Unwrap the chocolate and break out the mead, AUT’s Culinary Arts and Gastronomy Winter Series is back to warm you up with all things food in 2024.
From a MasterChef-like pastry competition to a slow food marketplace and exploring the intersection of food and pleasure, this popular series of foodie events is open for all to enjoy from August 9-16.
Put on by AUT’s School of Hospitality and Tourism in collaboration with Pacific Food Lab – Aotearoa, the Winter Series showcases academic insights and top industry expertise to stimulate discussion, explore tastes and highlight the potential of food.
“We are excited to once again bring you our popular Winter Series, which this year promises to be bigger and better,” co-organiser Rob Richardson says.
“I recommend getting in quick as the tickets are likely to sell out fast.”
The 2024 Winter Series will kick off on a Friday with a MasterChef-like cook-off over three hours to crown the Pastry Chef of the Year, a top competition run by the NZ Chefs Association.
Following on is a hands-on sensory workshop by Danish botanical artist Mamakan Oustrup Laureijs, exploring the mythology of mead – the ‘nectar of the gods’.
The day wraps up with a movie night on the positive impact of urban community gardens, served with light refreshments from Auckland’s own Kelmarna Community Farm.
The main week of events starts with a panel discussion on what the future holds for New Zealand food writers and publishers, followed by a slow food marketplace and chef Gaby Levionnois sharing his vision for a united, sustainable Pacific food system.
An experience of the diversity of Auckland through the food of Dominion Rd is back by popular demand, and a tour of all things chocolate with a master chocolatier is likely to sell out.
At another event attendees will enjoy some of the greatest new and old-world wine varieties matching them to food, and at yet another people will explore the human desire for the culinary satiation of body and mind.
Throughout the Winter Series, sessions will travel the flavour and functionality of sodium – with everything from salt preservation to salted caramel and pink gin.
There will also be a pop-up shop open every day, and AUT’s patisserie students will be selling exquisite pies, savouries, cakes and sweets.
The series culminates in a gala dinner, with the menu by leading Pacific-inspired chefs working alongside AUT’s culinary arts students.
The Culinary Arts and Gastronomy Winter Series coincides with Heart of the City’s Restaurant Month.
Go to aut.ac.nz/events/culinary-arts-and-gastronomy-winter-series for more information.
