A Chilean Masterclass with Norka Mella Munoz

On October 20th, our students were treated to a culinary journey like no other, led by the extraordinary Norka Mella Munoz. Recently appointed Executive Chef at Palliser Estate Winery in Martinborough, Norka brought the vibrant flavours of Chile to life in a stunning three-course masterclass that was as heartfelt as it was delicious.

Norka travelled to New Zealand unable to speak English, but being fluent in the kitchen allowed her to slowly learn the language while working. After an extensive culinary career Norka has now risen to become an Ora King Salmon Ambassador and a 2025 Cuisine Good Food Award winner. Her story is one of resilience, creativity, and cultural pride.

 Three classic Chilean dishes, Sopaipillas & Pebre (left), Caldillo de Congrio (centre), and Mote con Huesillo (right).

For her masterclass, Norka Demonstrated how to create 3 Chilean dishes. Each dish represented a part of her roots that brought nostalgia and joy. The entrée is a current favourite at Palliser's vineyard, Sopaipillas & Pebre. A golden deep-fried pumpkin pastry served with Pebre – a traditional salsa made with tomato, onion, coriander, and a touch of chilli.

For the main, Norka shared with our students a recipe close to her heart – her mother’s Chilean fish stew – Caldillo de Congrio, made with Congrio (eel fish), which is boiled together with rich sofrito, tomato, herbs and potatoes.

Norka sharing techniques and memories in our cuisine demonstration theatre.

Her final dish was a classic summer drink, Mote con Huesillo. Made with dried peaches, simmered in a light caramel syrup and chilled, then served on top of pearl barely. An award-winning recipe that helped Norka move to New Zealand many years ago.

Each dish was more than just food, it was a celebration of heritage, memory, and the joy of sharing culture through cuisine. Norka’s masterclass was a feast for the senses and a powerful reminder of cuisines ability to connect with others and share our cultures.