TicketsPriceFeeQuantity

Event Entry - Adult

Don't miss out on this scrumptious event!

$15.00$1.45

Event Entry - Child (5 - 14 years)

Don't miss out on this scrumptious event!

$10.00$1.30

Multi-day Pass - Adult

Don't miss out on this scrumptious event! Use your multi-day pass to enjoy both days for one low price!

$25.00$1.75

Multi-day Pass - Child (5-14 years)

Don't miss out on this scrumptious event! Use your multi-day pass to enjoy both days for one low price!

$15.00$1.45

Saturday 4 May (10.00am – 11.00am) = Chinese 5 Spice Cambridge Duck Pancakes with Wintec chef Carl Houben (Sold Out)

Waikato born and bred, Carl has worked in some of New Zealand’s finest culinary establishments and won many awards. As a current tutor at Wintec, Carl will take you on a delicious experience celebrating one of our favourite dishes - duck
Carl is teaching Chinese five spice Cambridge duck pancakes with pickled vegetables, fresh herbs and a lime and hoisin dipping sauce.

$32.00$1.96Sold Out

Saturday 4 May (11.30am-12.30pm) Create the Ultimate Steak Sammy with Vicki from Nourish Magazine (4 remaining)

Vicki has collected the best ingredients from the Waikato and got a swag of recipes and tips for you to put together this classic dish.
Learn to cook the perfect steak using Greenlea Butcher Shops premium Sirloin steak. Sandwich this between perfectly toasted Volare ciabatta smeared with homemade garlic aioli and caramelised onions.
Then make yours your own by adding garlic Ohaupo mushrooms or a slice of award winning Meyer Gouda.

$32.00$1.96

Saturday 4 May (1.00pm- 2.00pm) Marinated & Seared Venison Loin with Wintec chef Brent McCully (Sold Out)

Brent’s career has taken him around the world cooking with lots of angels and a fair few demons. He has owned his own restaurant before fulfilling another professional goal by becoming at cookery tutor at Wintec.
Today Brent will be teaching Marinated & Seared Venison Loin with Green herb Spatzli, toasted parmesan & sourdough crumbs.

$32.00$1.96Sold Out

Saturday 4 May (2.30pm-3.30pm) Steamed Chicken and Prawn Dumplings with Wintec chef Mark Hollands (Sold Out)

Mark is New Zealand born, but started his culinary journey in Australia, when he was 15 years old. Mark has over the past 25 years worked in both Australia and New Zealand in both fine dining restaurant and niche restaurants, with roles starting in junior positions to most recently Mark was the Head Chef at Five Stags in Cambridge. Mark recently joined Wintec as a full-time tutor in 2019.

Mark will teach you all the techniques to make a perfect dumpling with minced chicken and prawns with fresh Asian inspired flavours of garlic, ginger, lemongrass, shallot, coriander and a punch of chilli and three varieties of dipping sauces.

$32.00$1.96Sold Out

Sunday 5 May (10.00am- 11.00am) Prawn, snow pea and chorizo Gnocchi with Wintec chef Carl Houben (Sold Out)

Current Chef Tutor at Wintec, Carl has a long line of credits to his name. Join Carl and be inspired in this real-life classroom and be guided along under his expert tutelage, with a giggle or two thrown in for good measure.
Learn how to cook Prawn, snow pea and chorizo Gnocchi w cherry tomatoes, rocket and confit red onion finished with a fresh prawn infused olive oil and toasted almonds.

$32.00$1.96Sold Out

Sunday 5 May (11.30am-12.30pm) Cannelini Bean Hot Pot using minimally processed foods with Two Raw Sisters (12 remaining)

Two Raw Sisters is a business that specialises in influencing and educating New Zealand’s community on how easy, time efficient and cost effective plant based foods can be through our plant-based food cooking workshops.
By ‘raw’ we mean another word for whole-foods using as minimally processed foods as possible. Minimising the use of nuts, seeds and superfoods, utilising seasonal produce and changing peoples’ perceptions on plant-based food with quick + easy tips, tricks and recipes.

The girls will be teaching you how to make a Cannellini Bean Hot Pot served with a delicious nourishing sesame tahini kale, brown rice and avocado.

$32.00$1.96

Sunday 5 May (1.00pm-2.00pm) - Crispy Skin Peking Salmon Wraps with Wintec chef Brent McCully (12 remaining)

Brent’s career has taken him around the world cooking with lots of angels and a fair few demons. He has owned his own restaurant before fulfilling another professional goal by becoming at cookery tutor at Wintec.
So much more than your average wrap, today Brent will show you to the create the best wrap ever with Crispy Skin Peking Salmon with gunpowder Garlic Sprouts and Tofu.

$32.00$1.96

Sunday 5 May (2.30pm-3.30pm) – Pan Seared Beef Scotch with Wintec chef Josh Kanara -Bailey (16 remaining)

Upon graduating from Wintec, Josh was one of four students who were hand-picked to work at the Hayman Islands Resort as Demi Chef, for 12 months. After returning to New Zealand Josh took up a position of Chef on the Waipa Delta River Boat, and then later with Agenda Restaurant up until 2016, when he took up a full time teaching role at Wintec in Culinary Arts. As a Culinary Arts tutor at Wintec Josh loves being able to help others fulfil their desires and learn and love cooking.
Learn the trick of cooking perfectly pan seared top quality beef scotch steak served with duck fat and garlic sarladaise potatoes and finished with a mushroom Diane sauce.

$32.00$1.96
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