Flavours of New Zealand wow New York

Flavours of New Zealand was a collaboration between New Zealand Trade and Enterprise (NZTE), The Rees Hotel of Queenstown, a number of New York based kiwi chefs, and New York’s famous culinary institute, the James Beard Foundation.

A four-course lunch for 50 guests was hosted by New Zealand Consul-General Paul Gestro, and followed by a dinner for 80 hosted by the Foundation.

The menu, which showcased New Zealand’s finest food, was created by Executive Chef Ben Batterbury from the Rees Hotel and matched with premium wines from Complexity Fine Wines (representing wine producing regions from all over New Zealand).

At the end of the meal, guests left the table more than satisfied. With the delicious cuisine on offer, why wouldn’t they?, asks Paul Gestro. He says the menu showcased the very best New Zealand food experience, and demonstrated what you can expect to find in New Zealand restaurants - freshness, vibrancy and innovative taste sensations.

“New Zealand food is world class, but we really wanted to demonstrate the personality of our people, our land and our cuisine. The menu was designed to promote New Zealand’s innovation in cooking, the essence of the New Zealand brand, our expertise in food production and our unique combination of flavours. I think we certainly achieved that,” he says.

The Flavours of New Zealand guest list included the movers and shakers and major players of New York’s culinary world. Food writers from internationally influential media outlets such as Conde Nast, Food Network Television, and Travel and Leisure were treated to the very best of New Zealand cuisine.

Paul Gestro says the guest list wasn’t limited to influential journalists and food writers. “Food and beverage directors from high-end luxury hotels such as the Four Seasons, Le Parker Meridien and The Iroquois, New York were at the lunch, as well as top chefs from a number of critically acclaimed New York restaurants including Gordon Ramsay’s London NYC. Buyers from high-end New York supermarkets and food stores were also in attendance – it really was the core players of New York’s culinary elite.”

Guests were served a variety of dishes including Cervena venison tartare with blackcurrant, chocolate, gin, and juniper; cured New Zealand King Salmon with pickled rhubarb, vanilla and avocado; Greek salad with aged Blue River sheep’s milk feta and red pepper mousse; New Zealand Greenshell™ Mussels, roast garlic butter, parsley and horseradish; and Firstlight Wagyu beef tataki.

Each course was wine-matched by expat sommelier Jesse Webster of the critically acclaimed Michelin star New York restaurant Public. The restaurant also provided their kitchens and Public’s Chef de Cuisine, Matt Lambert, played a vital role in delivering a flawless event. Matt recruited kitchen support staff, sourced ingredients, got all the needed equipment, and helped in the overall coordination.