NOTE: Friday the 13th has been postponed due to bad weather. A new date of: Sunday the 15th of February has been added to replace it. Due to the rescheduling, we now have some available tickets for the Sunday! Get in quick! SALES CLOSE today 15th Feb at 3pm. No further bookings will be taken thereafter.

Drawing on the seasonal harvest from the garden and the forest, Kane and the Someplace Somewhere team have created a 4-course menu inspired by Kelmarna's produce, both farmed and foraged, with other ingredients sourced locally and sustainably.

A carefully created and selected drinks list will be available to complement the menu.

About Kane Wilson:

Kane finds his inspiration through fire, fermentation, and time spent with good produce. His food leans closely into modern Japanese cooking, shaped by what’s in season and flavours built over time.

He’s spent time in kitchens across Naarm and Tāmaki, while also starting Someplace Somewhere on the side, a pop-up built around shared tables, stories, and cooking food shaped by place and the journey that brought him there.

Fermentation sits at the heart of Kane’s approach, a way of preserving, slowing things down, and letting time do its thing. In Tāmaki Makaurau, Kane spent time as sous chef at Ragtag, helping grow it into what it is today. He’s now part of the Ooh-Fa whānau, cooking in a way that stays curious, grounded, and led by fire, ferments and produce.

Each plate reflects Kane’s love of ferments and the season’s bounty, with flavours that tell a story.

“Cooking in such a beautiful, calming space and letting what’s growing guide the menu feels really special — I feel lucky to be part of it. My love of fermentation fits naturally with fresh produce, using time and processes to bring out deeper flavours. That connection between the rhythm of nature and community, and the time it takes to create ferments, is where my cooking feels most grounded.”

Menu options and dietary requirements:

We offer both omnivore and vegetarian options as standard. The menu will include nuts (almonds) soy, dairy, gluten and alliums within the overall design. Where needed, we are able to remove dairy, gluten, nuts and alliums from individual dishes. Due to the pop-up nature of these dining events, we’re unable to cater to dietary requirements beyond those listed. Please let us know your needs when booking, and we’ll do our best to work with you.

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Kelmarna Farm Dinners are our main annual fundraising events. A great deal of coordination goes into running these very special evenings in the garden - so we really appreciate your support in attending. By purchasing tickets you're making a direct contribution to our mahi, and supporting our mission to create a better food future. Please spread the word and encourage friends to come along.

Contact the host of Farm Dinners with Kane Wilson, Someplace Somewhere