Acquire a taste for the wild with Al Brown

Acquire a taste for the wild with Al Brown at Millbrook Resort

One of the country’s most celebrated chefs – with a legendary ‘hunger for the wild’ – is bringing his skills, experience and dry wit to Queenstown’s five-star Millbrook resort.

Chef Al Brown, who together with Steve Logan owns Wellington’s popular Logan Brown restaurant, is bringing a ‘wild food’ theme to a live cooking demonstration at Millbrook in June as part of the American Express Queenstown Winter Festival.

Aptly titled Millbrook and Brown, this special event at the resort’s award-winning The Clubhouse restaurant is a must for food lovers and festival goers.

Building on the success of TVNZ’s Hunger for the Wild programme, where Brown and Logan share adventures in the bush and on the ocean, meet scores of New Zealanders around the country and produce delicious food with the most basic of kitchens or equipment, Al Brown is looking forward to his South Island visit.

“It’s going to be a fun filled afternoon where I’ll be telling yarns and introducing people to new and interesting food that they’ve probably never experienced before,” he said.

“I don’t do dots on plates or foodie architecture; I’m more interested in showing off some of New Zealand’s finest and freshest foods, particularly our wild game and seasonal delicacies.”

Al’s menu, based on the show, includes steamed Tuatua (harvested in Blenheim), with fresh chili, basil and garlic, Groper throats with cream of fennel and crisp prosciutto, star anise braised pork cheek with kumara fondant and sweet and sour red cabbage, and poached pear tart with Poire William parfait.

“My demonstrations are always really personal and interactive,” said Brown. “I encourage questions and enjoy bantering with my guests and telling a few stories before sitting down to enjoy the food with a wine at the end of the session.”

Millbrook Sales and Marketing Manager Sarah Stacey said she was thrilled to host the popular event at Millbrook Resort for a second time following the popularity of last year’s cooking demonstration with Cuisine magazine editor Ray McVinnie.

“This is such a great event for us to host as we strive to deliver top quality cuisine and wine experiences every day,” she said. “We’re all looking forward to meeting Al and I’m sure everyone who comes will leave with a few top tips and almost certainly a taste for the wild,” she said.

Tickets are $79 each and can be purchased through the Winter Festival website www.winterfestival.co.nz or directly at Ticket Direct www.ticketdirect.co.nz.

ENDS

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