc
4pm – Natural wines with Lynnette Hudson
Taste wines produced with as much left to nature as possible
Monday 20 August 10am to 2.30pm – Auckland Wine of Origin Trophy
Free of charge to members of the New Zealand Sommeliers and wine professionals, presented by Master of Wine Bob Campbell.