This year The Restaurant Association of NZ has scored a culinary coup, with Fernando Peire, director of London's famous restaurant, The Ivy, presenting MasterClasses both in Auckland and – for the first time – in Wellington. It is sure to be another sell-out series, offering insights into the secrets of world class hospitalityAugust 22, 23, 24.

This is Fernando’s first visit to New Zealand shores, giving the hospitality industry here a unique opportunity to benefit from his wealth of international experience in creating world renowned restaurants.
Each session will focus on a specified theme and there will be ample time for questions at the end of each session, making each class an unparalleled chance to discover the secrets of world class hospitality. This is a must-see series presented by Europe's most sought after hospitality business mind. Make sure you don't miss the opportunity to listen to a world class perspective. If you would like to book for one or more of the sessions below: please call (09) 638 8403.

Masterclasses Session Schedule – tickets $80 per class (Gst incl.) 

• Great Management, Intelligent systems and how to profit from them, Sunday August 22, 10am-12pm, taste, 45 Normanby Rd, Mt Eden, Auckland.
     
• Feeding Your Customers More Than Just Food – Identifying and addressing their needs, Sunday August 22, 2-4pm, taste, 45 Normanby Rd, Mt Eden, Auckland.
    
• Great Staff Makes for Great Custom – Develop your staff and they will develop your business, Monday August 23, 10am-12pm, taste, 45 Normanby Rd, Mt Eden, Auckland.
        
• Secrets of The Ivy, Tuesday August 24, 3:30-5:30pm, Paramount Picture Theatre, Courtenay Pace, Wellington.

Tickets for Feast, the annual black tie gala dinner are on sale from the Restaurnat Association of NZ at $180 incl GST each.

First Entrée—Francky Godinho—Chef of the Year 2007 & 2009

Akaroa Salmon Quattro:

Cured, Mousse, Cold Smoked, Parfait with Caviar, Micro Herbs,

Citrus Fruit Segment and Kaffer Lime Foam

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Second Entrée—Laurent Loudeac—Winner Kapiti Chef Collection 2009

Kikorangi Tortellini on Creamed Leek, Micro Salad and Crispy Parma Ham Shaving

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Main Course—Ben Bayly— Winner of Metro Magazine Restaurant of the Year 2010

Daube of Firstlight Wagyu Beef Cheeks, Smoked Potato Puree,

Venison Sausage Infused with Conifer

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Dessert Course—Richard Hingston—Pastry Chef of the Year 2003

Lime Delice on Coconut Dacquoise, Mango Cream Ice and Orange Jelly Passionfruit Sauce

See www.restaurantnz.co.nz to book your seat now.