Chef Toby: Simple, Seasonal, Social
In Marlborough, Chef Toby is deeply inspired by the land. That respect for quality ingredients shines through in both his event menus and home entertaining style.
Toby’s approach is refreshingly flexible: he shops for what looks good, letting the ingredients guide the menu. Think fish tacos, salt-crusted baked fish, or steak with a compound butter, finished with a light pavlova or chocolate mousse – all dishes prepped ahead of time and served family-style.
“I always lean towards the simpler style at home, it gives me more time to chat and catch up with my guests – which is the real reason they’re over – rather than to experience restaurant-style cuisine.”
His wine pairings are similarly instinctive. If the dishes are more herbaceous, fresh and zingy, then he looks for a wine with those same flavours. Anything dark and full of depth of flavour, with strong spice or heavy fruits, then Toby reaches for wines that feature those characteristics.
Toby's table tips:
- Let the tone of your gathering guide how you set the table.
- Ditch the formality - opt for fresh citrus on the table, carafes of herb-infused water, and quality salt, pepper, and olive oil.
- Build the menu around ingredients that excite you in the moment - it keeps things personal and fresh.
A highlight from Cloudy Bay’s 40th celebration? A raw bar of Cloudy Bay clams and oysters, which had guests returning for “just one more.” Proof that simplicity, done well, is unforgettable.
Chef Momo: Connection Through Craft
Over in Central Otago, Chef Momo brings a soulful approach to food, using it as a bridge between people and place. His dishes are stories; rooted in the land, seasons, and shared moments.
For the 40th anniversary of Cloudy Bay, he crafted a menu celebrating the winery’s evolution, featuring bold pairings like Te Wahi with Wagyu beef and Remarkable Fungi, and Te Koko with kingfish and Central Otago apricots. But at home? It’s about comfort, ease, and making guests feel included.
“I love preparing comfort food that brings people together. BBQ chicken and teaks are always at the top of my list. They are flavourful, satisfying, and perfect for a relaxed evening. I usually pair them with roast vegetables and grilled corn on the cob, which adds great colour and taste to the table.”
When it comes to wine, Momo’s philosophy is more about people than perfection. He goes with what he enjoys and what he thinks his guests will too. He always keeps a red and a white on hand so there's something for everyone.
Momo's hosting musts:
- Plan ahead – prep dishes in advance to free yourself up for conversation.
- Create atmosphere with candles, soft music, and simple table styling.
- Serve in courses if you can, even if it’s casual – it adds structure and makes things feel special.
- Try a theme, like a taco bar or Mediterranean night, to keep things fun and cohesive.
His best advice? Make sure your guests feel relaxed and welcome. That's what makes a meal memorable.
From the rugged elegance of Central Otago to the crisp freshness of Marlborough’s coast, both chefs remind us that the best meals don’t require a restaurant setting or fancy techniques. They just require care, intention, and a bit of heart.
So, whether you’re lighting the grill or laying out a grazing board, remember: good food and wine are best served together, and the moments you create around the table are what truly matter.
Inspired to host? Let the land guide your menu, the wine elevate your experience, and these chef-approved tips bring your table to life.