NZ Chef Picked for Global Pear Panache Programme

NZ Chef Picked for Global Pear Panache Programme

USA Pears has recognised chef Stephen Ward from Auckland’s O’Connell Street Bistro for his winning use of pears on the menu.

It was his varied and versatile use of pears that caught the eye of USA Pears executives and he was approached to take part in a global Pear Panache programme, making him the first New Zealander to win a place.

Pear Panache is an annual international chef recognition programme designed to spotlight the world’s top chefs for their creative work with pears. Each year, seven culinary experts are chosen out of hundreds of entries for their innovative fresh pear creations. This year the competition was opened up to include Brazil, United Arab Emirates, New Zealand, India and Mexico.

Stephen, who has been head chef at O’Connell St Bistro for the past decade, says he is delighted to be recognised for his innovative use of pears on the menu.

“Pears are a great product to work with year round,” notes Stephen. “They are versatile, are always high quality and they can do sweet or savoury like few other fruits.”

“At O’Connell St Bistro, we typically offer two or three dishes year round. This season I’ve done Seared Whangamata Scallops with a Pear and Vanilla Puree, Snow Pea Tendrils and Chorizo Oil. I’m also using pears in a Rocket and Parmesan Salad and as a dessert in a Pear and Frangipane Tart. All of them showcase the use of pears.”

Dubbed “the gift of the gods” pears have long been a favourite of New Zealanders. However, research reveals consumers view pears as more of a winter fruit.

Given fresh new season USA and NZ pears are available during the summer, USA and NZ pear growers joined forces last year to promote pears in summer. Dubbed the Summer of the Pear, the objective is to remind both consumers and chefs how delicious pears are in summer.

Research shows that 65 % of New Zealanders buy pears and pears were one of the fastest growing fruit categories by value in January this year, however the move to pears is yet to be seen reflected in menus across New Zealand. A survey of the top 50 restaurants in the 2010 Cuisine Restaurant of the Year awards showed that only around 35% of chefs were using pears on their menus.

Lisa says that apart from being versatile and tasty, pears are very high in fibre (providing around a quarter of our daily fibre needs), are packed with vitamins, have a low GI and contain only 100 calories.

“Around the world people are falling in love with pears all over again. It’s a traditional fruit, but they are so versatile and people are rediscovering that versatility,” she says.

ENDS

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