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October 2007
AMERICA'S CUP HOSPITALITY
"We are pleased and honoured to be responsible for VIP and sponsor hospitality for Emirates Team New Zealand, in Valencia (Spain) and to be part of the buzz surrounding the Louis Vuitton and America's Cup challenges," says Ruth.
"We always enjoy presenting the best of New Zealand food and beverages to international guests".
After the resounding success of Ruth's VIP hospitality services at the Aichi Expo in Japan in 2005, New Zealand Trade & Enterprise Project Manager Mike Pattison had no hesitation in contracting Ruth and her team for Valencia for the same VIP services.
Ruth was in Valencia to help set the operation up, and she and Paul will return in June for a number of big events planned around the final racing. Otherwise, it's business as usual in Te Horo.
Sally Williams, Ruth Pretty Catering's Project Manager, says the team of 12 will cater for guests hosted by New Zealand companies during race days at the regatta, and other guests of Emirates Team New Zealand, NZT&E and Tourism New Zealand.
"We'll be featuring many classic New Zealand foods and beverages, naturally. There will be 120-150 guests daily for a relaxed lunch and on-board refreshments on spectator boats, and for quintessential Kiwi beef and lamb barbecues and drinks back at base afterwards. Our "100% Pure New Zealand Barbecue" theme is certainly a hit with our guests.
NZT&E and Tourism New Zealand worked with Emirates Team New Zealand to create a hospitality centre at the team's base where kiwi companies and industry sectors will host influential business contacts from around the world 
Ruth Pretty and her team at the Emirates Team New Zealand base in Valencia: (Left to right) Josephine Blake, Maddy Simpson, Kate Marinkovich, Liz Fraser, Michael Kilpatrick, Zoe von Batenburg, Dan Tuohy, Avril Grant, Phil Lynn, Julie Hoffmeister, Tim Tracey, Sally Williams.
100% PURE NEW ZEALAND BARBECUEPassarounds
Gratineed Greenshell Mussels in the Half Shell
Skewered Scampi Tails with Lime and Wasabi Dressing and Karengo Fronds
Sesame Cervena Kebabs
Ricotta and Pesto Torte on Crostini
42 Below Feijoa Marinated Salmon with Horopito and Citrus Creme Fraiche
Parmesan Crumbed Fish and Chips in Newspaper Cones with Tartare Sauce
Interactive Informal Barbecue Stations
Sugar Club Scallops with Creme Fraiche and Sweet Chilli Sauce on Salad Greens
NZ Grass Fed Fillet of Beef Burgers with Wasabi Cream and Rocket
Canterbury Lamb Cutlets with Kumara Mash and Minted Pea Puree
Corn, Herb and Roasted Red Pepper Fritters with Avocado Salad and semi- Dried Tomato
Passaround Dessert
Barbecued Fruit Skewers with Amaretto Dressing
Little Punnets of Manuka Honey Ice Cream
L'affare Coffee, Loose Leaf and Mint Tea
Whittaker's Chocolate Squares
PROMOTING NEW ZEALAND IN SINGAPORE
I have just returned from two exciting weeks in Singapore, where I was lucky enough to be promoting New Zealand foods and beverages at a special promotion at the luxurious Four Seasons Hotel.
This was a completely different experience for me, working in a large diverse hotel kitchen alongside chefs from all over the world. I loved it - there was so much to see and learn, including where to go for the local food. Singapore is such an amazing food destination!
We created special New Zealand menu for several events, such as a wine and food matching dinner for prestigious wine company Craggy Range.
For the hotels main restaurant, we created a special lunch and dinner menu and were delighted to find that many expatriate New Zealanders used it as an opportunity to reacquaint themselves with Canterbury lamb and farm raised venison from Hawkes Bay!
Naturally we featured as many products as possible: , scampi, grass-fed beef, Zespri kiwifruit (Zespri Gold in particular was a huge hit) Clevedon Cast oysters, Te Mata and Whitestone cheeses, scallops, salmon and unusual tiny cocktail paua.
The opportunity was created by our High Commissioner to Singapore, HE Dr Richard Grant, and was many months in the planning. The High Commission used it as the platform for a number of events to strengthen the very positive relationship New Zealand has with Singapore, in trade, tourism, defence and cultural affairs.
There was a lot of local media coverage, especially after a great evening called Kitchen Uncorked, where 30 media people joined us in the kitchen, tasting wine and talking with me and the Four Seasons chefs.
Wait for our August newsletter to read more about it - menus, even some recipes and how much I enjoyed staying at the Four Seasons Hotel in Singapore.
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