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New Zealand chef takes to the world stage

 

 

Press release

For immediate release

 

 

29 February 2008

 

 

New Zealand chef takes to the world stage

 

Wellington-based chef and restaurateur Martin Bosley will be cooking alongside the world’s greatest chefs at two major international food events in March.

Mr Bosley, whose eponymous restaurant won the 2007 Cuisine magazine supreme Restaurant of The Year award, will be the only New Zealand chef cooking at the Melbourne MasterClass (Saturday 1 March) and the FoodEx Food and Beverage Exhibition in Japan (Tuesday 11 to Friday 14 March).

The events underscore Mr Bosley’s status as a chef of the highest international calibre.  More than 95,000 visitors are expected at FoodEx, while the MasterClass is the highlight of the Melbourne Food and Wine Festival.  Mr Bosley has also been asked to cook at the Brisbane MasterClass later this year – making him the first New Zealand chef to be invited to cook at both Australian MasterClass events in the same year.

“It’s a fantastic honour for me.  At the MasterClass I’ll be cooking seafood alongside some of the world’s greatest chefs, including double Michelin-starred London chef Michel Roux, offal expert Fergus Henderson and Gabrielle Hamilton from top New York restaurant Prune,” says Mr Bosley.

In addition to the Melbourne MasterClass event, Mr Bosley will cook two extra showcase dinners at Attica restaurant, run by talented young New Zealand chef Ben Shewry.

“Working with Ben is an exciting opportunity – he is a very creative, talented, young chef who experiments with flavours and technique, so I’m looking forward to creating the menu with him.”

In Japan, Mr Bosley will cook his signature seafood dishes, as well as showcasing his skill with New Zealand beef and lamb, for New Zealand Trade and Enterprise’s invited guests at the New Zealand exhibit.

“FoodEx is a great opportunity to promote the Martin Bosley brand internationally, as well as to attract international customers to Wellington and demonstrate the exceptional quality of our local produce.  We’ll be working hard to show other chefs from top international restaurants what they can do with New Zealand food products on their menus.

“It’s great to be able to use food as a means of promoting Wellington, and New Zealand, as a great place to visit and do business,” he says.

 

ENDS

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