Anticipated by foodies nationwide, Hawke’s Bay Tourism’s Food and Wine Classic (F.A.W.C!) programme is out, with various events to tempt and tantalise.
Always a standout on the F.A.W.C! calendar, the Grand Long Lunch is back for its third year. Held at a secret location in a stunning setting within the newest Great Wine Capital of the world, it will also be the last chance to see one celebrated chef work his magic before he makes the move to Byron Bay.
Cory Campbell has enjoyed a glittering career leading kitchens in some of the best restaurants in Australasia, including The Grove in Auckland and Melbourne’s Vue de Monde. He is leaving The Grove to establish a new co-operative of eateries and a boutique hotel on the Tasman.
But before he goes, he’ll serve the first course of a delicious five-course meal on Saturday, the 15th of March. He has promised the best fish in New Zealand and is teaming up with a local seed supplier to provide some of the other elements of his dish.
“I’m working with Kay Baxter at the Koanga Institute who has the most remarkable produce grown for seed. Of course, when you harvest the seeds, you have a lot of other parts of the plant left over, so it’s exciting to utilise that and help tell Kay’s story.”
Alongside Cory, four other outstanding hatted chefs and restaurants are represented – Sam Clark from Central Fire Station Bistro, Rosewood Cape Kidnappers pastry chef Claire Hunter, Georgia van Prehn from Mr Morris and Ben Bayly of Ahi.
Each course will be matched with a spectacular Hawke’s Bay wine.
“F.A.W.C! has a reputation for delivering outstanding food and wine experiences, whether they’re laid-back or lavish,” said Hawke’s Bay Tourism’s CEO, Hamish Saxton.
“Our point of difference, as both a Great Wine Capital and a destination for local and international foodies, is our fun but attentive hospitality, which will certainly be on show at F.A.W.C!”
This year’s celebration has 1781 tickets on sale and a record number of free or pay-as-you-eat walk-up events, one of which is a New Zealand first.
The Hastings Meatball Festival is the brainchild of Hastings District Council and pits local chefs, cooks and bakers against one another in the quest to find the perfect mouthful.
“This is truly a first for New Zealand, a festival dedicated to our love of a perfect meatball. We have a delicious line-up, including Italian restaurant Sazio, crafting a traditional meaty version; Daniel Brennan from urban winery Decibel, who will be rolling out his Philadelphian grandad’s famous recipe, and local legends Fun Buns are rebranding for the evening – to Fun Balls,” said Hastings mayor Sandra Hazelhurst.
F.A.W.C! opens on Friday, the 14th of March, with elegant dinners, spirited high teas, glam cocktail parties, exclusive wine tours, rowdy barbeque suppers, fascinating cooking demonstrations and stimulating guest speakers.
One such esteemed visitor to Hawke’s Bay is gastronomic and personalityist author Peta Mathias, who brings her unique flair for storytelling to the newly refurbished Pask Winery.
At La Vie En Pask, she will share adventures from a boldly lived life in France and New Zealand and invite attendees to enjoy a French-themed dinner.
For F.A.W.C! newcomers in 2025, Hamish suggested looking out for Bellatino’s Food Lovers Market, Radburnd Cellars, and Havelock North Village, which are curating inaugural events.
The latter will host a free daytime event called BLENDED. Havelock North’s best bars, eateries, and producers will create a bustling, family-friendly atmosphere in the courtyard behind Malo restaurant, serving music, food, and wine.
F.A.W.C! is the annual activation that underpins Hawke Bay as New Zealand’s food and wine country and runs from the 14th to the 23rd of March 2025.
