The world’s newest Great Wine Capital takes the long-table lunch to the ultimate level. Perched atop one of the most iconic cliffs in Hawke’s Bay – the sheer and barren cliffs of Cape Kidnappers Te Kauwae-a-Māui – the F.A.W.C! Grand Long Lunch was back for its third year presenting, for one solitary and special day on 15 March, the most outstanding restaurant in the country, albeit a restaurant without walls. Attended by international and local food-and-drink enthusiasts, the spectacular menu delivered the delicious freedom of no decisions to make, zero chance of plate envy and the universal human connection of a shared meal, as it celebrated the exceptional wine and produce of the region and showcased the work of some of our brightest culinary stars: Cuisine Chef of the Year Cory Campbell (3 hats), Georgia van Prehn, winner of the One to Watch at the Cuisine Good Food Awards 2024 (2 hats), Sam Clark of Central Fire Station Bistro (2 hats), Claire Hunter, pastry chef at Rosewood Cape Kidnappers Luxury Lodge and Ben Bayly of Ahi, our American Express Restaurant of the Year for 2024 (3 hats) alongside outstanding winemakers Decibel, Three Fates Wine, Paritua, Radburnd Cellars and Alluviale. F.A.W.C! is the annual activation which underpins Hawke’s Bay as New Zealand’s food-and-wine country. fawc.co.nz

From New Zealand to the world via food- and wine country, Hawke’s Bay.