*Purchase a KM080, KMM023, KMM020, KMC010 or KMM770 KITCHEN MACHINE and receive a KENWOOD Recipe Box with Top Chef recipe basics. One of six exclusive Top Chef recipes will be sent with a New World voucher to the value of $25.00 each month for 6 consecutive months beginning February 2014.
BY REDEMPTION. Terms & Conditions apply, see redemption pad for details. Offer valid on purchases between 11th November to 24th December 2013.
Author of 10 cookbooks and popular TV and radio cook the effervescent Annabelle White combines great energy in the kitchen with simple tips, easy and achievable recipes and plenty of fun. Annabelle White is synonymous with great food and fun times in the kitchen. The popular television and radio cooking personality believes in keeping food simple and easy.
Executive Chef of iconic Auckland Euro restaurant, Eugene Hamilton began his prestigious career at the ten tender age of 15 training under Simon Gault’s tutelage at Bell House Restaurant in Auckland. It was at the acclaimed luxury retreat Hotel Du Vin where this talented chef began to demonstrate his culinary prowess winning numerous gold and silver medals at the National and International Salon Culinaire competitions. Eugene has since worked in a number of high profile restaurants both nationally and internationally, but he was ultimately destined to reunite with his mentor Simon Gault. After a four year stint in Japan, Eugene returned to New Zealand to take on the role of Head Chef at Euro restaurant and so began a long relationship with Simon. He now oversees all kitchens across the eight restaurants in the Nourish Group under Simon as Kitchen Operations Manager.
Natalie Oldfield’s Mt Eden food store, Dulcie May Kitchen, is the expression of a philosophy of life and food that has been shaped over some 20 years. Dulcie May Kitchen, since its opening in February 2009, has become a destination for lovers of great coffee and delicious food. But it is so much more. Natalie’s lifelong focus on food, family, and love, is exemplified by the store, and by her series of books, from Gran’s Kitchen to her latest release, Gran’s Sweet Pantry. Natalie grew up around great food and hospitality, so her own transition into the hospitality industry as a young woman was a natural one. But it was her time spent with Dulcie May Booker, her Gran, which really brought her philosophy into focus. Natalie discovered that creating moments of joy and celebration through the preparation, sharing and eating of food could be passed from generation to generation.
Renowned chef and restaurateur Sean Connolly began his love affair with food at the tender age of thirteen and has continued to achieve culinary success in Australia and New Zealand. In order to expand his career, 2011 marked a new partnership as Connolly announced his involvement with SKYCITY Auckland. He acts as a consulting chef for The Grill by Sean Connolly and like most of the chef’s ventures, the restaurant received rave reviews and was voted best restaurant in 2012 by the prestigious NZ Cuisine Awards.
From the age of nine, young Martin Bosley wanted to be a chef. He has lived and worked most of his life in and around his beloved Wellington, working at iconic restaurants such as Grain of Salt, Petite Lyon, Orsini’s, Le Normandie, Brasserie Flipp and his critically acclaimed first restaurant, Giverny. Twelve years ago Martin finally opened the restaurant he had been talking about for 20 years - a truly special seafood restaurant, focusing on fresh, local produce combined with a unique dining experience. The result is Martin Bosley’s. Martin is a huge supporter of local initiatives, and is the co-founder of Wellington’s unique and vibrant City Market, a weekly food and wine market showcasing Wellington’s talented bespoke and artisan producers.
Originally from Wellington, the affable and very talented chef Des Harris joined Clooney Restaurant in March 2008. He has established Clooney’s reputation for exceptional cuisine served within a dramatic setting. Inspired by traditionalism and finished with a modern slant, Des takes a modern approach to classic flavour combinations and ensures as many of the ingredients as possible are sourced locally and reflect the seasons. Des recently won 2013 ‘Chef of the Year’ and Clooney has been awarded the coveted 3 Chef Hats by Cuisine magazines Good Food Guide – one of only two NZ restaurants to reach this Australasian standard. Des has recently over seen successful large-scale pop-up projects as Executive Chef in central city Auckland & in San Francisco for the America’s Cup.