Delicious New Zealand

At Identità Golose Milano, Peter Gordon and Andrea Ribaldone presented dishes with raw materials from New Zealand

07-06-2019
Peter Gordon, to the left, guest chef at Identit

Peter Gordon, to the left, guest chef at Identità Golose Milano representing New Zealand. Next to him, host Andrea Ribaldone

“A Taste of New Zealand”: the event organised at Identità Golose Milano by the consulate of New Zealand to present the best local products was a true tasting of excellences. Cloudy Bay ClamsNew Zealand King SalmonTe Mana Lamb (a new breed of lamb), Pure South venison and fine wines on top of already famous products like Zespri kiwis and the typical Manuka honey, with an intense flavour and extraordinary therapeutical properties.

These are the best raw materials from the islands, that were concentrated in a four-handed menu thanks to the creativity of Peter Gordon, New Zealander chef from The Providores in London and Andrea Ribaldone, who coordinates the kitchen at the international hub of gastronomy. 

The Glicine room at the Hub in Via Romagnosi was full on the night of the event 

The Glicine room at the Hub in Via Romagnosi was full on the night of the event 

Unique and finely selected ingredients that gourmands appreciate and Italian chefs transform into refined dishes, as stressed by Ann Clifford, Consul General of New Zealand in Italy, after a warm greeting to the guests in Maori, pointing out how the country is a leader in terms of animal wellbeing standards, safety and attention to sustainability.

«In New Zealand cattle is mostly bred outdoors and fed with forage. The result is a unique profile of nutrients, different from cattle fed with cereals», said Gordon. Not only pastures, but sea and fields too are the source of products grown with passion, and prepared and preserved with attention, 80% of which are then exported to over 100 countries across the world. Indeed, there are strict rules for sustainable fishery, and the wine industry is also appreciated for its attention to the environment, with over 98% wines certified as sustainable.

Gordon and Ribaldone with the resident chef at Identità Golose Milano Alessandro Rinaldi

Gordon and Ribaldone with the resident chef at Identità Golose Milano Alessandro Rinaldi

New Zealand is a careful and respectful land, «used to looking after people and places», the consul explains, still untouched, shaped by endless fields and wild coasts overlooking the Pacific Ocean. A young country, with only 5 million inhabitants in a land as large as Italy, from which it is 30 hours of flight away, but only on the map: «the beauty of the landscape, the charming untouched coast, the friendliness of the inhabitants are only some of the features that New Zealand and Italy have in common», Ann Clifford said.

Tua Tua Clams and Diamond Shell from Cloudy Clams, dashi, edamane, barley, hijki seaweed, buckwheat

Tua Tua Clams and Diamond Shell from Cloudy Clams, dashi, edamane, barley, hijki seaweed, buckwheat

Distances become shorter, the journey of discovery of New Zealander flavours begins. So here come the Storm Shell Clams from Cloudy Bay Clams, with black garlic and potatoes, from Ribaldone and the Tua Tua Clams and Diamond Shell from Cloudy Clams, dashi, edamane, barley, hijki seaweed, buckwheat, from Gordon.

Storm Shell Clams from Cloudy Bay Clams, black garlic and potatoes 

Storm Shell Clams from Cloudy Bay Clams, black garlic and potatoes 

Black Label Sauvignon Blanc Babich

Black Label Sauvignon Blanc Babich

Distributed by Longino & Cardenal, these are wild clams produced (and served in four different varieties) by Cloudy Bay Clams, a family business established in 1990, leader in the industry thanks to its avantgarde technology and its the “Friends of the Sea” certificate of sustainability. They were paired with 2017 Black Label Sauvignon Blanc, fresh and citrusy, produced by Babich for 40 years now, and considered among the best in the world.

Raviolo stuffed with salmon Ora King in a vegetable broth 

Raviolo stuffed with salmon Ora King in a vegetable broth 

Ora King salmon, marinated with miso and ginger, sago starch with beetroot, agretti, crispy shallot 

Ora King salmon, marinated with miso and ginger, sago starch with beetroot, agretti, crispy shallot 

The King Salmon from New Zealand, bred for 40 years now in a natural way, with no antibiotics and distributed by Selecta was the protagonist of the next two dishes, Raviolo stuffed with Ora King salmon in a broth of vegetables from Ribaldone, and Ora King Salmon marinated with miso with ginger, sago starch with beetroot, agretti, crispy shallot from the New Zealander chef, who served it on ice to enhance its flavours. 

Tagliolini with sea urchins, artichokes and Pure South venison fillet

Tagliolini with sea urchins, artichokes and Pure South venison fillet

Te Mana roasted lamb with Aleppo chilli pepper, aubergine with mint and cumin relish, harissa, and freekeh green wheat

Te Mana roasted lamb with Aleppo chilli pepper, aubergine with mint and cumin relish, harissa, and freekeh green wheat

Finally, a dish that Ribaldone has also in the menu at Osteria ArborinaTagliolini with sea urchins, artichokes and Pure South venison fillet and Te Mana roasted lamb with chilli pepper from Aleppo, aubergine with mint and cumin relish, harissa, and freekeh green wheat from Gordon, made with a new breed of lamb called Te Mana Lamb, richer in Omega 3 and with a marbled meat, like Wagyu, produced by Alliance which will be distributed by Selecta, like the Pure South venison, which grows outdoors, and for this reason has a more delicate meat.

Baby pavlova, cream of Manuka Health honey, kiwi Zespri

Baby pavlova, cream of Manuka Health honey, kiwi Zespri

They were paired with Black Label Pinot Noir 2017 also from Babich, an elegant and fine wine, with complex aromas of mushrooms and dry leaves. Dulcis in fundo, the Baby pavlova, with Manuka Health honey cream, Zespri kiwi, a typical cake of New Zealand, a tribute to a land that is no longer that distant.


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Tales and photos from the first International Hub of Gastronomy in Via Romagnosi, 3 in Milan