Beef + Lamb New Zealand teamed up with Le Cordon Bleu New Zealand Institute (LCBNZ) recently to host six chefs from China – winners of the global “Chef par Excellence” culinary competition.
The institute and Sealord New Zealand were the main sponsors and Beef + Lamb New Zealand (B+LNZ Ltd) was invited to arrange a day’s activity for the chefs.
B+LNZ general manager market development Nick Beeby says the opportunity was too good to pass up, particularly given the group’s influential travel members.
The chefs were accompanied by a representative from Global Gourmet magazine and Robert Oliver – a New Zealand chef, author, television presenter and ambassador for Le Cordon Bleu (New Zealand and Pacific).
Beeby’s team arranged a visit to Waiorongomai Station in South Wairarapa, “Station owner Charlie Matthews showed the group around his sheep and beef farm, explaining farming methods and talking about the qualities of beef and lamb raised on pasture,” he explains.
The chefs then travelled 30 minutes down the road to Wharekauhau Estate, where they were treated to a cooking demonstration. They carried on to enjoy a beef and lamb-focused degustation lunch prepared by B+LNZ ambassador chef Marc Soper. Lunch was accompanied by a selection of Wairarapa regional wines, presented for tasting by Ata Rangi winemaker Helen Masters.
Robert Oliver says it was terrific for the chefs to see the hands-on approach to meat production in New Zealand: “And to appreciate that quality meat comes from quality farming and a pure environment.
“For these chefs, New Zealand beef and lamb will no longer be just a plastic-wrapped product that arrives at their restaurant door.”
The six winning chefs were: Philippe Bruneau, The W Guangzhou; Andy Choy, Brasserie FLO, Beijing; Cai Huaijia, Grand Hyatt Macau; Wang Hao, Hilton Beijing Wangfujing; and Wang Wei, Da Dong Roast Duck Restaurant Tuanjiehu, Beijing.