The KaiNiue Food & Wine Festival will have world class chefs preparing and cooking throughout the event. 

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    Jeremy is Chef and co-owner of Cuisine’s 2017 Restaurant of the Year - Pacifica, in Napier. His kiwi approach to food means you enjoy Michelin-like quality with a relaxed Pacific-style. The focus is on quality, freshness and flavour, all done with passion. His cuisine is a constant work in progress, based on emotion and intuition rather than convention. His dishes relay a delicate subtlety and a deep respect for the ingredients he works with.

JEREMY RAMEKA

Jeremy is Chef and co-owner of Cuisine’s 2017 Restaurant of the Year - Pacifica, in Napier. His kiwi approach to food means you enjoy Michelin-like quality with a relaxed Pacific-style. The focus is on quality, freshness and flavour, all done with passion. His cuisine is a constant work in progress, based on emotion and intuition rather than convention. His dishes relay a delicate subtlety and a deep respect for the ingredients he works with.

 LOU AND ANT BENTLEY  The Akaroa Cooking School opened in 2009 and since then have been named by Lonely Planet as one of the top 10 places in the world to learn to cook local cuisine. Ant and Lou have had thousands of guests from all over the world attend their school and recently had their first cookbook published.   Lou Bentley was brought up on a farm in rural North Canterbury, New Zealand. She studied at the NZ School of Food and Wine and after working in the restaurant and catering industries both in NZ and overseas decided that it was time to start her own venture along with husband Ant in the gorgeous seaside village of Akaroa, Banks Peninsula.  Ant Bentley grew up in Auckland and spent much of his childhood on Waiheke Island where he developed a love of fresh seafood as well as cooking. Holidays were also spent on cousins farms in the Wairarapa were he developed a good understanding of the paddock to plate approach of eating.

LOU AND ANT BENTLEY

The Akaroa Cooking School opened in 2009 and since then have been named by Lonely Planet as one of the top 10 places in the world to learn to cook local cuisine. Ant and Lou have had thousands of guests from all over the world attend their school and recently had their first cookbook published. 

Lou Bentley was brought up on a farm in rural North Canterbury, New Zealand. She studied at the NZ School of Food and Wine and after working in the restaurant and catering industries both in NZ and overseas decided that it was time to start her own venture along with husband Ant in the gorgeous seaside village of Akaroa, Banks Peninsula.

Ant Bentley grew up in Auckland and spent much of his childhood on Waiheke Island where he developed a love of fresh seafood as well as cooking. Holidays were also spent on cousins farms in the Wairarapa were he developed a good understanding of the paddock to plate approach of eating.

 
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    Somewhere between being a New Zealand Beef & Lamb Ambassador, culinary judge, TV personality internationally recognised and multiple award-winning chef, Rex Morgan finds the time to create and deliver one of Wellington’s favourite menus: a combination of classic and innovative dishes which highlight the freshest and very best local produce available. Rex is co-owner of Wellington’s Boulcott Street Bistro Restaurant and host of Maori TVs Kitchen Kura. His style of cuisine is a collection of his classical training and world travels, having spent time working in London and Switzerland, as well as travelling through Europe, USA and Asia.

REX MORGAN

Somewhere between being a New Zealand Beef & Lamb Ambassador, culinary judge, TV personality internationally recognised and multiple award-winning chef, Rex Morgan finds the time to create and deliver one of Wellington’s favourite menus: a combination of classic and innovative dishes which highlight the freshest and very best local produce available. Rex is co-owner of Wellington’s Boulcott Street Bistro Restaurant and host of Maori TVs Kitchen Kura. His style of cuisine is a collection of his classical training and world travels, having spent time working in London and Switzerland, as well as travelling through Europe, USA and Asia.

We want to thank all our chefs for supporting the KaiNiue Food Festival. Fakaaue lahi!