Taste of New Zealand Awards
The prestigious semi-annual award was presented as part of the Taste of New Zealand Festival in Auckland 19-22 October.
One of the key criteria for earning the coveted accreditation was showing leadership, integrity and pride in the use of New Zealandās great local produce.
TheĀ TONZA awards were instigated as a nationwide branding programme to direct tourists and local diners to establishments who has demonstrated to the highest professional standard, the finest examples of this countryās regional cuisine.
Executive Chef, Ben Batterbury of True South Dining Room is passionate about supporting ālocalā and as part of reaching the highest category of the TONZA awards, was invited to design two delicious dishes were available for sale at the TONZA kitchen for the duration of the festival.
Using the finest seasonal cuisine from his trusted local suppliers, Chef Batterbury tantalised the palates of the public with his; West Coast whitebait Thai infused fritter, pickled cucumber with lime crĆØme fraiche; and pressing of Southland rabbit terrine with Riesling jelly and toasted walnuts.
Taste of New Zealand festival (TONZ) was a melting pot of gourmet delights and gathering of passionate foodies including high profile international Chefs; Rick Stein, Gary Rhodes and New Zealander Annabel Langbein.
The Taste of New Zealand festival was held at Victoria Park just prior to the Rugby World Cup final.