The conference registration includes breakfast, coffee, lunch, and afternoon tea breaks that will all take place at:
- the Owen G. Glen Building / Business School of the University of Auckland (Building 260, 12 Grafton Rd, Auckland CBD – main venue)
Please note that complimentary barista coffee will be available all day through 4 dedicated stations (coffee carts / trucks).
| Thursday, December 15 | |||
| Event | Menu | Start Time | End Time |
| Breakfast | – Coffee / barista coffee / tea / water – Dried fruit, granola, yoghurt – Kale frittata, roast peppers, kumara, cream cheese (v, gf) – Sweet muffins | 8:00AM | 8:30AM |
| Lunch Break | – Coffee / barista coffee / tea / water – Herbed focaccia – Merlot braised beef shin, bacon, penny onions, preserved lemon baby spinach (gf, df) – Vegetarian main – Orecchiette, parmesan, olive oil, young parsley (v, gfo, dfo) – Steamed broccoli, roasted almonds, lemon oil (gf, vg) – Grilled courgette, mozzarella, tomato, quinoa, basil, balsamic (gf, dfo, vgo) – Raspberry chocolate brownie (v) – Farmers market fruit basket | 12:30PM | 1:30PM |
| Afternoon Tea Break | – Coffee / barista coffee / tea / water – Salsa verde chicken mini pide, gruyere, rocket, semi dried tomato pistou (gfo, dfo) – Cumin roasted carrot, Turkish fig olive hummus, rocket, feta, mayonnaise (v, vgo) – Freshly baked cookies | 3:00PM | 3:30PM |
| Welcome Reception, Auckland Museum | — Selection of canapes COLD – Brioche, chicken parfait, plum glaze – Salmon tartar, soy caviar, fresh coriander (df, gf) – Cured smoked pork hock, granny smith apple, cauliflower puree (df, gf) – Goat cheese wrapped in grilled courgette (v) – Whipped ricotta tart, macerated peach gel, toasted walnut (v) – Dietary Option: Silken tofu, sweet n sour cucumber, soy caviar (gf, vg) HOT Tostada, prawn, kimchi mayo, pickled fennel (DF) Moroccan lamb, smoked eggplant, Lebanese cucumber, laban (GF) Slow cooked beef and beer roulade, potato espuma (GF) Free range chicken croquette, corn crumb, beetroot hollandaise (GF) Dietary Option: Crisp polenta chips, spiced aubergine, baby coriander (GF, VG) — Selection of sliders – Karaage Chicken, kimchi cabbage, sesame, soy mayonnaise – Kumara parsnip rosti, baby spinach, chipotle mayonnaise (v) — Beverages – Jacobs Creek Reserve Prosecco – South Eastern Australia – Jules Taylor Sauvignon Blanc – Marlborough, New Zealand – Triplebank Pinot Gris – Awatere Valley, New Zealand – The Grayling Pinot Noir – Waipara, New Zealand – Heineken – Heineken Light – Peroni – Urbanaut IPA – Urbanaut Pale Ale – Karma Range – 330ml – Karma Kombucha Mango Passionfruit – 330ml – Karma Kombucha Lemon Ginger – 330ml – Antipodes Still and Sparkling Water – 1L | 6:30PM | 11:00PM |
| Friday, December 16 | |||
| Event | Start Time | End Time | |
| Breakfast | – Coffee / barista coffee / tea / water – Mini croissant, smoked salmon, gribiche, chervil (v) – Potato curry empanada, spiced yoghurt (v, dfo) – Caramel chocolate slice (v) | 8:00AM | 8:40AM |
| Coffee Break | – Coffee / barista coffee / tea / water | 10:50AM | 11:20AM |
| Lunch Break | – Coffee / barista coffee / tea / water – – Bread rolls, selection of condiments – Beef bulgogi, green onion, toasted seeds, kimchi, Asian greens (gf) – Vegetarian main – Jasmine rice, crispy shallots, coriander (gf, vg) – Steamed seasonal greens, preserved lemon, olive oil (gf, vg) – Choy sum whom bok, slaw, vermicelli, sesame seeds, shallots, sweet soy (gf, vg) – Cheesecake slice – Farmers market fruit selection | 12:10PM | 1:00PM |
| Afternoon Tea Break | – Coffee / barista coffee / tea / water – Hoisin lamb baguette, cabbage duo, pink ginger, coriander – Smokey maple tofu sandwich, salsa verde, summer slaw, pumpkin hummus (vg) – Lemongrass coconut lime custard tart (dfo, vgo) | 3:05PM | 3:35PM |
