A New World of its own

THERE could hardly have been a more appropriate chef to inspire the New Zealand Day Dinner than Kiwi Peter Gordon. Working with Savoy executive chef Anton Edelmann, the self-proclaimed patriot created the menu enjoyed by 340 guests on 5 February, reflecting his culinary style and favourite foods.

"I was chuffed to be asked," says Gordon, head chef of London's Sugar Club, who came up with most of the initial ideas before handing them over to Edelmann for adjustments and presentation. "I will do anything to promote my country."

The event was held at the Savoy, cost £80 a head and involved a kitchen brigade of 80. It was organised by the New Zealand Society, which every year marks the signing of the Treaty of Waitangi - the foundation of modern New Zealand. It relies on donated ingredients from New Zealand companies for the event - a fact that deterred neither Gordon or Edelmann.

"The meal was based around New Zealand products," explains Edelmann, who has created the menu for the past five years. "We waited to see what the society could get in, what was in season and how easy it was to get it into the country."

At the reception, canapés accompanied the sparkling wine. Greenshell mussels with sweet potato fritters and avocado and lime salsa and manuka (tea tree)-smoked venison wrapped around horseradish and beetroot purée were just two which had a distinct New Zealand feel. "Manuka is a native wood," explains Gordon, who used to smoke a lot of fish and meat back home with his dad. "The horseradish and beetroot purée is a recipe from my grandmother."

However familiar some ingredients might have been, neither chef had come across the Antarctic sea bass. Suppliers gave advice about preparation, and it was marinated in a light soy sauce and served with green Japanese noodles, coriander and chilli oil.

For the main course, New Zealand lamb was served with sweet smoked paprika, sweet potato mash, garlic-braised Swiss chard and tamarillo chutney made with onions, garlic, ginger, red wine vinegar and sugar.

"We eat a lot of tamarillos at home, but I have never made tamarillo chutney before," says Gordon. "I was pleased with the result. It gave the lamb a gutsy flavour."

An idea of Gordon's, the dessert of boysenberry ice-cream, was given to Edelmann's pastry chef, who turned it into a ripple and added a boysenberry sorbet running through the centre.

Looking back on the event, Gordon, who was given the New Zealand Society Award for his contribution to the promotion of New Zealand in the UK, says he would not have done anything differently. "I wanted the food to be straightforward, but made sure it had some interesting twists," he reflects. n