What was the event?
Tataki Auckland Unlimited, Auckland’s cultural agency, held a special lunch celebrating the vibrant dining scene of Tamaki Makaurau Auckland at Gildas Wine Bar in Surry Hills, inner Sydney, on Wednesday, 28 May, 2025.
The event was hosted by the agency’s director, destination, Annie Dundas, and celebrated New Zealand chef Josh Emett (pictured, above), from Auckland restaurants Gilt Brassier and Onslow, and The Oyster Inn on Waiheke Island.
Globally acclaimed chef Emett created a seasonal menu showcasing the best of New Zealand’s seafood and produce, alongside a selection of exceptional cuvees from Auckland’s top producers.
How many guests attended?
The intimate lunch was for 25 Australia-based media representatives – including Spice – and other special guests.
What was the planning process for the event?
Tataki Auckland Unlimited worked closely with Emett and his team alongside Australian public relations agency Sling & Stone to bring the lunch event to fruition.
From curating the Auckland-inspired menu and styling the gorgeous space at Gildas with native florals, to designing the invitation, placenames and menus, every detail of the event had an Auckland twist and showcased the region’s vibrancy.
Each guest was also given a gorgeous coffee table book to take home with them, either a signed cookbook from Emett or a book from Auckland Art Gallery Toi o Tāmaki.
What were the event’s highlights?
Emett’s specially curated menu featured the following food and drink pairings:
- Kākāpō Gin, tonic and elderflower.
- Pork and paua sausage roll, and baked kaipara oyster, buttered leeks, neurre noisette and pickles, paired with Kumeu River Cremant NV.
- Scampi and Ruakākā kingfish crudo with saffron ginger dressing, paired with Kumeu River Rays Road chardonnay 2023.
- Yellowfin tuna carpaccio with burnt butter sauce and chilli oil, paired with Kumeu River Mate’s chardonnay 2023.
- Coastal spring lamb with spiced carrot cream, sweetbread schnitzel and fried sage, paired with Kumeu River Hunting Hill pinot noir 2021.
- Clevedon buffalo curd pannacotta cream with Cromwell cherries, paired with Dr Beak haskap sour liqueur.
What was the feedback from guests?
The response from attendees was overwhelmingly positive. Guests enjoyed the beautiful food and drinks, and the opportunity to meet Emett and Dundas to learn more about Auckland and its thriving food and wine scene, culture, events and tourism industry.
Many guests expressed eagerness to collaborate on more Auckland projects in the future.
