New Zealand Food & Wine Festival 2014

How many New Zealand products can you name out loud without searching Google? If you mention Manuka Honey or kiwis, then you are on the right track, but of course there are a whole lot more fresh and quality NZ products other than those mentioned.

Left: Mr. Alexander Nayoan, Managing Director of The Dharmawangsa Jakarta
Center: Mr. Tim Anderson, Trade Commissioner, New Zealand Trade & Enterprise
Right: Executive Chef of Double Six Luxury Hotel Seminyak, Jamie Hogg-Wharekawa

New Zealand is already known for its rich and well preserved natural wonders that resembles JRR Tolkien's fictional Middle Earth, and perhaps slightly lesser known to the public, a precious treasure for foodies and gourmands. I have not been to NZ myself, but with the availability of so much fine produce and goods, it is almost a given that the food in NZ will reflect the fine source of the ingredients. Just to name several international brands that we often see in premium supermarkets, which actually came from the land of kiwis are: Whittaker's chocolate, Zespri kiwifruit, Manuka honey, Fonterra dairy products. And certainly NZ's rich nature makes it one of the best producer of New World wines, such as those produced by Matua Valley, Astrolabe, Ohau and Felton Road.

Left: Astrolabe Pinot Noir 2011
Right: Woollaston Pinot Gris 2011

In its endeavour to introduce NZ products to wider audience in Indonesia, New Zealand Trade & Enterprise organized New Zealand Food & Wine Festival in Jakarta. This initiative has seen its second year, and both times were hosted at Jakarta's high end boutique hospitality property, The Dharmawangsa Jakarta.

This year, the Festival takes place from 8 - 14 September 2014 and there are a series of events ongoing, such as exhibition of various NZ producers at Nusantara Ballroom, meat workshop by New Zealand butcher Kevin Boyle, cooking demo by Chef Jamie Hogg-Wharekawa, and other talk shows.

For more serious gourmands, Sriwijaya fine dining Restaurant will offer specially crafted menu, a collaboration between two Executive Chefs: Jamie-Hogg Wharekawa, a New Zealander who is currently the Executive Chef of Double Six Seminyak Luxury Hotel Seminyak, Bali and Executive Chef of The Dharmawangsa Jakarta, Vindex Tengker. The menu will feature the fine New Zealand produce and wines, which can be purchased at the exhibition.

To kickstart 2014 New Zealand Food & Wine Festival, The Dharmawangsa and New Zealand Trade & Enterprise hosted a Media Luncheon at Sriwijaya fine dining Restaurant, which was attended by the Managing Editors, Editors and Journalists of selected reputable media in Jakarta.

Once inside Sriwijaya Restaurant, there's a long was set up in the middle of the main room, decorated with red table setting and fresh roses. Have I told you that I like the colour red? The sight of the table setting already pampers my eyes.

Sriwijaya fine dining Restaurant at The Dharmawangsa Jakarta 

Media Luncheon with in collaboration with New Zealand Trade and Enterprise

The luncheon began with a welcome note from host Mr. Alexander Nayoan, Managing Director at The Dharmawangsa Jakarta and Trade Commissioner of New Zealand Trade & Enterprise, Mr. Tim Anderson. Chef Jamie Hogg and Chef Vindex Tengker would come out of the kitchen occasionally to join us and to describe the dishes.

Welcome note from the hosts: The Dharmawangsa and NZ Trade & Enterprise

1st Course

Steamed New Zealand green lip mussel, coconut cream, garlic, white wine & crusty bread

Wine: Woollaston Pinot Gris 2011

The green lip mussel was fresh and it was served with a rather interesting cream sauce that is very much reminiscent of laksa broth, but thicker and richer. The tangy milky sauce was supposedly borrowed from Chef Jamie's sister's personal recipe. I personally enjoyed the light and fruity pinot gris, which is quite manageable even on empty stomach.

2nd Course

Duo of roasted Silver Fern lamb and 4 pepper crusted Riverland beef, baby root vegetables & mint sauce.

Wine: Astrolabe Pinot Noir 2011

According to Mr. Anderson, Australian and New Zealand cattles taste different because those from New Zealand are grass fed, such as those from Silver Fern Farms and Riverland. I can personally attest to that statement, as the lamb and beef hardly has any smell at all, meat texture wise, the lamb was tender although it was cooked medium rare. The beef was obviously of prime quality as the meat was rich in jus, it's not the blood. although it may seem so to the untrained eyes.

Dessert

Pear & apple crumble, rolled oats & warm custard

The portion was massive for dessert, but I finished the entire post clean nonetheless. My favourite part is muching the crunchy wheat and coconut crumble. but the refreshing sour and tanginess from the warm soft rhubarb, NZ pear and apple was sort of addictive and I didn't need any coffee to stay awake after the lunch! LOL

So, today and tomorrow would be your last chance before the festival comes to an end! Skip the shopping malls this weekend, and check out the good deals for NZ products that you can purchase during the exhibition, while stock last of course. Have an awesome weekend to you! :)

New Zealand Trade & Enterprise

New Zealand Embassy Jakarta, Indonesia

Plaza Sentral Senayan II, 10th Floor

Jl. Asia Afrika 8

Senayan - South Jakarta

Ph: +6221 57954111 ext. 550

www.nzte.govt.nz

The Dharmawangsa Jakarta

Jl. Brawijaya Raya No. 26

Kebayoran Baru, South Jakarta

Ph: +6221 7258181

www.the-dharmawangsa.com