Electrolux brings Tetsuya Wakuda to Food Show Ak

Immediate Release

Electrolux brings Tetsuya Wakuda to The Food Show in Auckland

Celebrity restaurateur and Japanese chef extraordinaire Tetsuya Wakuda to demonstrate at The Food Show’s Electrolux Cooking Theatre

Electrolux and The Food Show are pleased to confirm that world-renown chef Tetsuya Wakuda will be demonstrating his unique culinary skills in the Electrolux Cooking Theatre at The Food Show on Thursday 2 August at the ASB Showgrounds, Greenlane, Auckland.

Tetsuya’s self-titled restaurant in Sydney was recently rated fifth in a list of the world’s best restaurants by London’s Restaurant magazine, and was awarded three chef’s hats (the highest rating) for the 14th year running in the 2006 Sydney Morning Herald Good Food Guide.

Inspired by the ingredients native to his adopted Australia and the techniques and flavours of his birthplace, Japan, he focuses on clean, pure flavours and brings an artistic flair to the presentation of his dishes.

“This is an extremely rare opportunity for New Zealand food aficionados to see a world-leading chef in action,” says Rosalie Davison Marketing Manager for Electrolux. “His restaurant’s ten course degustation menu is considered Sydney’s most unique dining experience and is booked out months in advance drawing international crowds.”

The Food Show organiser Dona White says: "Tetsuya has a strong relationship with Electrolux kitchen appliances and we appreciate their involvement in bringing such a world-class chef to The Auckland Food Show. He will certainly be a highlight of the show.”

Tetsuya is a loyal devotee of Electrolux kitchen appliances, and is unwilling to do demonstrations unless Electrolux appliances are available.

“Electrolux is a world leader in both professional and domestic kitchen appliances. At work and home, I always choose products manufactured by Electrolux,” says Wakuda.

Tetsuya is a major proponent of Electrolux induction cooktops which he will be using at The Food Show. He believes success in the kitchen means being consistent, and Electrolux induction cooktops offer him the same result each time.

“Say we’re poaching ocean trout in herbs and olive oil at a low temperature, we know that every time we do this using induction the result will be the same – perfect – which is essential for restaurant cooking.”

Tetsuya joins a line up of top celebrity chefs at The Food Show including Bill Granger, Charmaine Solomon, Julie Le Clerc, Annabel Langbein, Ray McVinnie, Ruth Pretty, Annabelle White and Julie Biuso.

Visitors to The Food Show, who appreciate new tastes, will find culinary inspiration under one roof. More than 300 exhibitors will be showcasing, sampling and selling hundreds of innovative foods and wines as well as associated products and kitchen equipment.

For further information on The Food Show visit: www.foodshow.co.nz

For further information on Tetsuya, his restaurant and menus visit: www.tetsuyas.com

ENDS

Notes to Editors:

* The Food Show Auckland is open from 10am to 6pm daily, 2 – 5 August at the ASB Showgrounds, Greenlane.

* Tickets are available online at www.foodshow.co.nz,at the gate or by calling 0800 727 469

- Thursday 2 August is Preview Day for trade, VIPs and die-hard foodies who wish to experience The Food Show without the crowds. Tickets are $30, and limited to 2,500. No concession

- General Entry, Fri/Sat/Sun 3 – 5 August - $20 per person/ per day for adults

- $15 for children aged under 12

- Free for those under five

* A special VIP Preview Day will be held on Thursday 2 August. If you are interested in interviewing Tetsuya Wakuda or any of the celebrity chefs or attending the Preview Day for editorial purposes then please contact us for a complimentary ticket.

* A typical Tetsuya’s meal starts with a plate of hors d'oevres - a gazpacho with spiced tomato sorbet, west Australian marron with asparagus and truffle mayonnaise, tartare of tuna with fresh wasabi, marinated fillet of trevally with preserved lemon set on sushi rice and tataki of venison with rosemary and honey. Tetsuya's signature dish follows, confit of ocean trout served with unpasteurised ocean trout roe, followed by double cooked de-boned spatchcock with braised daikon and bread sauce, followed by a grilled fillet of grain fed beef with sansho & shiitake mushrooms. Courses are planned to build upon one another, careful consideration is given to each offering to ensure that it perfectly compliments the last.

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