The
MASTERS
of
INVENTION
A CULINARY CHALLENGE LIKE NO OTHER WITH A NEWINGREDIENT LIKE NOTHING ELSE ON EARTH
The
MASTERS
of
INVENTION
A CULINARY CHALLENGE LIKE NO OTHER WITH A NEWINGREDIENT LIKE NOTHING ELSE ON EARTH
We’ve always celebrated the trailblazers, the creative minds, the chefs, the mixologists and those who redefine what’s possible on the plate and in the glass. Now, we’re thrilled to invite our audience behind the scenes of a series that’s truly extraordinary.
The Masters of Invention is a celebration of innovation, flavour and pure imagination, all centred around one completely unique ingredient, a new whisky-infused mānuka honey sweeping New Zealand. Born of the pristine southerly wind that sheds a blanket of rich nutrients across the country, this handcrafted luxury product blends wild mānuka honey from the sun-kissed North with an infusion of oak-aged whisky crafted in the snow-tipped mountains of the South, creating a unique, golden elixir that’s inspiring delicious dishes and drinks from the best bars, luxury lodges and restaurants across the country.
We’ll follow twenty of the very best chefs and mixologists as they add their flair and imagination by inventing entirely original recipes and culinary creations. Such limitless possibilities have only one limit: The Southerly must be at the heart of every concoction.
We’ve always celebrated the trailblazers, the creative minds, the chefs, the mixologists and those who redefine what’s possible on the plate and in the glass. Now, we’re thrilled to invite our audience behind the scenes of a series that’s truly extraordinary.
The Masters of Invention is a celebration of innovation, flavour and pure imagination, all centred around one completely unique ingredient, a new whisky-infused mānuka honey sweeping New Zealand. Born of the pristine southerly wind that sheds a blanket of rich nutrients across the country, this handcrafted luxury product blends wild mānuka honey from the sun-kissed North with an infusion of oak-aged whisky crafted in the snow-tipped mountains of the South, creating a unique, golden elixir that’s inspiring delicious dishes and drinks from the best bars, luxury lodges and restaurants across the country.
We’ll follow twenty of the very best chefs and mixologists as they add their flair and imagination by inventing entirely original recipes and culinary creations. Such limitless possibilities have only one limit: The Southerly must be at the heart of every concoction.
MEET THE MASTERS
Josh Emett
Executive Chef
ONSLOW
Josh brings decades of international experience through his trio of acclaimed restaurants; Onslow, Gilt Brasserie and The Oyster Inn. He continues to champion honest, ingredient-led cooking and impeccable service.
Paul Froggatt
Executive Chef
ROKI COLLECTION
Paul brings over 20 years’ experience from top Michelin-star kitchens in Asia and Europe. Known for his produce-driven cuisine, his craft celebrates natural larder through elevated seasonal menus and destination dining experiences at ROKI Collection.
Stefania Palermo
Head Chef
KINGI
With over 20 years experience, Stefania draws on her rich family heritage where everything was made by hand with love and intention. She has a passion for showcasing the best of the country’s land and ocean.
Nic Watt
Executive Chef
MASU, CĀNTĪNG & INCA
Nic is a proud champion of Asian cuisine with an international pedigree. He’s a TV host, author of two cookbooks and currently resides at MASU, INCA and CĀNTĪNG in Commercial Bay.
“This exceptional product beautifully traverses across the palate, from savoury with the richness of flavour from the aged whisky, along with the viscosity of Mānuka Honey. The culinary options are endless.”
Nic Watt
Executive Chef - Masu
“This exceptional product beautifully traverses across the palate, from savoury with the richness of flavour from the aged whisky, along with the viscosity of Mānuka Honey. The culinary options are endless.”
Nic Watt
Executive Chef, Masu
Simon Gault
Executive Chef
GAULT'S DELI
Simon has proved himself to be an innovator and leader with over two decades driving the country’s most successful restaurants. He has a boundless enthusiasm and a desire to get more people back into the kitchen.
Taylor Cullen
Executive Chef
FLOCKHILL
Taylor brings a lifelong passion for food, fire and the outdoors to his role at Flockhill. His culinary journey has spanned luxury lodges, vegan fine dining and top kitchens in Sydney, where he refined his fire-cooking techniques.
Wallace Mua
Executive Chef
TRIVET
Inspired by his Samoan roots, Wallace brings over 20-years experience to the table with an elaborately simple style after cooking in kitchens across New Zealand and France.
Gavin Doyle
Executive Chef
SOUL
With two decades of experience in world-class kitchens, Gavin blends global influences into innovative, seasonal dishes that keeps SOUL on the cutting edge of dining in New Zealand.
