Overseas chefs sample meat
Meat processor Alliance Group is footing the bill for international chefs to go on farms and show off New Zealand meat on the world stage.
A group of leading chefs visited farms and restaurants this month as part of an initiative to showcase lamb, beef and venison.
Chefs from the United Kingdom, Hong Kong and New Zealand, along with international food media, toured South Island farms and visited premium restaurants as part of the Antipocurean Series organised by Alliance.
Michael Wignall, Renee Miller and Simon Hulstone, of the United Kingdom , and Jim Lofdahl and Silvio Armanni, of Hong Kong, were among the chefs who attended. One of the world’s leading food bloggers, Dubai-based Kiwi Zoe Bowker, who has 46,000 Instagram followers, and Wilson Fok, of Hong Kong’s Tatler Dining, also joined the group.
Alliance general manager marketing Peter Russell said the company was aiming to improve the awareness of New Zealand as a supplier of ‘‘premium fare’’.
‘‘Although the country boasts a fine reputation, we can do much more to highlight the source of origin, environment and people behind our premium lamb, beef and venison. This is an opportunity to demonstrate to international media ... the passion of our farmers and the fact that not all lamb, beef and venison is the same.’’ The chefs’ skills were put to the test at public events at Chillingworth Road restaurant in Christchurch and at Jack’s Point restaurant near Queenstown.
Over both evenings, guests experienced Pure South handpicked 55-day aged beef, Silere alpine origin merino, Te Mana lamb and Pure South venison.
The chefs visited farms including Minaret Station at Wanaka, Godley Peaks Station, Lake Tekapo, and White Rock Station, near Rangitata Gorge.
Russell said the guests were shown that New Zealand food was raised from a unique land.
He said the series was an important part of Alliance’s food service strategy to capture greater market value for farmer shareholders. Alliance was committed to taking premium fare to the world and building a ‘‘cadre’’ of international chefs who had experienced the land, people and environment, he said.
‘‘Alliance is now a food company and our products are enjoyed in more than 65 countries across the globe.’’