This year we’ll have an awesome lineup of chef demonstrations in the Cray Coast Cuisine tent. Until these are finalised, here’s our lineup for last year…
10.30am – 11am
Showcasing the best that Kaikoura has to offer – Daniel from Kaikoura Cheese Co shares his exciting cheeses with you.
Partnering with Esses Wines, Kaikoura’s own ‘House of Bubbles’, suggests that maybe you should get your seat early as we are sure there will be tasting!
11.30am – 12.15pm
Richard Harris (The Gentleman Butcher with Lamb Rump)
A 2015 New Zealand MasterChef competitor who attained 5th place, Richard won over many hearts as ‘The Gentleman Butcher’. With a strong family connection to Kaikoura it is fitting that Richard showcases both his butchery and culinary skills in front of a ‘home’ crowd. Richard talks of cooking as a simple pleasure and breaks down a lamb leg into modern cuts, using one of the cuts in a finished dish that will wow your dinner guests.
12.30pm – 1.15pm
The Vagabond Chefs (Cure the Salmon – Canapé the Salmon)
Morgan & Andy are a couple of vagabond chefs with a pretty good idea of flavour. For the past 20 years they’ve tracked down and gathered up the best the world has to offer. Orient-encrusted, crisped and spiced, or slow, smooth and distinctly Southern, a Vagabond dish is all about big-world flavours.
Learn a quick easy way to cure salmon and transform it in to canapés ‘to die for’. The Vagabond Chefs demo at 12.30 will now be offering a Gewürztraminer wine match with their salmon canapes from Charles Wiffen Wines.
1.30pm – 2.15pm
Fiona Read (Paua Soup)
Hapuku Lodge & Tree Houses Executive Chef Fiona Read will unlock the secret to Paua soup. A unique way to show off the day’s catch, as this creamy and elegant soup will impress!
2.30pm – 3.15pm
Jax Hamilton MC/Chef (Whitebait & Scallop Ravioli)
Cray Coast Cuisine chef demonstrations are hosted by our very own cuisine personality and MC/Chef Jax Hamilton. Jax uses her much-loved style, flair and cheeky sense of humour to present guest chefs, tastings and food tips.