One thing New Zealand and Australia can agree on is the mutual love of world-class produce and great tasting food.
Our two countries are uniting through the launch of Taste Buds, a bespoke cookbook unifying flavour explosions from both sides of the Tasman.
While it’s difficult to be together physically, Taste Buds invites Australians to discover a taste of New Zealand, by matching its world-class ingredients with beloved Australian flavours.
Collaborating to create unique and iconic flavours from each side of the ditch, New Zealand born chef Analiese Gregory has teamed up with Aussie chef Clayton Wells to launch a collection of 10 recipes to showcase how much better we are together.
“New Zealand producers have a special connection to the land and sea. It’s a relationship that has been founded on care and respect, and something which is reflected in the quality our food and beverage products.
“Taste Buds captures this essence, pairing world-class New Zealand delicacies with beloved Australian flavours – bringing together our two great nations at a time we’ve never felt so apart,” says Glen Murphy, Regional Director, Australia Pacific, New Zealand Trade and Enterprise
Sharing a passion for outstanding, great-tasting and nutritious food, the Kiwi Aussie chef duo has combined their years of experience to introduce to foodies an amalgamation of each country’s national flavours.
Take your taste buds on a journey and dive into the delicious, world-class food and drink bursting with incredible flavour.
The 10 recipes available in Taste Buds are:
- Cloudy Bay Diamond Shell Clams with Pepperberry and Finger Lime Dressing
- Poached Marlborough Greenshell Mussels with Stracciatella, Fennel and Bush Tomato
- Lightly Grilled New Zealand Scampi, Pomelo, Candied Ginger and Lemon Myrtle
- New Zealand Togarashi Spice Chargrilled Wallaby Skewers and Tare
- Central Otago Lamb Ribs with a Davidson Plum Glaze and Horopito
- Steamed Coromandel Pink Snapper with Moreton Bay Bug Roe Sauce and Geraldton Wax
- Caramelised Kiwifruit and Desert Lime, with Waikato Aged Gouda and Rye Lavosh
- Liquorice Cheesecake with South Canterbury Organic Blackcurrant and Muntries
- Whittaker’s Hot Chocolate Sauce with Wattle Seed Ice-Cream
- Manuka and Ginger Cake with Macadamia Sorbet
Hatted chef Analiese Gregory says, “Growing up on my family’s dairy farm on the North Island, my creativity and food inspiration stems from nature. Through these recipes, Clayton and I combined the flavours Australians know and love, with great-tasting quality New Zealand ingredients, and the results are truly outstanding”.
Clayton Wells, head chef and co-owner of Automata says, “The connection New Zealand producers have with the natural world results in some of the freshest, tastiest food and beverages the world has to offer – something I’ve always leant towards in my restaurant. Taste Buds is a distinctive culinary experience of quintessential Kiwi ingredients with a modern Aussie twist”.
With some of the best growing conditions in the world, Aotearoa New Zealand is renowned for its high-quality produce with phenomenal flavour, showcased in the Taste Buds cookbook.
The ‘Taste Buds’ digital cookbook is available to download at www.nzte.govt.nz/page/made-
To experience the taste of New Zealand’s food and beverage yourself, head to discovernew.nz/australia.
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