Auckland's Fried Chicken Festival Returns, Plus More Food & Drink News
Prepare to get your paws on plenty of fried chicken, Champagne and top chef creations with these epic food events
• Kiwi expat and former Attica sous chef Pete Gunn will be taking over Culprit, bringing his two-hatted restaurant Melbourne Restaurant IDES to Auckland for two nights only. The evening will feature a seven-course tasting menu and wine pairing. Wednesday April 17 – Thursday April 18. $145 pp (five courses plus snacks). Plus optional $50 wine pairing / $100 "epic" wine pairing. Book at Culprit.co.nz/book
• Perrier-Jouet will set up a new Champagne Garden at Euro throughout April. The menu features the exclusive Perrier-Jouet Belle Epoque Brut and Rose, and Perrier-Jouet cocktails. A Bluff oyster lunch special will be available for a limited time, as well as two Chef’s Table dining events featuring a five-course degustation by Executive Chef Gareth Stewart matched with Champagne. Tickets at Eurobar.co.nz
• A top French pastry chef is taking residence at SO/ Hotel’s flagship restaurant Harbour Society. Simon Pacary is the Executive French Patisserie Chef of One&Only Le Saint Geran, an ultra-luxury resort in Mauritius, known for ‘illusionist’ creations. Diners can get a taste of his patisserie and desserts at Harbour Society until Saturday April 6 and at a masterclass high tea on Thursday April 4 and dinner Friday April 5. To register for events this week visit So-auckland.com
• Experimental dining pop up Asahi Akai Doa is opening its red door for a new season offering food by Azabu Ponsonby, and immersive lighting by Angus Muir Design at Las Vegas on RD. Thursday April 11 – Thursday 11 July, every Thursday, Friday and Saturday.
• Snap up the final tickets to Hong Kong chef Tony Tan’s Auckland Writer’s Festival event in May. The Malaysian-born, Melbourne-based Asian food expert will share the rich and varied cuisine of Hong Kong with a complimentary glass of wine at Masu on May Tuesday 14. Tony will also join Ima Cuisine’s Yael Shochat and Kasey & Karena Bird in conversation with Rosabel Tan on Friday May 17. Tickets at Writersfestival.co.nz
• Clooney’s Head chef Nobu Lee will team up with Daniel Puskas, the head chef and co-owner of Sydney restaurant Sixpenny, for a seven-course tasting menu focusing on New Zealand seafood, gathered from the South Island by the chefs themselves. Thursday May 9 at Clooney, 33 Sale St. $220 pp including canapes and Perrier-Jouet champagne on arrival. Tickets at Clooney.co.nz or email email@example.com
• La Cigale Market will celebrate the glorious burger on with a line-up of food trucks including Wise Boys Burgers, The Hungry Swine, Dixie BBQ, Double Dutch Fries, Peach’s Hot Chicken and JoBros Burgers. Plant-based and vegan options avaliable from Wise Boys Burgers and JoBros Burgers. Thursday April 4, 5pm-9pm
• Auckland's Fried Chicken Festival returns in May to Shed 10 for even more fried goodness. Held over two days and in a choice of day or evening sessions, street food vendors include Peach's Hot Chicken, Temaki Truck, Judge Bao and brews from Behemoth. Restaurants Mexico, Lowbrow and The Coop will have pop-up kitchens. Saturday May 18 – Sunday May 19
• More crunchy peanut butter goodness from Fix & Fogg. The latest release 'Everything Butter' combines peanuts and almonds with hemp, chia, sesame, sunflower, flaxseeds and pumpkin seeds.
• Waiheke Water has won big at the ‘Oscars’ of water, taking home four awards at the prestigious international competition held in Berkley Springs. The recognition shows the high quality and purity of the natural mineral water which is drawn from an aquifer below the island and naturally filtered under high pressure through rock and sand. The glass bottles won silver in packaging design and feature the coordinates of the water source and the shape of Waiheke Island on the base.
• Wrap your food in style with new Little & Kind eco-friendly food wraps. Instead of plastic, the brightly designed wraps are made with natural ingredients including 100 per cent cotton, New Zealand beeswax, pine-tree resin and organic coconut oil, to keep food breathable and fresh. Just wash and re-use.
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