Culinary Arts and Gastronomy Winter Series 2022

Date: Tuesday 16 Aug, 12pm - Friday 26 Aug, 5pm
Location: Various locations
Auckland
New Zealand
Cost: prices vary for each event
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Culinary Arts and Gastronomy Winter Series 2022 08/16/2022 12:00 08/26/2022 17:00 Come together with us as we join Restaurant Month to celebrate all things food this August. The series covers a range of diverse and exciting events open for al Various locations, Auckland , New Zealand
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Come together with us as we join Restaurant Month to celebrate all things food this August. The series covers a range of diverse and exciting events open for all to enjoy.

Curated by AUT’s School of Hospitality and Tourism and held right in the heart of the city on AUT’s city campus, the AUT Culinary Arts and Gastronomy Winter Series programme for 2022 brings together a mix of academic and industry in an eclectic range of events all designed to stimulate discussion, explore tastes, and showcase the potential of food.

Tuesday 16 August

Not just another Coconut: the work of The Pacific Food Lab

12 – 1pm, WH Building, Room WH415, free session

Bringing together people, communities and organisations, The Pacific Food Lab aims to help contribute to resilient and sustainable food systems in Aotearoa/New Zealand and the broader Pacific region. Join Professor Tracy Berno and chef Gaby Levionnois as they discuss the Pacific Food lab project and present some tastes of the pacific.

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Wednesday 17 August

Pleasant Vices

5 – 7pm, WH Building, Four Seasons restaurant, $35 per person

Mothers ruin, the green fairy – alcohol has always been seen as a vice, but some drinks tend more to the dark side than others. In this off beat guided tasting we will explore the drinks that come with a reputation, deserved or not, and see if we can drag them back into the realm of respectability.

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Thursday 18 August

Don’t Fear the Deer: Cooking venison with Cervena ambassador Graham Brown

12 – 1pm, WH Building, Room WH415, free session

Increasingly found on supermarket shelves, NZ farm raised venison is tender and distinct. But how do you cook it? Chef Graham Brown has over 30 years’ experience cooking venison and will show you how to prepare and cook a variety of cuts and give you a chance to taste them.

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Friday 19 August

A Taste of AUT

6pm – 10pm, WG Building, Sir Paul Reeves Atrium, $85 per person

Our showcase Winter Series event. Join AUT’s School of Hospitality and Tourism as we celebrate the chance to come together over food. With cocktail infusions by botanical artist Mamakan, canapes by Hannah Miller of A lady Butcher, and dishes by some of our leading alumni chefs & students, this really will be a celebration of all things culinary.

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Saturday 20 August

Winter Series Master Classes

9am – 12.30pm, WH Building, Piko Café, $45 per person

Held in our professional training kitchens, this is your opportunity to cook alongside some of Auckland’s finest and most innovative chefs as they show you the tricks and techniques behind some of their signature dishes.

SOLD OUT

Monday 22 August

Chocolate & Cheese: Can opposites really attract?

12 – 1pm, WH Building, Room WH415, free session

Chocolate or cheese, what would you choose? How about both – at the same time! Join Associate Professor Don Otter, Senior Lecturer Susanne Bliss, and Chef lecturer Geoff Scott as they take your taste buds on an entertaining journey into the unknown.

SOLD OUT

Tuesday 23 August

Off the Plate: Creating career opportunities in the food industry

12 – 1pm, WH Building, Room WH415, free session

What does it take to make a career out of food? Many of our alumni have done just that. In this Winter Series session lead by Dr David Williamson, three of our alumni discuss their journey to create careers for themselves in the food industry.

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Thursday 25 August

Ottolenghi and the Cakes of Versailles (75 mins) – a film screening followed by sweet treats

11am – 1.30pm, WG Building, Room WG126, $25 per person

A celebration of all things patisserie! Cancelled last year due to lockdown, this year we will once again be showing Yottem Ottolenghi’s acclaimed short film. Then following the screening, join us in Piko for a delectable selection of sweet and savoury patisserie items presented by our Patisserie Diploma students. Includes a complimentary glass of Mumm champagne.

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Friday 26 August

A tasting trip to the rock and back

10am ferry to Waiheke, returning 5pm, $65 per person

Join John Kelly for a guided trip to Waiheke Island. You’ll taste a range of wines from a selection of the Island’s best vineyards and visit the award-winning boutique distillery.

SOLD OUT

The AUT Winter Series Food Photography competition

A fantastic way to showcase your love of food, culture, and photography. Entry is free and there are two categories: Food styling & food and culture

Find out more

Food for thought?

Explore the art of fine food with AUT's Master of Gastronomy programme.

Explore the meaning and significance of food in society with this multifaceted postgraduate programme. You’ll study food and gastronomy, food history, food culture, food politics, ethics and sustainability, and food activism.

Strongly influenced by New Zealand and the Pacific, this master’s degree has been developed so that those with a strong interest in these areas can pursue their passion and research interests.

Full time and part time study options available

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