Twice a year, the Hawke's Bay Food and Wine Classic serves up a series of intriguing and unmissable food events, each held at stunning locations throughout the region. One of the highlights of November's Summer Series is set to be Paolo Pancotti's interactive "Waste Not, Want Not" cooking class where he'll be sharing practical tips for cooking simple family meals with minimal waste.
The head chef of Napier's Molto Italian Kitchen, Paolo was inspired by an environmentally focused expo he visited in Milan last year and is keen to share his passion and learnings at this one-off class. Not only will you become more knowledgeable, you'll also leave having tried each dish with wine and a delectable dessert to finish. Ahead of Summer F.A.W.C! we asked Paolo a few questions about his food, his class and his top tips for wasting less.
For someone who hasn’t tried your food before, how would you describe your approach to cooking?
Definitely Italian! Food for me is about flavours – flavours that come from my memories, of being a child, an apprentice chef, and then a chef leading kitchens. My cooking is passionate, instinctive, intuitive. I prefer to let the ingredients be the hero rather than the cooking and I don’t use too many ingredients at the same time.
Do you think there’s a trend towards people becoming more resourceful with their cooking and careful about waste?
I hope it is not just a trend – we all need to be more concerned and conscious about not wasting food. Last year I visited the "Feeding the Planet, Energy for Life" World Expo in Milan and learned that 1.3 billion tons of food are wasted every year, but still approximately 870 million people are undernourished. We have enough, but we waste a lot of it.
What can people expect from your class?
Practical, simple ideas, inspiration and useful information on how to cook a great meal using what's available in your household.
Do you have a couple of tips for people looking to waste less food?
Buy less food more often, try to clear your fresh food supply before getting more and, once a week, try to use a few things that have been sitting in your pantry for a while.
What is it about F.A.W.C! that makes it stand out from other food festivals?
The diversity of the events and the incredible variety of local products, produce and people all made in Hawke's Bay!
What are your favourite things about cooking and eating in the summer?
I love fresh salads, with minimal preparation and cooking required. I love the local berries and stone fruits. I just wish I could find a great and regular source of lamb’s lettuce, as it is a real favourite of mine...
"Waste Not, Want Not" with Paolo Pancotti
When: Thursday November 10, 6pm–10pm
Where: Art Deco Masonic Hotel, 2 Tennyson Street, Napier
Tickets: Click here to book your space
Find out more about F.A.W.C!'s Summer Series at fawc.co.nz.