1 Day Courses

108. 109. Gibbs Farm Visit

Friday May 12

Cost: $75 (Includes guides, coach transport from Matakana, refreshments and a delicious lunch)

  1.  First visit departs Matakana at 9am and returns at 3pm
  2.  Second visit departs Matakana at 12.30pm and returns at 6pm

Gibbs Farm is a sculpture park located on rolling farmland beside the Kaipara Harbour, 47 kilometres north of Auckland. It contains the largest collection of large-scale outdoor sculptures in New Zealand.

Access to the Farm is restricted, so we are delighted to offer two half- day trips. You will walk around the farm and view the amazing collection of works by world-renowned sculptors. Specialist guides will help you to understand the vision of the artists and their work.

For detailed information on Gibbs Farm, visit http://www.gibbsfarm.org.nz

110, 111, 112, 113. Celebrating Local Food and Wine

VINES, SEA, FIRE & EARTH


Coordinator: Lauraine Jacobs.

Matakana has become a mecca for fresh produce, artisan food producers and wineries. Over four days, at different venues, leading New Zealand chefs will showcase their particular style of cuisine. Each chef will work with local producers to create a three-course lunch. The chefs, winemakers, and food producers will share their stories with you. Classes are limited to 15 participants.

110. Vines


This course is now fully subscribed. We would be delighted if there is another course that you would like to attend. Please contact Viv Kerr if you wish to go on a wait list or have any queries.

Monday, 8 May, 10.30am–2pm

Venue: Christine & Richard Didsbury’s home at Brick Bay Farm. Cost $175

Ben Bayly will produce a menu featuring local food products, and vegetables and meat from Brick Bay Farm. Local food producers will tell stories about their buffalo milk cheeses and artisan chocolate.

Ben is an award-winning executive chef of The Grove and Baduzzi, and judge of My Kitchen Rules

111. Sea


This course is now fully subscribed. We would be delighted if there is another course that you would like to attend. Please contact Viv Kerr if you wish to go on a wait list or have any queries.

Tuesday, 9 May, 10.30am–2pm

Venue: Lauraine & Murray Jacobs’ Omaha beach house. Cost $175

Guilio Sturla is known for his passion for coastal foraging and delicious seafood. Local seafood suppliers Leigh Fisheries and the Mahurangi Oyster Company, and a local artisan apple grower and cider maker will assist him.

Guilio is owner-chef of Roots Restaurant, Lyttleton and founder of ConversatioNZ.

112. Fire

Wednesday, 10 May, 10.30am–2pm

Venue: Sawmill Brewing Company, Leigh Rd, Matakana. Cost $175

Dariush Lolaiy will share secrets of meat preservation, sausage making and cooking over fire. Local wines and fresh salads will be served to accompany his fare, with an opportunity to learn more about the delicious artisan Sawmill beers.

Dariush is head chef at Cazador Restaurant, where he is known for his meat and wild game cookery.

113. Earth

Thursday, 11 May, 10.30am–2pm

Venue: Cathy Gould and Roger Donald’s home and garden, Matakana. Cost $175

Monique Fiso will cook from Cathy and Roger’s garden especially planted for this feast, and will include local fish and shellfish from Leigh Fisheries on her menu.

There will be wine from adjoining vineyards and an opportunity to walk in this spectacular garden.

Monique, of hiakai, has worked in Michelin-starred kitchens in New York and is modernising traditional Maori cuisine.