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Battle of the Snack has quickly become one of the most talked-about events of the Flavours of Plenty Festival. Created in collaboration with Cuisine magazine, the event shines a spotlight on local talent and celebrates fearless creativity in food. Back for its fourth year, it is known for its high energy, fun atmosphere, and the chance to see chefs push their skills to the limit.
The format is simple but thrilling. Local chefs and rising talents compete to create the ultimate canapé. Two winners are crowned each year: the Judge’s Choice, selected by Cuisine Editor-in-Chief Kelli Brett, and the People’s Choice, decided by the audience. The Judge’s Choice recipe is then published in Cuisine, giving the winner a platform on the national stage.
Thursday, 16 April 2026
Saltwater, Mount Maunganui
6PM - 10PM
Battle of the Snack has quickly become one of the most talked-about events of the Flavours of Plenty Festival. Created in collaboration with Cuisine magazine, the event shines a spotlight on local talent and celebrates fearless creativity in food. Now three years in, it is known for its high energy, fun atmosphere, and the chance to see chefs push their skills to the limit.
The format is simple but thrilling. Local chefs and rising talents compete to create the ultimate canapé. Two winners are crowned each year: the Judge’s Choice, selected by Cuisine Editor-in-Chief Kelli Brett, and the People’s Choice, decided by the audience. The Judge’s Choice recipe is then published in Cuisine, giving the winner a platform on the national stage.
Kelli Brett, editor and owner of Cuisine magazine, will host and judge the Battle of the Snack. An award-winning journalist, broadcaster, and MasterChef NZ guest judge, Kelli loves to champion New Zealand’s evolving food culture. Kelli also leads Women in Food & Drink Aotearoa, which supports women in the food and hospitality industries.
Paige is a talented young chef working at Sugo, where she began in mid-2024. She began on pizza and general dishes and quickly progressed to working on larder and desserts. Paige completed her Level 4 Certificate in Culinary Arts, giving her a strong foundation in practical skills and kitchen confidence.
Giancarlos has been in hospitality since 2018, building seven years of hands-on kitchen experience before joining Fife Lane in 2024. Following in the footsteps of his father, Head Chef Dylan, he committed to developing his craft and has already progressed from kitchen hand to running his own section. He's currently studying with Toi Ohomai.
Pfeifer began working at Harbourside Restaurant in 2024 and has quickly progressed from kitchen hand to larder and dessert sections. She holds a Level 4 Cookery Certificate and brings a lifelong passion for food, shaped by growing up in a family that loves to cook, create, and share meals together.
John is the sous chef at Saltwater, with over twelve years’ experience in professional kitchens. After working in the United Arab Emirates, he moved to New Zealand three years ago and hasn’t looked back. John works closely with the Head Chef to coordinate service, support junior staff and manage workflow.
Paul, the owner of Fisherman’s Wharf Café in Ōhope, brings more than 17 years of global culinary experience, having opened 12 successful restaurants across five countries. Recently, Paul has worked with top international kitchens, from Paris to Glastonbury, and competed in the Memphis in May BBQ World Championship.
Malika brings a lifelong passion for food, hospitality, and community. With global experience in private cheffing and café ownership, Malika has earned acclaim for creating welcoming spaces that celebrate great food and connection. Her work now spans recipe development, food demonstrations for leading NZ brands and private cooking experiences.
Ian has cooked his way around the world for 20-plus years, working with chefs of high repute and in Michelin-starred restaurants. An award-winning chef, he is now chef patron of The Grocer — a tasty new addition to Tauranga’s city centre dining scene.
A huge thank you to our generous 2026 sponsors and supporters for making this event possible: Saltwater, Bay Distilling, Mount Brewing Co., Leveret & Mills Reef, Herringbone Wines, Southern Hospitality, and all of our incredible chefs who are donating their time for this event.
Want to become a sponsor? We'd love to hear from you!
