MASTERCLASS OF FLAVOUR
£0.00
FLAVOUR MASTERCLASS with Matt BurgessThis is not a cooking demo. It is an immersive masterclass in flavour, Māori food culture, and live-fire technique, led by a chef with over 30 years in professional kitchens. Together, we’ll break down how flavour truly works, how salt, acid, fat, heat, and time interact, and why balance matters more than perfection.
You’ll learn how Māori principles like whakapapa (connection), manaakitanga (hospitality), and Papatūānuku (the earth mother) shape the way I cook. Hāngī, boil-up, and kai moana aren’t simply recipes. They’re stories of land, people, and identity passed through generations.
We’ll work with high quality ingredients, focusing on the fundamentals that make food memorable: smoke, texture, reduction, fermentation, and seasoning. Every step has purpose. Every flavour has meaning.
This masterclass is designed to teach you how to cook with instinct instead of instruction. To help you understand not only what tastes good, but why it does. It’s about confidence, connection, and cooking food that speaks—to you and to the people you share it with.Terms and Conditions• A minimum of 12 guests is required for the masterclass to go ahead.
• The maximum number of participants is 20 guests.
• The experience runs for approximately 4–5 hours, prices start at £750 including teaching, demonstration, and Q&A.
• The price covers the masterclass experience only and does not include the cost of food or drink, which will be invoiced separately based on menu and supplier requirements.
• The masterclass can be hosted at your home, workplace, or venue of choice, provided it has adequate cooking and preparation facilities.
• You must provide BBQ or cooking equipment suitable for the session. Equipment can be supplied by Matt Burgess on request, subject to additional hire, delivery, and setup costs.
• Cancellations made less than 10 days prior to the event are non-refundable.
• All participants must be 18 years or older, unless otherwise agreed in writing.
• Matt Burgess and Kaiwhenua Ltd reserve the right to adjust timing or format due to unforeseen circumstances, with suitable notice provided.
• By booking, you agree to participate in a professional kitchen or outdoor cooking environment and accept full responsibility for your own safety and conduct during the session.FLAVOUR MASTERCLASS with Matt BurgessThis is not a cooking demo. It is an immersive masterclass in flavour, Māori food culture, and live-fire technique, led by a chef with over 30 years in professional kitchens. Together, we’ll break down how flavour truly works, how salt, acid, fat, heat, and time interact, and why balance matters more than perfection.
You’ll learn how Māori principles like whakapapa (connection), manaakitanga (hospitality), and Papatūānuku (the earth mother) shape the way I cook. Hāngī, boil-up, and kai moana aren’t simply recipes. They’re stories of land, people, and identity passed through generations.
We’ll work with high quality ingredients, focusing on the fundamentals that make food memorable: smoke, texture, reduction, fermentation, and seasoning. Every step has purpose. Every flavour has meaning.
This masterclass is designed to teach you how to cook with instinct instead of instruction. To help you understand not only what tastes good, but why it does. It’s about confidence, connection, and cooking food that speaks—to you and to the people you share it with.Terms and Conditions• A minimum of 12 guests is required for the masterclass to go ahead.
• The maximum number of participants is 20 guests.
• The experience runs for approximately 4–5 hours, prices start at £750 including teaching, demonstration, and Q&A.
• The price covers the masterclass experience only and does not include the cost of food or drink, which will be invoiced separately based on menu and supplier requirements.
• The masterclass can be hosted at your home, workplace, or venue of choice, provided it has adequate cooking and preparation facilities.
• You must provide BBQ or cooking equipment suitable for the session. Equipment can be supplied by Matt Burgess on request, subject to additional hire, delivery, and setup costs.
• Cancellations made less than 10 days prior to the event are non-refundable.
• All participants must be 18 years or older, unless otherwise agreed in writing.
• Matt Burgess and Kaiwhenua Ltd reserve the right to adjust timing or format due to unforeseen circumstances, with suitable notice provided.
• By booking, you agree to participate in a professional kitchen or outdoor cooking environment and accept full responsibility for your own safety and conduct during the session.
