KEY POINTS:
It was an evening of glittering gowns, fine dining and, er, margarine on Saturday night when the New Zealand Chefs Association celebrated its golden anniversary.
More than 300 guests turned out for the gold and black ball, held at the Spencer on Byron Hotel in Takapuna. There, they were greeted by a lifesize margarine sculpture, which took artist Tim Aspinall more than 10 hours and 30kg of margarine to create.
Guests feasted on smoked salmon, elk carpaccio, chicken ballottine and black forest gateau, as well as an assortment of fine wines.
HIGHLIGHT
Seeing that glamour (and cleavage) is alive and well. After last week's less-than-dazzling Screen Awards, we were beginning to wonder.
LOWLIGHT
The promised selection of Chefs Association memorabilia was somewhat lacking, comprising only a few photographs and some old letters.
