The first CITC Culinary Workshop Series drew around 40 food professionals from the hospitality industry on the island.

Esther Heather, CITC marketing and advertising co-ordinator, says this workshop series has been made possible through the collaboration with the Anchor Food Professionals team from Aotearoa New Zealand.

“These workshops provided an invaluable opportunity for local chefs and food enthusiasts to learn and draw inspiration from cooking with products supplied by one of our key partners, Fonterra,” says Heather.

Fenni Moui, CITC hospitality manager, said the workshops were a resounding success.

The participants left with new Anchor aprons, Fonterra catalogues, recipes, and a wealth of inspiration and innovative ideas to take back to their kitchens, said Moui.

“It was truly a day of culinary exploration and excitement.”

The series featured four interactive sessions on: Dining Inspirations, Pizza- Fresh Ideas, Café and Bakery, and Kapiti Cheese and Wine Matching.

Local culinary icons, chefs Rangi Mitaera-Johnson and Sam Timoko, led the sessions, sharing their expertise and passion for the culinary arts.

Mitaera-Johnson said the purpose was to get a lot of the industry people reconnected with Fonterra products and to show them ways that these products can be included in different menu options.

“It was good to meet others in the industry, and we shared our experiences and how we utilise produce,” she said.

Her role included showcasing local ingredients that can be used in the business.

“It really was a way of shaking us all up – challenging us to improvise, to be a lot more creative, and think about new ways that we can incorporate these products to make our products stand out, to make our menu items stand out from other establishments.”

Mitaera-Johnson also showcased local products from Lafala Turepu of Turepu Vanilla, Ed and Myra Patai of Simply Honey, and Averil Caffery of Nanna’s Kitchen & Crafts – who all sell their wonderful produce at the Punanga Nui Markets.

She explains “understanding the flavours shows you can blend them in with what’s rich and how you can cut them with something sharp and tasty”.

Some of the dishes she created were the: taro hash with smoked cheddar, marlin sashimi, and wasabi mayo, and a butter board with three cheeses – Kikorangi blue, cream cheese, and feta. Garnished with Averil Caffery’s soursop chutney, olives, capers, and a good splash of beautiful Simply Honey scooped up with Coastal Kitchen’s homemade crackers. 

CITC extends its thanks to all participants and the Anchor Food Professionals team for making this event a remarkable success.

The Kapiti Cheese and Wine Matching session featured pairings with Kahurangi and Matawhero wines. Both products are available at CITC Food Group Stores.