Check out the F.A.W.Cers that came to visit this November.
Annabel Langbein is one of New Zealand’s best-loved food writers and now the star of her own international TV series Annabel Langbein The Free Range Cook.
Ant Mackenzie was raised in the grape growing region of Gisborne. His early tastes of the viticulture industry came from working harvests in Hawke’s Bay, and then overseas in California, Spain, Australia and recently in China.
Arnault Vallee learned to cook in a two Michelin Star French family restaurant, before moving to London where he served his time under the famous French Roux brothers. Arnault emigrated to New Zealand in 2000, spending five years as Head Chef at Austin’s in Auckland, before succumbing to the lure of Hawke’s Bay and the lead role at Orton Catering.
For Sydney boy, Ash Jones, life as a chef began at the acclaimed Jaspers Restaurant under the guidance and inspiration of Head Chef, Carl Ellis.After moving to Hawke’s Bay in 2004, he was invited to take up the Senior Sous Chef position at Elephant Hill, and 18 months later was appointed Head Chef.
Benjamin’s career as a chef has included senior roles at Michelin starred restaurants in London (The Ledbury & The Square) and France (Restaurant Jean-Paul Jennet).
Brett has the unique distinction of being New Zealand’s first MasterChef winner. His interest in food came about through watching his mother
very carefully as a child and was fuelled later in life by an epic overseas food adventure in which he ate his way around the globe and developed
his canny knack for creating delicious things on a small purse.
Cathie has had a lifelong fascination with food, cooking and the science behind food. She started cooking when she was only 5 years old, wrote away for her first cookbook when she was only 7 and was cooking for family and friends by the time she was 8. Cathie started in the restaurant business when she was only 13. She put herself through school in the business and then went on to a different career; however, she still continued to cook.
Some would say it’s a very happy coincidence being a winemaker with a special interest in tasting the world’s best wines. But this is what drives Chris Scott in his quest to one day have his name attached to a New Zealand wine label that establishes a new global benchmark.
Art Deco Masonic Hotel's Head Chef Cliff Fernandes moved to the Hawke’s Bay Region because of its Mediterranean climate and the extensive range of local produce.
Cliff’s experience with food began in his home city of Goa, India formerly a Portuguese colony. He trained and worked with the Taj Group of Hotels in Mumbai, before heading overseas to the Abu Dhabi National Hotel in The Emirates. Here he learnt a wide range of food styles from around the Mediterranean and across Asia.
Dale’s culinary career began in Shropshire, England, where he studied at the Shrewsbury College of Arts and Technology, while receiving on the job training in classic French cooking in a number of well known country hotel kitchens.
Dave has been involved in the Hawke’s Bay wine industry since 1991 when he took up his first position as Oenologist at Church Road while also managing his own vineyard.
During his fifteen years as Chef Proprietor, David was named New Zealand Beef and Lamb Ambassador, prepared menus for the APEC Heads of State events in 1998 and Vinnies awarded numerous accolades including the Charles de Casanove Innovative Restaurant of the Year, Corbans Food and Wine Challenge Fine Dining and Supreme Award and the Cuisine Restaurant of the Year Fine Dining and Supreme Award.
Douglas and his wife Julie moved to Hawke’s Bay, planted the vineyard and olive grove, built the winery, their home and produced three children and in his spare time graduated from EIT with a BWSc.
Francky is known as a perfectionist and a man who has never been afraid to experiment in his quest to discover new techniques, new flavours, and new textures.
Frankie has been working in the drinks and hospitality business for over half his life. Born and raised in the U.K, Frankie hails from the European city of romance, Birmingham. He is a dedicated, life-long Aston Villa fan as a result.
During his three years at Soul, UK born Gareth Stewart has been instrumental in helping the restaurant achieve 1 Hat status and become an almost permanent name on Metro’s list of the Top 50 Restaurants.
