MEDIA RELEASE

Television Show Profiles Bay of Plenty’s Unique Cuisine

9 March 2009

The Destination TV film crew will be in the Bay of Plenty from 11-13 March 2009 to film an episode of ‘New Zealand on a Plate’ for Sky TV Food Channel and the Air New Zealand in-flight programme. Focusing on regions well known for their food and wine, the programme showcases local delicacies and award winning cuisine alongside stunning and diverse natural landscapes.

“This type of exposure is invaluable for the region,” says Tim Burgess, Chief Executive of Tourism Bay of Plenty. “Linking our scenic beauty with quality local produce is a powerful combination of the city and region's strongest assets.”

‘NZ on a Plate’ was developed to highlight New Zealand cooking talent as well as New Zealand produce. Well known local chef, cooking school director and Deli on Devonport owner, Peter Blakeway, will host the Bay of Plenty episode, creating delicious dishes from the best of local produce, including kiwifruit, avocados, prime beef and seafood.

“I see a huge opportunity to enthuse people with a love of growing, preparing, cooking and eating real food,” says Peter. “The Bay has access to an amazing range of high quality fresh produce. There is a strong sense of integrity, a love of the land and great pride in craftsmanship. Yet Kiwis here also embrace foods from other countries and cultures – they are not trapped by tradition.”

Peter’s aim is to show that the Bay is all about being outdoors and enjoying the environment around us. The programme will film some of the region’s most iconic landscapes, its food and wine, and events and festivals, as well as a brief history of our most well known produce. It will also feature some of the Bay’s most well known personalities such as former TV One weatherman, Brendan Horan, and ex-All Black full-back Adrian Cashmore.

Filming will initially take place at Waihi Beach, with fresh seafood straight from the sea to the barbecue, with a special kiwifruit twist. The crew then moves to Te Puna for the main course, which is well matched with local boutique vineyard Emeny Road’s chardonnay, and to Deinlein Dilstillerie on the Minden for a uniquely Bay of Plenty dessert.

"Instead of just thinking about kiwifruit, we want people to think of the Bay of Plenty when they think of suppliers of innovative, world class ingredients and meal solutions from New Zealand" says Liz Muller who is both CEO of Avocado Oil NZ Ltd and Chair of the Bay of Plenty food industry association, Food Bay of Plenty.

The ‘NZ on a Plate’ series targets domestic and international visitors who are keen to learn about and sample the cuisine and wine of different regions. Its angle is to use the freshest and most sophisticated ingredients to create food that is modern, innovative – and uniquely New Zealand.

Andrew Coker, Chief Executive of Western Bay of Plenty’s economic development organisation Priority One, sums it up well. “Being invited to take part in a programme like this affirms the region as a vibrant, sophisticated centre, with an abundance of natural advantages derived from our great climate and fertile soils. This only serves to confirm that we have the best brand in the world – the Bay of Plenty.”

ENDS

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