Dunedin Spoilt For Choice With Dining Experiences As Part Of The Food Design Conference

Media Release June 2016

Dunedin diners are spoilt for choice with a diverse range of special pop up dining experiences throughout the city as part of the International Food Design Conference & Studio.

Conference organiser Professor Richard Mitchell says the Pop Ups are a way to show Dunedin people what’s happening at the conference as well as showcasing what the city has to offer to conference guests.

Numbers for dining events are limited and bookings are essential. Experiences are:

WEDNESDAY 29 JUNE

HIAKAI - Southern Ocean, Kaimoana of the South

Hiakai founders Monique Fiso and Kane Bambery create a special evening of dining exploring M?ori cooking techniques and ingredients. M?ori were great innovators of food and land, developing their own style of hangi earth cookery and adapting plants and vegetables. Monique and Kane will use their experience from some of New York’s and New Zealand’s top kitchens to create fine dining that expresses their M?ori roots. One night only at Bracken Restaurant, Wednesday 29 June from 6pm. Five courses with wine pairings $120. Tickets hiakai.co.nz

FIRE & DARKNESS

Winter market meets street food pop up. Otago Polytechnic Food Design Institute students create a night not to be missed. Warm yourself with braziers and dine on street food stalls with delicious hearty treats such as roasted meat sandwiches, tacos and roasted vegetables. Limited tickets for more details see www.fooddesign.org.nz

THURSDAY 30 JUNE

STRANGERS IN OUR LAND

Dunedin food designer Liz Christensen of Inspired Pantry joins forces with Auckland duo The Cult Project to explore the diverse food culture of New Zealand. Each of the five courses will highlight a culture telling its story and illustrating how it has adapted to the local produce. The experience uses food to create awareness of how culture adapts to change and will illustrate how food and people become familiar friends. Tickets $90 from Strangers in our land the experience starts at 6.30pm at The Standard Kitchen.

FARM TO TABLE DINNER AT GLENFALLOCH GARDENS

Join Chef Hannes Bareiter for a unique dining experience showcasing great produce from his favourite farmers. Hannes always works closely with suppliers, believing the human touch between supplier and the kitchen is essential. This multi-course dinner will feature the best from the Otago Farmers Market, Bostock`s Organic Chicken, Silver Fern Farms Beef and Venison as well as Nelson’s River Road Périgord Truffle. Dinner is $95, including a return bus from the city to Glenfalloch. Central Otago wines can be added for $59. Tickets from Glenfalloch Restaurant 03 4761 006

EMERSON’S BREWERY WAKE

A collaboration between Emerson’s Brewery, Ombrellos and Havoc for a night of great beer, fine food, music and memories. The trio joins forces to create a special goodbye dinner to the old Emerson’s brewery in Wickcliffe Street ahead of the opening of its new brew house in July. Tickets are $60 from Ombrellos Café and Bar 10 Clarendon Street and include two Emerson’s beers, pig on a spit and live music.

LOVE FOOD HATE WASTE

Sustainability is one of the conference themes and well-known Dunedin food educator Judith Cullen will illustrate what this means for home cooks. She will share tricks on how to love food and minimise food waste and show guests how to save their family more than $550 in food bills each year. Judith’s fun session looks at how to love leftovers, reduce food waste - and save money! 6.00pm at Kitchen Things, George Street. $25 tickets to be purchased there in advance. Proceeds to Food Share.

WORLD LAUNCH OF "THE WINEDUB" AT HARBOURSIDE GRILL, DUNEDIN

Harbourside Grill and The Winery of Queenstown are collaborating for a global first – the launch of the first mobile Enomatic wine tasting from a VW Kombi. The Winedub will offer 46 of New Zealand's best wines for tasting. From iconic drops such as Stonyridge Larose to wines from boutique producers like Te Whau, Destiny Bay, Burn Cottage, Valli, Folding Hill and Nga Waka. Tasting tickets are $30 and can be purchased on the night. Order Harbourside Grill meals and snacks. Dining bookings are recommended. Wine tasting 4:30 - 9:00pm Harbourside Grill 03 477 1950.

GATHERINGS COMES SOUTH

Christchurch chef Alex Davies is creating a special dining event at Morning Magpie. Davies is known in the garden city for his fortnightly ‘Gatherings’ and will apply the same concepts to his evening in Dunedin. The menu will showcase sustainability, zero waste and produce grown by local market gardeners. $65 tickets are available from http://www.dashtickets.co.nz

BRACKEN: PICKLED, PRESERVED AND CULTURED

Award-winning Bracken chef Ken O’Connell rolls out his new menu on Thursday 30 June especially for the Food Design Conference. Bracken’s winter is a mix of pickled, preserved and cultured ingredients all created in house to highlight the produce of the season. The degustation menu offers five, seven and nine course options with matching wines. Bookings through Bracken Restaurant 03 477 9779.

GAME OF FLAVOURS

Hip Asian restaurant Vault 21 and leading city bar Toast are collaborating to create this exciting one-off exploration of flavour. Be part of a grazing dinner that explores the clash between old-world tradition and modern world dining and drinking with three inter-related dining experiences. There will be plenty of food and three bespoke Toast cocktails, making for an evening not to be missed. Tickets are limited to 45 people and are $180 from Vault 03 425 9181.

ENDS

© Scoop Media