Bay of Plenty sisters get cooking at Fieldays

Siisters Karena and Kasey Te Awa Bird, grew up in Maketu. Supplied images.

Fieldays might not be the usual destination for the foodies, but unlike any food show, the iconic New Zealand agricultural event will showcase the whole food and fibre journey, from farm to plate.

All tastes will be covered this Fieldays. There will be a vast array of exhibitors showcasing New Zealand food and beverage, a delicious street food scene, as well as the latest food-related innovations and demonstrations to get people inspired.

Bay of Plenty sisters Karena and Kasey Te Awa Bird, grew up in Maketu and are known for their 2014 win of MasterChef New Zealand.

They will be serving up lamb with cream watercress sauce and smashed potatoes, brownie and poached feijoas topped with pinot noir chocolate sauce and candied hazelnuts, during their cooking demonstration.

“We chose these dishes because they are simple and highlight some of the amazing New Zealand produce we have available in abundance,” says Kasey.

“Also, feijoas and watercress are often ingredients that many people can access for free, especially if you are living rurally, and we love to forage for different ingredients around our backyard.”

With Fieldays TV, people can watch it from all over the world and get a feel for New Zealand’s food and fibre story. During Fieldays Online last year, 75 countries tuned in.

Kasey says, “I think what is unique about New Zealand is the fact that in terms of cuisine we are quite young in nature, and we enjoy a multicultural food landscape.

“What is truly unique about New Zealand food is the influence of Māori culture which can’t be seen anywhere else in the world and has a growing presence in the New Zealand food scene which is really exciting to see.”

It might pay to empty out the fridge prior to a visit to The Pantry, it will showcase an abundance of New Zealand made food, beverage, and related products and equipment. From deli meats, cheeses, and chutneys to rustle up a platter for the family, to sweet treats such as chocolates, fudge, and liquorice.

 Another place to grab a drink and a bite to eat is the Fieldays Bar and Eatery, brought to you by Montana’s Village and Good George.

Fieldays also provides the unique opportunity to chat to the people behind the organisations that grow, process, and produce the food and beverage we eat every day.

An unusual feature at Fieldays this year is McDonald’s New Zealand, a first-time exhibitor. Over the past few years, McDonald’s has been sharing their local supplier, sustainable beef, and quality produce stories and busting a few myths along the way. This rings true to Fieldays’ strategy as an educational platform within the primary sector to inform and provide transparency around where our food comes from.

With their 2020 shopping list teeing up to $150 million spent among local suppliers, McDonald’s holds a vital component of New Zealand’s food and fibre story.

McDonald’s New Zealand communications manager, Simon Kenny, is looking forward to having conversations with the public at Fieldays, hearing what they have to say, and reporting back to McDonald’s franchisees.

“Almost all the food we serve is manufactured in New Zealand from local and imported ingredient,” says Simon.

“We want to show that behind the golden arches, there are a bunch of local franchisees and suppliers working hard to deliver a quality product and making the New Zealand primary sector even stronger in the process.”

For more inspiration, watch Fieldays TV to see New Zealand’s favourite chefs cook and share their top tips and tricks in Fieldays Kitchen. There will demonstrations from Simon Gault, Karena and Kasey Te Awa Bird, Michael Van de Elzen, Nici Wickes, Nic Watt, and Ben Bayly.

Simon Gault. Supplied image.

Simon Gault, will be serving up Kiwi roast chicken encased with forbidden mushroom stuffing with gravy, and roast eye fillet on a chickpea fritter with bell pepper salsa and Moroccan sauce.

“There isn’t a Kiwi family that doesn’t love a roast. Given the many intolerances in the world these days, so many people are gluten intolerant and miss out on a delicious stuffing in a chicken. This dish includes those people and is kind to our microbiome health for all of us,” says Simon.

“The Roast Eye Fillet would make a good lunch or brunch dish, and it’s not only delicious but ensures the prized eye fillet goes a lot further.

“I think the cool thing about these Fieldays video recipes is that they are records people can keep forever rather than going to a cooking class one time. They can have a quick refresher if they feel like cooking the recipes again.”

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