Internationally recognized chef and lauded restaurateur Simon Gault is one of the most familiar faces in the kiwi food scene. A former cornerstone of such international gems as Leith’s Restaurant in London and the prestigious, Michelin-starred Thornbury Castle; Simon has established himself as a powerhouse in the restaurant world. Now, after a few years away from the heat of the commercial kitchen, Gault has made a triumphant return to the culinary world with his waterfront bistro, Giraffe. A staple on kiwi televisions in MasterChef and on our supermarket shelves with his range of Home Cuisine food products – Simon’s countless endeavours make up his complete success story. He returns to the 2017 Home Show as ambassador of Smeg Appliances.See when Simon is cooking
Brett McGregor was declared as New Zealand’s first Masterchef back in 2010 and stands by his mottos ‘if you do what you love, you won’t work a day in your life.’ Brett’s inspiration for cooking and trying new flavour combinations stems from places travelled, more often than not on a shoestring budget… like most kiwi adventurers. Food for Brett has become a re-creation of a memory and almost always involves precious time spent with family and friends. His cooking style is tasty, fresh, seasonal and easily achievable. This food philosophy translates to the everyday recipes in all of his books. His most recent book CHOP CHOP heroes some of his favourite Asian inspired recipes.
Little & Friday owner and operator Kim Evans joins the Jones Family Business stand for the first time this year! A staunch believer in the value of fresh, free-range and organic produce, Kim's philosophy in food is to remain transparent and make everything from scratch. From humble beginnings, Little & Friday now operates two bustling stores across Auckland. These stores attract many other like-minded people who share the same passion and love for food as Kim does.
Rob has spent over 10 years working with Simon and has learned how to bring that extra five percent magic to his food. Nowhere is that more evident, than in Giraffe's pastry kitchen, where Rob has taken classic desserts and given them a modern spin. The fusion of familiar dishes re-invented with the addition of modern ingredients and cooking methods result in surprising and memorable sweet experiences every time.
Luis Cabrera, owner of Besos Latinos, is a highly decorated culinary mastermind who has dedicated his life to achieving greatness in cooking. Having studied culinary arts in Venice for six years, Luis has worked at top restaurants in Boston, Dublin, Milan, Venice, Sydney and now Auckland. He even cooked Mexican cuisine for President Obama when he visited New Zealand! Come along and witness some truly inspirational cuisine from around the globe with this talented young chef and restauranteur.
Paul started his culinary trek wielding a Japanese cleaver and cooking with long chopsticks, not an ordinary start for a kiwi lad entering a kitchen in Wellington. In the last 10 years, Paul has exited his high-profile restaurant Pure Tastes in the Bay of Islands in 2008, to write his first cookbook, make regular TV chef appearances, present respected food brand commercials, manage the dining precincts of Federal Street and the Skytower for SKYCITY Casino, private chef to luxury accommodation properties with one awarded the world’s best experiential property and the other in Noosa, Australia on contract for Sir Richard Branson. Known for thinking outside the square, his food style often captures unique ways of both producing and presenting delicious dishes. Consideration is always given to healthy cooking, seasonality, textural composition, the foods origin and added snippets of surprise to catch you off guard upon consumption.
Lauren Bavin is the resident cooking tutor for Kitchen Things. She is an expert when it comes to brand and cooking technology, and runs interactive and delicious cooking classes in-store to assist customers with their new appliances. With a passion for home-grown and international cuisine, Lauren has spent the last forty years perfecting her greatest recipes, while also experimenting with the latest advances in gastronomic equipment to create some truly revolutionary food.