Kiwi Cooking Heritage Celebrated
22nd APRIL, 2008
Kiwi Cooking Heritage Celebrated At
Regal Opening Of
Savour New Zealand 2008
Regal Opening Of Savour New Zealand 2008
New Zealand’s cooking heritage will be celebrated in a variety of levels at the Regal Opening of Savour New Zealand on Thursday 1st May.
Kiwi cooking icons Alison Holst and Tui Flower are among invited guests and Savour New Zealand ticket holders celebrating the start of the three-day masterclass food and wine experience which runs from 1-4 May at the Langham Auckland.
Whangaporoa-based Alison Holst is known fondly as the ‘Mother of New Zealand Cooking’ having first appeared on our television screens in 1965. Since then she has written more than 80 books and sold more than four million copies. Tui Flower is also an award-winning author, cook and columnist who currently lives in Auckland.
Footage from Alison’s high popular cooking shows – and snippets of others including The Galloping Gourmet, will provide the perfect backdrop to the Regal Opening which starts at 7.30pm.
The footage has been provided by NZ Film Archives and Savour New Zealand event organiser, Astrid Andersen, says it shows how far local cuisine has come in 40 years and how strong our foundations are.
“We have some fabulous footage from NZ Film Archives which shows not only the types of cuisine we were interested in early on, but also how it was prepared and cooked, and by whom. For those who remember the old home economics classes, there’s a nostalgic look at how our ‘army’ of home cooks were trained.”
Opening will be officiated by the Hon Phil Goff, Minister of
Trade, while radio personality Mark Leishman from The
Breeze, will act as MC.
Langham Auckland’s executive chef, Ofir Yudilevich, has created truly inspiring canapés for the spectacular opening matched with Pernod Ricard wines.
Among his creations are orange hot smoked Regal salmon lollipops dipped in caramel and served on lollipop sticks. The bite-sized lollipops are served cold and encased with a soft toffee outer which gives way to a deliciously creamy portion of salmon.
Ten centimetre mini cones filled with truffled eggs and topped with salmon caviar will also be on offer as well as a trio of gravalax featuring three versions of whole Regal salmon, cured for 30 hours and infused with dill, beetroot and whisky.
Chef Yudilevich says the canapés will be served in a specific order from savoury to sweet, offering guests very different flavours and textures.
Those who purchase a one, two or three day pass to Savour New Zealand receive a complimentary ticket to the Regal Opening.
However, individual tickets to the Regal Opening cost $45 per person and can be purchased online at www.savournewzealand.co.nz or email: firstname.lastname@example.org