Last year the grandstand in the Kiwi’s Best Kitchen Theatre at Fieldays was packed with Josh Emett fans. Returning this year, the celebrity Michelin star chef will be sharing tips on producing speedy gourmet style meals using New Zealand ingredients including many from the popular Kiwi’s Best Kitchen marquee. Raised on a Waikato farm, this is a big step up from the Lions Caravan grill where he used to help his father sell burgers at Fieldays, when Emett was a child.
Emett will be demonstrating three times a day throughout Fieldays, which runs from Wednesday 11 –Saturday 14 June.
Chefs in Kiwi’s Best Kitchen:
Helen Jackson leads a full-on life, so knows the importance of easy but appealing food. Aside from being a busy mum, the celebrity cook runs the www.foodlovers.co.nz website, hosts the Radio Live Kitchen and Garden show, writes for magazines and cooks on the TV One Good Morning show.
As Food Ambassador for GWF (George Weston Foods), the name behind some of New Zealand’s best known breads, her recipes will feature that great pantry staple. She will be demonstrating a Ploughmans banana and white chocolate bread and butter pudding, the ultimate Golden bagel burger, Ploughmans Welsh rarebit and a gorgeous dip with toasted Burgen.
“I’ve also got another few twists on traditional Kiwi favourites such as easy Golden muffin eggs benedict and hearty homemade baked beans with Ploughmans toast. They’re all simple to make and everyone loves them, a great staple breakfast or lunch for the whole family,” Jackson says.
Jackson will be demonstrating in Kiwi’s Best Kitchen on Wednesday, Thursday and Friday.
Niki Bezzant is the editor of NZ’s top-selling food magazine, Healthy Food Guide. She is a food writer and newspaper columnist with a passion for making healthy food delicious and easy.
“Fieldays is such fun because it’s a chance to talk to a group of really interesting and interested people, who are very down to earth but also very keen to hear new ideas. They’re very keen on healthy eating, too, which was a surprise the first time I came to Fieldays. I love the friendly energy of the Fieldays crowd”, said Bezzant.
Bezzant will entertain the Kiwi’s Best Kitchen crowds on Thursday when she’ll be sharing her tips on easy things visitors can do straight away to be healthier, and a couple of simple, no-added-sugar baking recipes.
Fieldays regular Gerard Perraut trained as a butcher in France before moving to New Caledonia where his business expanded to catering, developing a reputation for fine quality French cuisine. Eighteen years ago, as part of a twinning relationship between Fieldays and the Bourail A&P Show in New Caledonia, Perraut started catering the Fieldays VIP lunch and over the last few years, has been able to demonstrate his talents to the Fieldays public in the Kiwi’s Best Kitchen marquee.
Perraut says, “It will be my pleasure to once again come to Fieldays, as I always enjoy preparing my cuisine for Fieldays visitors. We use ingredients made in New Zealand for all the recipes and this year I will be bringing a few ingredients from France as a special treat for those who come to the Kiwi’s Best Kitchen.” The theme of these cooking demonstrations is New Zealand beef, lamb and pork cooked French style, using everyday ingredients commonly found in your local supermarkets. He will be cooking different dishes each day of Fieldays, such as Lamb with cream and cumin sauce, Rumpsteak with Bordellaise (red wine) sauce.
As always, the Kiwi’s Best Kitchen marquee features New Zealand ingredients, and with over 40 exhibitors in this exclusive area, there will be plenty of tasty treats and kitchen gadgets to choose from.
International cheese judge and cheese educator Neil Willman will be demonstrating making cheese at the Over the Moon Dairy stand this year. The south Waikato company not only produces award winning artisan cheeses, but is the base for the New Zealand Cheese School, where Willman is Principal and Director.
Willman grew up on a dairy farm in the 1950s. “I have spent my entire working life in the dairy industry”, he says. He has been judging cheeses and training cheese makers for over 20 years and will be showing Fieldays visitors how to make fast and fun mozzarella two ways as well as a 15 minute halloumi.
The Woodburn Venison stand always attracts a crowd. Woodburn venison started from Tony and Sally Haslett’s farm in Hawkes Bay. “We are passionate about venison especially for New Zealanders wanting healthy food choices. All our small goods are handcrafted with emphasis on low saturated fats and sodium, using as many fresh ingredients as possible”, said Sally Haslett who will be showing visitors how best to cook venison with samples to savour.
To inspire your taste buds visit www.fieldays.co.nz and book your Fieldays tickets now. Kitchen Theatre demonstration times will be displayed at the Kiwi’s Best Kitchen marquee. Get to the grandstand early if you want a seat – this is one of Fielday’s most popular events.