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Food – Its Big Business At Savour New Zealand

22 April 2005
For Immediate Release

Business and kitchen innovation come together in Christchurch (6-8 May)

Prime Minister Helen Clark will officially open Savour New Zealand, the international culinary experience being held in Christchurch (6-8 May).

Organisers see her commitment as recognition of the profile of this, the third Savour New Zealand and reinforcement of the significant growth of New Zealand’s gourmet food and wine sectors.

Figures from Market New Zealand show New Zealand boasts more than 2000 specialty food and beverage manufacturers employing more than 33,000 people and now generating in excess of $7.15 billion annually for the New Zealand economy

It’s not just the Prime Minister who is impressed. A host of international media and world-renowned foodies are travelling to Christchurch to experience Savour New Zealand and help reinforce the bid by the masterclasses to be one of the world’s top ten food and wine events.

Caroline Campion, a senior editor at US foodie bible Saveur, Ireland’s Food and Wine magazine and Vogue Entertaining from Australia will write about the masterclasses profiling the involvement of high calibre presenters like US kitchen master and celebrity chef Anthony Bourdain, American-born French-based writer and tutor Patricia Wells and a host of New Zealand and Australian foodie heroes.

The commitment from these leading publications and personalities reflects not just the growing reputation of the quality and calibre of New Zealand produce, but the international food media’s fascination in the range of high profile presenters at Savour New Zealand.

Renowned French chef, teacher and author Patricia Wells seldom lectures away from her highly regarded cooking schools in Paris and Provence where her classes are sold out until 2007.

“Being able to attract international media to cover the event is as important in many ways as the calibre of our presenters,” says organiser Michael Lee-Richards.

As well as being a showcase for international and local foodie heroes, Savour New Zealand’s masterclasses, held every two years in Christchurch, reflect the growth in the export market for gourmet or so called specialty foods.

“Simply by using and recommending our produce, presenters like Anthony Bourdain, Patricia Wells and Stephanie Alexander or Greg Malouf are reinforcing the quality of the food or wine they are working with as being of international standard,” says Lee-Richards.

This gourmet produce is the other star of Savour’s kitchens. The quality and versatility of New Zealand produce is well-profiled at the event.
Regal Marlborough salmon is an illustration of how innovative New Zealand producers have to be. This company has overcome seasonality of supply by developing farming methods which mean that it can deliver fresh salmon of consistent size all year round.

Other specialist foods that will be highlighted at Savour New Zealand include the finest South Island pinot noirs, export quality seafood, bio-dynamic wines and decadent chocolate.

Capitalising on the quality produce available, their geographical isolation, innovativeness and competitive streak New Zealand food companies have been able to set high standards in the international marketplace and Savour New Zealand celebrates this success presenting New Zealand to the world.

Tickets for Savour New Zealand are selling fast but there is still space in all the major classes. The $650.00 package price includes the Regal Cocktail Party, eight masterclasses, start and end of day Ocean Spray cocktails plus the renowned Illy coffee experience, specialty Pacific Catch and Sprout Man lunches and the Great Farewell.
The American Express Gala Dinner is the highlight event of the weekend featuring a host of New Zealand personalities and exquisite food.


For more information on the line-up, presenters schedule, tickets and accommodation packages, visit or call 03 377 0428.

Prepared on behalf of Savour New Zealand by Cathy Campbell Communications

About Savour New Zealand

A weekend celebration (6-8 May) of the finest food and wine from a New Zealand perspective accented by the international excellence of renowned master chefs and restaurateurs sharing their ideas and inspiration in an intimate classroom of passionate food lovers.

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