SAVOUR NEW ZEALAND 2008 EMBRACED BY ALL
The first Savour New Zealand staged in Auckland at The Langham Auckland hotel over the weekend has been described by all parties as a resounding success.
The record attendance levels and overwhelmingly positive feedback from delegates, master chefs and sponsors, confirms that the decision by event organisers to move from Christchurch to Auckland, and make the event annual, was the right one.
Nearly 600 people attended Savour New Zealand from 1-4 May which represents a 30 per cent increase in attendance from the previous celebration two years ago in Christchurch.
Delegates from around the country and overseas made the most of the opportunity to see some of the world’s (and New Zealand’s) master chefs in action in one location, over one weekend. Many described the event as providing life-long memories with breath-taking food experiences.
Attendees were literally transported around the globe with daily taste sensations during 48 masterclass sessions with food hailing from the Mediterranean, Vietnam, Italy, Spain, California, and of course New Zealand.
More than 35 Langham hotel chefs, assisted by six AUT commis chefs, worked solidly for four days in the kitchen to prepare and cook dishes for their local and international cooking heroes including Australian super-stars Tony Tan, Philip Johnson, Stephanie Alexander, Greg Malouf and Barcelona-born Javier Codina who currently lives in Brisbane.
Also included in the star-studded line up was rising LA chef Govind Armstrong, Italian food ambassador Faith Willinger and American wine expert Anthony Dias Blue.
The ingredient list for Savour New Zealand was equally as colourful as its presenters and included:
1500 Regal smoked salmon kebabs
More than 900 kilograms of meat and fish – enough to fill 50 family fridges
210 quail
1 pallet of Regal Salmon fillets
20,000 eggs
70 litres of milk
100 kilograms of butter
20 different oils and vinegars
65 different herbs and spices
70 different fruit and vegetables
Spanish Jamon (joselito-black pig)
Bulgarian, Manchego and Egyptian cheeses
80 litres of Kohu Road ice cream for one afternoon tea
1400 bottles of Antipodes water
10oo bottles of Monteith’s New Zealand lager
1500 bottles of Ocean Spray Cranberry Juice
The Langham Auckland staff spent 4000 hours bringing Savour New Zealand together and dished out 10,000 plates over three days.
The hotel’s cleaning staff spent 500 hours tidying up after colleagues and guests over the three days of the event.
Savour New Zealand event organiser Astrid Andersen says those that attended the event went away with great cooking tips that they can easily translate into dishes they can create at home.
“Everyone received a Savour New Zealand recipe book which contains recipes of all dishes made by the chefs over three days. The book is a fabulous record of not only what dishes people enjoyed during Savour New Zealand, but also of the wonderful people they met during their food journey over the weekend and the enjoyment they had.”
The Langham Auckland’s executive chef, Ofir Yudilevich, says Savour New Zealand was an opportunity for his team, as well as attendees, to be exposed to some of the world’s most acclaimed chefs.
“It was a great opportunity for my chefs to work alongside famous names they usually only get to read about. The team work and level of enthusiasm throughout the kitchen, from both visiting and Langham chefs, was great to experience.”
Savour New Zealand 2009 will be staged at The Langham Auckland from 2-5 April 2009.
Further information about next year’s event can be viewed at www.savournewzealand.co.nz as guest chefs and other details for the 2009 celebration are confirmed.