Henry Onesemo
Executive Chef
TALA
Henry is a passionate champion of the food and culture of his home country of Samoa. He blends innovative techniques with traditional storytelling and his heritage of cooking with fire and smoke to create the unique and award-winning dining experience at TALA.
THE STAGE IS SET
And you all have a front-row seat. We’ll capture every moment of this inspired culinary journey, the artistry, alchemy and unexpected magic that happens when top culinary minds let their imaginations run wild. From rare native ingredients to daring flavour combinations, you’ll see how this luxurious whisky-infused mānuka honey is so much more than just a delicious ingredient, but a spark to ignite the very best recipes from the very best our country has to offer.
Fancy a taste of what’s to come? Keep an eye on @cuisinemagazine and @thesoutherlynz to watch the masterminds emerge or find out more about the product at thesoutherly.co.nz. And who knows, you might find you’re inspired to create a culinary or cocktail masterpiece of your own.
THE STAGE IS SET
And you all have a front-row seat. We’ll capture every moment of this inspired culinary journey, the artistry, alchemy and unexpected magic that happens when top culinary minds let their imaginations run wild. From rare native ingredients to daring flavour combinations, you’ll see how this luxurious whisky-infused mānuka honey is so much more than just a delicious ingredient, but a spark to ignite the very best recipes from the very best our country has to offer.
Fancy a taste of what’s to come? Keep an eye on @cuisinemagazine and @thesoutherlynz to watch the masterminds emerge or find out more about the product at thesoutherly.co.nz. And who knows, you might find you’re inspired to create a culinary or cocktail masterpiece of your own.
Gideon Landman
Executive Chef
ORIGINE
Gideon brings a wealth of experience and a passion for fine dining to the table, with a culinary career spanning the globe at the finest luxury hotels and restaurants.
Gareth Stewart
Executive Chef
ADVIEH
With a career spanning nearly 30 years and two continents, Gareth’s food philosophy is to use the best local ingredients, keep it simple and let the food shine.
Sid Chopra
Executive Chef
GOAT
Born and raised in Delhi, Sid brings deep roots, global perspective and a fearless approach to flavour. With two decades of local experience he’s redefining how Kiwis experience Indian cuisine in New Zealand.
Tommy Hope
Head Chef
TALA
Tommy’s culinary journey has encompassed top restaurants in Melbourne and Auckland. He has a passion for showcasing the very best ingredients to create exceptional dining moments and his cooking at TALA celebrates tradition while pushing creative boundaries.
Daniel Fraser
Executive Chef
THE LINDIS
Dan has a unique sense of style and a refined palate suited to the highest standards of fine dining with over 25 years of experience and now leads all culinary operations at The Lindis Group.
"The complexity of flavour makes this a very exciting ingredient. I can't wait to see what everyone creates."
Daniel Fraser
Executive Chef, The Lindis
"The complexity of flavour makes this a very exciting ingredient. I can't wait to see what everyone creates."
Daniel Fraser
Executive Chef, The Lindis
Akira Ohki
Mixologist
MASU
Akira refined his craft at five-star hotels in Tokyo and brings now mixes local ingredients with a twist of Japanese culture.
Captain Spaghetti
Mixologist
TERESA
With over 13-years experience Andrea has earned a series of accolades for his bartending skills and captivating cocktails created at bars across New Zealand.
Emily Wolmarans
Mixologist
ANGRY FOX
Emily is a leading creative force in the cocktail scene with over 12-years behind the bar. Known for bold flavours and a flair for storytelling, she transforms each drink into an experience in Whanganui.
Josh Egan
Mixologist
SOUL
Shaped by many years in the finest cocktail bars and hatted restaurants, Josh is known for boundary-pushing drinks, a love of people and great conversation with serious bartending chops.
“Deliciously warm and the perfect harmony of two of the finest products with boundless potential.”
Emily Wolmarans
Head Mixologist, Angry Fox
“Deliciously warm and the perfect harmony of two of the finest products with boundless potential.”
Emily Wolmarans
Head Mixologist, Angry Fox
Cal Ross
Mixologist
PANACEA
A multiple award-winning bartender with over 14-years crafting innovative and memorable drinks throughout the world.
Mikey Ball
Head Distiller
WOODWARD STREET DISTILLERY
With deep expertise in distillation and product development, Mikey champions consistency, innovation and local ingredients to craft premium spirits with over 15-years in hospitality.
Hollie Wright
Mixologist
HI-SO
Hollie has a passion for mixology driven by her belief that cocktails are a perfect blend of art and science. She has over 13-years in hospitality and currently pouring drinks at HI-SO
Pete Mackenzie
Mixologist
ONSLOW
With a deep appreciation for craft and flavour, Pete brings a distinctive style shaped by time behind the bar at refined speakeasies in the UK and luxury hotels in Canada. Pete enjoys pushing boundaries so is one to watch.