EVENTS

PETER GORDON – 23 & 24 MAY (Fully Booked)

Peter Gordon (Ngāti Kahungunu ki Wairarapa / Ngāi Tahu / Clan Gordon) has been gathering ingredients, textures and techniques from across the world’s kitchens, paddocks and oceans for more than forty years, combining them in thrilling new ways to fill our bellies. Which is why he’s often referred to as the Godfather of Fusion cuisine. It was in 1986 that Peter set up the kitchen of The Sugar Club on Vivian Street, putting it firmly on the culinary map, before he left for London in 1989. In March 2020 Peter relocated from London to Tāmaki Makaurau Auckland with his partner Al where they opened Homeland – the Food Embassy, a cook school, community kitchen, restaurant and retail space.

5 COURSES, $150PP
23 & 24 May, 2025 FULLY BOOKED – Email [email protected] to join our waitlist.

NICK HUFFMAN – 18 & 19 JULY

Raised in semi-rural South Africa and later settling in Wellington, Nick’s early love for food began with an apprenticeship role under Wellington culinary master Mark Limacher. Nick’s culinary career saw him cook all over the globe, and when he returned to Wellington, Nick helped transform Matterhorn into an award-winning restaurant, earning Cuisine Magazine’s NZ Restaurant of the Year in 2008. Whether it’s fire-cooked food, smoking techniques, naturally fermented bread, or dry-aging fish for the best possible flavour, Nick’s philosophy remains rooted in respect – for ingredients, craftsmanship, and the full-circle journey of food. Now focused on mentoring future chefs, he champions sustainability, food waste reduction, and creative uses for every part of an ingredient, with passions that include charcuterie, koji fermentation, and food recovery.

5 COURSES, $150PP
18 & 19 JULY, 2025

MARTIN BOSLEY – 17 & 18 OCTOBER 

Martin Bosley has a career spanning over four decades and a philosophy rooted in cooking with what’s seasonal, local, and fresh. He has won every major food award in the country, authored two acclaimed cookbooks, and contributed widely to media, including long-running columns for Kia Ora and Cuisine magazines, as well as regular appearances on Radio New Zealand. A Chef Ambassador for NZ Trade and Enterprise, Martin has represented the country in culinary events across the globe, while closer to home, he co-founded Wellington’s iconic City Market and has led the award-winning ‘Gate to Plate’ rehabilitation initiative at Remutaka Prison for over a decade. He also owns Yellow Brick Road, a seafood company dedicated to ethical sourcing, and brings his passion for sustainability and community to his role as a South Wairarapa District Councillor. A tireless advocate for Aotearoa’s food culture, Martin is a driving force behind a modern New Zealand cuisine that honours its people, land, and oceans.

5 COURSES, $150PP
17 & 18 OCTOBER (Note the date change)