All Blacks give their support to NZ Lamb

MEAT & WOOL NEW ZEALAND

10 September 2007

All Blacks give their support to New Zealand Lamb and Venison in France

All Blacks Anton Oliver and Isaia Toeava left their rugby commitments in Marseille, France to make a guest appearance at a media event promoting New Zealand lamb, venison and other New Zealand food and beverages. They joined personality chef, Peta Mathias at a speciality cooking event organised by New Zealand Trade & Enterprise for international journalists and key trade contacts.

Meat & Wool New Zealand Chief Executive, Mark Jeffries said securing the guest appearance of the sportsmen two days out from their first game against Italy was significant.

"We were delighted to have these All Blacks with us to promote New Zealand lamb, venison and mussels and it was particularly valuable as all eyes around the world are on the rugby favourites.

"Like the All Blacks, New Zealand lamb is a premium brand and this event was an opportunity for journalists to cook and taste New Zealand grass-fed lamb and hear about its nutritional qualities - including the low fat, low cholesterol and high Omega 3 qualities."

The All Blacks' nutritionist, Glenn Kearney was on hand and he said the team was looking forward to eating more New Zealand lamb during the stay in Europe.

Deer Industry New Zealand Chief Executive, Mark O'Connor was also pleased to be able to promote venison to this audience.

"We're delighted to be showcasing our venison in France in the lead-up to the Rugby World Cup. This event provided an opportunity for New Zealand to demonstrate to the French culinary scene the quality of our products."

Influential French food, lifestyle and trade writers attended the event and cooked their own lamb, venison and other New Zealand foods, using recipes created by Peta Mathias. The journalists were paired off and assigned their own cooking stations and each pair was helped by a trainee chef from the cooking school. During this time, they were be able to chat with the All Blacks and Peta - and at the end of the course, there was a buffet lunch attended by New Zealand's Ambassador to France, Sarah Dennis and the New Zealand Trade Commissioner to France, Ariane Gonzalez.

Later, members of the French trade and chefs were involved in a second cooking class conducted by Peta Mathias - again featuring the New Zealand foods.

New Zealand Trade & Enterprise's Market Development Manager in France, Zak Cole said: "We thought this would be a fun way of introducing media to a taste of New Zealand produce. The fact that this delicious food was prepared by one of New Zealand's leading chefs who, in turn, was ably assisted by the members of the All Blacks rugby team, made it an occasion not to be missed!"

ENDS

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