Architecture of the Heart looks at the role of ‘home’ in the works of well known and rediscovered New Zealand artists, and how spaces and objects reveal something of the people who live within. On show from 21 September 2013.
The new home of our treasures
Late breakfast, c.1920 Jenny Campbell, ( b.1887, d. 1970 Collection of Hawke’s Bay Museums Trust, Ruawharo TƗ-nj-rangi,588.367
My Home is bigger than my House
Welcome
F.A.W.C! IS A TEN DAY CELEBRATION OF FOOD AND WINE INVOLVING CREATIVE COLLABORATIONS AMONGST WINEMAKERS, LOCAL AND INTERNATIONAL CHEFS, FOOD PERSONALITIES AND SOME OF HAWKE’S BAY’S BEST KNOWN FOOD PRODUCERS. F.A.W.C! IS BROUGHT TO YOU BY A LOT OF CLEVER PEOPLE BUT A HUGE THANKS TO OUR PREMIUM SPONSORS ELECTROLUX, HASTINGS DISTRICT COUNCIL, NZ SOTHEBY’S INTERNATIONAL REALTY, EURO CITY, AIR NEW ZEALAND, MEDIAWORKS, HAWKE’S BAY TODAY, HAWKE’S BAY REGIONAL COUNCIL, AND HAWKE’S BAY TOURISM. F.A.W.C! WOULD SIMPLY NOT HAPPEN WITHOUT THEM!
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Once upon a time ‘A visitor from Hawke’s Bay’ was a term with anonymous, provincial undertones used to describe anyone who wasn’t from up there, in the big northern city. Anonymous is certainly not a word you would associate with Hawke’s Bay these days. The region has super-glued itself into the hearts of countless people from all parts of New Zealand, and indeed the world, who have been here and loved it. Some have even decided to stay. It’s hard to pack a complete explanation for this into a nutshell, because no matter how you try to arrange things, the lid simply won’t shut. So let’s just begin by saying that Hawke’s Bay is a seriously beautiful part of the world occupying around 14,000 square kilometres. It’s a fusion of simplicity and
sophistication, based on three naturally occurring ingredients: a climate with Mediterranean leanings, an ability to grow all manner of things, and an irrepressible enthusiasm amongst the locals for making the most of the abundant resources at their fingertips. So we created F.A.W.C!, a happy marriage of all our best bits. Now in its second year, F.A.W.C! is a ten day celebration of food and wine involving creative collaborations amongst winemakers, local and international chefs and food personalities and some of Hawke’s Bay’s best known food producers. Visiting talent includes Ben Bayly from The Grove, Annabel Langbein and Simon Wright who recently racked up the sought after accolade of Cuisine Magazine Restaurant of the Year 2013.
The F.A.W.C! Summer Series kicks off on Friday November 1st with a spectacular launch party at Craggy Range Winery and finishes on Sunday 10th with the Carnivore Carnival at the Hawke’s Bay Races. Over sixty events will run across ten days and include Masterclasses, degustation dinners, private chefs in homes, vertical tastings and much more. Resident F.A.W.C! ambassador Ray McVinnie will be in town to host a tasty selection of events including a sit down Locavore Lunch at the Hawke’s Bay Farmers’ Market. Get ready and come hungry. You can buy tickets and find full programme information online at www.fawc.co.nz
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Ray McVinnie
AS ANOTHER NOVEMBER COMES AROUND, I MUST CONFESS TO THE RELIEF I FELT AT HAVING MY TENURE AS OFFICIAL AMBASSADOR TO HAWKE’S BAY’S FOOD AND WINE CLASSIC (F.A.W.C! FOR SHORT) EXTENDED.
Call it a mild attack of FOMO (that’s fear of missing out) if you like, but the truth is that I have enjoyed my ambassadorial visits to The Bay so much that it is unthinkable my not being part of the third series of this world class event. With a summer and a winter series now successfully under our belt, F.A.W.C! is well on its way to achieving highly anticipated status on our food and wine calendar. The 60 events spread over ten days represent everything I love about Hawke’s Bay. Building on its solid base as one of New Zealand’s top wine producers, this idyllic part of the world has climbed aboard the food movement and is making the most of its position as the land of ingredients. You can feel the collaborative buzz. Having abundant natural resources is one thing, but it takes good people to make an event like this work. If the feedback I’ve been getting since the inaugural event last November is anything to go by, the organisers, wine growers, food producers,
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and other clever people who have got in behind F.A.W.C! all deserve a hefty pat on the back. I don’t now who started it, but FAWCER is a word that has slipped rather easily into my vocabulary during the last 12 months. Of course it’s a result of that kiwi propensity for coining new words and phrases, but I was thinking about its meaning the other day when I came up with this: FAWCER – an avid participant or follower of F.A.W.C!; one who has already had a taste of F.A.W.C! and wants more. Well, that’s me defined, what about you? If you’ve never experienced F.A.W.C!, I suggest you pencil it in because it’s one of the best things you’ll do this year. And to all you other FAWCERS all I can say is: let’s go back and do it all again! RAY MCVINNIE
Contents
pages 4-5
WELCOME TO F.A.W.C!
page 6
RAY MCVINNIE A note from the official F.A.W.C! Ambassador
pages 8-15
F.A.W.C! TALENT
Meet the clever people entertaining you this November
pages 18-26
F.A.W.C! EVENTS
All the tasty detail of the full events programme
WIN AN ELECTROLUX BBQ
page 27 page 28
RECIPES Do it yourself
F.A.W.C! ADVERTISERS
pages 32-37
Stay, Play, Eat and Drink
PANFRIED VENISON MEDALLIONS WITH BEETROOT & DAMSON JAM
Ray McVinnie 2 beetroot, peeled and cut into thin wedges 4 tablespoons Village Press extra virgin olive oil 6 x 150g First Light venison medallions, cut from Denver leg 1 clove garlic, finely chopped ½ teaspoon cracked black pepper 100ml red wine 2 tablespoons Damson Jam 250mls well flavoured beef stock 2 tablespoons butter Preheat the oven to 200°C. Put the beetroot in a small casserole and add 1 tablespoon of the oil. Cover and place in the oven for 40 minutes or until tender. Remove from the oven and reserve. Put the remaining oil, venison, garlic and pepper into a bowl and mix well so that everything is evenly distributed over the venison. Heat a frying pan over moderate heat and add the venison. Panfry for about 3-4 minutes on each side until they are medium, less if you like them rarer. Remove from the pan and keep warm. Pour out any fat from the pan and add the beetroot and wine, mix well and boil 20 seconds. Add the jam and stock, mix well to dissolve the jam. Add any juices from the reserved venison and boil over high heat until slightly syrupy. Stir in the butter, taste the sauce and season. Serve the venison with the beetroot and sauce over it. Serves 4-6.
page 38
AT A GLANCE
F.A.W.C! Event Summary to help you pick and choose
F.A.W.C! LOCATION MAP
page 39
Where the F.A.W.C! are you going?
F.A.W.C! Food and Wine Classic is owned and run by Hawke’s Bay Tourism. Images were cleverly taken and kindly supplied by Richard Brimer. Contact us at fawc@hawkesbaytourism.co.nz The Book of F.A.W.C! is produced by Hawke’s Bay Tourism in conjunction with Hawke’s Bay Today and No.9 Marketing and Design.
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F.A.W.C! Talent
ANNABEL LANGBEIN Cookbook Author & Publisher Annabel Langbein is one of New Zealand’s bestloved food writers and now the star of her own international TV series Annabel Langbein The Free Range Cook. Her down-to-earth approach to cooking is both practical and inspiring. Starting with the freshest seasonal ingredients, she shows how easy it is to cook sensational food in a simple, natural way. Annabel grows much of her family’s fresh produce and draws on her garden. Visit her website at www.annabel-langbein.com
ANT MACKENZIE Winemaker, Te Awa Winery Ant Mackenzie was raised in the grape growing region of Gisborne. His early tastes of the viticulture industry came from working harvests in Hawke’s Bay, and then overseas in California, Spain, Australia and recently in China. However, it is Marlborough where Ant developed his winemaking skills and established his career. Wine brands including Framingham, Spy Valley and Mud House have all benefited from his winemaking enthusiasm during the last 15 years. A mid-career change in 2009 brought Ant back to Hawke’s Bay where he is now General Manager and Winemaker at Te Awa. He has also been responsible for the launch of Kidnapper Cliffs wines, a winemaking collaboration between Te Awa and Dry River in Martinborough.
ARNAULT VALLEE Head Chef, Orton Catering Arnault Vallee learned to cook in a two Michelin Star French family restaurant, before moving to London where he served his time under the famous French Roux brothers. A stint at the Ritz followed, during which time he also applied his cooking skills in helping to establish the reputation A lt emigrated i t d to t of The Admirable Crichton, London’s No.1 party design company. Arnault New Zealand in 2000, spending five years as Head Chef at Austin’s in Auckland, before succumbing to the lure of Hawke’s Bay and the lead role at Orton Catering.
BRETT MCGREGOR Chef and Food Personality Brett has the unique distinction of being New Zealand’s first MasterChef winner. His interest in food came about through watching his mother very carefully as a child and was fuelled later in life by an epic overseas food adventure in which he ate his way around the globe and developed his canny knack for creating delicious things on a small purse. Brett returned to New Zealand, became a father, and embarked on a teaching career that took him back overseas to Hong Kong. It was here he developed his knowledge and love for Asian cuisine. Back home again, not even a Deputy Principal role could deter him from his true calling. The rest, as they say, is history.
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A ASHLEY JONES Head Chef, Elephant Hill Estate Winery H Fo Sydney boy, Ash Jones, life as a chef began at the For acclaimed Jaspers Restaurant under the guidance and ac inspiration of Head Chef, Carl Ellis. He then moved on in to sister restaurant, Essence, in Darling Harbour, where he refined his culinary style, particularly his love of working with fresh produce. After moving to Hawke’s w Bay in 2004, he was invited to take up the Senior Sous Ba Chef position at Elephant Hill, and 18 months later C was appointed Head Chef. Living the country life and w accessibility to the very best produce are what Ash loves ac most about being a chef in this part of the world. m
BEN BAYLY Head Chef, The Grove Restaurant Benjamin’s career as a chef has included senior roles at Michelin starred restaurants in London (The Ledbury & The Square) and France (Restaurant Jean-Paul Jennet). At The Grove Restaurant he combines his modernist style with classic French cooking techniques to create an ingredient driven menu based around organic, sustainable meats and seasonal fruits and vegetables. During his time at The Grove, the restaurantt has been awarded Supreme Winner of the Metro Audi Restaurant of the Year for 2010 & 2011. It has also been a finalist in Cuisine Magazine’s Restaurant of the Year from 2004-2011 and Winner of Cuisine Best Metropolitan Restaurant 2012.
CATHIE HAMILTON Owner, Cathie’s Cuisine Cathie’s fascination with food became obvious to all when she started cooking at age five. At seven, she was cooking for family and friends, and by 13 was already in the restaurant business. Although she went off the culinary rails for a time to head in a different direction, Cathie never lost her interest in food. She re-entered the industry almost 20 years ago with a well-known restaurant chain in British Columbia, and moved to Hawke’s Bay in 2010, where she and husband, Doug, run cooking classes based around seasonal, fresh food.
CHRIS SCOTT Winemaker, Church Road Winery Some would say it’s a very happy coincidence being a winemaker with a special interest in tasting the world’s best wines. But this is what drives Chris Scott in his quest to one day have his name attached to a New Zealand wine label that establishes a new global benchmark. Drawing on his international tasting experiences, he focuses on building texture and structure, because he believes flavour and aroma alone are not enough in creating world beating wines.
DALE GARTLAND Group Executive Chef, Relaix and Chateaux Hotel Group Dale’s culinary career began in Shropshire, England, where he studied at the Shrewsbury College of Arts and Technology, while receiving on the job training in classic French cooking in a number of well known country hotel kitchens. His lucky break came not long after his graduation, when he landed a job at the acclaimed Gidleigh Park, another Relais and Chateaux property, under two Michelin Star chef, Michael Caines. Four years later, he came to New Zealand to work for the Robertson family at their new far north property, Kauri Cliffs. In 2007 he moved to Hawke’s Bay to open The Farm at Cape Kidnappers and take on the role of Group Head Chef. In 2010, he opened Matakauri Lodge in Queestown and took on the responsibility for all three kitchens. He is now based back at Kauri Cliffs where he oversees a team of chefs across all three lodges. Dale has been involved in numerous food and wine events, and has cooked alongside some of the world’s greatest chefs, including Rick Stein, Neil Perry, Pete Evans, Thomas Heller, and Heston Blumenthal. He is also in demand as a Guest Chef, most recently aboard Silverseas Cruises. In September 2013, he will cook at The Hong Kong Country Club.
