Christchurch 2015

1-3 May, Fri–Sun 10am–5pm, Horncastle Arena

Whirlpool Cooking Theatre

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Included with your entry ticket, you can enjoy free cooking demonstrations in the Whirlpool Cooking Theatre.

Don't miss the chance to see some of New Zealand's top culinary talent share their secrets on cooking fabulous meals at home.

Watch your favourite celebrity chef step up to the plate, including Ray McVinnie, Peta Mathias, Chelsea Winter and more, in the Whirlpool Cooking Theatre in Christchurch.

All
Fri

Friday 1 May

Rocky road dinners
10:30am-11:15am

This gorgeously easy dinner party menu has been created to impress the tastes of the sophisticated grown-ups and the child in all of us.

Fantastic classics like prawns in garlic (with a twist), lemony chicken carbonara, plus the grown ups’ version of rocky road, which makes a lovely gift or is just a good thing to have in the fridge when you need a little taste of sweetness. 

Essential Thai dishes
11:30am-12:15pm

Sachie Nomura is the talented chef behind NZ’s most awarded cooking school where she teaches authentic Japanese, Thai, Vietnamese, Malaysian, Indian and Pacific fusion cooking.

In this demo you’ll learn how to make tom yum goong – the mouth-watering spicy soup widely enjoyed throughout South East Asia – and the Thai classic ‘pad Thai noodle’ plus a secret squid recipe. Don’t worry if you’re not ‘into’ spicy food – you can adjust the spice comfort levels to suit your taste.

Lets slow it down a little
12:30pm-1:15pm

In his classes for The Food Show 2015, Jonny Schwass will demonstrate his passion for slow cooking and the joy of finding flavour in the lesser known and often overlooked cuts of meat. Jonny will show you that cooking for loved ones should never be a chore, and the most important times are the ones shared at the table not those spent nervously in the kitchen.

Fish and olive oil – a marriage made in foodie heaven
1:30pm-2:15pm

The Southern French say that fish should be found in only two places – either swimming in water or swimming in olive oil.

Olive oil is a magic substance, the ingestion of which makes you stay young and beautiful forever. It enlivens the palate and warms the heart, embodies simplicity and purity, and enhances the taste of all kinds of foods.

These recipes use olive oil in a slightly unusual way that makes the dishes appear to be drenched in sunshine.

Celebrating the classics
2:30pm-3:15pm

Ever wanted to master a few classic family favourites but not sure where to start? Well, this class makes it easy.

Join Annabelle to get the best recipes for three Kiwi classics – mussel fritters, lazy chicken and rice, and delicious rhubarb crumble. Years of research and sampling have determined that these are ‘the best’ and so easy.

Upskill and get loads of cooking tips and laughter at this popular class. Arrive early and stay late!

Sat

Saturday 2 May

Celebrating the classics
10:30am-11:15am

Ever wanted to master a few classic family favourites but not sure where to start? Well, this class makes it easy.

Join Annabelle to get the best recipes for three Kiwi classics – mussel fritters, lazy chicken and rice, and delicious rhubarb crumble. Years of research and sampling have determined that these are ‘the best’ and so easy.

Upskill and get loads of cooking tips and laughter at this popular class. Arrive early and stay late!

Easy to entertain
11:30am-12:15pm

Our winning duo are back to share a year of adventures.

We asked them to come up with a simple, elegant three-course meal - and they have done us proud with popcorn clams, rare beef salad to die for, and the ultimate chocolate brownie crammed with Black Doris plums.

Get ready to not only be entertained, but also be better prepared to entertain at home. 

Irresistible Japanese dumplings
12:30pm-1:15pm

Sachie Nomura is the talented chef behind NZ’s most awarded cooking school where she teaches authentic Japanese, Thai, Vietnamese, Malaysian, Indian and Pacific fusion cooking.

In this must-attend demo Sachie will show you how to make gyoza, the fabulously delicious dumplings that are one of the most popular dishes in Japan. So versatile in terms of ingredients and how you cook them!  You’ll take home all the tips and tricks to make your life easier.

Party on – it’s all about the cook!
1:30pm-2:15pm

Good food relies on a good cook, not on expensive and/or exotic ingredients. Dinner parties can give you performance anxiety, but there is no need to be apprehensive.

The food for this three-course dinner is practical for a busy cook to make the dishes ahead of time using natural Kiwi produce.

Mushroom tart, spiced chicken picatta with herb and date slaw, and a dessert of banana and mango salad with yoghurt and coconut cream are dishes that look way more complicated than they are, and  will make the cook look very good.

Fish and olive oil – a marriage made in foodie heaven
2:30pm-3:15pm

The Southern French say that fish should be found in only two places – either swimming in water or swimming in olive oil.

Olive oil is a magic substance, the ingestion of which makes you stay young and beautiful forever. It enlivens the palate and warms the heart, embodies simplicity and purity, and enhances the taste of all kinds of foods.

These recipes use olive oil in a slightly unusual way that makes the dishes appear to be drenched in sunshine.

Sun

Sunday 3 May

Easy to entertain
10:30am-11:15am

Our winning duo are back to share a year of adventures.

We asked them to come up with a simple, elegant three-course meal - and they have done us proud with popcorn clams, rare beef salad to die for, and the ultimate chocolate brownie crammed with Black Doris plums.

Get ready to not only be entertained, but also be better prepared to entertain at home. 

Lets slow it down a little
11:30am-12:15pm

In his classes for The Food Show 2015, Jonny Schwass will demonstrate his passion for slow cooking and the joy of finding flavour in the lesser known and often overlooked cuts of meat. Jonny will show you that cooking for loved ones should never be a chore, and the most important times are the ones shared at the table not those spent nervously in the kitchen.

Fleurs Place
12:30pm-1:15pm

Fleur is accompanied by Dougal, her executive chef at Moeraki. Together they'll be preparing some of their more popular dishes, and sharing their passion for creating great food from everything the oceans provide.

Party on – it’s all about the cook!
1:30pm-2:15pm

Good food relies on a good cook, not on expensive and/or exotic ingredients. Dinner parties can give you performance anxiety, but there is no need to be apprehensive.

The food for this three-course dinner is practical for a busy cook to make the dishes ahead of time using natural Kiwi produce.

Mushroom tart, spiced chicken picatta with herb and date slaw, and a dessert of banana and mango salad with yoghurt and coconut cream are dishes that look way more complicated than they are, and  will make the cook look very good.

Rocky road dinners
2:30pm-3:15pm

This gorgeously easy dinner party menu has been created to impress the tastes of the sophisticated grown-ups and the child in all of us.

Fantastic classics like prawns in garlic (with a twist), lemony chicken carbonara, plus the grown ups’ version of rocky road, which makes a lovely gift or is just a good thing to have in the fridge when you need a little taste of sweetness.