SA producers shine in food fusion and wine celebration in New Zealand
Old rivalries between two great food and sporting nations were set aside for a celebration of Australian and New Zealand indigenous food, and premium wine, highlighting South Australia’s exceptional produce.
The Tasting South Australia lunch and producer showcase formed part of a three-day food, beverage and wine trade mission to Auckland, New Zealand to support export growth opportunities for South Australian producers.
From 30 October to 1 November, 16 South Australian producers travelled with the Department for Trade and Investment, meeting with importers, distributors and buyers from major hospitality groups, grocery and fine wine retailers.
The goal is to secure initial or further sales in the New Zealand market and develop long-term partnerships.
New Zealand has been identified as a market in the Asia-Pacific offering excellent export growth potential for South Australian food and beverage, ranked second highest for market potential in Food South Australia’s South Australian Market Prioritisation Scorecard.
New Zealand is also an important wine export market for South Australia as our state’s sixth largest export market by value ($78 million) in the 12 months to August 2023. (Australian Bureau of Statistics.)
The cross-cultural lunch on the second day of the program, attended by 60 trade and media guests from across New Zealand’s food, wine and beverage industry, was a highlight.
Celebrated Indigenous Australian chef and Bundjalung man Mark Olive, aka ‘The Black Olive’ collaborated with New Zealand’s culinary sensation Monique Fiso (Ngā Rauru, Ngāti Ruanui) on a captivating menu blending indigenous ingredients and techniques from both Australia and New Zealand.
From braised wallaby shank with Australian-infused tomatoes and polenta rosti, through to the ‘bush pavlova’ with native fruit coulis and roasted wattleseed cream – guests were delighted by a fresh, modern take on shared Australian and New Zealand favourites and new dishes – expertly paired with premium South Australian wine and beverages.
The South Australian producers then enjoyed the opportunity to further demonstrate their products and network with guests at the producer showcase that followed.
The South Australian producers that joined the mission include: The Yoghurt Shop, Casarosa Almonds, The Prep House, Loophole Brewing Co, 919 Wines, Altschwager Kenneally Wines, Bec Hardy Wines, Brockenchak Wines, Cape Jaffa Wines, Claymore Wines, Metala Wines, Paulett Wines, Seppeltsfield Wines, Soul Growers, Tscharke Wines and Utopos Vineyards.
Renowned South Australian wine judge, journalist and author, Tony Love, also joined the mission to provide expert commentary at the lunch on wine pairings and to deliver a masterclass on South Australian Grenache and lead an environmental, social and governance (ESG) panel discussion.
Mark Olive’s passion for fusing native food and culture with contemporary lifestyle cooking has led to an international profile specialising in gourmet Australian indigenous cuisine.
He has starred in Australian and global cooking, lifestyle and travel shows, including his own Australian television series ‘The Outback Café’ and The Chef’s Line and On Country Kitchen on SBS.
In June 2023, Mark launched his newest restaurant ‘Midden by Mark Olive’ at the Sydney Opera House.
Monique Fiso is a chef and author, and her restaurant, Hiakai, which she runs with her partner Katie, has won countless awards nationally and internationally for its exploration of Māori and Pasifika cuisine.
TIME magazine has named ‘Hiakai’ as one the ‘greatest places’ in the world.