W&F photos from September

Chef Alfredo Romero preparing the pickled onion which was laced with whole peppercorns and formed the garnish for the pulled pork tortillas.

Wendy Voeglin smells the impressive selection of fresh and dried chilies.

Chef Alfredo’s selection of dried chilies direct from Mexico. Different shapes, textures and taste sensations.

The pork, slowly cook and then gently pulled apart.

Mise en place, ingredients set out and ready to go for Mexican Street Eats workshop.

All the ingredients transformed to these mouthwatering flavour-packed tacos.

And then you could enjoy some leading Auckland artisan produce.

Morgan who showed her Bonnie Goods. Bonnie oatcakes are wheat free, dairy free, have no added sugar and are made using nutritious wholegrain oats. They are available in four flavours: Original, Smoked Paprika, Canterbury Linseed & Kāmahi Honey.

Six delicious Zeffer ciders, they are fermented in small batches and made with minimal intervention that allows the natural flavours and true character to shine without the use of any artificial colours or sweeteners.

This is a piglet sculptured from Mozzarella by Massimiliano, cheesemaker from Il Casaro. In Massimiliano’s hands, mozzarella can be shaped in very particular ways and artistic shapes such as elephant, pig, dummy, which are widely produced in Southern Italy: the aim of this idea is to distract where possible kids from eating junk food/candies and so for snacks and focusing on high calcium and healthy cheese instead but keeping the fun and interest high.

Line’s outstanding Knaekbrod Danish crackers come in 4 different flavours, original, cumin, rosemary and rye with fennel & poppy seed. They are perfect to line a cheese board or slather with your favourite chutney or relish.

Anthony and Angela Trignan showing their Curious Croppers tomatoes. They have many different tomatoes including the Little Horrors, Spanish Red, the cherry tomato medley and many more. Quote from Anthony, “Our tomatoes have flavour, colour, beauty and personality & attitude!”

Pedja Mirkov from Salash Delicatessen proudly continue to use their original family recipes. Salash insisting on using only the best cuts of meat and other selected organic ingredients – to aid the development of wonderful texture and depth of flavours. The Salash product age well.

Culley’s offers a range of products includes condiments, chips and salts alongside their famous hot sauces. Everything is produced in Auckland, using the finest quality spray-free chillis. The majority of the range is also gluten- and preservative-free.

Waiwera Spiced Rum was a hit - not to mention the delicious gin. All Waiwera Spirits are distilled at their own state-of-the-art distillery in Silverdale using traditional pot distillation and innovative batch rectification methods.

Virginia Clark, the owner of Love Cake. All Love Cake baking mixes are truly free from gluten, dairy, soy, nuts or eggs, and the pink range is made using Certified Organic ingredients.

Hallertau’s first four beers began life as humble numbers. They are freshly brewed craft beers with natural ingredients and local hops.

Joelle Thomson concentrating on that special aroma…at the Italian masterclasses.

New MW Master of Wine Rebecca Gibb with long-serving MW Bob Campbell.

Celia Hay and Master Sommelier Cameron Douglas getting ready to mark those Sommelier and Young Wine Professional competition papers.

Maciej feeling a bit overwhelmed.

L-R: Larry Nadeua, Cameron Douglas, New Zealand Sommelier of the Year 2015 Maceij Zimny (holding a bottle of Louis Roederer Crystal with Ben Longhurst from Eurovintage, Andy Gladding - 2014 New Zealand Sommelier of the Year, Celia Hay.

Ashleigh representing Herzog Estate with Tessa Bird-Ritchie who was presented with a Magnum of Herzog wine upon winning the New Zealand Young Wine Professional. In the background is Alexis Robin, the winner from 2014 and Andy Gladding.

Ed Donaldson from Pegasus Bay.

Marco from Sapori sharing wines from #Masi Estate in Valpolicella and an intriguing selection of Italian wines.

Very popular Osawa wines especially the Chardonnay.

Kevin Judd from Greywacke pours his excellent Riesling for the Japanese Consul-General.

Misha’s Vineyard, sponsor of the New Zealand Junior Sommelier with Iain Charlton (runner up) from Whitebait Restaurant, Wellington and the winning smile from winner, Jared Svedlund from the French Café, Auckland.

Damian from Trinity Hill shares some full-bodied Hawkes Bay wines.

Chef Philippe Meyer’s class on fermenting your food.

Susan Van Der Pol, winemaker of Vavasour.

Justin from Crossroads and Yealands.

Winemaker Carol Bunn (and former NZSFW cookery student) presenting Escarpment.

Celia Hay and that old tongue and tastebud diagram. It doesn’t go away!

Jill Massey from Misha’s Vineyard with former NZSFW student Alex Ellis.

A bit of jazz to lighten the day.

Bob Campbell MW working through some excellent wines in his masterclass. #nzwine

There’s coffee too! Including coffee cupping and roasting class with this beautiful baby roaster (500g is a good roasting size for something special from Columbia or Ethiopia) with Steve from Red Rabbit coffee.