Fight Gut Cancer with Gastrofest: New Zealand's Biggest Dinner Party

In a uniquely 2020 twist on a classic Gala Dinner, the Gut Cancer Foundation are bringing the Gala Dinner to you via instructional video.
Big events may be off for a while - so traditional Gala Dinners certainly aren't happening. However, The Gut Cancer Foundation have cleverly partnered with acclaimed Kiwi chef, Geoff Scott, to create a mouth-watering 5-course menu to be presented by you in your own home. The Gut Cancer Foundation are inviting Kiwis to sign up as a Gastrofest host and become part of New Zealand’s Biggest Dinner Party on Saturday, October 3rd.
All hosts will receive a step by step guide to cooking Geoff's menu, including an instructional video. There is no cost to host a Gastrofest dinner but hosts and guests are encouraged to make a donation to the Gut Cancer Foundation for their Gastrofest experience. Plus, any host who raises over $800 by September 20th will receive a pack of ingredients for their 8 person dinner party free of charge!
There will also be a live stream on the night that will include an online auction to raise more funds for Gut Cancer research and awareness.
Gut cancer includes cancers of the digestive system including oesophageal, liver, stomach, pancreatic, gall bladder, bowel and anal cancer. Collectively these cancers account for 5,100 diagnoses every year - making them the most common in New Zealand. The Gut Cancer Foundation is a charity dedicated to funding research and raising awareness for all forms of gut cancer.
Find all the details, or sign up on the Gastrofest website.
COVID-19 note: Gastrofest dinners can take place at Alert level 2 and below. If alert levels change, we will reschedule the event and offer refunds to anyone who cannot make the new date.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.

