INTRODUCING CHEF
- Mark Griffiths -
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“In the late 1990’s I had the good fortune to spend a week in a family run ‘Agriturismo’ Fattoria di Vagli in San Gimignano, Tuscany with my own extended family. This has always been a great inspiration to me – seeing the 3 generations of family working the land, cooking for workers, family and guests with their own organic produce along with others bought or bartered for locally. Not only was the agriturismo set in a stunningly beautiful part of the world, but the dishes were authentic, heart-warming, lovingly prepared real Italian fare. One of the best food experiences of my life.”
Bringing The Gourmet Within to Matakana, in a very similar idyllic countryside setting, is the start of realising my own dream of creating a Matakana Local Food Kitchen to promote our own equally fabulous local fare. TGW enables me to share with others the spectacular tastes and flavours of our locally grown produce, the opportunity to hear the stories of those who have grown or produced them with such passion and also the joy in creating wonderful dishes using such quality seasonal ingredients. |
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BACKGROUND
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AREAS OF INTEREST AND EXPERTISE
Patisserie work Specialist sausage making Food and Wine Events Training & Coaching -Competitions Permaculture Food Tourism - promoting local food products Menu and kitchen consulting |
JUDGE
NZ Beef & Lamb Awards National Culinary Fare Great NZ Sausage Competition Steak of Origin |
CORPORATE EVENTS COORDINATOR
- Kathryn Jansen -
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New Zealand born and raised, I studied food and Nutrition at Otago University where I met Carmel. We did some travelling together through Europe during the 80’s and then I settled in the UK, working in the corporate sector in both finance and management. I have been lucky to be able to travel and experience the cuisines of many different countries and cultures. I helped run a farmer’s market in the small village in Kent that we lived in, and became acutely aware of the difference between the food I was able to buy at the supermarket versus the food I could buy from people who poured their love into producing something that not only tasted better, but meant more of my cash went directly to my neighbours who worked so hard. I have now returned to New Zealand with my family and we are loving the food and wine that is available here. The time has come when people really care about how the food tastes, where it comes from and how it is prepared. My personal cooking style is more rustic than fine, with a hint of experimental".
I will work with you on putting together a corporate event which will be great fun and memorable for all of your team ! |
PR / MARKETING / ACCOUNTS
- Carmel Draper -
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I have an eclectic food related history including studying Food and Nutrition at Otago University in the late 70’s, teaching cookery skills to secondary school students in the 80’s, studying Cuisine Avancé at Le Cordon Bleu Académie Culinaire de Paris, France in 1985 , to completing my Masters Degree in Nutrition at Otago 20 years later. My interest has turned to produce and the land, now that we are fortunate enough to be living on a lifestyle block here in the gorgeous Matakana Coast region. I am developing my interest in promoting local food tourism along with learning more about permaculture, sustainability and growing produce for our own family and friends to enjoy. So these days, for me it is more sharing with others this wonderful part of NZ, getting back to the garden, developing relationships with other like minded sustainability focussed growers, sharing the produce from our gardens and the joy of creating dishes with home grown and local produce."
Let us introduce you to some of our wonderful local food artisans. Their interesting stories and passion for their products is a real joy to share. We are privileged to know many of these people as our friends and fellow producers. |
