POSTPONED: The Edible Exhibition

Discover New Zealand’s delicious history

There was a time when meat and three was all that was on the menu. Food was fuel and meals were pit stops. Cut to 2022, and steak and eggs has been gazumped by 90-day aged wagyu, boiled cabbage cooked till it’s grey is a thing of the past, and a simple lemon slice has been replaced by lemongrass and lime cheesecake. When did we become such an adventurous bunch of foodies, accustomed to platefuls of food that circumnavigate the globe all in one bite? It hasn’t always been this way.

For Kitchen Takeover’s next secret supper, we have delved into the history books, interviewing platefuls of food writers and chefs to find some of the answers to this question. On 19th February to 2nd April, The Edible Exhibition will dig into New Zealand’s delicious culinary history, from the nifty fifties, via the swinging sixties right into the disco seventies and beyond. We will uncover the stories of the people, produce and places that were instrumental in changing the way we now cook and dine.

Culinary experts Shane Yardley and Rob Forsman, who have head cheffed for Simon Gault and Al Brown to name a few, will design a menu that puts the reinvention into retro. Each dish will represent a mouthwatering moment in time that has led us to where we are today. The six-course degustation of edible exhibits will be good enough to eat - and so we shall!

The twentieth century brought us a huge new range of culinary delights, so, it’s only fitting that we are offering a diverse menu with the following options:

Gluten free
Plant Based
Dairy free
Vegetarian
No fish
Pescatarian
Nut allergy - please specify the types of nuts.
No red meat

Tickets cost $149pp (plus a small booking fee) and include six courses plus a welcome cocktail/mocktail, fully-styled secret location. There is also the option for wine, mocktail or beer matches.

Buy your tickets now or they will be gone faster than the flames rise from a flambeed bombe alaska.

What are the dates and times?

Dinner 7-10pm:

Saturday 19th February - sold out

Thursday 24th February

Friday 25th February

Saturday 26th February

Thursday 3rd March

Saturday 5th March - sold out

Thursday 10th March

Friday 11th March

Saturday 12th March - sold out

Thursday 17th March

Friday 18th March

Saturday 19th March - sold out

Thursday 24th March

Friday 25th March - sold out

Saturday 26th March - sold out

Thursday 31st March

Friday 1st April

How much?

Tickets cost $149pp and include six courses plus a welcome cocktail or mocktail. There is also the option for a two-glass wine match ($29), beer or non-alcoholic drinks match ($39) or four-glass wine match ($49).

Do I need to be vaccinated to attend this event?

With announcement of the traffic light system, we will require attendees to be vaccinated. You may be asked to show proof of this. Is it not yet clear if showing a negative test result will be accepted. We will clarify all the regulations around the traffic light system as soon as the government provides more information. Please note, we do understand that not everyone can or wants to be vaccinated. There is no judgment or discrimination from us around this. it is simply a business necessity to allow us to continue to operate.

Who is it for?

Wild-at-heart foodies on the hunt for a ‘big city’ style food adventure. Think the secrecy of an East London supper club mixed with the gastronomy of a top Melbourne laneway eatery and the creativity of a Copenhagen restaurant.

Who is designing the mouthwatering menu?

Shane Yardley is a chef with platefuls of experience. Having spent the first part of his career training in some of the world’s most renowned restaurants including the Sanderson and Bistro Largo, he did a long stint as Simon Gault’s right hand man. He has now returned to the fold as a tutor at Toi Ohomai teaching the next generation how to cook like a pro. Career highlights include Head Chef of Euro, Fish, and a guest judge on Masterchef. You’re in for a treat. Alongside him will be Kitchen Takeover’s Rob Forsman. After seven years as Al Brown’s Head Chef, he knows a thing or two about cooking.

How does it work?

The location is revealed two hours prior by text and email. The secret location in Tauranga. The set menu will be announced when you arrive. You can choose to be seated communally to meet your undiscovered foodie friends or on your own table.

Where and when will it be?

A secret location in Tauranga.

What happens if the event is unable to go ahead due to COVID-19?

We will postpone it to a later date. If you are unable to make this date we will offer an alternative date or a refund.

BUY YOUR tickets now or they will be gone faster than you can gulp down a newly invented frappuccino.