11.30am Guests start to arrive and are welcomed to the 6th annual Long Lunch. Thank you so much for supporting our event!
An arrival drink and canape will start the journey of a day full of fabulous food and fantastic beverage matches with stimulating company. Be ready to relax and enjoy an entertaining day while supporting Totara Hospice.
Mike Puru will take us through an wonderful afternoon along with a a selection of celebrated New Zealanders among the tables to have a chat to and enjoy the many courses of food and wine… Treat yourself to a selection of fabulous items in the Silent Auction, grab a glass of bubbles in the fabulous Bubbles Raffle and win prizes on the day, enjoy a fashion show with outfits from the Hospice Shops and The Wedding Loft plus a stunning Live Auction with money can’t buy foodies experiences!
All food is prepared by volunteers Culinary Students from NZMA and service is done by the Totara Hospice Youth Ambassadors.
2018 Long Lunch MC:
Your Head Chefs for the day
It started with fish. As a keen young rock fisherman, he wanted to learn how to cook the fish he caught, so he got a job washing dishes in a local restaurant. Working fast, asking lots of questions, dodging scalding pans and blazing tempers, he climbed the gastronomic ladder.
Craving adventure, he cooked his way through Europe, and the galleys of super yachts. These floating white hotels served as a platform for his more whimsical dishes as he cooked for media moguls, software giants, politicians, movie makers, and even an arms dealer. After a decade of culinary capers abroad he packed his knives and returned to Auckland.
After a couple of years creating location-specific culinary events under his Pop Dining umbrella Ben is at now at the artisan grocery and restaurant Scarecrow in the city. Not just a restaurant it is a showcase for some of the region’s most exciting small producers. The owners share his philosophy of knowing where our food comes from, and the stories behind it. Ben’s passion for sustainable cooking shines through in his dishes, changing each day with the ingredients on hand.
Sam Campbell has a passion for simple, fresh and seasonal food that brings big flavours. His interest in food started at a young age back in Taranaki, New Zealand, cooking and eating what was grown on the family farm.
Sam has since travelled the world collecting inspiration from Europe, the United Kingdom, USA, the Caribbean and South Pacific. He has worked on super yachts, creating stunning menus based on local and seasonal products available daily. Sam has been the private chef of Saudi royalty, international film directors and actors developing an astute understanding of his clients’ distinguished palates and diet preferences. Though Sam’s cooking is internationally inspired – his food still carries the home-grown values instilled in him by his family.
2018 is a big year for Sam with the opening of his first two food venues as shareholder and chef de cuisine in Christchurch, Welles Street, Tommy Taco, Earl. He has also been balancing an Auckland based portfolio of BCC, Oaken and Beirut with the Britomart Hospitality Group, Auckland. 2018 will see Sam return for his second television appearance as the series chef for The Healthy Food Guide TV Series. Sam is excited to be sharing his passion, knowledge and advice with a broad audience.
Check out last year’s (2018) menu
Let your mind wander as to what 2019’s Wild vs Farmed menu may contain!
Garlic lemon wild prawns & farmed prawn cocktail
Fresh Clevedon Coast Oysters
Buttermilk Fried Premium Game Wild Rabbit roll with a ranch dressing & Buffalo Fried Chicken with blue cheese sauce
Wine match – Babich Wines Marlborough Rose
To the tables
Sanford Wild Kingfish & Niwa Farmed Kingfish Crudo – with citrus flavours, avocado & pickled seaweed
Wine match – Kahurangi Estate Limited Release Fume Blanc
Check out the (2017) Latin American Menu
Let your mind wander as to what 2018’s Wild vs Farmed menu may contain!
Clevedon Coast Oysters with chilli and lime mignonette
Purchase Wine Match – Moet & Chandon Champagne Raffle
Niwa Farmed Kingfish & Freedom Farms Carnitas Tostadas – Grilled Fish & Pulled Pork on Tio Pablo tostadas
Complimentary Beer Match – Estrella Damm
Niwa Kingfish Ceviche – Chilli, red onion, citrus, avocado and coriander
Complimentary Wine Match – Mills Reef Reserve Pinot Gris 2016
Empanadas with chipotle salsa – Black beans and Mahoe Farmers Fresh cheese
Complimentary Wine Match – Villa Maria Cellar Select Pinot Noir
Veduras – Greenferns White asparagus with Chipotle Hollandaise
Complimentary Wine Match – Leftfield Sauvignon Blanc 2017
Ensalada – Avocado, curious croppers tomato and pickled cactus
Arroz con Azzafron – Saffron rice
Freedom Farms Pork Chile Verde – Pork braised in a mild Tio Pablo tomatillo salsa
Complimentary Wine Match – Tohu Wines Marlborough Sauvignon Blanc
Complimentary Beer Match – Inedit Damm – the legendary beer of Spain designed specifically to go with exquisite food
(Chile Verde is available as a Vegan dish please confirm with the kitchen before 12.45pm if needed)
Oaxacan Chocolate Mole – Harmony Chicken and Tio Pablo Mole, a complex array of sweet, spice and dark toasty flavours
Complimentary Wine Match – Tohu Wines Hawkes Bay Syrah
Tres leches – Cake soaked in three milks served with macerated strawberries and orange
Criollo Chocolate Chili Truffle – By Bjorn Svennson