Foodie Heaven at Savour NZ Event
30 Apr 2008
Salmon lollipops and truffle eggs in mini ice-cream cones will tempt New Zealand’s Prime Minister and other guests at the opening of Savour NZ a three day culinary extravaganza in Auckland this weekend.
The event is aimed at everyone with an interest in food and wine and has attracted national and international interest from novices and home cooks to experienced and award winning chefs. Held at Auckland’s five star Langham Hotel the Savour NZ 2008 programme kicks off with a ‘regal opening’ officiated by Prime Minster Helen Clark. Guests will be treated to an array of creative canapés by the hotel’s executive chef, Ofir Yudilevich.
Among the six canapés he has created is an orange hot smoked Regal salmon lollipop dipped in caramel and served on a lollipop stick. Chef Yudilevich has also designed mini cones which are less than 10 centimetres high and filled with truffled eggs topped with salmon caviar.
Savour NZ is seen as a complete food and wine immersion experience highlighting culinary trends and clever use of New Zealand’s vast array of fresh produce. Delegates are able to pick and choose classes and experiences throughout the three day event.
2008 Programme
This year’s programme features 16 master classes during the day with acclaimed local and international chefs as well as special degustation dinners at Partingtons - 2007 Restaurant of the Year. There will also be exclusive whisky and cognac occasions in the Langham hotel’s Greys Room.
A special symposium entitled ‘Teach our Children Well’ will tackle the issue of children becoming ‘food smart’ by encouraging them to grow food and prepare delicious meals.
Kiwis with a passion for Middle Eastern cuisine will also be able to enjoy a modern twist on this traditional style of food by acclaimed Australian chef Greg Malouf who is renowned for having created a new cooking style referred to as ‘Modern Middle Eastern’.
Anthony Dias Blue - one of the major forces in the US wine industry and executive director of the San Francisco International Wine Competition - will host a joint session with Martin Tillard, vineyard manager at Camsborn in Waipara entitled ‘Seeing Red’. The session looks at the phenomenal popularity and international growth of Pinot Noir.
Savour NZ Organiser Astrid Andersen says some of the 2008 Savour NZ presenters are well-seasoned chefs and others are rising stars but all have considerable experience, firm philosophies on food, and are constantly improving their own styles. They include:
Jonny Schwass - captain of the gold-winning NZ culinary team and Jason Dell - executive chef at Blanket Bay; Peta Mathias; Auckland chef Michael Meredith; Andrew Brown, a New Zealand Beef and Lamb ambassador and Paul Jobin, a previous ambassador;Claire Aldous, food editor of Dish magazine and Rex Morgan of Citron Restaurant.
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