James set up Taste Cornucopia in 2009, with the aim of bringing flavoursome, fresh & approachable organic food to Hastings. Prior to this he spent eight years cooking in top restaurants in Europe including the Savoy Hotel, Quiqui da Costa, Pastorale and Heston Blumenthal’s Fat Duck.
James is an award-winning chef who was raised in the kitchens of the Hilton and Selfridges Premier Restaurant in London.
Jimmy discovered his love of cooking at age 15. It wasn’t long after that he became a familiar face in the Auckland restaurant scene, working there for 10 years before moving to Christchurch, where he opened Vines Restaurant.
John is one of New Zealand’s charismatic wine personalities and the man behind some of the local industry’s most significant achievements.
As founding winemaker for one of New Zealand’s early wine successes, Morton Estate, John’s chardonnay was judged Best in the World at the 1997 Wine Magazine’s International Wine Challenge.
Advintage is one of New Zealands largest wine retailers and the operator of the multi award winning website advintage.co.nz
Kate has been making wine at Alpha Domus since 2002 and has been a regular visitor to France, where she worked as a flying winemaker in the Rhone Valley, Bergerac, Loire Valley and Jurancon regions.
Number Ten Twenty Four Pakowhai Road, Hastings, is not just an address on a rural thoroughfare that eventually leads you to Napier and beyond. It’s the restaurant, culinary school and spiritual home of Kent Baddeley, chef.
Leyton earned his chef ’s stripes cooking in kitchens throughout New Zealand and Australia, and in Tahiti’s five star Hotel Bora Bora, before taking up a sous chef position at Craggy Range’s Terroir Restaurant in 2006.
Martin’s food philosophy is simple: Eat what’s in season, what’s local, and what’s fresh. His eponymous award-winning restaurant on the
waterfront in Wellington’s Oriental Bay is compulsory for all who appreciate the work of chefs at the height of their powers and creativity.
Since graduating from Lincoln University in 2003 with a BSc (Soil Science) and a Postgraduate Diploma in Viticulture and Oenology, Matt has worked closely with grapes sourced from the famous Gimblett Gravels.
A regular face in the kitchens of Hawke’s Bay during the past 11 years, Mike has worked at Brookfields, Diva, Pacifica, and now Mangapapa. Prior to that he spent two years working in London, at Tetsya’s Mju and the Roux Brothers Fine Dining @ Tower 42, as well as a year in France working in ski resorts.
Her business card reads ‘Nici Wickes – food writer, cook, TV personality, author and snowboarder’ and this is the sort of all-roundedness and cheekiness that sums up Nici’s approach to cooking and all things food.
Paolo began his career in Italy’s first three Michelin Star restaurant, then cooked his way through the best kitchens in Tuscany before adventuring off shore to work in kitchens throughout Asia, the USA and Australia.
Pauline’s world revolves around food. She is a qualified dietician, whose experience includes working as a nutritionist here and overseas.
Peter Gough is the senior winemaker and viticulturist at Ngatarawa. His passion, knowledge and style make the ‘winemaker tastings’ a must-do.
Pete’s culinary career started in 1998 at the Stunned Mullet in Napier, now called Pacifica. He continued to further his craft working both at Vidal’s and Clifton Bay Café before moving to Western Australia for three years. Returning to NZ Pete settled at Corstorphine House Luxury Lodge in Dunedin for two years then doing a four year stint in Wellington working at Martin Bossley’s, KPR Catering and Liquidate. Then finally to Hawkes Bay in 2008 having secured a job as Sous Chef at Clearview Estate with Kerry MacKay, taking over as Head Chef in 2011.
Ray McVinnie has been a foodwriter and advisor at Cuisine magazine since 1992. Now Cuisine Magazine Food Editor, he also writes a weekly food column in the Sunday Star Times, Sunday magazine. Ray is simply synonomous with food in New Zealand and Hawke's Bay is delighted he is our first F.A.W.C! Ambassador.
Rex’s 26-year cooking career has taken him to some of the world’s most famous kitchens that include Huka Lodge and Blakes Hotel in London. His awards include New Zealand Chef of the Year and Dominion Post Chef of the Year, and he is also a Platinum Beef & Lamb Ambassador.
