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An American Foodie In Paris Prepares To Savour NZ

For immediate release
14 February 2005


Author, restaurant critic and teacher Patricia Wells swaps Paris for Christchurch food extravaganza.

The confirmation of Patricia Wells as a keynote presenter for Savour New Zealand (May 6-8, 2005) is an accolade beyond the wildest imaginings of the organisers.

Wells, an American journalist and author who has lived in France since 1980, is restaurant critic of the International Herald Tribune. As well as being the only foreigner and the only woman ever to be the restaurant critic for a major French publication (L'Express), Patricia has been given awards by the French government for her contribution to French cuisine and culture.

Author of eight books including the highly acclaimed, "The Food Lover's Guide to Paris," Wells is credited with "cracking the code" for Anglo Saxons wanting to experience French cuisine in the same way as the discriminating locals. The guide presents the bistros, bars, cafes, bakeries and markets to a willing audience who clutch it like a Bible as they eat their way through the city.

Her most recent book "The Provence Cookbook," is an international best seller and her cooking classes in Paris and Provence are constantly booked out, sometimes as much as years in advance.

Michelin-starred chefs have allowed Patricia to pick up their secrets, which she shares with her classes, adapting recipes from her favourite Parisian restaurant kitchens to the average home kitchen.

Savour New Zealand organiser Michael Lee-Richards believes it is the quality of the event as well as curiousity that has whetted Wells' appetite for the event.

"Any international chef who's been to New Zealand always sings the praises of the quality of our produce. There is no doubt the interest in Savour New Zealand from people of Patricia's calibre is proof this message is finding an appreciative audience."

Wells will share top billing at the event with New York hero chef and author Anthony Bourdain with a host of other presenters from New Zealand and Australia including East West fusion hero Cheong Liew of Melbourne and Middle Eastern cuisine guru Greg Malouf with San Francisco's Melissa Perello, named by US Food & Wine magazine as one of its ten "Best New Chefs for 2004.

The weekend features more than just cooking classes with cocktail parties, lunches, a gala dinner and a symposium to spark up the biennial event.


Prepared on behalf of Savour New Zealand by Cathy Campbell Communications

For programme and ticket information visit Savour New Zealand

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.

© Scoop Media

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