13 October 2011

Wanaka chef brings international flavours of world’s best chefs to New Zealand

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Top tips and inspiring cuisine presented by some of the world’s best chefs will benefit visitors to Wanaka’s luxury Tiritiri Lodge this summer.

Tititiri Lodge Executive Chef Tiffany Firth has just returned from time spent absorbing the creative talents of some of the biggest stars, culinary talents and coolest ‘next generation’ chefs from around the world.

Wanaka’s newest luxury lodge sent her packing to attend the World Chef Showcase as part of the Crave Sydney International Food Festival.

She said the showcase was “an amazing opportunity” to learn from the best of the best.

“It’s vitally important for me to keep abreast of what is going on in the world of food and food trends, as our guests at Tiritiri expect nothing but the finest cuisine.

“I really enjoy attending events like this, because I come back totally inspired and with some amazing ideas for menus at the lodge.

“I’m passionate about and totally fascinated by food, so it’s fantastic for me to meet other foodies and ‘share the love’.”

Chef Tiffany has been working at Tiritiri Lodge for nearly four years, and is committed to producing dishes using the lodge’s own organic produce, whether it is a guest’s own ‘favourite’ prepared on request, or one from the lodge’s own special menu.

The lodge also specialises in arranging winemakers’ dinners for guests who would like to sample some of the great pinot noirs of Central Otago or other award-winning varietals.

Although she attended many master classes and presentations at the World Chef showcase, Chef Tiffany said a number of those stood out above the others.

“Highlights for me were the unforgettable and delicious desserts from David Lebovitz, who’s also a hilarious presenter,” she said.

“I loved South American chef Alex Atala of D.O.M. in Brazil, which is number seven on the San Pellegrino World's 50 Best Restaurants list. He was inspirational, passionate and so knowledgeable.

“And I think I have a crush on Sydney chef Matt Moran, who showed us all about great simple food featuring lots of different textures. Another favourite was Luke Nguyen and the delicate flavours of his Vietnamese-inspired food.”

ENDS

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