CLIFF FERNANDES Head Chef, Emporium Eatery & Bar Cliff ’s early food influences come from his home city of Goa in India. He developed his craft working with the Taj Group of Hotels in Mumbai, before heading overseas to the Abu Dhabi National Hotel in The Emirates, where he discovered his passion for Mediterranean and Asian style food. He spent two years in Melbourne, home to a large Greek, Italian and Lebanese population, where he worked with some accomplished Mediterranean chefs. At the prestigious RACV City Club, he worked alongside celebrity chefs George Calombaris and Shannon Bennett.
DAVID GRIFFITH Mister D Before establishing Craggy Range’s Terrôir Restaurant for the Peabody Family in 2002, David Griffiths owned and operated leading Auckland eatery Vinnies. During his fifteen years as Chef Proprietor, David was named New Zealand Beef and Lamb Ambassador, prepared menus for the APEC Heads of State events in 1998 and Vinnies awarded numerous accolades including the Charles de Casanove Innovative Restaurant of the Year, Corbans Food and Wine Challenge Fine Dining and Supreme Award and the Cuisine Restaurant of the Year Fine Dining and Supreme Award. After gathering a slew of national and international accolades in June 2012 David and partner Prue Barton launched the acclaimed new restaurant Mister D in the heart of Napier.
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F.A.W.C! Talent FRANKIE WALKER Presenter ‘The Mix’
DAVE MCKEE Chief Winemaker, Black Barn Vineyard
Frankie has been working in the drinks and hospitality business for over half his life. Born and raised in the U.K, Frankie hails from the European city of romance, Birmingham. He is a dedicated, life-long Aston Villa fan as a result. In 2007, inspired by a late O.E trip to NZ, Frankie chucked it all in for a lifestyle change, packing up and moving to Auckland. After a stint manning the bar of fine dining establishment The Grove, an ex-girlfriend showed him an ad for his current role at Lion. Frankie will tell you that his job as Luxury Spirits Ambassador for the biggest player in the NZ spirits market is the best job in The World. He’ll also tell you it’s not available. Frankie also writes and presents The Mix on NZ TV, which, if you haven’t seen it, is kind of like Food in a Minute for drinks. The Mix platform is all about breaking down people’s barriers to making great mixed drinks themselves, and is helping rural farmers enjoy Bombay Sapphire & pink grapefruit juice across the land.
Dave has been involved in the Hawke’s Bay wine industry since 1991 when he took up his first position as Oenologist at Church Road while also managing his own vineyard. At EIT, he completed a Diploma in Grape Growing and Winemaking with distinction and is one of the few New Zealand winemakers to complete the Advanced Sensory Course at the Australian Wine Research Institute. Dave has been the winemaker and viticulturist at Black Barn since 2001 and consults to several smaller vineyards and wineries. Black Barn is at the forefront of growing alternative grape varieties, including Montepulciano, Tempranillo and Arneis, and has collected numerous awards and accolades in wine shows and media. Dave is a senior wine judge at the Bragato Wine Awards, The Royal Easter Wine Show, New Zealand International Wine Show, and the Hawke’s Bay A&P Wine Awards. He is also an associate judge at the Air New Zealand Wine Show.
DOUGLAS HAYNES & ROLAND NORMAN Winemakers, Triangle Cellars Roland worked in London for a Fine Wine Supplier before moving to Hawke’s Bay where he and wife Kate established Tukipo River Wine Estate – By 2008 Roland had graduated as a Bachelor of Wine Science from EIT and provided his viticultural and wine making expertise to produce the first vintages of Tukipo’s special. Douglas and his wife Julie moved to Hawke’s Bay, planted the vineyard and olive grove, built the winery, their home and produced three children and in his spare time graduated from EIT with a BWSc. Douglas produced Hawkes Ridge Wine Estate’s first commercial vintage in 2008. Roland and Douglas met at EIT and remain close friends and businessmen.
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F FRANCKY GODINHO O Owner, Executive Chef, St Georges Restaurant Fr Francky is known as a perfectionist and a man who has never been afraid to experiment in his quest to discover new ne techniques, new flavours, and new textures. His international te career has taken him all over the globe and earned him ca numerous accolades, including 45 medals and the New Zealand nu Chef of the Year title (twice). He is also a member of the New C Zealand Culinary Team. Traditional values and sustainability Ze are at the heart of Francky’s cooking philosophy. Nearly all of ar the fresh ingredients used in his cooking have been grown, th nurtured, and handpicked from his organic gardens. nu
GARETH STEWART Head Chef, Soul Bar and Bistro During his three years at Soul, UK born Gareth Stewart has been instrumental in helping the restaurant achieve 1 Hat status and become an almost permanent name on Metro’s list of the Top 50 Retaurants. It also featured recently in the Top 20 restaurants of Cuisine’s Magazine’s 2013 Good Food Awards. Gareth’s food career began in the real world of professional kitchens, firstly at the famous Claridges Hotel in London, and then at various private cclubs and restaurants. It was at The Greenhouse, under tthe guidance of Executive Chef, Bjorn van der Horst, C tthat he really discovered his ccooking passion. Gareth’s hands-on approach means h he keeps a watchful eye on h eevery facet of the Soul food eexperience. His love of fresh, llocal ingredients is matched by his belief in keeping the b experience fresh with regular updates to his menus.
J JAMES STAPLEY Executive Chef, Whare Kea Lodge E J James is an award-winning chef who was raised iin the kitchens of the Hilton and Selfridges Premier Restaurant in London. In New Zealand, P he first came to our attention when Pegasus Bay h won Cuisine Magazine’s Best Winery Restaurant w Award. After serving time at the iconic Saggio di A Vino in Christchurch, James moved on to Whare V Kea Lodge, where he is now the mastermind K behind the sumptuous but deceptively simple b ccuisine so enjoyed by discerning international palates. In creating his menus according to season p aand guest preference, he sources ingredients from his own garden, and can often be found trawling h tthe local markets for the day’s freshest best.
JOHN HANCOCK President and Founder, Trinity Hill Winery John is one of New Zealand’s charismatic wine personalities and the man behind some of the local industry’s most significant achievements. As founding winemaker for one of New Zealand’ss early wine successes, Morton Estate, John’s chardonnay was judged Best in the World at the 1997 Wine Magazine’s International Wine Challenge. His experiences working vintages at Tain L’Hermitage in the Rhone with the late Gerard Jaboulet were the catalyst for the now iconic Trinity Hill Homage Syrah.
LEYTON ASHLEY Head Chef, Terrôir @ Craggy Range Winery Leyton earned his chef ’s stripes cooking in kitchens throughout New Zealand and Australia, and in Tahiti’s five star Hotel Bora Bora, before taking up a sous chef position at Craggy Range’s Terroir Restaurant in 2006. He believes in taking full advantage of the abundance of fresh local produce and changing his menu to reflect seasonal availability. Leyton was promoted to Head Chef at Terroir in 2009. Under his guidance, the restaurant has received numerous accolades, and has been a regular finalist in the Cuisine Winery Restaurant of the Year Awards. In 2011, Terroir was named Outstanding Winery Restaurant in the Hawke’s Bay Hospitality Awards.
JAMES BECK Chef and Owner, Taste Cornucopia James describes the food at his organic café and restaurant as modern New Zealand cuisine. But while he believes innovation and new techniques are important in what he does, at the heart of his cooking are the very best ingredients. James brings serious international experience to the kitchen, having spent eight years working the kitchens of Michelin Star restaurants including: La Rive (Amsterdam), De Pastorale (Antwerp), Martin Berasetagui (San Sebastian), El Poblet (Denia), and The Savoy Hotel (London). He also completed a brief internship at Heston Blumenthal’s restaurant, The Fat Duck. Since opening in 2009, Taste has won the People’s Choice Award for the café section in the 2010 Regional Signature Dish Competition and again in 2011 in the casual dining section.
JIMMY MCINTYRE Executive Chef, Otahuna Lodge Jimmy discovered his love of cooking at age 15. It wasn’t long after that he became a familiar face in the Auckland restaurant scene, working there for 10 years before moving to Christchurch, where he opened Vines Restaurant. Jimmy’s cooking style and his versatility as a chef have been shaped by his food experiences here and around the globe, including time spent cooking in Singapore, Sri Lanka, India, the Netherlands, Germany, Thailand and Portugal. For a man committed to providing ony the cleanest and freshest ingredients, Jimmy describes Otahuna as a culinary dream, with its orchard full of fruit and nut trees and its gardens lush with vegetables, herbs, and mushrooms.
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F.A.W.C! Talent
MICHEL LOUWS Executive Chef, Huka Lodge Dutch-born Michel Louws comes to F.A.W.C! from Huka Lodge via The Netherlands. Michel has a reputation for superb cuisine, originality and a proven passion for creating an exceptional dining experience for those fortunate enough to enjoy his dishes. Prior to Huka Lodge Michel was the Head Chef of charming lakeside restaurant ‘t-Veerhuis, it rose to 1 Michelin star and it has been ranked highest runner up in the Dutch Top 100 Restaurants. In the same year Michel was honoured by his peers as one of the most promising Top 10 Head Chefs. Michel has also spent much time in the kitchens of great restaurants back in The Netherlands such as de Librije (3 Michelin stars), Inter Scaldis (2 Michelin stars) and 1 Michelin star restaurants Le Cirque and Zusje. Michel is now at world famous Huka Lodge sharing his exquisite dishes displaying balance as well as imagination and superb flavour combinations.
MARTIN BOSLEY Chef and Owner, Martin Bosley’s Restaurant Martin’s food philosophy is simple: Eat what’s in season, what’s local, and what’s fresh. His eponymous award-winning restaurant on the waterfront in Wellington’s Oriental Bay is compulsory for all who appreciate the work of chefs at the height of their powers and creativity. Martin is a food TV personality, his recipes and food insights have featured regularly in various publications, and he has published two cookbooks, ‘Martin Bosley Cooks’ and ‘Martin Bosley’. Most recently, he set up Bosley’s Pantry – a website specialising in all manner of gourmet ingredients including his own range of sauces, dressings, spices, and salts. A staunch advocate of New Zealand’s food culture, Martin is one of the co-founders of Wellington’s iconic City Market, a weekly food and wine market showcasing local artisan and bespoke producers.
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KENT BADDELEY Chef and Owner, Ten Twenty Four Restaurant Number Ten Twenty Four Pakowhai Road, Hastings, is not just an address on a rural thoroughfare that eventually leads you to Napier and beyond. It’s the restaurant, culinary school and spiritual home of Kent Baddeley, chef. Here he has teamed up with Ian Thomas and Peter Sugawara to harness the goodness of local seafood, meat and fresh seasonal produce to create fare so outstanding that one international reviewer rated their meal one of the best they have had anywhere in the world. Baddeley adds all the unexpected culinary twists that once made his Wellington Restaurant, Petit Lyon, famous. If you go to Ten Twenty Four, and you definitely should, you’re in for an unbelievable country dining experience.
K KATE GALLOWAY Chief Winemaker, Alpha Domus C K has been making wine at Alpha Domus since 2002 Kate and has been a regular visitor to France, where she worked an as a flying winemaker in the Rhone Valley, Bergerac, Loire Valley and Jurancon regions. She says working with the same V varieties in different countries has reinforced how lucky we va are in New Zealand to have such fantastic purity and intensity ar of flavour in our grapes and our food. With partner, David, she also makes wine under the labels Alluviale and Dada. sh
JOHN (MAC) MACPHERSON Owner, Advintage Advintage is one of New Zealand’s largest wine retailers and the operator of the multi award winning website advintage.co.nz For Mac, this was the classic indulge-a-passionadventure. Blessed with the ability to sell ice to Eskimos, but cursed with a fear of snow and travel, he targeted the wine industry with the zealous passion of a man who could finally buy as much wine as he wanted without his accountant and long suffering wife doing the haka. It was clear from the start that traditional marketing behaviour was not on Mac’s radar and Advintage was never going to be like other wine businesses. Famously opinionated about everything and with a natural aversion to pretentious wine gits, Mac is notorious for charging off in all directions while the rest of the Advintage team nod knowingly and get on with running the business.
MATT STAFFORD Chief Winemaker, Craggy Range Winery Since graduating from Lincoln University in 2003 with a BSc (Soil Science) and a Postgraduate Diploma in Viticulture and Oenology, Matt has worked closely with grapes sourced from the famous Gimblett Gravels. Before joining Craggy Range in 2006, he gained further vintage experience working in Marlborough, Australia, and California. In 2007, Matt was the inaugural recipient of the Air New Zealand Inspiring New Zealanders Wine Award, which took him through the great wine regions of France where he spent time with the likes of Dominique Lafon, Philippe Guigal, Jean-Louis Chave. He then worked with Jean-Luc Thunevin at the famous Chateau Valandraud in the heart of St Emilion, and has since gained valuable wine judging experience at prestigious wine shows in Australia and New Zealand.
