Dunedin diners are spoilt for choice with a diverse range of special pop up dining experiences throughout the city as part of the International Food Design Conference & Studio.
Conference organiser Professor Richard Mitchell says the Pop Ups are a way to show Dunedin people what’s happening at the conference as well as showcasing what the city has to offer to conference guests.
Experiences include:
HIAKAI – Southern Ocean, Kaimoana of the South
Hiakai founders Monique Fiso and Kane Bambery create a special evening of dining exploring Māori cooking techniques and ingredients. Māori were great innovators of food and land, developing their own style of hangi earth cookery and adapting plants and vegetables. Monique and Kane will use their experience from some of New York’s and New Zealand’s top kitchens to create fine dining that expresses their Māori roots. One night only at Bracken Restaurant, Wednesday 29 June from 6pm. Five courses with wine pairings $120. Tickets hiakai.co.nz
FIRE & DARKNESS
On Wednesday 29 June winter market meets street food pop up. Otago Polytechnic Food Design Institute students create a night not to be missed. Warm yourself with braziers and dine on street food stalls with delicious hearty treats such as roasted meat sandwiches, tacos and roasted vegetables. Limited tickets for more details see www.fooddesign.org.nz
STRANGERS IN OUR LAND
Dunedin food designer Liz Christensen of Inspired Pantry joins forces with Auckland duo The Cult Project to explore the diverse food culture of New Zealand. Each of the five courses will highlight a culture telling its story and illustrating how it has adapted to the local produce. The experience uses food to create awareness of how culture adapts to change and will illustrate how food and people become familiar friends. Tickets $90 from Strangers in our land the experience starts at 6.30pm at The Standard Kitchen, Thursday June 30.
FARM TO TABLE DINNER AT GLENFALLOCH GARDENS
Join Chef Hannes Bareiter for a unique dining experience showcasing great produce from his favourite farmers. Hannes always works closely with suppliers, believing the human touch between supplier and the kitchen is essential. This multi-course dinner on Thursday, June 30 will feature the best from the Otago Farmers Market, Bostock`s Organic Chicken, Silver Fern Farms Beef and Venison as well as Nelson’s River Road Périgord Truffle. Dinner is $95, including a return bus from the city to Glenfalloch. Central Otago wines can be added for $59. Tickets from Glenfalloch Restaurant 03 4761 006
GATHERINGS COMES SOUTH
Christchurch chef Alex Davies is creating a special dining event at Morning Magpie. Davies is known in the garden city for his fortnightly ‘Gatherings’ and will apply the same concepts to his evening in Dunedin. The menu will showcase sustainability, zero waste and produce grown by local market gardeners. $65 tickets are available from http://www.dashtickets.co.nz
BRACKEN: PICKLED, PRESERVED AND CULTURED
Award-winning Bracken chef Ken O’Connell rolls out his new menu on Thursday 30 June especially for the Food Design Conference. Bracken’s winter is a mix of pickled, preserved and cultured ingredients all created in house to highlight the produce of the season. The degustation menu offers five, seven and nine course options with matching wines. Bookings through Bracken Restaurant 03 477 9779.
More dining experiences will be confirmed in the coming weeks. For details check the Conference Facebook page https://www.facebook.com/Food.Design.Edge/
