Sevens plan to focus on food
Stadiums aren’t generally considered gastronomic trailblazers. In enclosed venues, from festivals to theme parks, patrons are usually held hostage when it comes to dining options.
Wellington Sevens organisers are introducing an intriguing twist this weekend, inviting some of the capital’s top culinary talent to create the first ever ‘Food And Fizz Alley’ at the Cake Tin. Chef/ restaurant consultant Martin Bosley; Logan Brown and Beer Meets Grill’s Shaun Clouston; and Rex Morgan of Boulcot St Bistro and Burger Liquor have been approached to design affordable, fan-friendly finger-food ($10-$13) for hungry crowds looking for a fix more adventurous than chips.
It’s a progressive move that aims to translate the capital’s incredible foodie reputation to an iconic mainstream event, providing high-quality, hand-made fare.
Shunning mass production, Shaun explains that the trio has ’’kept it pretty simple’’, offering morsels such as Japanese kara age (dangerously addictive deep-fried chicken with a tangy sweet tonkatsu mayo) served in cones.
Predictions are, despite the traditional focus on getting drunk and chowing on hot dogs, that people will be receptive. There’s a demand for quality and ‘‘it’s reflected on the outside’’, Shaun says.
‘‘You can see that in what people are offering. It’s not just about cheap booze and food any more. It’s the world over.
‘‘As an Olympic sport, it’s a privilege to have it here. Why would people want to get boozed up and miss the whole thing? They’ve come to enjoy it.’’
Of the bold initiative, he said ‘‘hats off to New Zealand rugby’’, adding it was great to be involved and hoped it heralded the start of a trend. See sevens.co.nz