Taste of Tairawhiti

Food and culture with a twist.

Food and culture with a twist.

GISBORNE CHEFS: Bryn Lewis (left) and Timothy Ovenden were guest chefs at a Flavours of New Zealand promotion at The Fullerton Hotel in Singapore, an iconic five-star hotel. They are pictured here in front of a painting by Evan Woodruffe. Picture supplied
MEDIA LAUNCH: Three of the courses from a four-course dinner served to media to launch the Flavours of New Zealand event. King salmon scapegrace gin gravlax with pickled fennel, avocado, wasabi puree, citrus, baby beets and crispy karengo; Pressed lamb shoulder with kumara blue cheese gnocchi, peas, mint puree, spring greens, pumpkin mash and pinot noir jus; Wild Cape manuka honey UMF10+ panna cotta with rhubarb and ginger compote, feijoa meringue and white chocolate soil. Pictures supplied
HIGH PERFORMANCE ART: Artist Evan Woodruffe with a Jaguar ‘wrapped’ in his artwork.

A successful collaboration of food, art and culture put Tairawhiti on the map in Singapore recently. Kim Parkinson talks to the talented people behind it . . .

Gisborne made a culinary statement in Singapore last month with a Flavours of New Zealand event held in an iconic five-star heritage building, The Fullerton Hotel.

Award-winning chef Bryn Lewis from The Vines Restaurant located at the Bushmere Estate and fellow chef and winemaker Timothy Ovenden from Millton Vineyards treated local gourmands to a menu based on quality Kiwi produce with an East Coast twist.

Food enthusiasts got to taste ingredients like horopito (a native mountain pepper tree from New Zealand) for the first time and savour the best of New Zealand lamb and seafood.

PAULNACHE founding director Matt Nache established the opportunity through a connection he had made with Sarah Tan from NOSHtrekker — a food experience company based in Singapore.

“I had invited Sarah and her husband to Hong Kong while representing work by contemporary New Zealand artists John Walsh (painter) and Glen Hayward (sculptor) in 2017, which eventuated into a reciprocal invitation from NOSHtrekker in Singapore this year,” says Matt Nache.

Sarah’s husband, Dr Paul Englert is the founder and director of OPRA Psychology Group and a local property investor who used to live and work in Gisborne in the 1980s.

He also has a connection to Matt as the long-term owner of the gallery’s inner city historic building.

“Sarah is as professional as she is productive, working 24/7 globally, so when she asked me to collaborate with her and Ivy Ong at NOSHtrekker I was incredibly enthusiastic about the opportunity to create an event that explored both taste and culture.”

Gizzy group did ‘an extraordinary job’

Sarah was developing a New Zealand food festival at The Fullerton Hotel and Matt suggested she consider a proposal from Bryn Lewis who then invited Timothy Ovenden to join him.

“This was the first time that many Singaporeans had heard of Tairawhiti Gisborne, and the awareness built by these two just by being here was amazing,” said Sarah.

In conjunction with the festival at The Fullerton Hotel, PAULNACHE showcased abstract printed fabrics and paintings by contemporary artist Evan Woodruffe in association with Jaguar Singapore.

In addition to an extremely large silk-velvet installation inside the Jaguar showroom, a brand new Jaguar E-Pace was wrapped in a high resolution digital reproduction of his artwork and took to the streets of Singapore.

This was considered a first for the luxury car brand.

“Both Jaguar and myself have our roots in the traditions of our fields, while innovating with the latest technologies, which we used to transfer my painting to the door panels and bonnet of the Jaguar E-Pace in a process called ‘wrapping’,” says Evan.

“The wrap was done live in front of a large crowd of VIPs and collectors.”

Matt said he enjoyed promoting Tairawhiti Gisborne internationally through this global network.

“Art is an activator that transcends space and place. It’s been an absolute privilege to work internationally with such hospitable and professional people all year.”

The New Zealand chefs teamed up with executive chef of The Fullerton Hotel Singapore, Michael Gremer, to showcase New Zealand produce.

“I took over some Wild Cape manuka honey, horopito, kawakawa, karengo (seaweed delicacy), freeze-dried feijoa powder and slices from Fresh As, and the hotel sourced the rest,” says Bryn.

“We also did bar food matched with Millton wines at WINE RVLT, one of Singapore’s most reputable wine bars owned by two leading Singapore sommeliers.”

The Kiwi duo put on a four-course dinner for media which highlighted the vibrant and unique flavours of New Zealand cuisine.

Signature dishes from Chef Lewis included roasted leg of New Zealand lamb with herbs, garlic and pepper mint sauce; New Zealand sirloin of beef with horopito rub and choron sauce; hot smoked New Zealand king salmon with confit lemon and tarragon aioli; duck ballotine with pistachio stuffing and truffle jus; kawakawa roasted pork belly with yellow curry coconut sauce; turbans of takahi scallops with karengo dressing; potato and sweet potato gratin with nutmeg and cream; asparagus and broccolini with hazelnut butter; smoked New Zealand green-lipped mussel fritters; Wild Cape manuka honey UMF10+ panna cotta with rhubarb and ginger compote, and more.

