Poutama Trust recently hosted Mr Gianluigi Zenti, CEO of Academia Barilla, Parma, Italy. A highlight of his two weeks in New Zealand was his visit to Rotorua where he visited several Maori Tourism destinations and gave a presentation at Waiariki about the growth and success as market leader of the Italian food brand Barilla. Mr Zenti was very interested in the history and future of Maori sustainable foods and commented on the similarities between Italian and Maori cultures with food being an integral component of family wellbeing and connectedness.
On his last night in New Zealand Mr Zenti experienced a six course contemporary Aotearoa Seafood Degustation signatured with Kinaki (indigenous flavours from selected New Zealand native plants) and complimented by wines from Tohu, New Zealand’s premium Maori wine producer. Rotorua cousins Wiki Oman and Wendy Bennett were the chefs for the degustation with the help of the Wilson whanau as kai mahi (helpers). Ms Oman said it was a great success and great opportunity to showcase our kai moana (seafood) and design a menu around our unique native herbs and ingredients. “My favourite was Kinaki Koura, a crayfish tail with kinaki dressing accompanied by karengo (seaweed) and ureniki potato accompanied by Tohu Gisborne Chardonnay 2007. Mr Zenti’s favourite was the marinated schnapper. The following is the full degustation menu:
Aotearoa Seafood Degustation
complimented by Tohu Wines
Platter of Pacific Oysters
natural with lemon, flaky sea salt and karengo vinaigrette
Tohu Mugwi Reserve Sauvignon Blanc 2008
Karengo and kawakawa bread
Trio of Marlborough KONO Greenlip Mussels
mussel fritter with horopito aioli
greenlip Tohu mussel chowder with a kina crostini
half shell kawakawa and lime mussel
Tohu Marlborough Sauvignon Blanc 2008
Ika Moana
Marinated Hauraki Schnapper in lime and kaitaia fire coconut dressing
Tohu Gisborne Unoaked Chardonnay 2007
Risotto Titi
Mutton Bird and Watercress ,Fennel Rissotto
Tohu Gisborne Chardonnay 2007
Koura
Wairarapa Crayfish tail with warm koura dressing and
karengo and Maori urenika potato garnish
Tohu Riesling 2008
Half Shell Pegasus Bay Surf Clams
grilled in garlic ,Tohu wine, horopito and parsley
Seared organic Venison
(for the meat eaters)
Kinaki seared, finished with Hawkes Bay cabernet drizzle
with puha and baby kumara on side
Tohu Marlborough Pinot Noir 2007
Kawakawa Mini Pavlovas served with crème fraiche, kiwi fruit and tamarillo
New Zealand Waimata Cheese Selection
Menu Design and Wine matching by Wiki Oman
Chefs-Wiki Oman/Wendy Bennett