MICHAEL HANNAH Head Chef, Mangapapa Restaurant A regular face in the kitchens of Hawke’s Bay during the past 11 years, Mike has worked at Brookfields, Diva, Pacifica, and now Mangapapa. Prior to that he spent two years working in London, at Tetsya’s Mju and the Roux Brothers Fine Dining @ Tower 42, as well as a year in France working in ski resorts. Mike believes in doing whatever he can to ensure the freshness of his ingredients and bases his menus around what is available. He shops every day and and makes the most of different combinations, textures, and techniques to bring out the best in what he is cooking. Mangapapa Restaurant was listed in Cuisine Magazine’s Good Food Guide for the first time this year and is the only hotel restaurant represented. Mike was also a finalist in the 2013 Hospitality Awards in the Sacred Hill Outstanding Chef category.
P PAOLO PANCOTTI Head Chef, Milk and Honey H P Paolo began his career in Italy’s first three Michelin SStar restaurant, then cooked his way through the b best kitchens in Tuscany before adventuring off sshore to work in kitchens throughout Asia, the USA aand Australia. He and his wife Sass moved to New Z Zealand in 2008 where he was appointed Head Chef aat the newly opened Milk and Honey Restaurant in N Napier.Paolo’s simple, honest food has created a loyal ffollowing in Hawke’s Bay. His awards include winner o of the Maimai Creek Outstanding Chef in the 2010 H Hawke’s Bay Hospitality Awards.
RAY MCVINNIE Chef, Author, Food Personality Ray McVinnie has been a food writer and advisor at Cuisine magazine since 1992. Now the magazine’s Food Editor, he also writes a weekly food column for Sunday magazine in the Sunday Star Times. Highlights of his professional cooking career include six years as Executive Chef at star Auckland restaurant, Metropole, and a position on the international jury for the Italy-based Slow Food Awards. He has twice been on the judging panel for the World Food Media Awards. Ray has published five cookbooks and is well recognised as one of the judges for the first three series of MasterChef New Zealand. He lectures in Gastronomy at the Auckland University of Technology and is an experienced food stylist, consultant and guest chef at various restaurants and cooking schools.
NICI WICKES Cookbook Author, Food Writer, TV Chef, Broadcaster and Restaurant Critic Her business card reads ‘Nici Wickes – food writer, cook, TV personality, author and snowboarder’ and this is the sort of all-roundedness and cheekiness that sums up Nici’s approach to cooking and all things food. She is well known for her hugely successful cooking TV show, World Kitchen (now screening in over 80 countries worldwide) which follows Nici on her travels around the world meeting chefs, growers, producers and restaurateurs in search of inspiration, to bring back to her kitchen at home in New Zealand. Nici takes a no-fuss approach to cooking and her food knowledge and the sensational dishes she creates are easy enough for home cooks to achieve success with. Nici is the food editor for NZ Herald’s Viva magazine as well as guest writing for various NZ food magazines and a published cook book author. She presents live cooking shows in NZ and overseas, at food festivals and events, and her shows are always a crowd favourite for being lively, entertaining and informative.
PAULINE KOREVAAR Owner, Farmhouse Kitchen Pauline’s world revolves around food. She is a qualified dietician, whose experience includes working as a nutritionist here and overseas, running a busy catering business and teaching cooking classes. Her practical approach and her simple, authentic dishes have helped many people gain the skills and confidence needed for holding their own in the kitchen.
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F.A.W.C! Talent RICHARD EMERSON Brewer, Emersons Brewery
REX MORGAN Head Chef and Co-owner, Boulcott Street Bistro
Richard first decided he liked drinking beer after tasting his grandfather’s homebrew as a teenager. His subsequent interest in making his own brews combined with a natural bent towards chemistry set him on a brewing career that started with malt quality control at Cerebos Greggs. Following a jaunt around Europe in 1990, ‘learning’ about classic beer styles, he returned to Dunedin to set up The Emerson Brewing Company, with the help of family and friends, in 1992. He released the first commercial brew in 1993 and since then has gone on to create a whole family of beers under the Emersons label. He has won numerous awards here and in Australia, and is regarded as one of our craft industry’s most colourful and respected brewers.
Rex’s 26-year cooking career has taken him to some of the world’s most famous kitchens that include Huka Lodge and Blakes Hotel in London. His awards include New Zealand Chef of the Year and Dominion Post Chef of the Year, and he is also a Platinum Beef & Lamb Ambassador. For the last nine years, Rex has been a consultant chef to Air New Zealand’s Business Class menus, and is a regular guest on culinary shows incuding New Zealand Masterchef and The Great Food d Escape series on TV3. He says he strives to make his dishes as distinctly New Zealand as possible, using indigenous products to showcase the beautiful bounty our country ountry has to offer.
ROD MCDONALD Winemaker, Rod McDonald Wines Rod established himself as one of Hawke’s Bay’s leading winemakers during his nine years at Vidal Estate, where he earned the title of New Zealand Winemaker of the Year in 2006. He now makes his own family of wines – No.8, ¼ Acre, and One Off – and consults to local wineries including Bridge Pa Vineyards, Osawa Estate Wines, and Cypress Wines. He also makes wine for Frizzell Wines, a creative collaboration with artist, Dick Frizzell. Rod is Chairman of the Hawke’s Bay A&P Wine Awards, a senior judge at the New Zealand International Wine Show, and has spent six years as Chairman of the Hawke’s Bay Winegrowers’ Association.
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R ROB BAXTER Executive Chef, Villa Maria E Ro is a well known Auckland food personality whose career began Rob 28 years ago at Clichy Bar and Bistro in Auckand’s Britomart. Aft After several years in Australia, he returned to Auckland where he wo worked at Sails Restaurant and the Killarney Street Brasserie. A stint in London saw him working at various high profile establishments, wh while studying at Slough College where he gained City and Guilds Le Level 3 in Pastry. On return to New Zealand, Rob oversaw the op opening of Cibo, then spent several years with the G.P.K. group be before taking on the challenge of Executive Chef at Dawson’s Ca Cateringg for six yyears.
S SIMON WRIGHT Executive Chef, The French Café E B Born in London, Simon’s career began as an apprentice at the White House Hotel in R Regents Park. After finishing his city and gguilds with credits he moved on to work in ssome of London’s top hotels and restaurant’s iincluding Walton’s Restaurant and Marco P Pierre White’s Harvey’s Restaurant, rated 1 and 2 stars respectively in the Michelin gguide. Simon left London in 1990 to travel an and spent the next five years working in New Zealand, Australia and Singapore ga gaining valuable experience with different food styles and cultures before re returning to New Zealand to settle. Simon brought The French Café in 1999 with his wife Creghan and the pair quickly set about restoring the restaurant to its former glory. Since then The French Café has been met with both public and critical acclaim winning Cuisine Magazine Restaurant of the Year and Metro Magazine Restaurant of the Year 5 times ,including the recent Metro Emirates Restaurant of the Year Awards Supreme Winner and the Cuisine NZ Good Food Awards Restaurant of the Year. The French Café was also named as the Best Fine Dining Restaurant, the Establishment with the Best Service, and Simon Wright took home the title of Best Chef in the Metro Emirates Restaurant of the Year Awards earlier this year. Simon was named by the Lewisham awards as most outstanding chef in 2003, 2006, and 2010. Simon’s first book The French Café published in 2007 has been hugely successful and he is currently writing his second book to be published in 2014. He describes his food style as contemporary European, enjoying simple technique enhanced with texture and balance of flavour.
STEVE SKINNER Winemaker, Elephant Hill Estate Winery With an Economics major under his belt, Steve Skinner walked away from a corporate career to chase his real dream of becoming a winemaker. He graduated from Charles Sturt University and EIT Hawke’s Bay in 2000 and worked at Trinity Hill before taking up the head winemaker role at Elephant Hill in 2006. During this time he also enjoyed some Northern Hemisphere sojourns, making wine in British Columbia and the Napa Valley, as well as Sancerre and Haut Savoie in France. Steve is a strong believer in making wine that reflects the terroir in which it is grown. One of the most rewarding challenges as a winemaker is to craft a wine that best represents the vintage by playing to the strengths of the harvest and mimimising the challenges.
T TERRY LOWE Head Chef, Black Barn Bistro H S Since Black Barn Bistro opened in 2003, Terry L Lowe and his team have firmly established its p place on the menu of places to go for the food lo loving traveller. The appeal of Black Barn is a ccombination of vineyard ambience, enhanced b by a dining courtyard canopied with grapes, ffantastic service and a menu focussed on the ffreshest Hawke’s Bay has to offer. Terry lets the sseason decide what’s on the menu, and, wherever p possible, sources ingredients from in and around tthe vineyard surrounding the restaurant. Black Barn Bistro was the joint winner of Best Winery Restaurant in the 2011 Cuisine NZ Restaurant of Year Awards and a finalist in 2010.
WARREN GIBSON Chief Winemaker, Trinity Hill Winery Chief Winemaker Warren Gibson joined the team at Trinity Hill in 1997 when the winery was being established. He began his career in 1987. After completing his studies at Massey University and Roseworthy College in South Australia, he travelled the world, initially working as a flying winemaker in Italy and Hungary, then moving on to vintages in Australia, France and California. Warren j wine shows and is is a regular judge at all of New Zealand’s major a regular panellist for Cuisine magazine. His overseas experience includes judging at the Sydney International Wine Show and at the National Wine Show of Australia (Canberra) in 2010. He was voted New Zealand Winemaker of the Year by Winestate Magazine in 2005, and Winemaker of the Year at the Mercedes Benz Hawkes Bay Wine Show in 2006.
TIM TURVEY Owner and Winemaker, Clearview Estate Winery Old surfers never die, they buy up a coastal paddock and plant grapes on it. It wasn’t really that straight forward for Tim Turvey. After years of hard graft in various pursuits, he let his interest in wine get the better of him when he and partner Helma van den Berg bought a block of land on the coast at Te Awanga. After more hard graft, the pair opened Clearview Estate Winery and Restaurant in 1991. The restaurant was one of the first in New Zealand to offer alfresco vineyard dining and the winery’s first release of Reserve Chardonnay took the trophy for the top wine at the Royal Easter Show. Today, Clearview employs 20-50 people, exports to 10 countries, and produces 120,000 bottles of award-winning wine.
TONY BISH Chief Winemaker, Sacred Hill Winery Seek out special vineyard sites and preserve the integrity of the fruit that is yielded. This is the word of Tony Bish, Winemaker at Sacred Hill. And this is how he creates the textural style and soft mouth feel that have become the hallmark of his wines. The key to achieving this is sourcing and nurturing a diverse range of vineyard sites that deliver different characteristics. It is the final blending of wines from different vineyards, barrels and batches that creates the layers, textures and flavours for which Sacred Hill wines have become famous. Despite numerous winemaking awards, Tony says the highpoint of his career was the day Sacred Hill Helmsman Cabernet Sauvignon competed admirably with first growth Bordeaux wines in a blind Master Class tasting in the UK.
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EAT, DRINK, SHARE. Eat Hawke’s Bay’s finest produce sourced from the road side stall’s to the local farmers market. We want to share our Hawke’s Bay with you, share our food, our wine, our people and our design, The way we live in Hawke’s Bay
F.G. SMITH EATERY BREAKFAST, LUNCH, DINNER F.G Smith Building 9A Ossian Street, Ahuriri, Napier 06 834 0404 kitchen@fgsmitheatery.co.nz www.fgsmitheatery.co.nz
OPERA KITCHEN BREAKFAST, LUNCH 312 Eastbourne Street Hastings, Hawke’s Bay 06 870 6020 info@operakitchen.co.nz www.operakitchen.co.nz
giants winery
terrôir restaurant cellar door vineyard cottages
terrôir restaurant hours: summer: Lunch Monday to Sunday from 12pm; Dinner Monday to Saturday from 6pm - winter: Closed Monday and Tuesday cellar door hours: summer: Monday to Sunday 10am-6pm - winter: Wednesday to Sunday 10am-5pm
253 waimarama road, havelock north, hawke’s bay phone: +64 (0)6 873 7126 email: info@craggyrange.com
web: www.craggyrange.com
Event Programme
Exclusively Kidnapper Cliffs 11 TE AWA WINERY
FRIDAY - 1 November F.A.W.C! Summer Series Launch Party 30 CRAGGY RANGE WINERY 253 WAIMARAMA ROAD FRIDAY 1, 7PM - 10.30PM $105 PER PERSON
The F.A.W.C! Summer Series Launch Party is the show-stopper opening night of F.A.W.C!, a true showcase of Hawke’s Bay set amongst the vines of Craggy Range Winery. Simon Wright, Executive Chef of The French Cafe, (Cuisine Magazine, NZ Restaurant of the Year 2013) will be in the Electrolux kitchen alongside Craggy Range Head Chef Leyton Ashley, preparing Hawke’s Bays’ best for the plate. Up to ten Hawke’s Bay wineries will be pouring perfectly matched goodness in a glass. There will be background beats to sway to as you enjoy what will easily be the hottest F.A.W.C! ticket in town.
