INVITATION TO A TASTING OF NEW SEASON’S NEW ZEALAND EXTRA VIRGIN OLIVE OIL
You are invited to attend a unique opportunity to taste 2014 new season’s New Zealand Extra Virgin Olive Oils, which will be led by three of the international judges for the 2014 New Zealand Extra Virgin Olive Oil Awards:
Franca Camurati – Italy
Jenny Birrell – Melbourne
Trudie Michels – Adelaide
The Tastings follow on from the success of New Zealand producers at the Los Angeles International Extra Virgin Olive Oil Competition, where they scooped 4 Best of Class, 14 Gold Medals, 4 Silver and 2 Bronze medals. Several of these Best in Class oils are included in the Tastings along with other top oils from across New Zealand.
The event is being jointly hosted by Olives New Zealand, the New Zealand Guild of Food Writers and the New Zealand School of Food and Wine. Following the Tastings, please stay and enjoy some tasty canapés made with New Zealand Extra Virgin Olive Oil and other local olive products, accompanied by locally produced wines.
Tickets are $25 and need to be purchased in advance from the Guild.
WHEN: Wednesday 24th September 6pm sharp
WHERE: New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, Auckland 1010
RSVP: By 29 August to firstname.lastname@example.org or Ph 027 278 3262
The Auckland Writers Festival and the New Zealand Guild of Food Writers are delighted to present a very special event:
DELICIOUS DINING WITH RUTH REICHL
Dine with one of the most acclaimed food writers of our time!
New York based Ruth Reichl is coming to Auckland for an unmissable one-off event on August 26th.
Well-known for her wit and extraordinary descriptive powers, hear her share her insights over a delicious three course meal at The Langham Great Room.
Familiar to many through her best-selling and much-loved memoirs Tender at the Bone, Comfort Me With Apples and Garlic and Sapphires: The Secret Life of a Critic in Disguise, most recently she has branched out into fiction with her debut novel Delicious!
Join us at The Langham Great Room on August 26th, where you will be welcomed with a glass of bubbles, followed by a three course meal accompanied by Crossroads Wines.
TICKETS: ON SALE NOW at EVENTFINDER, 0800 BUY TIX (289 849)
Standard $195. Table of 10 is $1800 or $180 per ticket. Auckland Writers Festival Friends/Patrons $180 (patrons book though Festival office ph 09 376 8074 or email email@example.com)
When: Tuesday 26th August 2014, 6.30 for 7.00pm start
Where: The Langham Great Room, 83 Symonds St, Auckland
14 July, 2014
Acclaimed US food writer to speak in Auckland
One of the most acclaimed food writers of our time is coming to Auckland for a one-off event on August 26.
New York based Ruth Reichl is well-known for her wit and extraordinary descriptive powers. At the “Delicious Dining with Ruth Reichl” event she will share her insights and experience over a sumptuous three course evening meal.
The event is presented by Auckland Writers Festival and NZ Guild of Food Writers in partnership with WORD Christchurch Writers and Readers Festival.
Reichl is familiar to many through her best-selling and much-loved memoirs Tender at the Bone, Comfort Me With Apples and Garlic and Sapphires: The Secret Life of a Restaurant Critic in Disguise.
She is also renowned for her restaurant reviews for both The Los Angeles Times and The New York Times. For 10 years she was the editor in chief at Gourmet magazine and most recently she has branched out into fiction with her debut novel Delicious!
The special event is being held in The Langham Great Room includes a welcome glass of bubbly followed by a three course meal accompanied by a selection of Crossroads Wines. Tickets are available through Eventfinda.
“The Auckland Writers Festival and New Zealand Guild of Food Writers are thrilled to be working together, with the support of WORD Christchurch, to present such a high calibre writer as Ruth Reichl in Auckland at a gala event,” says guild president Trudi Nelson.
The Festival is a charitable trust established to present the world’s best writers and thinkers to a New Zealand audience while the guild, started 30 years ago, is inspired by the vision of promoting global food writing to New Zealanders.
Event details are:
26 August 2014
6:30 PM arrival for 7 PM start
The Great Room, The Langham Auckland
*NB - Guild members are at a discounted price of $180 per person $1800 per table of 10 - book directly with Auckland Writers Festival office PH: 09 376 8074 or email firstname.lastname@example.org
“The internet is killing food writing...”
The New Zealand Guild of Food Writers invites you to an evening of fine food and entertainment at its mid-winter debate. Feast on warming roasts with New Zealand’s finest produce, including a fabulous pig on a spit, cooked in the traditional Pilipino style.Then enjoy hot puddings by the fire, and loads of laughs from our debaters.
WHAT: New Zealand Guild of Food Writers Mid-winter Roast
WHEN: Thursday 17th July, 6.00pm
WHERE: Winter Garden Pavilion, Auckland Domain
TICKETS: $75 for Guild Members and $90 for non-members.
Email us on email@example.com
And pay online to account 38 9011 0701145 00. Include your name as reference.
Tickets are limited to first 60, so book now.
Food Styling 101...
Join Denise Vivaldo for a one-of-a-kind seminar that will give you the tools to take your food photos from blah to beautiful. Denise’s extensive background in food styling and the culinary arts is unparalleled. Denise is in New Zealand for one seminar only: Saturday 9th August, Sachie's Kitchen in Auckland.
As a consultant, food stylist, and culinary producer, Denise has helped with numerous television productions, infomercials, food manufacturers, grocery stores chains, restaurants, publishers, authors and celebrities with their projects and products. Denise is the author of eight books, including the award-winning The Food Stylist’s Handbook.
Book for the day workshop on SAt 9th August ($395) and see her work at http://www.denisevivaldogroup.com/
Plus here is last week's food styling article from Stuff:
Market Day 2014 - Thursday 1st May
It’s that time of the year again for the Guild’s May Day market.
It will be held on Thursday 1st May 2014 from 4 – 6pm.
545 Parnell Road
RSVP to Rachel firstname.lastname@example.org
‘How to get the Media to Love You’
Would you like to be a better public speaker, that go-to person that NZ media interview about food matters in NZ? Perhaps gain some presenting skills or learn tips from people that know how to get you noticed? As food writers, you do need to know how to play the media game and we'd love you to join us for our first NZGFW workshop of 2014. Join fellow members, movers-and-shakers and food lovers alongside Bill Ralston and Janet Wilson for an evening of media training, mingling and no doubt, a few fun laughs.
Monday10th February 2014 6.30pm – 9.00pm
The Sapphire Room, upstairs at Ponsonby Central
Non Members $69
AGA Cookery Demonstration
What a wonderful evening of entertainment, and food this was. Richard's 'act' was magical, he created, cooked, and talked for almost two hours, making the AGA perform like the Tardis, a huge amount of food magically appeared out of the stove's three ovens and two hotplates - sausages, a lamb roast, poached apricots, pears, meringues, berry crumble, a lemon roulade, and much, much more. (His popovers individual yorkshire puds were to die for!) We all left totally full up and in great spirits.
Richard will be back in Auckland, same time next year and is willing to do it all again for Guild members - watch this space!
Don't miss this event. 1 - 3 November. Click the banner below for more information about the Conference.
Finalists in all Culinary Quill categories will be announced in September.
Winners will then be announced at an Awards dinner in Dunedin on Saturday 2 November.
The NZ Guild of Food Writers Culinary Quill Awards is a chance to showcase your best work of the past two years.
Judged by peer Guild members in the first round, and then by local and international non-member judges, Culinary Quill winners are the best of the best. The Awards promote and celebrate excellence in food writing. More information here