Chef – Palisa Anderson
Second generation restauranteur of Sydney institution Chat Thai, Palisa grew up in her mother’s restaurants, but when it came time to leave school, she pursued a career outside the hospitality industry. After a decade working overseas, she returned to Australia to take up a role in the family business. Feeding people good healthy food is her passion, and Palisa has now added ‘farm owner’ to her long list of achievements. Supplying Australian and heirloom produce to not only Chat Thai, but a raft of other restaurants across New South Wales and Sydney.
Sommelier – Samantha Payne
With a successful career that spans over a decade in the wine industry, as head sommelier at some of Sydney's best restaurants, wine consultant, as well as wine writer for publications such as the Guardian, Pinot Palooza, Concrete Playground, Broadsheet and more - Samantha certainly knows her stuff!!
Chef – James Stapley
Award-winning chef and owner of Kika James Stapley is one of New Zealand’s epicurean stars. With an ethos on fresh local produce, dinner at Kika is a must-do, and James delivers an exciting and innovative menu that has fast gathered fans world-wide, as well as a string of accolades.
Surrounded by mountains, with a semi-continental climate and four distinct seasons Wanaka is a foragers' paradise. From mushrooms to fruit trees, elder flowers, rose hips, herbs and medicinal 'weeds', if you know what to look for it's all here. Team Sydney called on the expert knowledge of Peter Langlands a professional forager, who Chef James Stapley has worked with for years, to help uncover some of the best autumn wild food.
Te Mana Lamb
Raised in New Zealand’s iconic hill and high country with just 17 committed founding farmers carefully chosen to raise these animals on their remote South Island stations. TE MANA LAMBTM is a unique combination of a new breed, optimal rearing locations, conditions and farming practices. Finished on chicory herb pastures for 30 days, has lead to naturally high levels of healthy Omega-3 and polyunsaturated fats. Team Sydney discovered a meat with a different type of fat, which is intramuscular, higher in Omega-3, with marbling on a micro‐scale.
Supplying top quality produce for local restaurants, grocers as well as 'vegie boxes' for locals, Wanaka Willows aspires to be Wanaka's most sustainable provider of fresh fruit and vegetables. On a one acre plot of land they grow a huge range of chemical free produce, from juicy tomatoes to the sweetest raspberries you can imagine. Owned and run by Martin a passionate, talented gardener, they are working hard towards organic certification and take an eco-friendly approach to everything they do. Committed to a minimal carbon footprint by using solar power to generate electricity, working the land with hands instead of heavy, fossil-fuel powered machinery, their ultimate aim is to provide healthy, sustainable and affordable food for everyone, to care for our environment and leave it in a better condition for future generations.
Neck of The Woods
The ‘up and comers’ in Central Otago, Neck of the Woods believe in bold tastes and bold characteristics. Crafting small batch Pinot Noir, Pinot Gris, Chardonnay and Orange wine, these minimal intervention wines are taking off around the world, and Neck of the Woods are part of a new frontier of wine-making.
Chestnut soup, foraged mushroom, stinging nettles. Matched with Zenkuro Junmaishu Sake
Te Mana Lamb, Thai larpb flavours, Wanaka Willow greens. Matched with Neck of the Woods Pinot Noir 2017
Foraged elderberry granita, lemon cremeaux. Matched with Cardrona Distillery Elderberry liqueur