SATURDAY - 2 November F.A.W.C! Electrolux Masterclass Series 30 CRAGGY RANGE WINERY SATURDAY NOV 2, 9.30AM - 2PM $50 - $95 PER PERSON
No rabbits, no tricks, just plenty of local and national talent wowing us with hands on food and wine masterclasses and interactive sessions with the odd bite thrown in for good measure. Hosted by Ray McVinnie, the Masterclasses will run during the day and include sessions with Simon Wright from The French Cafe (Cuisine Magazine Restaurant of the Year 2013) , TV Celebrity Chef Nici Wickes, Leyton Ashley from Craggy Range and Neat Meat on Butchery featuring David Griffiths from Mister D.
Cooking with Wine with Cathie’s Cuisine 23 CATHIE’S CUISINE 715 GROVE ROAD, MAYFAIR, HASTINGS NOVEMBER 2, 3, 4, 6, 7, 8, 9, 10AM – 2PM $95 PER PERSON
Wine adds an extra dimension of flavour to many dishes, but like so many things, it’s about balance. Cathie will teach you how to make wine flavoured classics Coq au vin, Boeuf bourguignon, Pan Seared Fish with White Wine Beurre Blanc Sauce, and Wine Jelly with a Champagne Sabayon. All the dishes will make use of Hawke’s Bay’s freshest produce and at the end we’ll sit down to enjoy our efforts over a glass or two of matched wines.
TRANSFERS INCLUDED SATURDAY 2 & SUNDAY 3, 11AM – 3PM $3000 PER COUPLE
An event made exclusively for two. Your very special journey begins with a luxury transfer from your lodgings to the famous Gimblet Gravels wine region where your private helicopter is revving and waiting. Once airborne, your pilot will take you on an aerial tour of Hawke’s Bay where you will see the best of the Bay by air. Back on earth, we will escort you back to Te Awa Winery for the second part of the journey – an indulgent degustation lunch prepared by executive chef, Rob Baxter and paired with Kidnapper Cliffs Premium wines by winemaker, Ant Mackenzie. Ant will then conduct a private winery tour, including a once-in-a-lifetime barrel tasting of future vintages, with insightful commentary on the special techniques used in crafting the Kidnapper Cliffs range.
Art in the Olives Festival 24 TELEGRAPH HILL OLIVES 1279 HOWARD STREET, HASTINGS SATURDAY 2, 11AM – 3PM WALK UP EVENT
Telegraph Hill is home to New Zealand’s largest producer of commercial table olives and an idyllic setting for presenting some of Hawke’s Bay’s finest creative talent, who will be here for the day to discuss their work. Take one of our ever popular olivery tours, taste the olives, the oils and everything else we make here. Pick up one of our specially prepared picnic baskets, find yourself an olive tree (there’s a few thousand of them!), flop down and twiddle your thumbs to live music and a glass of wine.
The Pimms Picnic on the Parade 7 EMPORIUM EATERY AND BAR 2 TENNYSON ST, NAPIER SATURDAY 2, 11AM – 3PM $45 PER PERSON
It’s picnic time again and what better way to welcome the golden weather than a stroll around the magnificent new visitor precinct on Marine Parade and the newly opened MTG Hawke’s Bay (that’s Museum Theatre Gallery to the uninitiated). Your ticket gives you a seat at our picnic table oceanside at the Art Deco Masonic Hotel, where you can take in the vistas over a jug of Pimms served in traditional style with ginger ale and fruit. We’ll deliver a picnic hamper to your table, filled with lashings of homemade goodness including bacon and egg pie, rustic pate, something sweet, and a bottle of Clearview Estate Black Reef Blush. You’ll witness some alfresco entertainment, a Charleston Chic fashion parade, and all manner of offerings from our local artisans. Your ticket gives you a 10 per cent discount at the Art Deco Shop and a $5 discount on your entry fee at MTG.
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Sshh... Secret Location Lunch with Black Barn 29 MEET AT BLACK BARN BISTRO CARPARK BLACK BARN ROAD, HAVELOCK NORTH SAT 2 NOV 12PM – 3:30 PM $80 PER PERSON
Black Barn has access to some of Hawke’s Bay’s most idyllic locations. We believe they are some of the region’s best kept secrets and we would like to invite you out to wine and dine with us at one of these mystery settings. We can assure you the food and wine will be delicious and the location will be memorable. All you have to do is be at the bus collection point at Black Barn on time. Leave the rest up to us and we’ll have you back to the collection point late afternoon.
The Trinity Hills are Alive with the Taste of Syrah 12 TRINITY HILL 2396 STATE HIGHWAY 50 SATURDAY 2, 1PM – 3PM $70 PER PERSON
Trinity Hill Chief Winemaker, Warren Gibson, knows his Syrahs. Over a casual, two-course lunch at a picnic table set high in the hills overlooking the Heretaunga Plains, he’ll explain what a difference elevation makes to the complexity of this increasingly popular grape. To demonstrate, he will provide his guests with a unique opportunity to experience the Trinity Hill 2010 Hillside Syrah. Only 25 cases of this wine were made and it has never before been offered for tasting.
To Syrah with Love @ Rod McDonald Wines 37 TE AWANGA ESTATE 376 PARKHILL RD, TE AWANGA SATURDAY 2, 2PM – 4PM $75 PER PERSON
It’s not very often you stand in the presence of some of the world’s finest Syrahs. At this showcase event, you’ll get to taste eight of them, including Rod McDonald’s 2007 No.8, widely regarded by many as one of Hawke’s Bay’s great Syrahs. Tastings will be matched with various wild game platters, and a panel will provide insights into each wine and the development of the Syrah variety in Hawke’s Bay.
One Sweet Afternoon
Bosley’s Burger Bar
16 ALPHA DOMUS
27 THE ADVINTAGE DRIVE THRU, 4 DONNELLY STREET, HAVELOCK NORTH SATURDAY 2, 4PM – 7.30PM WALK UP
1829 MARAEKAKAHO ROAD, RD1 HASTINGS SATURDAY 2, 3PM – 5PM $50 PER PERSON
It doesn’t get any sweeter than this. Join Winemaker Kate Galloway and Paul Ham for an afternoon of dessert wines and perfectly matched sweet creations crafted by Chef James Beck from Taste Cornucopia. This will be a fun and informative insight into the labour of love that is sweet winemaking. We’ll begin with a late harvest Semillon before moving on to the AD Noble – starting with the stunning 2013 and going right back to where it all started with our first sweet wine from 1996. Your afternoon concludes with a taste of AD Anthonius fortified Petite Verdot and a selection of cheeses.
D’you want sauce on your dog? Capital city food hero, Martin Bosley, is back for one night only. This time he’ll be flippin’ and jigglin’ and stackin’ and paying his respects to the kiwi burger bars of last century with some Bosley style fast food classics. Never ones to let you eat on an empty glass, the Advintage crew will be in lubrication mode, doing the rounds with flutes of Champagne and glasses of wine at bargain burger bar prices.
The Sunset Session with Champagne House Billecart Salmon 4 MILK & HONEY 10 HARDINGE ROAD AHURIRI SATURDAY 2, 5PM – 8PM $225 PER PERSON
Tonight is a celebration of that most indulgent of French icons and will be hosted by Sebastien Papin, Ambassador for the Champagne House of Billecart Salmon. Following a Champagne inspired cocktail, he will introduce your first bubbly and take you into the world of Champagne with some history on the region and on the House of Billecart Salmon itself. Chef Paolo Pancotti will then join him to present four courses matched with the styles of Billecart Salmon, and together they will share their thoughts on the chosen combinations. Tickets to this event are extremely limited.
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Event Programme The Wines that Launched a Thousand Sips 14 TRIANGLE CELLARS,
217 NGATARAWA RD, HASTINGS NOVEMBER 2, 8, 9, 5.30PM – 7.30PM $35 PER PERSON
Be one of the first to experience these five new Reserves from three of Hawke’s Bay’s finest boutique vineyards: Bush Hawk Fiano, Tukipo 2012 Fat Trout Chardonnay and 2010 Islander Chardonnay, Hawkes Ridge 2010 Grand Reserve Tempranillo and 2011 Noble Viognier. At this unique event, you’ll meet the families behind the wines and you’ll hear about the winemaking journey from their three young winemakers. All this as you sip and feast on a toothsome selection of bites chosen to match perfectly the very wines you are drinking.
Beach Front Dinner with Annabel Langbein @ The White House 32 THE WHITE HOUSE, WAIMARAMA BEACH SATURDAY 2, 5.30-10PM $150 PER PERSON
Join us at one of Black Barn’s newest and largest retreats, the White House, located at the beautiful Waimarama Beach. We invite you to join Annabel Langbein for an evening of delicious dishes inspired by the ocean, award winning wines and great company. Annabel has created an exceptional menu which has been lovingly crafted by Terry Lowe, Black Barn Bistro Head Chef. And why not really make a night of it by upgrading your ticket to spend the night at The White House with your own private bedroom and bathroom and wake up to the sound of the ocean. Each room can accommodate up to two people but spaces are limited. Bus transport will also be available for those wishing to attend the dinner only.
Tasting Dinner in the Smythe Study 8 MISSION ESTATE WINERY 198 CHURCH RD, TARADALE NOVEMBER 2 AND 9, 7PM – 11PM TABLE OF 12: $1700 $150.00 PER PERSON
Take your place at one of only two long tables in the Smythe Study for an intimate five-course tasting menu and a selection of Mission Reserve wines, presented by one of Mission’s dynamic young winemakers. It was once a seminary classroom, but now the Smythe Room serves as the Mission Estate tasting room, complete with polished wooden church pews and elevated views over the vineyards to the city beyond. The evening begins on the deck with a glass of Mission Fete bubbles and a classical guitarist will provide the evening’s live entertainment.
NZ Sotheby’s International Realty Chefs in Homes: Trinity Hill Winery featuring Simon Wright from The French Cafe PRIVATE HOME SATURDAY 2 6.30PM - LATE $250 PER PERSON
Chefs in Homes is a series of exclusive, intimate dinners held in some of Hawke’s Bay’s finest houses, brought to you by NZ Sotheby’s International Realty. Trinity Hill Winery has joined up with Electrolux to bring you this exceptional dining experience, featuring award winning chef, Simon Wright from The French Café. (Cuisine Magazine NZ Restaurant of the Year) Guests will enjoy an exquisite three course dinner prepared by Simon, matched to the premium wines of Trinity Hill. The venue is a picture perfect home tucked away in the Tuki Tuki Valley offering sublime views and an open plan kitchen to get you up close and personal with Simon. Guaranteed to be a night to remember, tickets are limited so be in quick to book a seat at this very special event.
House of Billecart Salmon Champagne Party 4 MILK & HONEY
10 HARDINGE RD, AHURIRI SATURDAY 2, 8PM – LATE WALK UP EVENT
Following the end of the Sunset Session, the evening bubbles over into Part 2 where Milk & Honey will open its doors to all for a continuation of this Champagne event. The bar will be open and a heavily Champagne influenced cocktail menu will add some extra sparkle to your night. DJ till late. No tickets required.
The Sounds of Scotland 33 HORONUI, RD11, POUKAWA, HASTINGS SATURDAY 2, 6PM – 9.30PM $35 PER PERSON
Shake off the mothballs, step into your tartans, and get ye to Horonui. It’s the home of the Campbell clan, where the City of Hastings Pipe Band and guest artists will bring this secluded valley alive with a hair raising performance of The Sounds of Scotland. In support of the City of Hastings Pipe Band and the Iona College Foundation. Bring a picnic or pre-order a Picnic Box from Orton Catering - $22pp Trinity Hill Wines and Hawthorne Coffee available – cash sales only Rugs, cushions, low chairs and warm clothing recommended. Transport: Nimon’s from Napier, Hastings and Havelock North iSites. 5.30pm pickup. $25pp return.
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SUNDAY - 3 November Locavore’s Lunch 20 HAWKES BAY FARMERS’ MARKET, KENILWORTH ROAD, HASTINGS SUNDAY 3, 10AM – 1PM $80 PER PERSON.
Not to be confused with a locust, also known for its voracious appetite when it comes to local produce, a Locavore is a person who attempts to eat only foods grown locally. Following the galloping success of last year’s inaugural lunch, host Ray McVinnie returns with his band of merry chefs to do it all again. Each will cook for a table of 12 using a mystery box of ingredients and local produce gathered then and there from the Hawke’s Bay Farmers’ Market. Be quick. If last year is anything to go by, tickets will be gobbled up fast. Yes, there will be wine. It’s lunch.
Taste Terrôir 30 CRAGGY RANGE WINERY 253 WAIMARAMA RD, HAVELOCK NORTH SUNDAY 3, 12PM – 2.30 PM $100 PER PERSON
Terroir is a French term that refers to the unique combination of soil, climate, and topography that influences the tastes of food and wine within a particular region or vineyard. At Terrôir, we’ll demonstrate the subtle differences that terroir makes to the flavours and complexity of wine, by comparing a selection of French Bordeaux and Cote du Rhone with some fine New Zealand Bordeaux blends and Syrahs – Craggy Range included, of course! Lunch will be taken in our vegetable garden, and will comprise a selection of fresh ingredients plucked from the soils that very day.
