If the title didn't give it away, Wine and Food Celebration is a gathering to cheer on all things food. The event will be held at the New Zealand School of Food with three days of hands-on classes, cooking demonstrations, tasting experiences and access to the school's Wine Room.
The opening night on Saturday 10 September will kick off with a Spanish dinner from chefs David Puig Zaragoza and Shizuka Scott, paired with a selection of Spanish wines. The menu includes delights like: oyster gazpacho, slow cooked duck egg chorizo with potato foam and Pigeon Bay lamb racks.
Further dining highlights throughout the weekend include an authentic Northern Thai dinner on Sunday 11 September at the hands of Chef Lek from Ponsonby's Saan. Diners keen to see what happens behind the stove can also sign up to help Lek in the kitchen before sitting down for the meal.
Masterclasses will be held on The Art of Fondue and Building Your Fresh Ceviche; celebrated Master of Wine Bob Campbell will dissect six wines and observe possible food pairings; Chef Stefan Lötscher will present two classes on how to create your own urban hangi; Chef Clint Davies of MoreporkBBQ will demonstrate how to refine your Slow Roast American BBQ, while Lyndey Milan will perfect the art of lazy baking.
The weekend will conclude with the New Zealand Sommelier of the Year and Junior Sommelier of the Year competitions.