LTD.

Chef Collaboration Series: Eat NZ Kaitaki

The Eat New Zealand Kaitaki will join forces for a one-night-only event present a five course meal that celebrates all things connection. As New Zealand's leading food movement, Eat New Zealand are on a mission to connect people to our land and our oceans through food. In 2020 Eat New Zealand launched the 'Kaitaki' a collective of young future food leaders telling the Aotearoa food story. The kupu / word ‘Kaitaki' was gifted to us by Dr. Hana O’Regan who is recognised for her contribution to Te Reo Māori. It acknowledges that these young people lead the way forward for the food of Aotearoa.

This collective has now grown to around 100 young people who have the ability to engender hope and optimism for what comes next.

This event will showcase be the ultimate connection between chefs and producers and between dinners and our land and ocean. As much as possible all kai will be produced, prepared and presented by individuals from within the Kaitaki cohort.

Our Kaitaki will be showcasing the contrast between a fermented version and a fresh version of the same ingredient - to ultimately display how we can best celebrate and support the products our suppliers produce. Pantry ingredients will be built out six months before the event.

Our chefs will be experimenting with new Seaweed varietals, harvested by our Kaitaki. There will be fish by-products turned into treasured delicacies - think fish roe transformed into bottarga, or paua Hua made into pate.

Guests will be guided through each course by the chefs and producers involved at every step as a way to weave personal storytelling to each dish on the plate. There will be dishes that make you rethink where your food comes from, and challenge thinking around utilising all parts of the ingredient in delicious ways.

Throughout the event we will highlight key messaging including #EatNZGrains, #KnowYourFisher #KnowYourFarmer #GrowFoodCommunities and #foodwaste. Examples will be utilising waste products and switching the narrative for example using the Whey from cheesemakers and transforming it into creme caramel or whey caramel.

It will be an evening that surprises and delights and makes you feel more connected to the food on your plate, the people who prepared it and ultimately to ourselves.

*Cannot cater to dietary requirements

Price: $180-$230

Event enquiries: kate@eatnewzealand.nz

*This event has shared seating

Nobody Ever Robs Restaurants

Join Head Chef Jonny Taggart as he explores the food of the beloved cult classic film Pulp Fiction over six courses.

From ‘Douglas Sirk’ steak - bloody as hell, to the ‘Big Kahuna’ burger and ‘Royale with Cheese’. Foods from pivotal moments of the film have been chosen and wrapped together in one easy to digest, fun night of entertainment.

Tickets include a welcome drink.

• GFGluten Free_possible

Price: $125

Event enquiries: events@ltdwgtn.nz

*This event has shared seating

Without Waste

A special collaborative event utilising With Wild premium Wapiti, championed by food waste reduction heavyweights Everybody Eats and LTD.

Using byproducts from sister kitchens, Ombra and Kisa, and rescued food from Kaibosh, a fun, playful menu has been created using a myriad of preserves and techniques over five courses while focusing on the use of multiple cuts of culled Fiordland Wapiti.

*Cannot cater to dietary requirements

Price: $120

Event enquiries: events@ltdwgtn.nz

Akera – Frybread Tacos

During lockdown 2020, Chef Jonny Taggart decided to explore his ancestral history and uncovered ties to Native Canadian culture. Jonny has continued to learn and develop a better understanding of his Native Canadian heritage through exploring the cuisine of his whakapapa.

Over four nights, you can explore the necessity of innovation in post-colonial Canadian First Nations’ cuisine, particularly highlighting the invention of the native frybread taco. Centred around the humble taco, but different to how you may know them, this Pop Up is affordable and approachable, with a side of exploration and history.

• DFDairy Free_possible
• VVegetarian

Price: Free entry, pay on consumption

Event enquiries: events@ltdwgtn.nz

Next Gen Cook Off

Next Gen Cook Off is back! Everybody Eats is excited to announce the return of their hugely successful event.

Enjoy a pay-as-you-feel three course dinner using perfectly good food that would otherwise have gone to waste and prepared by a new up and coming Wellington chef each night over five nights.

The public and a panel of judges will assess the meals and crown a winner at the end of the Festival.

Monday 8th May: Jacob Spackman (Kisa)
Tuesday 9th May: Brett Barnes (Shepherd)
Monday 15th May: Lizzie Rogers (Koji)
Tuesday 16th May: Celia Drummond (Floriditas)
Wednesday 17th May: Courtenay Charles (50-50)

• DFDairy Free_possible
• GFGluten Free_possible
• NFNut Free_possible
• VVVegan_possible
• VVegetarian_possible

Price: Free entry, pay on consumption

Event enquiries: jack@everybodyeats.nz

*This event has shared seating