International chefs sample NZ red meats

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 last week as part of an initiative to showcase lamb, beef and venison.

Chefs from the UK, 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, are 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 they company was aiming to improve the awareness and understanding 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 and the food service sector 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 two public events at Chillingworth Road restaurant in Christchurch and at Jack’s Point restaurant near Queenstown.

Guests experienced a selection of products in Alliance’s range such as Pure South handpicked 55-day aged beef, Silere alpine origin merino, Te Mana lamb and Pure South venison.

The chefs also visited a series of farms including Minaret Station at Wanaka, Godley Peaks Station, Lake Tekapo, and White Rock Station.

Russell said the guests were shown that New Zealand food was raised from a unique land. Diners also got the chance to enjoy premium meat dishes cooked by leading international chefs, he said.

Russell said the Antipocurean Series was an important component of Alliance’s food service strategy to capture greater market value.

‘‘Alliance is committed to taking our premium fare to the world and building a cadre of international chefs or Antipocureans, who have actually experienced the land, people and environment,’’ he said.

‘‘This initiative reflects our commitment to producing a more sophisticated and differentiated offer for our customers.’’