Dine Amongst the Vines @ Church Road 9 TRANSFER FROM CHURCH ROAD 150 CHURCH ROAD, TARADALE SUNDAY 3, 10.30AM – 3.00PM $170 PER PERSON
Join Church Road Winemaker, Chris Scott, for an alfresco dining experience with a difference! You’ll be treated to a behind the scenes tour at Church Road where you’ll have the opportunity to sample wines directly from the winery before you are whisked away to our stunning Matapiro vineyard for lunch. Nestled amongst the vines with sweeping views of the Ngaruroro river, you’ll be treated to a delicious threecourse wine-matched lunch prepared by Jenny Parton from Dish Catering. With an emphasis on local produce and fresh, bold flavours, Jenny’s cuisine pairs perfectly with our wines grown in the red metal soils of our Matapiro and Redstone vineyards. Come and discover these unique terroirs.
Reds of the Med Masterclass 31 RIVER ROOM, BLACK BARN RETREATS TUKI TUKI ROAD, HAVELOCK NORTH SUNDAY 3, 3PM – 5PM $70 PER PERSON
Black Barn is rapidly building a reputation for creating some stunning Mediterranean wines and we’d love to share these and other wines from around the Med with you. Join our winemaker Dave McKee and Negociants NZ Fine Wine Master, Andrew Parkinson at the ultimate Mediterranean wine master class. This event will be along the same lines as our sell-out Chardonnay Masterclass last year, with twelve specially chosen Mediterranean varieties from Hawke’s Bay and around the world. These will be matched with traditional dishes from Spain and Italy, at the idyllic River Room Retreat in the Tuki Tuki Valley.
The Chickpea Challenge Invitational
The Argentinian Asado and The Three Biers
19 TEN TWENTY FOUR 1024 PAKOWHAI RD, HASTINGS SUNDAY 3, 4PM – 7PM $65 PER PERSON
1 CROSSING BIER GARDEN 85 MEEANEE QUAY, WESTSHORE SUNDAY 3, 5PM – 8PM $49 PER PERSON BBQ ONLY $29 PER PERSON FOR 4 CRAFT BIERS
Ladies and Gentlemen, step up to your chickpeas please! What could possibly go wrong with a bowl of chick peas and a few glugs of olive oil? Find out when our group of guest personalities face off in a quickfire hummus cook off. Cypress wines will be poured and a light supper served.
Join Tuatara, Stoke, and Parrot Dog at The Crossing Bier Garden for a night of craft ales and an Asado prepared by chef Florencio Fons, fresh from Argentina. If you are not familiar with the Argentine way of cooking, this will be an experience. In Argentina, an Asado is a traditional social event involving family, friends and lots of food, especially meat. Everything is cooked over a charcoal grill, where the temperature is controlled by moving embers to create more or less heat, wherever its needed. Be prepared for flavours, succulence, and tenderness like you’ve never had before.
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Event Programme
Mint Juleps & The Melbourne Cup 29 BLACK BARN VINEYARDS
MONDAY - 4 November Wine Lies 28 DELICIOSA TAPAS AND WINE BAR
21 NAPIER ROAD, HAVELOCK NORTH MONDAY 4, 6.30PM – 10PM $170 PER TEAM OF 4
Listen very carefully as two of the biggest bluffers in the business, Trinity Hill’s John Hancock and Clearview Estate’s Tim Turvey, try to convince you they know their oats. We’ll present them with a selection of international wines and they’ll give their most earnest explanations of where each is from and what it is. Trouble is, only one of them will be telling the truth. It’s your job to decide which one.
TUESDAY - 5 November Tastes of Hawke’s Bay with Cathie’s Cuisine & Prinsy’s Tours CATHIE’S CUISINE & PRINSY’S TOURS TUESDAY 5, 10AM – 5PM $135 PER PERSON PICK UP AND DROP OFF: HASTINGS ISITE
Climb aboard this seven-stop round tour of Hawke’s Bay’s best known artisan food producers for a close-up look at how they go about their craft and a chance to roll up your sleeves and have a go. Te Mata Figs – all you never knew about figgery and a practical session on making fig sweets. Telegraph Hill Olives - brine and bottle your own olives and take a look around our largest commercial olive producer. Puketapu Pub- refresh and refuel over a lunch prepared specially for the group. Moana Park Winery - a tour and tasting. The Village Butcher – learn the technique from ‘Paul the Sausage King’, then squeeze out some wieners of your own. Te Mata Mushrooms – see how they grow, then harvest a few ‘shrooms for later. Origin Earth – watch Haloumi cheese being made and taste it hot off the grill.
BLACK BARN RD, HAVELOCK NORTH TUESDAY 5, 3.30PM – 6.00PM $55 PER PERSON
Watch the world’s fastest thoroughbreds race for millions while enjoying stunning Hawke’s Bay vistas and civilised derby fare on the lawn at Black Barn Retreat. This is a fabulous afternoon affair - hats are essential for the ladies and a yellow rose is the flower of the day for the gentlemen. A short stroll to the Underground Cellar is required to view the main race and every guest is entered in our sweepstake draw. Your ticket includes a Mint Julep on arrival, a glass of Black Barn Blanc de Blanc, and canapés.
The Art of Pasta 34 FARMHOUSE KITCHEN 580 MIDDLE ROAD, HAVELOCK NORTH WEDNESDAY 6, 6PM – 9PM $120 PER PERSON
Learn first hand from pasta master, Danny Brown, the intricacies of making fresh pasta and traditional Italian sauces. Armed with a rolling pin and a pasta machine, Danny will demonstrate how to roll, cut, and shape his favourite pastas including fettucini, orichietti, and tortellini. Chris van der Have will share his secrets for making ricotta, another Italian favourite, and will use some of his creation to fill the tortellini. Meanwhile, Max Annabell, winemaker at Pukeora Estate, will present his range of award winning wines, while Pauline Korevaar brings everything together for an Italian style two-course dinner including fresh, local greens. Buon appetito!
Wrapped 28 DELICIOSA TAPAS AND WINE BAR 21 NAPIER ROAD, HAVELOCK NORTH NOVEMBER 5 & 6, 6.30PM – 10PM $85 PER PERSON
This is our interpretation of ‘en papillote’, the age-old and curious practice of wrapping and cooking food in parchment paper. We’ll be rolling out a succession of exquisite dishes all trussed up in various wrappings, including paper, banana leaf, corn husks, rock salt, pastry, you name it – with international and local wines to match.
WEDNESDAY - 6 November Does My Wine Look Big in This? 27 ADVINTAGE 4 DONNELLY STREET, HAVELOCK NORTH WEDNESDAY 6, 6PM – 7.30PM $30 PER PERSON
This is a novice’s wine tasting course and we don’t mind saying it’s aimed squarely at the ladies. We’ll open the proceedings with a glass of Champagne (yes, French) before we get down to the nitty gritty of how to taste wine like an expert without looking like a poseur. We’ll guide you through the key characteristics of the classic New Zealand varietals and we’ll teach you how to use your sense of smell to identify six well known wines. By evening’s end you’ll have discovered a whole new world at the end of your schnozz.
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THURSDAY - 7 November The Hastings City Night Market Grand Opening 18 CENTRE SQUARE, HASTINGS THURSDAY 7, 5PM – 9PM WALK UP EVENT
Street life in Hastings is set to take on a new flavour with the Grand Opening of the Night Market just next to the fountain in Central Square. This weekly event is a coming together of local colour including artists, artisans, musicians, and an abundance of fresh produce. It’s also an ethnic mishmash of street food deliciousness, perfect for grabbing dinner on the fly, rounding off an evening in town, or fueling up pre-cinema. To celebrate F.A.W.C!, we’re also featuring a Grand Opening Cook Off that will pit local chefs against the clock and each other.
Cocktail Masterclass with Frankie Walker 7 EMPORIUM EATERY AND BAR 2 TENNYSON ST, NAPIER THURSDAY 7 , 5.30PM – 8PM $45 PER PERSON
Come on up to the top shelf for a session with Frankie Walker, mixologist, luxury drinks ambassador, and frontman television personality from The Mix. He’s here at the Emporium Eatery and Bar to share some of his own secret cocktail combinations, take you through the basics of what goes with what, and let you have a crack at making your own special blends of rocket fuel. Yes, canapés will be served.
Tasting Menu. A Film and Food Collaboration 5 THE GLOBE THEATRETTE & THE
FACTORY FRENCH BISTRO 15 HARDINGE RD AHURIRI NOVEMBER 7 & 8, 6PM – 10PM $75 PER PERSON
This evening begins at the Globe Theatrette with a special screening of Tasting Menu. It’s a tale of a young couple who, having separated a year ago, decide to reunite at a famous Spanish restaurant on the Costa Brava for one last meal before it closes its doors forever. As can happen in Spain, one thing leads to another and that’s all we’re saying on the matter. Except that by movie’s end you’ll be well in the mood for some Spanish culinary romance of your own. As it happens, a four-course dinner inspired by the movie has been created for you, just a short stroll across the road at The Factory French Bistro.
Food & Wine Team Challenge
Dine Through the Decades
29 BLACK BARN BISTRO BLACK BARN ROAD, HAVELOCK NORTH THURSDAY 7, 6.30PM – 10.30PM $60 PER PERSON
6 DELMONICO’S BISTRO & WINE BAR 2 CLIVE SQUARE EAST, NAPIER THURSDAY 7, 7PM – 10PM $120 PER PERSON
Are you passionate about food and think you’re a wine connoisseur? Come and join us for a fun night where groups of eight guests will battle it out to test their culinary knowledge and wine expertise. You will be greeted with a complimentary drink and a selection of canapés follow by a relaxed twocourse seated dinner. There’s a prize for the winners but you have to be in to win. Book your ticket now as places are limited.
Sit down for a history lesson of a different kind as Delmonico’s presents an sixcourse degustation dinner representing six decades of world famous dishes. Each course will be a recreation of a signature dish from one renowned chef from one decade, and will be paired with just the right wine for the occasion. Our MC for the evening will present each dish and continue our historical theme with anecdotes about the chefs, and a snapshot of life as it was in each decade.
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Event Programme FRIDAY - 8 November Summertime Gladness 2 F.G. SMITH EATERY, 9A OSSIAN STREET, AHURIRI FRIDAY 8, 6PM – 10PM $130 PER PERSON
Another growing season is here and Hawke’s Bay is once again flush with fields of greens. In cahoots with Te Mata Estate Wines, F.G. Smiths will present five courses starring the very best local produce of the day. The team from Te Mata will keep you well plied and well versed on a selection of wines specially chosen to match our summer plates, and you’ll be one of the first to taste their new release Gamay Noir. It’s an informal and very social affair, made all the better by a lineup of local musical talent.
James Beck in Six Courses
Picnic in the Vines
21 TASTE CORNUCOPIA
11 TE AWA WINERY 2375 STATE HIGHWAY 50, HASTINGS SATURDAY 9, 11.30AM – 4PM $60 PER PAIR $15 FOR KIDS
219 HERETAUNGA ST EAST, HASTINGS NOVEMBER 8 & 9, 6.30PM – 10.30PM $80 PER PERSON
The James Beck in 6 courses degustation series is a unique opportunity for guests to enjoy an approachable, affordable degustation from one of Hawke’s Bay’s leading chefs. After rave reviews from his previous F.A.W.C! events James has created an intimate series of six course degustations at a price to allow your wallet room to stretch to yet another of the great F.A.W.C! events on offer. Applying skills learnt in some of Europe’s finest restaurants, James will take you on a culinary experience as he melds the finest Hawke’s Bay produce with up to date technique and a sensitive appreciation of the magic of dining.
Rex Morgan Cooks 25 Years of His Best 10 SACRED HILL CELLAR DOOR
Legacy Chardonnay & Crayfish 22 VIDAL WINERY RESTAURANT 913 ST AUBYN STREET EAST, HASTINGS FRIDAY 8, 6.00PM TILL LATE $50 PER PERSON
Legacy is a big, lush Chardonnay from Vidal and a shining example of this varietal – so much so that Cuisine Magazine has voted it New Zealand’s No.1. When it comes to matching this delicious drop with food, nothing comes close to crayfish, so please join us for a glass of Legacy, a classically cooked thermidor crayfish tail, and a relaxed summer evening of jazz on our terrace.
Food and Beer Degustation Dinner with Richard Emerson 7 EMPORIUM EATERY AND BAR 2 TENNYSON ST, NAPIER FRIDAY 8, 6PM – 11PM $120 PER PERSON
No craft beer list worth its salt could be without Emerson’s, one of New Zealand’s first and best craft brewers, based way down in Dunedin. Meet brewer Richard Emerson for a fun filled evening as he and chef Cliff Fernandes present a five-course dinner matched with a selection of the southern brewer’s finest. Food and beer matching is still quite new to most people, so Richard will introduce each course and explain why he and Cliff think it works so well with the chosen beer. There’s a story in every glass, and Richard will entertain you with tales of the challenges faced since he first started making beer in 1992, and what it takes to build a craft beer brand.
