Upcoming events

Totally Acapella

The Rippon Hall is pleased to bring you an afternoon of fireside song and merriment featuring the Treble Tones, Mt Aspiring College?s Macapella, Mulled Wine Quartet and Wanakapella.

Sunday, 20th?August from 4 - 5.30 pm. Kindly text 027 2005 111?or email?kirstybarr1@gmail.com?to register your interest. Entry by Koha, come out to support these talented local groups.

The Chef's Table Pop Up Restaurant


Snow is in the forecast for this coming week, the town is beginning to fill up with shredders and, to coin a now all-too familiar phrase, winter is coming.

With the change of season now very much on the mind, we are very excited to announce that Rippon is once again teaming up with Chef Sam Metcalfe for a 5-week opening of The Chef?s Table this winter. ?Sam cooked up a storm last winter at The Chef?s Table and we are thrilled to have him back again this year.? says Rippon?s Events Manager Yohann Bourdin. ?We had a wonderful mix of apr?s-skiers, families, locals and winter visitors alike, many of whom returned time and again, and the word seemed to spread like wildfire. ?With such a positive reception from the community, it took very little to convince us all that we should reopen for the coming season?

Other than the finer points of the menu, very little has changed from last year. The roaring fire, the very local drinks list, the communal tables and the sharing plates will be very much in evidence along with live music every Sunday afternoon from 4pm. Remaining too will be the chef?s table itself in the Rippon Hall kitchen, seating up to 10 people where you can watch Sam and his team working their magic. ?One of the great things about cooking for The Chef?s Table,? says Sam, ?was knowing so many of the people enjoying their evenings with us. Wanaka may be growing but The Chef?s Table reinforced what a great and close-knit community we still have here. To be cooking for so many friends and acquaintances added a very informal and special element to the pop-up. The openness of the terrace for apr?s-ski and having the chef?s table itself in the kitchen really added to the enjoyment and allowed far greater interaction with the guests.?

The Chef?s Table opens at The Rippon Hall on Friday June 16th (perfectly timed, Yohann points out, for Cardrona?s opening day) for 5 weeks with the final night of opening Sunday July 23rd . Open 6 days (closed Mondays) from 4pm for apr?s-ski drinks and dinner. Bookings are strongly recommended to avoid disappointment. Larger lunches available where possible with prior bookings. For all enquiries and reservations, please email pop-up@rippon.co.nz or call 021 152 9707.

'A Pig in a Day' returns to The Rippon Hall this July

PIAD 2014

We're thrilled to invite the team from Preserved back this July to share their passion for charcuterie and salumi, the art of salting, brining and curing, meat.

Traditional methods of creating food are seeing a rise in popularity. One of these traditions is nearly as old as time itself, the process, and for many the ritual, of taking the humble pig and transforming it into prosciutto, salami, chorizo, pancetta, bacon and more. A skill that Preserved, a low-tech, high-charm cook school in Canterbury, has seen over the last three years attract everyone from hunters and foodies to home cooks and chefs- and our Wanaka bunch loved it!

The school is family run, with workshops being taught by Anna Mahy. Anna manages to demystify and simplify her craft, drawing you in with her stories, inspiring you with her ?can do? attitude and tempting you with her sweet and salty aged prosciutto.

So the salami?s have been hand-crafted and are curing, and the prosciutto is swinging in the breeze ready for a weekend of workshops planned for this July 12th and 13th.

Anna will take the students through how to make prosciutto, wet and dry cured bacon, chorizo and salami. Everyone will be fully hands on creating their own signature sausages (which you get to take home). A home-cooked lunch with Rippon wine and a booklet with all the info is included.

Workshops are happening at The Rippon Hall, Rippon Vineyard, Wanaka from 10am ? 3.30pm on Saturday 12th July and Sunday 13th July. Tickets cost $195pp, for further information or to book in please contact Laura at The Rippon Hall on (03) 443 8084 or email laura@rippon.co.nz

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Beginners' breadmaking at The Rippon Hall

TPB Logo

Beginners? Bread-making Workshop at The Rippon Hall, Saturday 31st May, 2-5pm

Wanaka?s much loved The People?s Bread are bringing their skills to The Rippon Hall for an afternoon beginners? bread-making workshop.

Learn how to make your own basic artisan dough: the ingredients, different types of yeasts, kneading techniques and ways to bake baguettes, fougasse, buns, loaves and boules.

Take home your own baked goods, information on what you learned and the confidence to bake bread to your heart?s content!

There are only 8 spots on this workshop at $95pp, so call The Rippon Hall on 03443 8084 or email laura@rippon.co.nz to book your place.

2014 Great Autumn Apple Drive at The Rippon Hall

The Great Autumn Apple Drive- organised by Local Food Wanaka- is back once again at The Rippon Hall on Saturday 12th April, from 10am.
A apple-packed community day where Wanaka apples are made into chutney, sauce, juice and cider using as many hands as possible.
For more details go to www.localfoodwanaka.wordpress.com/2014-great-autumn-apple-drive

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