Foodie fundraiser
Prepare to eat a lot when Mikano, Bracu, TriBeCa, Bowmans, Dawsons, Hammerheads, Andiamo, Poderi Crisci, Obsidian, Coopers Creek, Coal Pit, Mt Riley, Saint Clair, Pernod Ricard and Villa Maria, along with the Hyatt Regency Auckland, team up this Sunday for the annual Degustation Brunch fundraiser for Mercy Hospital Auckland. It's a fun and fabulous day which sees each restaurant produce an entree-sized meal with a matching wine - and you get to taste them all. Master of Ceremony is food writer Lauraine Jacobs, while Canvas wine editor John Hawkesby will keep up the banter with an auction.
Mercy Hospice Auckland provides care to people with a life-limiting illness free of charge with 70 per cent of their funding from the Auckland District Health Board while more than $2 million comes from community fundraising efforts each year. To find out more, ph (09) 376 7571.
Happy hangi
If you fancy something a little more traditional when it comes to your fundraising, how about a hangi? Down at Ngaruawahia's Turangawaewae Marae, leading international Kiwi chef Peter Gordon is putting down a hangi to celebrate Matariki - the Maori New Year - and to help raise money for the wonderful Raukatauri Music Therapy Centre in Auckland which provides music therapy for special needs children. This is going to be one amazing event with performances by the likes of Hollie Smith, Anika Moa, Don McGlashan and with the Topp Twins as comperes. Sunday June 27, tickets $100. To book ph (09) 360 0889 or go to rmtc.org.nz.
Mid-winter Christmas
Need an excuse for a party? Why not throw a mid-winter Christmas dinner. For inspiration, get along to the Farro Fresh mid-winter Christmas market day this Saturday.
Chef Paul Jobin will be there to demonstrate how to cook fare such as oxtail gnocchi, crispy beef and potato fritters. Plus there will be tastings of Sami's Kitchen Spice Rubs, I Love Pies, Equagold Spices, Kohu Road icecream and Crescent Dairy goat's milk cheese from Kumeu. Farro Fresh, 80 Lunn Ave, Mt Wellington or go to farrofresh.co.nz.
Hunting season
For those who like the idea of eating wild game but don't fancy having to hunt and shoot for it, then The Cafe - the Hyatt Regency's signature restaurant - is the place to be. Nitin Kumar, the executive sous chef, has designed a menu that embraces the "richer and bolder" flavours of wild food. Think trio of wild boar, rabbit ravioli, pheasant breast, goat curry and pan-seared duck liver - and you're on the right track. Combine with some bold local wines and this should make for a delicious outing on a cold winter's night. To book, ph (09) 355 1234.
