Join Giulio Sturla and the Roots Restaurant team in the festival’s most exciting guided food and wine tasting experience. Roots resides in the port town of Lyttelton a short 15 minute drive from Christchurch City Centre.

At Roots we showcase the best seasonal produce that New Zealand has to offer over a series of courses. The dishes tell a story along with the beverages that accompany them. Our menu is ever evolving to mimic mother nature. Foraging is an integral part of our Restaurant culture.

We believe in everyday betterment especially when it comes to sustainability and consciousness. We look forward to welcoming you to Roots and invite you to experience a true taste of New Zealand at its’ finest.

Limited availability in just 3 Sessions – ON SALE NOW!

South Island Wine Food Festival Festival Forager

Note: The Forager is a ticket add on, and does not include entry to the South Island Wine & Food Festival. Valid Festival ticket also required to attend The Forager.

🍴 Gourmet 3 course micro-degustation

Prepared by celebrated local chef Giulio Sturla and his hardworking kitchen team, The Forager will take you on an explorative journey through the fresh produce available within the Canterbury region. Focussed on foraged foods and always cooking local, the menu is expressive of Roots Restaurant’s ‘trust-the-chef’ style – held secret until you arrive on the day!

🍷 Premium South Island wine matches

Delicately selected from the diverse collection of Festival wineries, the Roots Restaurant team have narrowed down three of the finest South Island varietals to perfectly complement each course.

🍴 Guided tasting experience

Hear from industry experts as they discuss cooking styles, food and wine pairings and tips for creating your own delicious foraged meals from the comfort of your home kitchen!

🍷 Reserved feature seating

The only Festival feature that guarantees your seat! No waiting in queues hoping to get lucky – your place is reserved for your intimate The Forager session.

Session 1
12:00pm – 1:00pm

Session 2
1:30pm – 2:30pm

Session 3
3:00pm – 4:00pm