Dinner & Special Events at Augustines of Portobello
In 2025, Gus and Jana hosted a series of much-loved “Trust the Chef” dinners, bringing guests together for unique, seasonal dining experiences.
In 2026, we haven’t been able to bring these events back just yet. The preserving season is taking longer than expected, and Gus is currently spending nearly every day in the kitchen preparing and perfecting our seasonal offerings.
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In April 2026, we’re excited to be hosting a special event with Wild Dunedin. Scroll down to find out more and book your tickets.
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An Evening Celebrating Preserved Fruit
Join us for a special evening showcasing fruit from our preserving range, inspired by the many creative ways preserved fruit can shine in seasonal dishes.
Event Details
17 April
6:30pm arrival | 7:00pm dinner Three-course dinner
Includes one welcome drink
Price: $90 per person
Capacity: Limited to 25 guests
An intimate evening celebrating local fruit, traditional preserving, and the flavours of Central Otago. For this special dinner, Gus’s preserves will be woven throughout a special three-course menu, celebrating the versatility and beauty of preserved fruit.
The dinner highlights the award-winning preserves from Augustines of Central, the boutique fruit bottling company founded by local food producer Gus (Augustine) Hayden. Since 2012, Gus has been crafting unique fruit preserves, jams and chutneys using traditional bottling methods and the exceptional fruit grown in Central Otago.
The evening will take place at Augustines of Portobello, the tasting room Gus and his partner Jana opened in November 2024 on the Otago Peninsula. Created as a space to showcase the Augustines range, the venue also operates as a small Café and Farmstore featuring seasonal baking and dishes built around Gus’s artisan preserves.
Located just 20 minutes from Dunedin CBD, this hidden gem offers a menu of pastries, cakes and fresh local flavours. Café favourites include the famous Lamington, fruit-filled Danishes with preserved plums and apricots, Feijoa Meringue Tart, or Apricot & Ginger cake. The small bespoke main menu highlights the preserves in savoury dishes as well, with standouts such as the colourful Mezze Platter with seasonal vegetables, chutneys and pickles, and the weekly toast featuring homemade sourdough topped with seasonal creations like smoked mackerel or black peaches.
