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Chef for the Day


Sun 28 Jul 2019, 2:00pm–10:00pm

Where: New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, CBD, Auckland

Restrictions: R18

Ticket Information:

  • General Admission: $125.00
  • Additional fees may apply

Feast from the Earth
Join the team to help preparing our special dinner and then take a seat at the dinner table to savour the feast as one of our guests.

Join Chef Finn Gybel, originally from Denmark to create a mid-winter feast that draws inspiration from the culinary traditions the Nordic region along with our own earth-oven Hāngi fare prepared at Chef Rewi Spraggon's Māori Kitchen.

Learn new skills and gain confidence as you cook in our professional kitchen alongside our chefs. This is your chance to have some fun cooking in the kitchen and then sit down to a gastronomic feast.

* Rye bread with pumpkin and sunflower seeds using Biga, a natural sourdough starter from Denmark
* Fish Tartare with pickled beetroot, sorrel, brown butter
* Pigeon Bay Lamb - prepared in the Hāngi with red wine jus, seasonal greens, foaming buttermilk
* Poached tamarillos with nougatine glass, pepper dust, fermented sultanas, frozen chocolate mousse, sablé Bretagne

2pm Arrive at New Zealand School of Food and Wine
You will need to wear, flat soled trainers, trousers and T-shirt with short sleves. We will give you an apron and commis hat to wear.
2-6pm Preparation of the menu
6-7pm Change into something more dressy - Enjoy some wines in the Wine Tasting Room
7 - 10pm Take a seat at the dinner table

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