1033 DARTMOOR RD, PUKETAPU FRIDAY 8, 6.30PM – 10.30PM $150 PER PERSON TRANSPORT INCLUDED
Rex Morgan is taking you on a delicious trip down memory lane as he recreates some of the dishes that have shaped his international career. These dishes are close to his heart and represent the highlights from his time in some of the world’s famous kitchens, including Blakes in London, Huka Lodge, and Wellington’s Boulcott Street Bistro where he is now head chef and co-owner. Great food deserves great wine, and Sacred Hill wine master, Tony Bish, will provide just that with a selection of wines to complement each dish. Don’t worry about driving, Sacred Hill will pick you up and drop you off from either the Napier, Hastings or Havelock North i-SITE.
SATURDAY - 9 November Global Street-Food & Coffee Festival 28 DELICIOSA TAPAS AND WINE BAR 21 NAPIER RD, HAVELOCK NORTH SATURDAY 9, 9AM – 2PM WALK UP EVENT
Come on over to the hip side and celebrate with Deliciosa as we take you on a trip through the street kitchens of the world. Think Spanish Paella, Mexican Empanadas, Portuguese Francesinha, Japanese Sushi, Phillipino Gata An, Canadian Maple Glazed Salmon, American Pulled Pork Sandwiches, and more. Drift around the Craft and Design Market to live beats and caffeine hits from local roaster, Hawthorne Coffee
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Te Awa is yours for a day at this gourmet picnic extravaganza. Dot down on the lawn or between the vines and soak up some Hawke’s Bay summer as you feast on one of our hampers filled with a local line-up of homemade, homegrown surprises – to be enjoyed over a bottle of award winning Te Awa wine or one of our craft beers. Think homemade pate, local cheese, rustic terrine, olives, fresh bread, condiments and something sweet to finish. Vegetarian options are available. See you then.
The Relais & Chateaux Long Lunch + Cooking Demonstration 38 THE FARM AT CAPE KIDNAPPERS 448 CLIFTON RD, TE AWANGA SATURDAY 9, 10.30AM – 3PM $230 PER PERSON
This is the opportunity of a lifetime to experience ‘lunch’, and a cooking demo as prepared by four very talented chefs from the Relais and Chateaux group of boutique hotels – a brand that’s known the world over for its charming locations and out of this world cuisine. Dale Gartland (Group Executive Chef - Kauri Cliffs, The Farm at Cape Kidnappers, Matakauri Lodge) has invited each of his fellow New Zealand Relais & Chateaux chefs – Jimmy McIntyre (Otahuna Lodge), James Stapley (Whare Kea Lodge) and Michel Louws (Huka Lodge) – to cook a signature dish, which will be served with wine specially chosen by our Sommelier. With over 520 properties in 60 countries, Relais & Chateaux has come to represent the art of living, which you will truly experience at this fabulous event. Lunch only $150pp from 12.30pm
The Winemaker’s Long Lunch Table 36 CLEARVIEW ESTATE WINERY & RESTAURANT. 194 CLIFTON RD, HAUMOANA SATURDAY 9, 12PM – 2.30PM $65 PER PERSON
Clearview is one of Hawke’s Bay’s favourite winery restaurants with a long established reputation for superb wines, great food, and a magical setting on the Te Awanga coast that offers views out to Cape Kidnappers and the Pacific Ocean. Spend an afternoon at the Winemaker’s Table, set amongst the leafy ambience of our vineyard, for a four-course lavish lunch, complete with selected Clearview wines and the freshest seasonal produce, including avocados, olives, citrus and herbs, all grown right here in our gardens.
Long Island Guides presents: Lunch in the Sticks
Sweet Inspiration: Dessert Wines of the World
The Gravels’ Vidal Vineyard Dinner
SATURDAY 9, 11AM – 3PM $200 PER PERSON
13 THE STABLES WEST WING AT NGATARAWA WINES 305 NGATARAWA ROAD, HASTINGS SATURDAY 9, 2PM – 3PM $40 PER PERSON
THE GRAVELS VINEYARD 913 ST AUBYN STREET EAST, HASTINGS SATURDAY 9 4.30PM – 7.00PM $130 PER PERSON TRANSPORT INCLUDED
Take yourself on a high class culinary adventure with five star Long Island Guides. Start urban at Mister D in Napier before heading off for a fig of a time with epicurean food producer Te Mata Figgery. A private tasting in the underground cellar of Craggy Range will follow, where you will exclusively enjoy their award winning prestige collection wines. Finish the day at Longacre Farm, in the heart of the spectacular Tuki Tuki river valley. Join owner, Sophie Williams, for an indulgent lunch celebrating our region’s finest produce from pasture to plate, complemented by award winning regional wines. Relish the breathtaking views of Te Mata Peak and the Tuki Tuki River and cast your eye over a collection of art by renowned local artist, Jo Fisher. One off opportunity. One table. Only 20 places. Come solo or bring friend(s). Move fast.
Ngatarawa is a highly regarded New Zealand producer of dessert wine. Join senior winemaker, Peter Gough, for a fun presentation and tasting of five glorious stickies from around the world, including a rare tasting of Ngatarawa’s own Noble Riesling. The event includes platters with a selection of bite sized food matches and textures to bring out the flavours of these wonderful wines.
The unique terroir of Gimblett Gravels has established this pocket of Hawke’s Bay as one of New Zealand’s premium wine producing areas. At this special dinner set amongst the vines at ‘The Gravels’ vineyard, you’ll hear from award winning Vidal winemaker, Hugh Crichton, as you taste your way through some of the region’s finest, along with gourmet fare prepared by Vidal chef, Daniel Pistone. This is a gorgeous setting for an unforgettable dining experience.
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Event Programme Ben Bayly from The Grove @ Mangapapa 26 MANGAPAPA RESTAURANT
466 NAPIER ROAD, HAVELOCK NORTH SATURDAY 9, 6PM – 11.30PM $200 PER PERSON
Ben Bayly, Head Chef at The Grove Restaurant in Auckland, is on loan for one night only to team up with Mangapapa’s own Michael Hannah. Working together to create culinary brilliance Ben and Michael will deliver an eight-course degustation dinner matched with some of our region’s best wines. Ben’s reputation is built on a career that has included senior chef roles in Michelin star restaurants in London and France. His modern cooking style uses classic French techniques with an emphasis on organic, sustainable meats, and seasonal fruits and vegetables which perfectly matches Michael’s fresh seasonal ethic. With these two friends and award winning chefs in the kitchen this will be a night to remember.
NZ Sotheby’s International Realty Chefs in Homes: Elephant Hill Featuring Ashley Jones 35 ELEPHANT HILL ESTATE WINERY AND RESTAURANT 86 CLIFTON RD, TE AWANGA SATURDAY 9, 6.30PM – 10PM $250 PER PERSON.
Chefs in Homes is a series of intimate dinners held in some of Hawke’s Bay’s finest homes, brought to you by NZ Sotheby’s International Realty. Elephant Hill Winery and Restaurant invites you to join them for an exclusive evening at The Lodge, where Executive Chef, Ashley Jones, will prepare a sublime sevencourse dinner matched with Elephant Hill wines. Perfectly positioned on the hill behind the winery, The Lodge is an elegant living experience with uninterrupted views over the vineyards, out to the Pacific Ocean and the iconic landform of Cape Kidnappers. This is a rare and special occasion that very few will ever get to experience.
The Wineries Ride @ F.A.W.C! 15 STARTING AT SILENI ESTATES,
Soul to Soul 25 ST GEORGES RESTAURANT
452 ST GEORGES ROAD, HAVELOCK NORTH SATURDAY 9, 6PM – 11PM $190 PER PERSON
Join Gareth Stewart, Head Chef at Auckland’s iconic Soul Bar and Bistro, and Francky Godinho, multi award winning Chef and new owner of St Georges Restaurant, as they put some Soul magic into a six course degustation dinner. It’s a showcase for Hawke’s Bay at its freshest and includes a special selection of Francky’s own homegrown organic offerings. Each course will be expertly paired with one of Hawke’s Bay’s finest wines. The evening begins outdoors with canapés, cocktails, and predinner tunes, and concludes with petit fours and a chinwag with the chefs.
FINISHING AT TRINITY HILL WINERY SATURDAY 9, 11AM - 4PM $20 PER PERSON
Be at Sileni Estate Winery from 11am armed with your bike, sensible cycling attire, and a saddle bag full of thirsty enthusiasm. Enjoy a little pre-ride hype with food king Ray McVinnie, before setting off on The Wineries Ride where you will weave your way around Bridge Pa and Gimblett Gravels, enjoying some of Hawke’s Bay’s most beautiful wine country as you go. There will be 14 cellar doors (and a few pop ups along the way), all ready and waiting to share their performance enhancing liquids and other surprises. By the end of the ride you’ll be ready for a post ride wind-down party at Trinity Hill. Laze on the lawn with a live band, food stalls and plenty of Trinity Hill wines to whet your whistle.
NZ Sotheby’s International Realty Chefs in Homes: Craggy Range Winery featuring Leyton Ashley SATURDAY 9, 6.30PM - TILL LATE $250 PER PERSON
Host the ultimate dinner party in your own home, brought to you by NZ Sotheby’s International Realty. Imagine having the Terrôir restaurant team comprising of Sommelier, Maitre’d and Head Chef Leyton Ashley come to your place and host a night to remember for you and seven of your friends. (They’ll even set the table and do the dishes) Start your evening with canapés and bubbles before launching into a sumptuous three course dinner, matched to Craggy Range premium wines. Dinner will be for up to eight lucky diners. *conditions apply
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Kai in the Bay 3 PERFUME POINT RESERVE, AHURIRI SATURDAY 9, 8.30AM – 3.30PM $10 ON THE DOOR OR $5 PRESALE
Kia ora and welcome to Kai in the Bay, an authentic Maori wild food experience. Come and watch cooking demonstrations and explore traditional cooking techniques as we serve up a feast of wild tastes including fresh whitebait fritters, succulent crayfish, and drizzling pig on a spit. Learning the traditional ways is what Kai in the Bay is all about. Chill in the picnic area and enjoy live entertainment all day. Please note this event is smoke and alcohol-free.
SUNDAY - 10 November Silver Fern Farms Carnivore Carnival @ Hawke’s Bay Racing 17 HAWKE’S BAY RACING 300 PROSPECT ROAD, HASTINGS SUNDAY 10, 12PM – 5.30PM $80 PER PERSON
Listen up meat lovers. This could well be the ultimate beast of a feast. Two courses of prime cut Hawke’s Bay farmed meat cooked to perfection by Orton Catering’s Arnault Vallee and Black Barn Bistro’s Terry Lowe, served to your table in a trackside setting purpose built for carnivorous pleasure. Wash it down with Trinity Hill wines and finish off with a dose of sweetness from Hawke’s Bay’s own Rush Munro’s icecream. A perfect accompaniment to a day at the Races. This first time event features live music and a betting voucher to put you in a flutter.
Six Wines Six Plates 35 ELEPHANT HILL ESTATE WINERY 86 CLIFTON ROAD, TE AWANGA SUNDAY 10, 12.30PM – 2.30PM
$30 PER PERSON
Meet us on the upper deck at Elephant Hill for a special wine and food tasting event set against a backdrop of our vineyards, the Pacific Ocean and Cape Kidnappers. Head Chef, Ashley Jones, and Winemaker, Steve Skinner, will create a taste sensation of six wines and six tasting plates that capture perfectly the Elephant Hill experience, presented by the Elephant Hill team. *If there is inclement weather, the event will be held in the Vineyard Room.
Recipes
100g Turkish dried figs 400ml red wine 300g caster sugar 300g puff pastry 200g French goat’s cheese 4 large beetroots olive oil
salt 400g shallots 1tsp chopped thyme pepper Garnish balsamic vinegar olive oil
Place figs, red wine and caster sugar in a pot, bring to the boil and gently simmer for 30 minutes. Allow to cool then pour contents into a plastic container with a tight-fitting lid. Leave overnight at room temperature to allow the flavour to develop.
CARAMELISED SHALLOT, FIG AND BEETROOT TART, FRENCH GOAT’S CHEESE AND RED WINE SYRUP Simon Wright Executive Chef, The French Café In one way or another this dish has been on the menu since The French Cafe opened. In the beginning I used to wrap the cheese in parma ham, but that didn’t appeal to my vegetarian customers, so I adapted it slightly to its present form. The sweetness of the shallots, figs and beetroots works well with the sourness of the goat’s cheese. Serves 4.
