Hunter Culinary Association delivers a superior culinary experience across its annual calendar of events for its members and guests.

Each year, we organise two seasonal lunches, an autumn and spring lunch. The lunches begin with a workshop aimed at educating apprentices, members and guests about the new trends, produce and technology being used in the industry and our events consistently attract some of Australia’s finest guest chefs.

It is an opportunity for guest chefs to share their knowledge, talent, experience and passion with local apprentices, members and guests.

The annual Food Fight is the signature calendar event organised each year by Hunter Culinary Association. Four chefs, each at the top of their game, will prepare one lunch course. Each course will be matched with a Hunter Valley wine, and guests will be tasked with voting for the dish they preferred at the end of the gourmet feast.

Hunter Culinary Association also runs competitions, scholarships and award programs as well as Produce Tours and workshops. See full calendar of events below.


Tuesday 12th November 2019

Our spring lunch will be hosted by Restaurant Mason at the beautiful Longworth House, Newcastle. You will be treated to a 3 course lunch with matching premium Hunter Valley wines.

The workshop will feature a presentation and tasting on Appellation Oysters by Paul Ryder of Australia’s Oyster Coast. AOC represent 45 shareholder farmers from 13 estuaries ranging from far north NSW right down to the Victorian border. They also buy from over 60 of the best oyster farmers throughout NSW. All harvests are quality checked by the Australia’s Oyster Coast Sommelier and his team to decide which oysters are worth of Appellation Oyster status. These premium oysters are supplied to Hunter Valley restaurants via our Platinum partners Shane’s Seafood.

Guests will have the opportunity to taste oysters from multiple estuaries and Paul will describe various farming techniques all the way through to the subtleties of tasting an oyster and the 5 pitstops of flavour. We will also have a short presentation by a Hunter Semillon winemaker and show how beautifully this varietal matches with seafood.

Masterclass: 10:30am Lunch: 11:30am – 3pm Pricing: $100 for HCA members, $130 non-members and $30 subsidised for apprentice chefs

Given many of our Members live west of Newcastle, we will arrange a bus if demand warrants such. We envisage pick ups at Cessnock, Pokolbin, Maitland and Thornton. A small charge of $20 return will apply, with HCA subsidising any shortfall. Thank you for advising if you will travel by bus.


Good luck to all the apprentices entered into this year’s competition. Important dates:

22nd October 2019 - Heats

29th October 2019 - Finals Dinner