Fieldays’ sustainability credentials getting greener
The New Zealand National Fieldays Society has achieved a major sustainability milestone - reducing its greenhouse gas emissions and reaching the target five years early.
He will share 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, June 11 –Saturday, June 14.
Chefs in Kiwi's Best Kitchen:
Helen Jackson 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), she will demonstrate 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.
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.
Bezzant will feature 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.
His theme 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.
The Kiwi's Best Kitchen marquee features New Zealand ingredients, and with more 40 exhibitors in this exclusive area.
International cheese judge and cheese educator Neil Willman will demonstrate 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.
Visit www.fieldays.co.nz