Richard first decided he liked drinking beer after tasting his grandfather’s homebrew as a teenager. His subsequent interest in making his own brews combined with a natural bent towards chemistry set him on a brewing career that started with malt quality control at Cerebos Greggs.
Rob is a well known Auckland food personality whose career began 28 years ago at Clichy Bar and Bistro in Auckand’s Britomart.
Rod established himself as one of Hawke’s Bay’s leading winemakers during his nine years at Vidal Estate, where he earned the title of New Zealand Winemaker of the Year in 2006.
Roland worked in London for a Fine Wine Supplier before moving to Hawke’s Bay where he and wife Kate established Tukipo River Wine Estate.
Born in London, Simon’s career began as an apprentice at the White House Hotel in Regents Park. After finishing his city and guilds with credits he moved on to work in some of London’s top hotels and restaurant’s including Walton’s Restaurant and Marco Pierre White’s Harvey’s Restaurant, rated 1 and 2 stars respectively in the Michelin guide. Simon brought The French Café in 1999 with his wife Creghan and the pair quickly set about restoring the restaurant to its former glory. Since then The French Café has been met with both public and critical acclaim.
With an Economics major under his belt, Steve Skinner walked away from a corporate career to chase his real dream of becoming a winemaker.
He graduated from Charles Sturt University and EIT Hawke’s Bay in 2000 and worked at Trinity Hill before taking up the head winemaker role at
Elephant Hill in 2006.
Steve is a big man, both in stature and personality. ‘Towering and gregarious Smith, a polar bear of a man’ is how New York novelist and wine writer for the Wall Street Journal, Jay McInerney describes him.
'I was conceived in the middle of the great Bordeaux vintage of 1961,' is how Steve prefers to introduce himself. 'When you're born in 62, you look for any reason to link something to do with your creation to a better vintage!'
Since Black Barn Bistro opened in 2003, Terry Lowe and his team have firmly established its place on the menu of places to go for the food
loving traveller. The appeal of Black Barn is a combination of vineyard ambience, enhanced by a dining courtyard canopied with grapes, fantastic service and a menu focussed on the freshest Hawke’s Bay has to offer.
Old surfers never die, they buy up a coastal paddock and plant grapes on it. It wasn’t really that straight forward for Tim Turvey. After years of hard graft in various pursuits, he let his interest in wine get the better of him when he and partner Helma van den Berg bought a block of land on the coast at Te Awanga.
Seek out special vineyard sites and preserve the integrity of the fruit that is yielded. This is the word of Tony Bish, Winemaker at Sacred Hill. And this is how he creates the textural style and soft mouth feel that have become the hallmark of his wines.
Chief Winemaker Warren Gibson joined the team at Trinity Hill in 1997 when the winery was being established. He began his career in 1987. After completing his studies at Massey University and Roseworthy College in South Australia, he travelled the world, initially working as a flying winemaker in Italy and Hungary, then moving on to vintages in Australia, France and California.
Warren was voted New Zealand Winemaker of the Year by Winestate Magazine in 2005, and Winemaker of the Year at the Mercedes Benz Hawkes Bay Wine Show in 2006.
Tucker Aubrey has been Neat Meats head butcher for 7 years and is one of the countries top butchers. Having been in the industry for 25 years he brings a wealth of experience and considers himself the ‘human scales’ with his uncanny ability to guess the weight of a piece of meat. Tucker is Welsh so if you can understand anything he’s saying then you’ll realise he’s actually quite funny. In fact this wit has earnt him a regular Friday morning spot on The Rock national radio station.
Paul trained in England and France where his career highlights included working at Gidleigh Park Hotel (Two Michelin-Star), Bernard Loiseau en Bourgogne (Three Michelin-Star) and Chateau de Courcelles (One Michelin-Star). Paul followed this by stints at two of Singapore’s popular leading European restaurants San Marco and Saint Pierre.