Cuisine & Daniel Le Brun Celebrate True Kiwi Culinary Talent

Cuisine and Daniel Le Brun Celebrate True Kiwi Culinary Talent

Don’t miss the Cuisine Masterclass Series brought to you by Daniel Le Brun

Talented Kiwi chefs at the forefront of emerging dining trends are not only making waves within the industry for their unique flair in the kitchen but are set to share some of their secrets with passionate foodies and wine connoisseurs.

Cuisine, in association with Daniel Le Brun, is supporting this talent by gathering a trio of top Kiwi chefs and giving them a platform to showcase their work in a not-to-be missed Masterclass series.

Justin North, an award-winning expat chef based in Sydney making waves with the launch of his latest venture, two fine-dining restaurants, Becasse and Quarter 21, inside a shopping mall - the first of its kind! With plans to also open a bistro, bottle shop, bakery, cooking school and food shop, Justin is making his stamp in the burgeoning foodie scene and is set to wow the palates of Kiwis closer to home at the Masterclass next week.

Justin along with other leading chefs Martin Bosley and Ray McVinnie– will each demonstrate a sumptuous three-course meal in front of a live audience at the Hilton Auckland Hotel over three consecutive nights from 18-20 July.

Kiwis have long indulged in lounge room culinary education thanks to popular reality cooking television shows, but now Kiwis have the chance to learn from New Zealand’s gastronomic elite in this intimate and personal setting.

Daniel Le Brun is the perfect partner for the impressive lineup of chefs, having just won Champion Sparkling Wine at the 2011 Spiegelau International Wine Competition with its Non Vintage varietal.

Celebrating the true essence of premium style, guests will receive a glass of Daniel Le Brun’s finest quality Brut Methode Traditionelle on arrival and sample a tasting plate from each course – each matched with a superb wine. Tickets* are $100 and available now by visiting www.cuisine.co.nz.

18 July – Martin Bosley
Martin’s eponymous seafood restaurant in Wellington’s Oriental Bay is a past Supreme Winner of Cuisine’s NZ Restaurant of the Year. A master of seafood in his waterside setting, Martin is one of this country’s most celebrated chefs.

19 July – Ray McVinnie
Cuisine’s food editor and MasterChef NZ judge now has so many strings to his culinary bow, we’ve lost count. Previously a professional chef for 25 years, these days Ray is happiest when cooking and sharing food with family and friends.

20 July – Justin North
For nearly 10 years ex-pat Kiwi Justin has wowed Sydneysiders at his award-winning restaurant Bécasse. The Sydney Morning Herald Good Food Guide has awarded him both restaurant and chef of the year plus he currently holds a coveted two hats.

*The limited tickets include a glass of Daniel Le Brun Brut Traditionelle on arrival, tasting plates and wine matches for the three courses and a gift bag. All guests will go into the draw to win a magnum of Daniel Le Brun Brut Traditionelle each night. For more see www.cuisine.co.nz

The culmination of 12 generations of French champagne-making experience, Daniel Le Brun has an enviable pedigree that combined with its Marlborough provenance creates one of New Zealand’s most awarded sparkling wine brands.

Daniel Le Brun offers a distinguished selection of Methode Traditionelles for you to enjoy at any occasion:

• Daniel Le Brun NV Brut - aromatics consist of clean, fresh strawberry, citrus and orange peel.
• Daniel Le Brun Blanc de Blanc - aromatics consist of ripe granny smith apple alongside toasty nutty characters.
• Daniel Le Brun Platinum Vintage - fresh biscuit, pine-nut and creamy aromatic complexities are combined with rich bright Pinot Noir fruit citrus aromas of almost nectarine and grapefruit.

Daniel Le Brun is available from supermarkets and specialist wine shops from RRP $30.99

ENDS

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