Canterbury about to explore an olympic five course dinner

Canterbury food lovers can look forward to a delicious treat when the NZ Culinary Olympics team commences its journey through New Zealand, coming into Christchurch for a banquet this Sunday, February 13th.

The five course dinner is the third in a row of seven, following sold out banquets in Auckland and Palmerston North, where diners were treated to five courses of proposed competition dishes from the Culinary Olympic ‘hot service’ category. This month, the NZChefs team are looking forward to creating a feast for the senses for Canterburys local food lovers.

The NZChefs team boasts an enviable mix of seasoned competition chefs and exciting new talent working to create an Olympics menu that captures the essence of New Zealand cuisine using both classic and contemporary methods. As the team converge in Christchurch to showcase their skill, they will also be looking to impress with ingenuity in the region kown for its unique produce of New Zealand.

Diners in Christchurch can also look forward to an exciting format change for the evening with a guest chef attending to design the ‘creative course’. Tony Smith, chef and cookbook author of ‘A River rules my Kitchen’, has many years of professional life include positions in provincial restaurants and hotels in the North and South Islands of New Zealand, as well as culinary experiences in Europe, Asia, more recently, India and Australia. Tony will delight diners with his creation of a Cervena vension dish using NZ framed vension.

Grant Watson, Director of Global Foodservice, Fonterra – the principal sponsors of the NZChefs team - says New Zealand has phenomenal culinary talent and it is well and truly time this was showcased to the world after a 28 year absence from the competition. 

“We have some amazing chefs in this country working with unique and innovative techniques and fabulous, fresh ingredients. The Culinary Olympics will not only give us the opportunity to compete on the world stage but show the world the talent we have here in New Zealand and to showcase our amazing ingredients. 

“The New Zealand culinary world has changed so much over the past 28 years and so has our cuisine. We now have star chefs and top rated restaurants which are as good as anywhere on the planet.”

Team manager Neil MacInnes is thrilled to be representing New Zealand and excited to have the opportunity to put the team through their paces across New Zealand. 

“Regional fare can differ widely across New Zealand with diverse produce being heroed from Kaitaia to Bluff. Each banquet we hold will help our chef team to develop our inherent Kiwi culinary identity by exploring local produce.”

Mr MacInnes has his sights firmly on the journey ahead.

“The opportunity to take the journey to the ultimate competition destination does not come around very often. Performing under this kind of pressure and at an international level is such an amazing career oportunity for all of us. We’re also excited about what we can learn from some of the best chefs in the world who we will be competing against.”

NZ Chef’s Olympic Feast is taking place Sunday, February 13th at Vision on Campus, Christchurch Polytechnic. Tickets are strictly limited to 110, single for $145 or table of 10 for $1,300 and can be ordered at www.nzchefs.org.nz/shop. For more information, phone 0800 692 433 or email info@nzchefs.org.nz.