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.Download Recipes Book Now and Win!
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.
Moreno Matteo Catassi, a young Italian Chef brings professionalism and passion for organoleptic symphonies and Mediterranean taste. His cuisine is innovative in the preparation of Italian menus in the international field, keeping the genuineness and health of the dishes while maintaining Italian traditions. The experience of Moreno Matteo, was born after his studies in Italy, USA and the finalizing course Cordon Bleu in Spain, as high quality level that led him to work for groups of Italian restaurants in Miami Beach, Florida, USA as Cantina 27 ( www.cantina 27); to the participation, as a very young Chef, of start-up franchises in food in China (www.jilanduo.com) and in Holland, Amsterdam for three years (Restaurant Bussia, Restaurant Incanto, Hotel Pulitzer)
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.
Janene Draper co founded Farro Fresh in 2006 with her Husband James Draper. Starting in 2006 with just 12 staff Farro Fresh today has 6 Auckland stores and employs over 400 food loving individuals. Farro Fresh is know for supporting over 550 artisans around New Zealand giving them their first entry into the food retail scene. Janene is a passionate cook and believes the best times in our lives are around the table eating. She also makes food videos for Farro using easy tips and how to make cooking a meal to share super easy.
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.
Arna Sutherland won the Adnams Cooking Scholarship to the U.K, which kicked off a cooking career that spanned for 15 years. Through extensive travel and of course lots of eating she set up base in Melbourne; working at the two hatted restaurant Cutler & Co., Eating house Cumulus Inc. and The European to name a few, before hanging up her chef’s apron. Moving back to New Zealand to start a family, she takes on a duel role as Sales Consultant and Cooking Tutor at Kitchen Things, Tauranga. Empowering clients to cook and use their appliances to their full potential, whilst guiding them to the perfect fit. With a love of French and Italian food, Arna believes in fresh and simple food done well!Download Recipes