Preheat oven to 200 degrees Celsius. Roll out puff pastry to a thickness of five millimetres then cut four circles, each ten centimetres in diameter. Place circles on a baking sheet covered with baking paper and put in the fridge to rest for 30 minutes. Cover puff pastry circles with another piece of baking paper and then place another baking sheet on top. This enables you to cook the pastry without letting it rise, so you have a flat disc on which to build your tart. Place in the oven and cook until golden brown. Divide goat’s cheese into four 50g portions. Mould each into a round shape using your hands, but leave it slightly flat on the top and bottom. Wrap tightly in plastic wrap and put in the fridge to set.
250ml milk 250ml cream 300gm Buffalo yoghurt 10 Free range egg yolks (reserve whites for another use.)
Leyton Ashley Head Chef @ Terróir Restaurant Craggy Range Winery
100 gm caster Sugar (2nd measure) 110ml water
150gm sugar
2 x cardomomn pods
300mls Pinot – we use Craggy Range Te Muna Pinot Noir
1 x Hand full of Mint leaves
2 x oranges & Zest
BUFFALO YOGHURT ICE CREAM, STRAWBERRY, ORANGE & PINOT (SERVES 5-6)
100gm caster sugar (1st measure) 1 x punnet strawberries
1/2 cup freeze dried mandarin segments
Buffalo yoghurt ice cream In a metal bowl whisk the egg yolks & first measure of sugar together until pale, In a sauce pan bring the milk & cream up to the boil & Pour over the egg mixture, whisking to combine. In a clean sauce pan return the liquid to the heat and stir until it reaches 83c (or until the texture of thickened cream) gently stirring the whole time. Remove from the heat and cool. Once completely cooled add the Buffalo yoghurt and mix together. To churn the ice cream base follow the manufacturer’s instructions on your machine. If you don’t have an icecream machine place in freezer in two small blocks and once frozen blend in a blender until smooth. Place frozen ice cream in freezer until required.
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Clean the beetroots in cold water. Cut tops off, rub in some olive oil, season with salt and wrap individually in tinfoil. Make four small piles of salt on a baking tray and sit the beetroots on top, bake in the oven for about an hour or until a skewer goes through to the centre easily. Allow to cool. Unwrap beetroots, peel and slice into thin circles. Using a five-centimetre cutter, stamp out discs from the beetroot slices and keep to one side. Peel shallots and slice thinly. Sweat in a pan with a little olive oil, pinch of salt and chopped thyme, cover with a tight fitting lid and cook slowly until nicely caramelised. Drain figs, reserving the liquid, and chop finely. Add chopped figs to shallots and cook for a further five minutes. Correct the seasoning and allow to cool. Place the reserved liquid from the figs into a small pot, bring to the boil and reduce to a thick syrup. To build the tarts, top the pastry circles with a layer of shallot mixture and cover with overlapping circles of beetroot. Unwrap goat’s cheese and place on top of the beetroot discs and then put the tarts on a baking sheet. Drizzle with olive oil and season with salt and pepper. Put tarts back in the warm oven and cook for five minutes. To serve: Place a beetroot tart in the centre of a warm plate, drizzle with a little olive oil and balsamic vinegar and spoon some of the red wine syrup around the outside of the tart. Bon Appetit!
Pinot syrup 300mls Pinot Noir 100gm caster sugar Reduce the Pinot with the sugar until a thick syrup. Set aside Strawberry & orange salad In a sauce pan bring the second measure of sugar, water & cardamom pods to the boil to dissolve the sugar, simmer for a couple of minutes then remove & leave to steep. To get the zest from the oranges, use a peeler to remove large pieces of the skin, then slide a vegetable knife under the white pith and remove it. Cut peel into thin strips. Add the orange zest to the sugar-water to infuse. With a knife remove the left over orange skins & discard. Remove all the orange segments and set aside. To assemble: Wipe the strawberries to clean & cut them in half, toss strawberries in a bowl with the Pinot syrup and then divide into serving bowls. Add the orange segments, Place a few pieces of zest and drizzle some zest syrup over. Add a few freeze-dried mandarin segments on top of the oranges. Break up the mint leaves and scatter over then finish with a scoop of the Buffalo yoghurt ice cream.
Havelock North Village F.A.W.C. HQ Havelock North is one of New Zealand‘s premier food & wine destinations with its large variety of accommodation including bed & breakfast, motels, homestays, and lodges. Enjoy the unique village atmosphere with boutique shopping, café’s, award winning wineries & restaurants.
lovehavelocknorth
• Food & Wine • Retail Therapy
• Accommodation • Beauty Therapy
Havelock North Village - See & Do Havelock North is conveniently located in the heart of Wine Country; Hawke’s Bay & is at the Gateway of the Hawke’s Bay Cycle Trails. Base yourself, your friends, & your family here to see all there is to
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see throughout the region. The Village sits at the foot of Te Mata Peak the sleeping giant so it’s easy to find. Arataki Honey, Black Barn Amphitheatre, Retail & Beauty Therapy, Cinema Gold, Wineries, Golf Courses, Waimarama & Ocean Beach, Te Mata Peak.
www.havelocknorth.co.nz
Havelock North Village - Food & Wine Havelock North is one of New Zealand’s premier food & wine destinations with its large variety of accommodation including bed & breakfast, back packers, motels, homestays, and lodges, boutique
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shopping, café’s & award winning wineries an easy cycle or drive away. Locally roasted coffee & wineries, pizza, tapas’, cafes, restaurants, food markets.
www.havelocknorth.co.nz
Havelock North Village - Retail Havelock North is a unique shopping & winery oasis with a friendly, trendy vibe, offering all things fashionable, one-of-a-kind, & obsess-able. The atmosphere is sophisticated but laid-
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back with free Wifi. Stroll around the fabulous stores which showcase everything to satisfy all shopping needs. Our friendly dedicated owners will welcome you with a friendly smile, & relax knowing you have free parking for your vehicle throughout the Village. Bookstores, Chemist, Fashion, Florists, Giftware, Hair, Beauty, Home, Living, Jewellery, Pharmacy.
CAN WE TEMPT YOU TO A TASTE? New Zealand Sotheby’s International Realty has just celebrated one year of operation in Hawke’s Bay. We’re establishing a reputation through results and quality listings, building a strong following and database for unique and special homes in an area so rich in food, wine and lifestyle. As a premium sponsor of F.A.W.C! we are delighted to help stage this event in Hawke’s Bay. A unique food and wine experience for locals as much as those we hope to attract to our region. New Zealand Sotheby’s International Realty and F.A.W.C! - a tasty combination.
Telephone 06 877 8199 | nzsothebysrealty.com
Each Office is Independently Owned and Operated. SHB Limited (licensed under the REAA 2008) MREINZ
Breakfast $25 per person Available from 7.30am, includes tea or coffee, juice, cold buffet and cooked menu
Lunch Mangapapa Platter - $25 per person 3 course set menu - $50 per person Available from 12.00
Dinner Daily changing Degustation 6 courses $80, $120 with wine matches 6 courses $125, $185 with wine matches 12 courses $150, $215 with wine matches Served at 6.30 or 7.30
Remember to ask about our courtesy vehicle
Phone 06 878 3234 • luxury@mangapapa.co.nz 466 Napier Road • PO Box 8281 • Havelock North
Welcome to Toms Cottage,
The Best Getaway in the Tuki Tuki Valley
Where to stay Visiting or just wanting to park up the car? Book in with these bed pals
Picked by The Times Newspaper as the No 1 Wilderness Getaway in the world For bookings, enquiries and more information please contact: Your hosts Linda & Van Howard on 06 874 7900 / 027 554 4102 or you can visit our website email: info@tomscottages.co.nz www.tomscottages.co.nz
JOHN’S HOUSE & THE PAVILION THE DOME 3600 OF LUXURY UNIQUE ACCOMMODATION FOR BUSINESS OR PLEASURE
Two unique architect designed boutique holiday houses in a stunning rural location, minutes from Havelock North, bounding the Karamu stream.
www.johnshouse.co.nz 58 Miller Road, Hastings (off St Georges Road Nth), New Zealand.
www.
thedome.co.nz
telephone email
+64 (0)6 835 0707
bookings@thedome.co.nz
T: +64 (0) 6 877 7494 Mobile: +64 (0) 274 470 110 Email: info@johnshouse.co.nz
LOUNGE . SLEEP . PLAY
Greenhill is an intimate, tranquil and exclusive retreat located within fifteen minutes of either Havelock North or Hastings. Offering luxury accommodation and an extensive range of customised wine and food excursions, Greenhill offers the finest historic luxury lodge experience in Hawke's Bay. Ph:o6 879 9944 Fax: o6 879 9940 Email: enquiries@greenhill.co.nz www.greenhill.co.nz 32 | F.A.W.C! Food and Wine Classic Hawke’s Bay
Napier’s new contemporary hotel (formally known as The Tennyson)
Reservations@viceroyhotel.co.nz Phone: 0800 502 302 (06) 835 3373 Address: Corner of Tennyson St & Clive Square, Napier www.viceroyhotel.co.nz
Where to play Night Life in Hastings is about to take on a new avour with the Grand opening of the weekly Hastings City Night Market. Located next to the fountain in the City Centre Square this weekly event is a coming together of local colour including artists, artisans, musicians and an abundance of fresh produce. It also offers an exciting mix of ethnic street food deliciousness perfect for grabbing dinner on the y, rounding of an evening of shopping or fuelling up pre cinema. To celebrate FAWC we’re also featuring a Grand Opening Cook Off that will pit chefs against the clock and each other. It will be a fabulous night with nonstop entertainment, sights, scents and avours.
Round out your F.A.W.C! itinerary with a visit to one of these great places
S P E C I A L O F F E R T O F . A .W .C ! T I C K E T H O L D E R S ‘S CUL PT UR E, STRA WB ERRI ES & S PARKLI NG ’ Enjoy a complimentary glass of Silen i Estate sparkling wine and fresh Scott’s strawberries while visiting the award -winning Birdwoods Gallery, Sculpture Garden and Sweet Sh op. Valid fo r all F.A.W.C! ticket holde rs • 10am-5pm from 1 to 10 Novembe r Daily guided sculpture walk & t alk at 3pm throughout F.A.W.C! 298 Middle Road • Havelock North • 06 877 1395
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Tuition available for beginners, course and flurries challenging enough for the most experienced shooters.
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For further information and bookings Brad 0276625625 or brad@triplepeak.co.nz WWW.FAWC.CO.NZ | 33
Discover the magic of Cape Kidnappers - Join our experienced guides and visit the largest mainland gannet colony in the world. • Spend time with and get incredibly close to the majestic gannets in their natural habitat. • Discover how nature has shaped the towering cliffs of the Cape Kidnappers coastline. • Enjoy a memorable tour experience while travelling on our iconic vintage tractors. • View ancient earthquake fault lines.
Where to play Round out your F.A.W.C! itinerary with a visit to one of these great places
Tours depart daily from mid October- April.(excl Christmas day) Departure times are tide dependent. Check website for details. Ph: 06 875 0898 or 0800 GANNETS (426 638) w: www.gannets.com I e: info@gannets.com
EXTENDED SUMMER EVENING HOURS
OPEN DAILY
PLA TOGET Y HER
HAVE FU
N!
Two courses of prime cut Hawke's Bay farmed meat cooked to perfection with a wine match from Trinity Hill or beer match from Crafty Beggars ales and to finish off a dose of sweetness from Hawke's Bay's own Rush Munro's ice cream. This first time event features live music, a guest MC and a betting voucher to enjoy a flutter on the days racing action.
Silver Fern Farms
Carnivore Carnival at HB Racing Centre Hastings Racecourse 10th November 12noon - 5:30pm $80pp 34 | F.A.W.C! Food and Wine Classic Hawke’s Bay
Tailor-Made Tours & Event Management Taking you deep into the Hawke’s Bay countryside creating unique and exclusive experiences, with style and pizzazz www.longislandguides.co.nz
Eats & drinks Top up the tank at these tasty venues in between F.A.W.C! events
Experience Culinary Alchemy
Multiple Awards Winning Chef Francky Godinho’s Mecca of Culinary Art 06 877-5356 • info@stgeorgesrestaurant.co.nz Thursday - Monday • Lunch & Dinner 452 St Georges Rd • Havelock North
THE TRINITY HILLS ARE ALIVE WITH THE TASTE OF SYRAH • Taste the never-released 2010 Hillside Syrah! South of Spain. Where the village eats, drinks & relaxes. Spanish style meets Hawke’s Bay fresh amidst worldly wines.
