Chef Honeyman will conduct a three-menu cooking class on Wednesday, Aug 6 from 3-5.30pm (B3,000) and a five-course dinner with Chef Ben McRae on Thursday Aug 7 starting at 7-10pm (B5,500). 

Both events are at Issaya Cooking Studio (G/F, inside of Eat Thai, Central Embassy). For reservations, visit www.issayastudio.com or call 02-160-5636.

Both the cooking class and dinner will put a focus on top New Zealand ingredients and produce, especially seafood, like Cloudy Bay clams, green-lipped mussels and Ora king salmon.

Born and raised in South Africa, Nick flew to Sydney at 18 to pursue a dream of becoming a world class chef. Through his "burning passion for cooking", he graduated culinary school in less than three years, and  has worked in many Michelin-starred restaurants in France, such as Le Petit Leon, L’Astrance and L’arpege. 

Currently he is the Executive Chef at the Sofitel Auckland Viaduct Harbour, New Zealand. He was also the guest celebrity chef for the New Zealand Scallop Festival and has opened both modern French restaurant The Commons and Japanese izakaya-style eatery Everybodyz Izakaya.