12.00PM The King of Salmon

Award-winning chef Marc Soper joins us today from the exclusive Wharekauhau Estate in the beautiful Wairarapa. Marc’s focus is creating flavours that reflect the seasons and thoughtfully curated Kiwi classics with a contemporary twist. Marc will prepare a tasty salmon dish, using Ora King salmon.

1.00PM Inati on a Plate

Simon Levy has graced the kitchens of some of the world’s best restaurants, including a stint with Gordon Ramsay at The Warrington. Simon’s new restaurant Inati has been garnering rave reviews since it opened in July. At the festival Simon will give you a taste of the Inati philosophy, showcasing his signature small plates with big flavours.

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2.00PM Sustainable, Local, Seasonal and Delicious

Cuisine Magazine named Alex’s restaurant Gatherings ‘Best New Metropolitan Restaurant’ as well as awarding them a prestigious One Hat rating this year. Alex will share his passion for fresh, seasonal ingredients alongside his tips for making plants the centre of the dish.

3.00PM Flavours of Chillingworth Road

The oft-awarded Darren Wright returns to the festival to share some of his favourite dishes with you. Darren’s restaurant Chillingworth Road is one of Christchurch’s premier dining experiences, where they aim to take customers on a journey of the mouth and mind. Darren will showcase his favourite cuts of beef.

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4.00PM Hunt, Gather, Share

Tim was the final winner of Masterchef NZ and since his appearance on the show, he has journeyed the world, travelling and cooking – including a spell at Faviken in Sweden (named as one of the Top 10 Restaurants in the World). Join Tim as he demonstrates a simple and delicious dish of Cloudy Bay clams, a dish that is the epitome of Tim’s philosophy of gathering your own ingredients and understanding the importance of preparing food.

5.00PM Gary’s Christmas Cracker

Join Gary for an entertaining roam through a variety of seasonal favourites, just perfect for Christmas entertaining! Well known for his work throughout the hospitality community of New Zealand and the Pacific Rim, Gary is regarded for his particular skills for event conception, organisation and delivery. But it is in the kitchen where he is happiest, working with simple fresh ingredients to bring out the best in flavour and sharing his enthusiasm and knowledge with an eager audience of food lovers.