Sarah said the group from Gisborne did an extraordinary job promoting Tairawhiti Gisborne in Singapore.
“Teaming up with PAULNACHE and the Gisborne chefs was a successful endeavour for all involved.”

Matt says: “This has created an opportunity to share the invitation back and forth — through the connection with our Pacific Moana and evolving cultures — and this collaborative event proves it can be both successful and satisfying.”

A successful collaboration of food, art and culture put Tairawhiti on the map in Singapore recently. Kim Parkinson talks to the talented people behind it . . .

Gisborne made a culinary statement in Singapore last month with a Flavours of New Zealand event held in an iconic five-star heritage building, The Fullerton Hotel.

Award-winning chef Bryn Lewis from The Vines Restaurant located at the Bushmere Estate and fellow chef and winemaker Timothy Ovenden from Millton Vineyards treated local gourmands to a menu based on quality Kiwi produce with an East Coast twist.

Food enthusiasts got to taste ingredients like horopito (a native mountain pepper tree from New Zealand) for the first time and savour the best of New Zealand lamb and seafood.

PAULNACHE founding director Matt Nache established the opportunity through a connection he had made with Sarah Tan from NOSHtrekker — a food experience company based in Singapore.

“I had invited Sarah and her husband to Hong Kong while representing work by contemporary New Zealand artists John Walsh (painter) and Glen Hayward (sculptor) in 2017, which eventuated into a reciprocal invitation from NOSHtrekker in Singapore this year,” says Matt Nache.

Sarah’s husband, Dr Paul Englert is the founder and director of OPRA Psychology Group and a local property investor who used to live and work in Gisborne in the 1980s.

He also has a connection to Matt as the long-term owner of the gallery’s inner city historic building.

“Sarah is as professional as she is productive, working 24/7 globally, so when she asked me to collaborate with her and Ivy Ong at NOSHtrekker I was incredibly enthusiastic about the opportunity to create an event that explored both taste and culture.”

Gizzy group did ‘an extraordinary job’

Sarah was developing a New Zealand food festival at The Fullerton Hotel and Matt suggested she consider a proposal from Bryn Lewis who then invited Timothy Ovenden to join him.

“This was the first time that many Singaporeans had heard of Tairawhiti Gisborne, and the awareness built by these two just by being here was amazing,” said Sarah.

In conjunction with the festival at The Fullerton Hotel, PAULNACHE showcased abstract printed fabrics and paintings by contemporary artist Evan Woodruffe in association with Jaguar Singapore.

In addition to an extremely large silk-velvet installation inside the Jaguar showroom, a brand new Jaguar E-Pace was wrapped in a high resolution digital reproduction of his artwork and took to the streets of Singapore.

This was considered a first for the luxury car brand.

“Both Jaguar and myself have our roots in the traditions of our fields, while innovating with the latest technologies, which we used to transfer my painting to the door panels and bonnet of the Jaguar E-Pace in a process called ‘wrapping’,” says Evan.

“The wrap was done live in front of a large crowd of VIPs and collectors.”

Matt said he enjoyed promoting Tairawhiti Gisborne internationally through this global network.

“Art is an activator that transcends space and place. It’s been an absolute privilege to work internationally with such hospitable and professional people all year.”

The New Zealand chefs teamed up with executive chef of The Fullerton Hotel Singapore, Michael Gremer, to showcase New Zealand produce.

“I took over some Wild Cape manuka honey, horopito, kawakawa, karengo (seaweed delicacy), freeze-dried feijoa powder and slices from Fresh As, and the hotel sourced the rest,” says Bryn.

“We also did bar food matched with Millton wines at WINE RVLT, one of Singapore’s most reputable wine bars owned by two leading Singapore sommeliers.”

The Kiwi duo put on a four-course dinner for media which highlighted the vibrant and unique flavours of New Zealand cuisine.

Signature dishes from Chef Lewis included roasted leg of New Zealand lamb with herbs, garlic and pepper mint sauce; New Zealand sirloin of beef with horopito rub and choron sauce; hot smoked New Zealand king salmon with confit lemon and tarragon aioli; duck ballotine with pistachio stuffing and truffle jus; kawakawa roasted pork belly with yellow curry coconut sauce; turbans of takahi scallops with karengo dressing; potato and sweet potato gratin with nutmeg and cream; asparagus and broccolini with hazelnut butter; smoked New Zealand green-lipped mussel fritters; Wild Cape manuka honey UMF10+ panna cotta with rhubarb and ginger compote, and more.

Sarah said the group from Gisborne did an extraordinary job promoting Tairawhiti Gisborne in Singapore.
“Teaming up with PAULNACHE and the Gisborne chefs was a successful endeavour for all involved.”

Matt says: “This has created an opportunity to share the invitation back and forth — through the connection with our Pacific Moana and evolving cultures — and this collaborative event proves it can be both successful and satisfying.”

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