| Banquet / Dinner, MOTAT Aviation Hall | – Bread & Dips Platter – 1 platter per table — Choice entrée (you will have to choose one) – Hamachi yellowtail kingfish, seaweed and cucumber salad, wasabi cream, crisp black rice (gf) – Double baked Gruyere cheese souffle, parmesan cream, rēwena bread crumb (v) – Pre Registered Dietary: Baby gem, artichoke, maitake heritage beetroot, wasabi (gf, vg, nut free) — Choice main (you will have to choose one) – Sustainable market fish, shellfish beignet, kumara roman gnocchi, green garden vegetables, heirloom carrot nage (GF) – Hawkes Bay lamb cutlets, chicken and mint farce, confit tomato tartar, potato croquette, spiced smoked eggplant, coriander yoghurt (GF) — Side – Panzanella salad, charred cauliflower, roast peppers, red radishes, chili, sourdough crouton, white balsamic dressing (vg) – Pre Registered Dietary: Miso eggplant, butternut and burnt carrot puree, wilted greens, Puy lentils, peperonata (GF, VG, Nut Free) — Petite four platters – 2 platters per table – Tartlet, berries – Tartlet, chocolate and pecan – Chocolate cup, vegan chocolate cream and hazelnut praline (gf, vg) – Moelleux, vanilla and raspberry (gf) – Chocolate ice cream tubs (for kids) — Beverages – Jacobs Creek Reserve Prosecco – South Eastern Australia – Jules Taylor Sauvignon Blanc – Marlborough, New Zealand – Triplebank Pinot Gris – Awatere Valley, New Zealand (– on the table pre set) – The Grayling Pinot Noir – Waipara, New Zealand (– on the table pre set) – Heineken – Heineken Light – Peroni – Urbanaut IPA – Urbanaut Pale Ale – Karma Range – 330ml – Karma Kombucha Mango Passionfruit – 330ml – Karma Kombucha Lemon Ginger – 330ml – Antipodes Still and Sparkling Water – 1L | 6:30PM | 11:00PM |
| Saturday, December 17 | |||
| Event | Start Time | End Time | |
| Breakfast | – Coffee / barista coffee / tea / water – Coconut chia seed, fruit compote (gf/vg) – Tomato quiche, mozzarella, baby spinach, chia seed (v) – Seasonal friand (gf) | 8:00AM | 8:40AM |
| Coffee Break | – Coffee / barista coffee / tea / water | 10:50AM | 11:20AM |
| Lunch Break | – Coffee / barista coffee / tea / water – Garlic bread – Arrabiata braised chicken thigh, kalamata olives, capers, basil (gf, df) – Vegetarian main – Roasted new potatoes, smoked paprika, Italian parsley (gf, vg) – Cauliflower rice, fennel carrots, sultanas, red onion, curried yoghurt dressing (gf, v ,vgo) – Steamed seasonal greens, preserved lemon, olive oil (gf, vg) – Canelés, powdered sugar (v) – Farmers market fruit selection | 12:30PM | 1:15PM |
| Afternoon Tea Break | – Coffee / barista coffee / tea / water – Selection of mini pies, savories (including vegetarian) – Fried chicken bao, pickled slaw, bbq sauce, sesame, coriander (df) – Candied fruit rocky road (gf, vg) | 3:35PM | 4:05PM |
| Sunday, December 18 | |||
| Event | Start Time | End Time | |
| Breakfast | – Coffee / barista coffee / tea / water – Omelette, spinach, feta, tomato compote (v, gf) – served with bread – Ricotta, spinach, preserved lemon, fennel dusted filo (v) – Carrot walnut bites (gf, df, cn) | 8:00AM | 8:40AM |
| Coffee Break | – Coffee / barista coffee / tea / water | 10:50AM | 11:20AM |
| Lunch Break | – Coffee / barista coffee / tea / water – Dinner rolls, selection of condiments – Moroccan lamb tagine, chickpeas, sultana, chilli, toasted almonds (gf, df, cn) – Vegetarian main – Za tar spiced skin on kumara, parsnip, cauliflower (gf, vg) – Grilled courgette, mozzarella, tomato, quinoa, basil (gf, v, vgo) – Black quinoa, apricots, cranberries, coriander (gf, vg) – Raspberry, chia seed crumble slice (gf, vg, cn) – Farmers market fruit selection | 12:30PM | 1:15PM |
| Afternoon Tea Break | – Coffee / barista coffee / tea / water – Smoked paprika beef mini flatbread, pickled cabbage, cucumber, harissa (df, gfo) – Fennel roasted kumara, danish feta, baby spinach, pumpkin chickpea hummus (v, vgo) – Salt and pepper prawn skewer, coriander, lime (gf, df) – Chefs selection of sweet slices | 3:20PM | 3:50PM |