Some of New Zealand's top chefs will unite next weekend for a gastronomic fundraiser for the people of Fiji.
Flavours of Fiji at Auckland's Shed 10 and The Cloud on March 20 will feature four tasting dishes created by the chefs.
All money raised will go to Oxfam to support the relief effort after the Pacific nation was devastated by tropical cyclone Winston in February.
Ben Bayly of The Grove and Gareth Stewart of Nourish Group, Mark Southon of O'Connell St Bistro, Michael Meredith of Merediths and the Eat My Lunch initiative and Sid Sahrawat of Sidart and Cassia will work in pairs in the kitchen from 11am to 3pm.
Each pair will create a small dish inspired by Fiji and its flavours and an entry fee of $20 will get the four dishes and a non-alcoholic drink.
Organisers hope to be able to feed as many as 5000.
The menu was curated by Oxfam ambassador, chef and author Robert Oliver, who has also created a dish, and the team will use facilities provided by AUT's culinary school.
"It started as a small idea to raise funds within our industry and has grown like topsy thanks simply to the people involved," Oliver said.
• Tickets to Flavours of Fiji are available from Eventfinda. Live music and entertainment will be provided on the day.
On the menu
• A take on the Fijian hangi called Lovo Pork, created by Michael Meredith and Mark Southon.
• Kokoda raw fish from Fijian chef Bertrand Jang, Oxfam ambassador and chef Robert Oliver, with help from TV star Te Kohe Tuhaka.
• Kai Idia lamb kofte with curry sauce (Fijian Indian) from Sid Sahrawat and Cassia head chef Lesley Chandra. Vegetarian option available.
judges Ben Bayly and Gareth Stewart reconnect on a Kailoma dessert, their take on a Banana Caramel Trifle. Kailoma is a term from the Fijian and European women settlers, historically known for their fantastic desserts.