Wellington 2015

3-5 Sep, Thu-Fri: 10pm-6am, Sat 10pm–5am, Westpac Stadium

Whirlpool Cooking Theatre

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, Martin Bosley, Chelsea Winter and more, in the Whirlpool Cooking Theatre in Wellington.

All
Thu

Thursday 3 September

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

This gorgeously easy dinner party menu has been created to impress the tastes of the sophisticated grown-up 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. 

Simon’s simply seafood session
11:30am-12:15pm

Simon Gault is famous for gathering tastes and techniques from around the world and infusing them into dishes that you and your guests will truly savour.

In this demonstration Simon presents three delicious, dazzling, and yet simple seafood recipes: roasted slipper lobster with horopito black pepper sauce, cauliflower lentils, and fresh chilli, followed by Shark Bay tiger prawns with lemongrass and chilli, plus pan-fried flounder with citrus, pink peppercorn butter, and crispy kale.

Essential Thai dishes
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 demo you’ll learn how to make tom yum goong – the mouth-watering spicy soup widely enjoyed throughout South East Asia – plus stir-fried hoy sum and deep-fried snapper. Don’t worry if you’re not ‘into’ spicy food – you can adjust the spice comfort levels to suit your taste.

Furred and feathered
1:30pm-2:15pm

Chef, restaurateur, food writer, and Wellingtonian culinary legend Martin Bosley is back and has just launched his own range of products. In this demonstration he will showcase two richly scrumptious dishes based on venison (the ‘furred’ of the title) and duck (the ‘feathered’): oso bucco venison with a mushroom sponge and roast duck with parsnip purée and red currant jelly.

Naughty turned nice
2:30pm-3:15pm

We all love the comfort classics like butter chicken, a good pie, and hot caramel fudge sundaes… but more often than not, you don’t feel great after eating it. Is it possible to indulge in these favourites, and still feel good afterwards?

Nadia Lim, the Good Food Cook, shows us how to make healthier versions of these dishes with all the flavour and wow, but not the guilt! 

Fri

Friday 4 September

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!

Irresistible Japanese 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 must-attend demonstration Sachie will show you how to prepare sashimi and okonomiyaki, fabulously delicious pancakes 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.

Online sensation Bondi Harvest comes alive
12:30pm-1:15pm

Australian surfing buddies Guy Turland and Mark Alston are the duo behind Bondi Harvest – the online sensation that has taken the world by storm. They’ve just launched a restaurant in Bondi Junction and they have a recipe book due out next month. See Guy cooking live at The Food Show.

Here’s your chance to check out their zucchini and chimchurri breakfast bowl with poached eggs, grilled haloumi, and basil and cherry tomato salad. Or try their pastrami-cured hot-smoked NZ salmon on buckwheat beetroot crepes. And we defy you to resist their raw avocado, chilli, cacao, coconut and macadamia tart.

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.

Classic French cooking with a twist
2:30pm-3:15pm

My Kitchen Rules judge Ben Bayly is also the award-winning Head Chef at both The Grove and Baduzzi in Auckland.

His live cooking demonstration features the kind of cooking for which he is justly renowned: modern dishes infused with classic French techniques.

The question is: will his informative lesson taking a whole rabbit and turning it skillfully into ballotine of rabbit with Champagne velouté, butter poached crayfish and caviar,  win a place at your table?

Sat

Saturday 5 September

Simon’s simply seafood session
11:30am-12:15pm

Simon Gault is famous for gathering tastes and techniques from around the world and infusing them into dishes that you and your guests will truly savour.

In this demonstration Simon presents three delicious, dazzling, and yet simple seafood recipes: roasted slipper lobster with horopito black pepper sauce, cauliflower lentils, and fresh chilli, followed by Shark Bay tiger prawns with lemongrass and chilli, plus pan-fried flounder with citrus, pink peppercorn butter, and crispy kale.

Depot at home
12:30pm-1:15pm

Kyle Street, executive chef of Depot, will demonstrate three easy-to-achieve recipes for you at home, which you can use to wow your friends and family. He will also share with you his thoughts on food, being a young chef, and all things Depot.

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-up 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.