KiwiHarvest Queenstown and Central Lakes, in association with QLDC Waste Minimization Fund, are happy to bring you Hackoff 2024: Team Queenstown vs Team Wanaka. We have brought three awesome Wanaka chefs to battle three Queenstown chefs around preserving and transforming normal household excess food that might get thrown out and turning them into delicious meals saving you food and money. 

receive your free ebooklet with all the hacks and recipes

Leave us with your email and we will send you an e-booklet with all the chef’s hacks and recipes including 6 bonus ones all laid out in an easy to follow, step by step guide. You are then automatically entered in the draw to win a Mooch Food Preservation Hamper

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view all 6 battles here

  • Ainsley's culinary journey transformed from childhood baking to professional feats at Cuisine magazine and leading South Island restaurants. Advocating for small changes at home, she specializes in succulent beef tri-tip and seasonal dark chocolate m

    Ainsley Rose Thompson

    CHEF AINSLEY ‘GRAVY TRAIN’

    Private Chef

    Ainsley's culinary journey transformed from childhood baking to professional feats at Cuisine magazine and leading South Island restaurants. Advocating for small changes at home, she specializes in succulent beef tri-tip and seasonal dark chocolate mousse.

  • Alvaro Morales

    CHEF AL ‘THE VEGGIE CRUSHER’ BRIONS

    Crowne Plaza

    From sun-dried farm produce to sustainable seafood initiatives, Alvaro is passionate about ending food waste for a better future. His specialty? Artisan sausages with a perfect chimichurri on a baguette, always planning to avoid food excess.

  • Matteo Lauricella

    IRON MATT

    The Millhouse

    From culinary school to head cheffing at The Millhouse, Matteo is driven by a passion to be part of the solution to food waste. Known for his impeccable tiramisu, he keeps herbs fresh with a wet paper towel and ensures meals are portioned precisely. His menu features a classic tomato salad followed by pasta al pesto.

  • Deen-marie Burtenshaw

    CHEF DDSMASH

    Big Fig

    At just 9, Deann-marie mastered a three-course meal and now reigns as the sauce queen. From omelettes to homemade tiramisu, she thrives on zero waste, crafting exquisite dishes like goat cheese and quince tart..

  • Evelyn Vallillee

    CHEF EV ‘THE RENEGADE BLADE’ VALL

    Dripping Bowl

    Since mastering turkey dinners at 12, Evelyn has been dedicated to impactful cooking. Known for her inventive sushi and minimal waste ethos, her signature dishes include wild venison backstrap and a luscious cacao hazelnut torte.

  • Sam Cooper

    ‘THAT GUY WHO WON THAT THING”

    Arc

    Discovering his culinary superpowers early, Sam’s journey led him to open his own restaurant. With a no-waste ethos, he champions using every edible bit, crafting specialties like Lancashire hotpot. Sam freezes doubt and transforms leftover rice into unbeatable fried rice, ready to whip the competition like perfect meringue.