Regal Salmon again backs Savour New Zealand 2007

News release
March 23, 2007

QUALITY LOVES QUALITY
Regal Salmon again backs Savour New Zealand 2007

‘Associate yourself with men of good quality if you esteem your own reputation.’

Former US president George Washington’s insight perfectly encapsulates the motivation behind Regal Salmon’s involvement in Savour New Zealand 2007.

It’s the third time Regal Salmon has been a sponsor of the event billed as ‘the master class for food and wine lovers’.

Regal Salmon is the only food sponsor of Savour New Zealand where between 600 and 700 food professionals and food and wine enthusiasts are expected to attend.

Savour New Zealand has built its reputation on presenting the most enviable and covetable culinary talent and showcasing the best wine and food in the world.

It’s a natural fit for Regal Salmon to be involved in the country’s pre-eminent wine and food event says marketing manager Stephen Gibson.

“Quality loves quality and that’s why we’re a huge supporter of Savour New Zealand,” Stephen says. “Regal Salmon represents a high quality and prestigious range of seafood products trusted and loved by food professionals and food lovers.

“It is the perfect way to get our salmon onto the lips and into the mouths of culinary experts from around the world.”

This year’s event includes a line-up of top international chefs including well-known British chef’s Tamasin Day-Lewis and Tom Parker Bowles – son of HRH Duchess of Cornwall and author of top selling books Year of Eating Dangerously and E is for Eating.

Multi-award winning New Zealand chef Martin Bosley, owner chef at the highly-regarded Wellington Yacht Club, is also part of the stellar line-up.

Bosley’s philosophy is to use top quality, fresh, local ingredients and has a particular love of New Zealand seafood. This forms the basis of his ‘Bounty from the Ocean’ master class at the event.

“I wanted to demonstrate some of the outstanding local seafood that we have on offer, so my class will showcase some of New Zealand’s finest ‘kai moana’.

“One of my favourite dishes from my recipe selection is the salmon belly confit with bee pollen crust & scallop cassoulet using Regal Salmon from Marlborough.

“The salmon is cooked through with a little lemon and bee pollen which brings a delicate fragrance to the beautiful richness of the salmon. We then serve it over slow-cooked cassoulet, the Regal Salmon bringing an elegance to a traditional French peasant meal.”

It all adds up to a quality experience for those attending Savour New Zealand 2007.

- For more information about Savour New Zealand 2007 visit www.savournewzealand.co.nz or www.regalsalmon.co.nz for delicious salmon recipe and serving ideas.

ENDS

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