Potatoes hosts top food writers

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New Zealanders are extremely lucky to have access to some of the best produce in the world, according to Ruth Reichl.  It’s high praise from a woman who has reigned supreme for more than three decades in the US culinary scene as the food editor of the Los Angeles Times, the restaurant critic the New York Times, and editor-in-chief of Gourmet magazine.

Ruth Reichl’s visit to New Zealand as a guest of the Christchurch Writers’ Festival, provided a rare opportunity for New Zealand food enthusiasts to hear many of the war stories Ruth has amassed during her long career as one of the world’s most influential people working in food journalism.

Potatoes New Zealand was delighted to host a table of New Zealand’s own influential food writers including Ray McVinnie (Senior Food Editor of Cuisine), Niki Bezzant (Editor of the Healthy Food Guide), Claire Aldous (Food Editor of Dish), Jo Wilcox (New Zealand Women’s Weekly), Tracey Sunderland (My Food Bag) and Jo Elwin (Editor of Bite, NZ Herald).

Among the excellent local produce offered on the night were potatoes – served two ways.  Attendees were treated to fondant potato with 48 hour braised beef short rib, apple-vanilla puree, baby carrot and rose jelly accompanied by steamed broccoli and Agria potato puree.

The evening also provided an excellent opportunity for Potatoes New Zealand Inc’s Education and Marketing team to promote industry messages around the nutrition and versatility of potatoes.  Forging strong working relationships with New Zealand’s influential food writers and editors is critical to ensuring potatoes stay at the forefront of New Zealand’s food fashion and remain an exciting kitchen staple within reach of all New Zealanders.

Potatoes feature at Auckland Food Show

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Potatoes NZ Inc. was pleased to work with the Heart Foundation, sharing their stand at the Food Show recently in Auckland.  The Auckland Food show is held annually.

 As a partner and licensee PNZ Inc. was able to join the Heart Foundation stand for two hours to talk about the nutritional benefits of potatoes.  Over 300 people visited the stand during this time, receiving a taste of healthy baked potatoes (baked in lemon juice and cumin), hearing the story about choosing right varieties for use and the nutritional content of potatoes as well as taking home copies of the recipe and a fridge magnet to encourage them to go to the consumer website.

The Heart Foundation found the exercise useful in attracting people to their stand with the wonderful aroma emanating from the frying pan and we were more than happy to partner with them to get our health messages to the public.  The potato recipe used on the day also featured in the Heart Foundation’s summer recipe booklet which was given out on their stand and is available here.

This was a great event to attend and we are hoping to be part of it in 2015, so make sure you look out for us as you may even get to meet Mr Potato Head!

Capital Loves Spud!

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On Monday 25th August Capitol restaurant in Wellington held a brilliant evening event.  A five course degustation event highlighting the wonderful attributes of the humble potato……with every course!

Each course was matched with a regional beverage and diners were treated to potatoes standing alone, paired with truffles and even in a dessert.

The menu consisted of:

  • House Crisps
  • Brandade & Potato Bread
  • Vichyssoise, Black & Red Caviars
  • Hot Agria & Mushroom Soup
  • Vodka cured salmon, baked potato chive & sour cream panna cotta
  • Hot buttered nadine gnocchi Canterbury winter truffles
  • Roast vension fillet, duck fat confit pint firs, pickled urenikas
  • Orange & Ginger Soufflee sweet potato sorbet

All agreed it was a great event and showed a unique take on the versatility of potatoes.

Thanks to Capitol and Wellington on a Plate for a great event!

Vodka cured salmon, baked potato chive & sour cream panna cotta

Hot buttered nadine gnocchi Canterbury winter truffles 

Brandade & Potato Bread