• 2 course lunch set above the picturesque Heretaunga Plains • Hosted by Chief Winemaker, Warren Gibson
Saturday 2nd of November 21 Napier Road, Havelock North, Hawke's Bay, New Zealand | Telefono: (6) 877 6031
Limited tickets available
visit www.FAWC.co.nz WWW.FAWC.CO.NZ | 35
Eats & drinks
Gourmet Cellar Door & Tastings, Vineyard & Winery Tours SUMMER (OCT-MAR): 10am - 5pm | WINTER (APR-SEPT): 10am - 4pm Wed to Sun
2016 Maraekakaho Road, RD1, Hastings | W www.sileni.co.nz
P + 879 8768 | E info@sileni.co.nz
Top up the tank at these tasty venues in between F.A.W.C! events
Quality Food, Great Service, Expert Function Advice Based at Sileni - Venue Options available for Weddings, Conferences, Meetings & Events. P + 877 9034 | E enquiries@ortoncatering.co.nz
|
W
www.ortoncatering.co.nz
HAWKE’S BAYS PREMIUM WINE & GOURMET EXPERIENCES
Free upgrade to reserve wines on presentation of promo code
ONLINE PROMO CODE: FAWC
The worlds 1st Progressive Winery Dinner at Twilight Odyssey
Check out our products at www.odyssey.com or call 0508 ODYSSEY (639 773)
MOANA PARK - AWARD WINNING NATURAL WINES OF HAWKE’S BAY • Highly rated Cellar Door experience in a relaxed valley setting • Discover natural, low allergen wines of exceptional quality Open 7 days 10am - 5pm • 530 Puketapu Road, Taradale
www.moanapark.co.nz
Church Road Dine Amongst the Vines Sunday 3rd November – 10.30am – 3.00pm Join Church Road Winemaker, Chris Scott, for an alfresco dining experience at our stunning Matapiro Vineyard. You’ll be treated to a delicious three-course lunch prepared by Jenny Parton from Dish Catering matched with wines grown in the redmetal soils of our Matapiro and Redstone vineyards. Come and discover these unique terroirs.
47 Tennyson Street, Napier • Ph
06 835 5022
But wait, there’s more A few extra F.A.W.C! supporters
milk and honey sunset champagne sessions Nov 2nd dinner session 5pm - 8pm / bar session 8pm - midnight www.fawc.co.nz
For all enquiries contact your authorised H a w ke’s B a y A u d i , Vo l k s w a g e n a n d s ko d a D e a l e r s h i p to d a y.
93 C a r l y l e S t r e e t , N a p i e r P h o n e 0 6 8 35 8 8 10 M o b i l e 021 576 3 0 3 E m a i l d w ay n e @ e u r o c i t y.c o.n z w w w.e u r o c i t y.c o.n z
Many on-site facilities to complement the recently refurbished suites: OPEN LUNCH 11AM-2PM (MON-SAT) DINNER 4PM-LATE NIGHT (7 NIGHTS)
AUTHENTIC
INDIAN
• Heated swimming pool with water slide • Large private spa pool • Games room with PS2, PC and pool table • Wireless internet available
• BBQ and outdoor areas • Heating and Air Conditioning • Children’s playground with trampoline • Locally owned and operated for 40 years
RESTAURANT Welcome to Star of India restaurant. The opportunity to experience the real taste of authentic Indian foods, prepared by an experienced qualified Indian Chef.
We have recently opened a new restaurant in Taradale. Shop 1,1012 Karamu Road North, Hastings.
242a Gloucester Street, Taradale
Phone 06 8784008
Phone 06 8446719.
www.starofindiabay.co.nz We do home deliveries *Conditions apply
164 Gloucester Street, Taradale Freephone 0800 684 477 T/F +64 6 844 7788 E stay@colonialmotel.co.nz W colonialmotel.co.nz WWW.FAWC.CO.NZ | 37
Event details
WEDNESDAY NOVEMBER 6TH
FRIDAY NOVEMBER 1ST F.A.W.C! Summer Series Launch Party @ Craggy Range Winery
7pm-10.30pm
$105 pp
30
10am-2pm
$95 pp
23
Does My Wine Look Big in This? @ Advintage Wines
6pm-7:30pm
$30 pp
27
The Art of Pasta @ The Farmhouse Kitchen
6pm-9pm
$120 pp
34
Wrapped @ Deliciosa Tapas & Wine
6:30pm-10pm
$85 pp
28
THURSDAY NOVEMBER 7TH
SATURDAY NOVEMBER 2ND Cooking with Wine with Cathie’s Cuisine
Cooking with Wine with Cathie’s Cuisine
10am-2pm
$95 pp $95 pp
23
Cooking with Wine with Cathie’s Cuisine
10am-2pm
$95 pp
23
The Hastings City Night Market Grand Opening
5pm-9pm
Walk up event
18
5:30pm-8pm
$45 pp
7
F.A.W.C! Electrolux Masterclass Series featuring Simon Wright
9:30am-10:15am
F.A.W.C! Electrolux Masterclass Series featuring Nici Wickes
10:45am-11:30am $50 pp
30
Cocktail Masterclass with Frankie Walker @ Emporium Eatery and Bar
F.A.W.C! Electrolux Masterclass Series featuring Neat Meat on Butchery with David Griffiths
12pm-12:45pm
$50 pp
Tasting Menu @ The Globe Theatrette & The Factory French Bistro
6pm-10pm
$75 pp
30
5
F.A.W.C! Electrolux Masterclass Series featuring Leyton Ashley
1:15pm-2pm
$50 pp
Food & Wine Team Challenge @ Black Barn Bistro
6:30pm-10:30pm $60 pp
30
29
Exclusively Kidnapper Cliffs @ Te Awa Winery
11am-3pm
$3000 per couple
Dine Through the Decades @ Delmonico’s Bistro and Wine Bar
7pm-10pm
$120 pp
11
6
Art in the Olives Festival @ Telegraph Hill Olivery 11am-3pm
Walk up Event
24
FRIDAY NOVEMBER 8TH
The Pimms Picnic on the Parade @ Emporium Eatery and Bar
11am-3pm
$45 pp
7
Cooking with Wine with Cathie’s Cuisine
10am-2pm
$95 pp
23
Sshh... Secret Location Lunch with Black Barn
12pm-3:30pm
$80 pp
29
The Wines that Launched a Thousand Sips @ Triangle Cellars
5:30pm-7:30pm
$35 pp
14
The Trinity Hills are Alive with the Taste of Syrah
1pm-3pm
$70 pp
12
Tasting Menu @ The Globe Theatrette & The Factory French Bistro
6pm-10pm
$75 pp
5
To Syrah with Love @ Rod McDonald Wines
2pm-4pm
$75 pp
37
Summertime Gladness @ F.G Smith Eatery
6pm-10pm
$130 pp
2
One Sweet Afternoon @ Alpha Domus
3pm-5pm
$50 pp
16
6pm-11pm
$120 pp
7
Bosley’s Burger Bar @ The Advintage Drive-thru
4pm-7:30pm
Walk up event
27
Food and Beer Degustation Dinner with Richard Emerson @ Emporium Eatery and Bar
$50 pp
5pm-8pm
$225 pp
22
4
Legacy Chardonnay & Crayfish @ Vidal Winery Restaurant
6pm - Late
The Sunset Session with Champagne House Billecart Salmon @ Milk and Honey
James Beck in Six Courses @ Taste Cornucopia
6:30pm-10:30pm $80 pp.
The Wines that Launched a Thousand Sips @ Triangle Cellars
5:30pm-7:30pm
$35 pp
21
14
6:30pm-10:30pm $150 pp
10
Beach Front Dinner with Annabel Langbein @ The White House
5:30pm-10pm
$150 pp
32
Rex Morgan Cooks 25 Years of His Best @ Sacred Hill Cellar Door
The Sounds of Scotland @ Horonui
6pm-9:30pm
$35 pp
33
Kai in the Bay
8:30am-3:30pm
$10 on the door or $5 presale
3
Global Street-Food & Coffee Festival @ Deliciosa Tapas & Wine
9am-2pm
Walk up event.
28
Cooking with Wine with Cathie’s Cuisine
10am-2pm
$95 pp
23
30
NZ Sotheby’s International Realty Chefs in Homes: Trinity Hill Winery featuring Simon Wright from The French Cafe
6.30pm - Late
$250 pp
Tasting Dinner in the Smythe Study @ Mission Estate
7pm-11pm
$150 pp
House of Billecart Salmon Champagne Party @ Milk & Honey
8pm-late
Walk up event
4
10am-1pm
$80 pp
20
8
SUNDAY NOVEMBER 3RD Locavore's Lunch @ The Hawke’s Bay Farmers’ Market Cooking with Wine with Cathie’s Cuisine
10am-2pm
$95 pp
23
SATURDAY NOVEMBER 9TH
5
The Relais and Chateaux Long Lunch and Cooking Demonstration @ The Farm at Cape Kidnappers
10:30am-3pm
$230 pp
38
Long Island Guides presents: Lunch in the Sticks
11am-3pm
$200 pp
The Wineries Ride @ F.A.W.C!
11am-4pm
$20 pp
15
Picnic in the Vines @ Te Awa
11:30am-4pm
$60 per couple, $15 for kids
11
10:30am-3pm
$170 pp
9
The Winemaker’s Long Lunch Table @ Clearview Estate Winery & Restaurant
12pm-2:30pm
$65 pp
36
Exclusively Kidnapper Cliffs @ Te Awa Winery
11am-3pm
$3000 per couple
11
2pm-3pm
$40 pp
13
Taste Terrôir @ Craggy Range Winery
12pm-2:30pm
$100 pp
Sweet Inspiration: Dessert Wines of the World @ Ngatarawa Wines
30
The Gravels' Vidal Vineyard Dinner
4:30pm-7pm
$130 pp
Reds of the Med Masterclass @ Black Barn River Room
3pm-5pm
$70 pp
31
The Wines that Launched a Thousand Sips @ Triangle Cellars
5:30pm-7:30pm
$35 pp
14
The Chickpea Challenge Invitational @ Ten Twenty Four
4pm-7pm
$65 pp
19
Soul to Soul @ St George’s Restaurant
6pm-11pm
$190 pp
25
1
Ben Bayly from The Grove @ Mangapapa
6pm-11:30pm
$200 pp
26
NZ Sotheby’s International Realty Chefs in Homes: Elephant Hill Featuring Ashley Jones
6:30pm-10pm
$250 pp
35
NZ Sotheby’s International Realty Chefs in Homes: Craggy Range Winery featuring Leyton Ashley
6:30pm - Late
$250 pp
Tasting Dinner in the Smythe Study @ Mission Estate
7pm-11pm
$150 pp
James Beck in Six Courses @ Taste Cornucopia
6:30pm-10:30pm $80 pp
21
Silver Fern Farms Carnivore Carnival @ Hawke’s Bay Racing
12pm-5:30pm
$80 pp
17
Six Wines Six Plates @ Elephant Hill
12:30pm-2:30pm $30 pp
35
5pm-8pm
$49 pp BBQ only, $29 for four craft beir
MONDAY NOVEMBER 4TH Cooking with Wine with Cathie’s Cuisine
10am-2pm
$95 pp
23
Wine Lies @ Deliciosa Tapas & Wine
6:30pm-10pm
$170 per team/4
28
TUESDAY NOVEMBER 5TH 10am-5pm
$135 pp
Mint Juleps & The Melbourne Cup @ Black Barn
3:30pm-6pm
$55 pp
29
Wrapped @ Deliciosa Tapas & Wine
6:30pm-10pm
$85 pp
28
388 | F F. F.A.W.C! .A. A W. W.C! C!! F C Food ood oo d an and d Wi W Wine ine ne Classic Haw Hawke’s a kee’s’s B Bay ay ay
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SUNDAY NOVEMBER 10TH
Tastes of Hawke’s Bay with Cathie’s Cuisine & Prinsy’s Tours
MA
WIN
Dine Amongst the Vines @ Church Road Winery
The Argentinian Asado and The Three Biers @ Crossing Bier Garden
WIN
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Wineries Ride
F.A.W.C! Event Locations. Book now at www.fawc.co.nz 1. The Crossing Bier Garden 2. F.G. Smith Eatery 3. Perfume Point Reserve 4. Milk and Honey 5. The Globe Theatrette 6. Delmonico’s Bistro & Wine Bar 7. Emporium Eatery & Bar 8. Mission Estate Winery 9. Church Road Winery 10. Sacred Hill Cellar Door
11. Te Awa Winery 12. Trinity Hill Winery 13. Ngatarawa Wines 14. Triangle Cellars 15. Sileni Estate Winery 16. Alpha Domus 17. Hawke’s Bay Racing 18. Hastings Central Square 19. Ten Twenty Four 20. Hawke’s Bay Farmers’ Market
21. Taste Cornucopia 22. Vidal Winery Restaurant 23. Cathie’s Cuisine 24. Telegraph Hill Olivery 25. St George’s Restaurant 26. Mangapapa Restaurant 27. Advintage 28. Deliciosa Tapas and Wine Bar 29. Black Barn Vineyards 30. Craggy Range Winery
31. Black Barn River Room 32. The White House Waimarama 33. Horonui 34. The Farmhouse Kitchen 35. Elephant Hill Estate Winery 36. Clearview Estate Winery 37. Te Awanga Estate 38. The Farm at Cape Kidnappers
WWW.FAWC.CO.NZ | 39