Whether you’re intrigued by organic wine-growing principles, Like to be challenged by Pinot Noir, Pining for Canterbury fine-dining or looking to expand your Christmas cooking catalogue – the South Island Wine & Food Festival is dishing up a full program of free features like our popular cooking theatres.
Margo & Rosa Flannagan | Two Raw Sisters
Margo and Rosa are best-selling authours and incredible cooks.
Their mission is to inspire, motivate and educate people on the benefits of plant-based eating and create healthy, happy and sustainable lifestyles. Two Raw Sisters have a unique approach to plant-based living. They build delicious meals starting with vegetables, raw, whole food and pantry staples, then add meat, poultry or fish as you choose.
Giulio Sturla | Mapu
Acclaimed chef and creator of Roots restaurant in Lyttelton, New Zealand and winner of Chef of the Year, Giulio has become one of the most influential chefs in New Zealand. With a new test kitchen Mapu, Giulio continues to delight guests with his playful ambition to highlight and reimagine local ingredients and flavours.
Trained at many Michelin starred restaurants in Europe, Mark arrived in New Zealand via the prestigious Vue de Monde (consistently noted as one of Australia’s top five restaurants). Mark’s cooking is refined yet accessible and he loves to challenge home cooks to push the boundaries. Mark is now Executive Chef at the DoubleTree Karaka by Hilton.
Robert Fairs is a young chef from Christchurch. After cutting his teeth in the New Zealand food scene as the head chef of Roots Restaurant, Robert travelled overseas and landed himself in critically acclaimed restaurants in both Dubai and London. Now settling back in his hometown Robert aims to provide a high end dining experience in an approachable and relaxed manner.
Jackson Mehlhopt | gin gin.
Jackson has been at the helm of gin gin. since January, when it reopened in it’s new location on New Regent Street.
One of the youngest head chefs in the country, Jackson prides himself on creating surprising dishes that complement the gin offering. Their menus reflect the changing seasons and highlight the best of what Canterbury and our neighbouring regions have to offer from the sea and land.
Gary is well known for his work throughout the hospitality community in New Zealand and around the world, however he’s happiest in the kitchen working with simple, fresh ingredients and sharing his enthusiasm and knowledge with an audience of food lovers.
Festival favourite Gary returns to the Cooking Theatre this year for another fun demonstration, packed full of clever tips and funny quips.