Battle of the Anzacs – Round Two

Media Release from Sofitel Queenstown
April 13 2007

Battle of the Anzacs – Round Two

The gloves are off as two of Australasia’s top chefs prepare to go head to head in a culinary ‘battle’ to mark Anzac Day later this month.

Proud Australian Darren Clements, Executive Chef of Vie restaurant at Queenstown’s five-star Sofitel Queenstown, will be going head to head with renowned award-winning Kiwi chef Rex Morgan of Inspire restaurant at Queenstown’s The Spire, and Citron in Wellington.

The Battle of the Anzacs dinner on Saturday April 28 will be held at Vie, the latest in a series of popular ‘Vie Evolutions’ dégustation dinners at Sofitel Queenstown.

Some of Australia and New Zealand’s top wines will be matched with the seven-course dinner, designed to showcase the very best of each country’s cuisine.

Australian-born Clements is bringing the freshest of seafood and succulent Aussie Wagyu beef (regarded by many as the best beef in the world) across the Tasman especially for the dinner.

Canapés and champagne will set the tone for the dinner to come, which will start with Clements’ Snow Crab dumplings and a delightful Penfolds Reserve Aged Riesling Eden Valley 2000 going head to head with Morgan’s Cervena Carpaccio with Corbans Amberley Private Bin Riesling 2002.

Northern Territory barramundi and Moreton Bay prawns feature in Clements’ next course, while Morgan hits back with local flavours -- poached chicken galantine with Otago saffron scented prawn and vanilla jus.

It’s with the main course that the ‘battle’ may well be decided, as ‘Lamb King’ Morgan, a New Zealand Beef and Lamb Ambassador for a record fifth time, serves up porcini seasoned lamb, accompanied by the exquisite Tom 2002, the sixth release of Montana’s meticulously crafted Bordeaux-style cabernet sauvignon.

Clements will serve a roast fillet of Margaret River Wagyu Beef with what he promises is a “stunning” Torbreck The Factor 2004 Shiraz, harvested from the oldest, most revered vineyards in the Barossa Valley.

The two culinary heavyweights are looking forward to ‘doing battle’.

“Is New Zealand lamb better than Aussie beef? That’s the burning question,” says Clements.

And Morgan is quietly optimistic that his very Kiwi menu – lamb, cervena and Otago saffron, rounded off with a mouthwatering cheese course, will hit the mark.

“Those Aussie - they took Phar Lap, the pavlova and Crowded House, but there’s no way they’re going to be able to lay claim to what I do,” he says.

Tickets for this very special event are $250 per person and include complimentary valet car parking. Reservations are essential on (03) 450 0045 or by email to vie@sofitelqueenstown.com

Sofitel Queenstown has designed a special overnight package offer to coincide with the dinner. The package includes an elegantly appointed Sofitel Deluxe Room where a VIP turndown awaits. Indulge in breakfast the following morning (either in Vie or via room service) with a newspaper delivered to your room, a late check-out until noon, complimentary valet car parking, and use of the Sofitel gym.

Accommodation packages are from $750 per room per night (double occupancy) and include two tickets to the Battle of the Anzacs dinner, a gift from Sofitel and all inclusions above. Check in on April 28 is from 2pm. The offer is valid April 28, 2007 only and reservations are essential as limited rooms are available.

Picture caption: Vie Executive Chef Darren Clements (left) goes head to head with award-winning Kiwi chef Rex Morgan in a 'Battle of the Anzacs' dinner at Sofitel Queenstown later this month.

Ends

© Scoop Media