Next on the Pass

Ahi’s Ben Bayly x Georgia Breeze

Grounded in memories of gathering ingredients with whānau and learning to respect the food around them, this collaboration celebrates the stories, traditions and connections that food can create. The dish pairs poached Oceanspeared pāua with smoked kūmara purée, pāua XO sauce and native spinach, showcasing a passion for native New Zealand ingredients and thoughtful, sustainable cooking. 

Depot Eatery’s Al Brown x Maggie Bullock

After trying a number of different paths, Maggie discovered a passion for cooking by focusing on what she genuinely enjoyed, a decision that ultimately led her to the culinary programme at AUT and a love for hospitality. The collaboration with Al Brown features char-grilled tongue with Brussels sprout purée, caramelised onion sauce, onion rings and pickled onions, with a nod to their English heritage. 

Advieh’s Gareth Stewart x Alisa Jantharasaman

For Alisa, some of her strongest food memories are rooted in family gatherings and the vibrant flavours of her Thai heritage. This collaboration reimagines Haneeth with coastal lamb shoulder cooked on the bone, accompanied by fragrant jewelled rice and fennel tzatziki. Rich, warming and made for sharing, the dish celebrates the connections that great food can create.

Culprit's Kyle Street x Aria Wood

From helping her mum bake as a toddler to dreaming of a career in patisserie, Aria's love of desserts has shaped this collaboration with Kyle. Drawing on memories of a favourite childhood lolly cake, "Not Quite Lolly Cake" pairs gingernut mousse with vanilla-poached pear and ginger-coconut bread. Fresh bitter orange and a sherry and quince jelly bring a refined finish to this nostalgic dessert.

Esther’s Ellie Corfe with James Laird and Sean Connolly x Chamee Ratnayake

Rooted in memories of family gathered around the table and the joy his mother's cooking brought to others, this collaboration explores the stories and traditions that food can carry across generations. Created around Esther's Yiayia concept, the featured dessert reimagines treasured family recipes through a contemporary lens while honouring where they came from. 

Federal Delicatessen’s Megan Cruickshank x Anokhi Rajapakshe

Raised around food, family and community, this collaboration reflects a belief in food's ability to bring people together and create lasting memories. The menu features a Veal Sloppy Joe with Spicy Gravy, reimagining familiar comfort foods with bold flavours and a modern deli-style approach.

Onemata’s Rob Hope-Ede x Kasmira Moodley

Born in South Africa and raised in NZ, Kasmira's passion for hospitality grew through a love of food, family and the encouragement of teachers who helped turn a school subject into a career path. This collaboration features line-caught fish crudo with saffron verjus, pickled orange, coriander emulsion, kūmara cracker and crispy curry leaf, alongside coastal lamb rump with biltong seasoning, curried lamb croquette, kūmara and red wine jus. 

Ghost Street's Nathan Houpapa x Chelsea Vivian

Inspired by Chelsea's Chinese and New Zealand upbringing, this collaboration draws on the after-dinner flavours enjoyed at family meals and yum cha, interpreted through a modern pastry lens. The dessert pairs toasted rice bavarois with lightly poached spiced nashi pear, goji berries, almond crémeux and caramelised puffed rice. 

kingi's Andrew Lautenbach x Jackson Wright

Drawing on his Italian, Māori and English heritage, Jackson sees food as a way to bring people together and tell stories through flavour. This collaboration pairs parsnip and kawakawa semifreddo with smoked citrus, blending cultural influences and a passion for pastry. 

SOUL Bar & Bistro’s Gavin Doyle x Alexandria Clarke

Raised in a large Māori whānau where food was at the centre of every gathering, this collaboration draws on a lifelong connection to kaimoana, family traditions and locally sourced ingredients. The dish pairs confit duck leg with maple kūmara purée, orange and star anise sauce, and a radicchio slaw with orange segments, bringing together comforting flavours and seasonal produce. 

MASU's Ju Bae x Spencer Morgan

What began with baking alongside Mum as a child has grown into a passion for the culinary world and a desire to one day lead a fine dining team or create a tasting menu of their own. This collaboration sees Tuna Temaki, part of Masu's five-course tuna menu, showcasing both creativity and technique. 

Hugo’s Bistro’s Alex Llewellyn x Fable Karimipour

Raised in a Chinese-Iranian family where food carried generations of stories and tradition, Karimipour's passion for cooking began at eight years old, learning alongside her father who worked as a chef. This collaboration features a rich chocolate mousse with orange and prune compote, milk chocolate soil, toasted marshmallow and caramelised white chocolate shavings. 

Gilt's Jamie Hogg Wharekawa x Hannah Hancox

Driven by a love of creating dishes for others and a dream of one day opening her own restaurant, Hannah has embraced the opportunity to work alongside Jamie from Gilt. Their take on bouillabaisse features steamed mussels, clams and market fish in a rich scampi bisque, served with rouille. 

Gilt's Glen File x Solt Lizan

Raised in a close-knit Hungarian family, Solt's love of cooking began alongside his grandmother, whose passion for traditional Hungarian cuisine sparked his own. This collaboration presents Harmony Porchetta with rainbow chard, fennel gratin and apple mustard sauce, bringing together classic technique and bold flavour. 

The Grill's Lesley Chandra x Wasuka 

After leaving a career in system administration to pursue a lifelong passion for food, this collaboration draws on the flavours, aromas and memories of a Sri Lankan upbringing. The fusion snack selection blends Sri Lankan influences with refined technique, reflecting a shared exploration of flavour, culture and craftsmanship.

Trivet's Wallace Mua x Terrence (Lou) Afoa

Raised in a Samoan family where simple food, homegrown crops and traditional staples were a way of life, Terrence's passion for cooking is deeply connected to family and culture. This collaboration features fried fish with taro and coconut, celebrating the comforting flavours and resourcefulness that shaped his upbringing.