07-06-2019
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 Clams, New Zealand King Salmon, Te 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
Gordon and Ribaldone with the resident chef at Identità Golose Milano Alessandro Rinaldi
Tua Tua Clams and Diamond Shell from Cloudy Clams, dashi, edamane, barley, hijki seaweed, buckwheat
Storm Shell Clams from Cloudy Bay Clams, black garlic and potatoes
Black Label Sauvignon Blanc Babich
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
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
Baby pavlova, cream of Manuka Health honey, kiwi Zespri
Tales and photos from the first International Hub of Gastronomy in Via Romagnosi, 3 in Milan
by
Professional journalist, consultant at Identità Golose, deputy editor at The CUBE Magazine and contributor at AD Architectural Digest italia and Panorama. Author of Guides and books edited by WhiteStar and Marco Polo