They came from the lands Down Under, and they brought some damn good food. The vendors in the Australian and New Zealand Pavilions went all out at the NRA Show, and since the Oceanic neighbors have a friendly rivalry going on, we couldn’t help but compare the two. Here’s our scouting report.
Pavilion: New Zealand has a light, airy, spread-out pavilion with plenty of room to roam. By comparision, the Aussie pavilion seems smaller, and there’s no roof-deck dining.
Advantage: New Zealand
Star Power: Both Australia and New Zealand have demonstration chefs wowing the crowds at their pavilions. But Oz convinced French-born, Aussie-repatriated charmer Bruno Loubet, executive chef at Baguette Restaurant in Ascot, Queensland, to show off at the Culinary Scene demonstration kitchen. Loubet made up a menu showcasing products from the Australian Pavilion, even going so far as to suggest that rock lobster is best cooked in bottled Tasmanian rainwater. Plus, the Frenchman actually praised Australian truffles over his native fungi. That’s pretty impressive.
Advantage: Australia
Products: We saw some eerie similarities in the products offered in the two pavilions: Both countries produce high-end, rarified bottled water for discerning customers, luscious cuts of meat, gorgeous seafood and fabulous wine. In addition, New Zealand offers pavlovas (delectably soft meringue pillows) and kiwi fruit, while Australia has truffles, hibiscus flowers in syrup, and finishing vinegars so delicious we were actually drinking them like shots.
Advantage: All of us!
In the end, we couldn’t decide which Antipodean pavilion came out on top. We guess it’s up to you to decide!
Comments