The Wharekauhau Masterclass

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Members of the Home Economics Technology Association NZ (HETTANZ) and Food Writers NZ attended an excellent demonstration and wonderful lunch at Wharekauhaou Estate Lodge yesterday. They watched a spectacular demonstration by Executive Chef Marc Soper who presented; 

Manuka smoked Ōra King salmon, preparations of kumara, fresh New Zealand grown vegetables including fennel, cavolo nero, baby turnips, carrots and fennel, a red wine reduction and popcorn granola.

This was followed by a delicious lunch and a dessert especially created by pastry Chef Yannick Beaurienne;

Garlic noir and caramel, Whittakers’ chocolate,brunoise of pear and kumara poached in garlic noir and kumara ice cream.

A great day enjoyed by all!

Special thanks to Wharekauhau’s General Manager Richard Rooney, Executive Chef Marc Soper, and Pastry Chef Yannick Beaurienne. The event was possible by generous sponsorship from NZ king Salmon, Waitoa chicken, Southern Fresh Produce, Marlborough Garlic So Sweet vegetables, Whittakers chocolate and