
#NZKitchenQuarantine
Chef Massimo Bottura
Never trust a skinny Italian chef

My name is Massimo Bottura.
I am an Italian chef born in Modena.
I grew up under the kitchen table at my grandmother Ancella’s knees. That is where appetite begins for me.
Inspiration comes from the world around me – from art, music, slow food and fast cars. Catch the flash in the dark because it only passes once. Expect the unexpected.
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New Zealand Kitchen Quarantine
recipes by Massimo Bottura
Teriyaki ÅŒra King Salmon
Ingredients
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Soy sauce 100ml
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Mirin 100ml
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Manuka Health manuka honey 50ml
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Sesame oil
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Garlic
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ÅŒra King Salmon
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Fresh ginger 40g
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Salt
Preparation
Mix the Manuka Health manuka honey with the soy sauce, mirin and finely grated ginger and garlic.
Pour mixture into a pot and cook and stir the sauce until reduced by half or until it gets some thickness. If it is too thick you can add some water to the preparation. Density should be good for lacquering.
Cut the ÅŒra King Salmon in slices 3-4cm wide and brine them in the teriyaki sauce overnight.
Preheat the oven to 190°C, place slices close together and cook for 15 - 18 minutes, lacquering several times with the teriyaki sauce.
Serve the ÅŒra King Salmon with steamed jasmine rice.
Zespri SunGold Pico de Gallo
Ingredients
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4 Zespri SunGold Kiwifruit
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12 ripe cherry tomatoes
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1 minced garlic clove
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1 large white onion
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1/2 cup cilantro leaves
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Juice of 1 lime
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Salt
Preparation
Dice the tomatoes, Zespri SunGold Kiwifruit and onion in 1cm sized pieces. Combine with finely chopped garlic and cilantro.
Finish the Pico de Gallo with the lime juice and adjust with salt to taste.
Zespri Green Kiwifruit salsa
Ingredients
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2 habanero chillies
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1 jalapeño
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2 Zespri Green Kiwifruit
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1 Zespri SunGold Kiwifruit
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1/2 onion
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1/2 bunch coriander
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2 cloves of garlic
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Salt
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Preparation
Lightly char the onion, garlic, chillies and peeled Zespri Green Kiwifruit. Let them cool.
Quickly blend them with coriander and extra virgin olive oil. Add salt to taste.
Chop the Zespri SunGold Kiwifruit into 1cm pieces and mix together.
Roast Te Mana Lamb rack
Cooking time depends on the size of the rack and how rare you want it. I suggest medium rare - it's how I cooked it during New Zealand Kitchen Quarantine. Use a meat thermometer to check for doneness.
Allow the Te Mana Lamb rack to rest at room temperature before cooking.
Score the skin by making shallow cuts with a sharp knife.
Heat a pan with 2 spoons of extra virgin olive oil - I suggest Villa Manodori. Sear the lamb skin side down until crunchy and golden brown.
Preheat the oven to 180°C.
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Place seared lamb in the oven, covering bones with foil. Cook for 15 - 20 minutes.
New Zealand companies
featured in Kitchen Quarantine

Pure South is Alliance's overarching brand and embodies some of the world's finest red meat - lamb, beef, and venison, all grown in the pristine, natural environment of New Zealand. The mark is recognised internationally as a guarantee of quality and food safety, backed by science, yet created by nature.
At its core Pure South is powered by grass; sustainable, abundant, fed by rainwater or from our plentiful rivers and definitely as nature intended. Our food is grown and nurtured by New Zealand farmers who love what they do, who have a deep affinity with the land and raise healthy, contented, free-range animals.
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Contact email: foodservice@alliancenz.co.uk
New Zealand's Food and Beverage Story
Unique products from an extraordinary land


1
st
out of 113 countries for food safety

$
15
b
New Zealand dairy exports for year ended March 2019

40
m
people around the world consume New Zealand food
In more detail
Wine
No location in New Zealand is more than 130 kilometres (80 miles) from the sea, and our vineyards’ proximity to the ocean has a pronounced effect on the character of our wine. Mild, sunny summers and marked differences between day and night-time temperatures also slow the ripening of grapes and help them develop pure, intense varietal flavours – the foundation of New Zealand wine’s famed balance, structure and food-friendliness.
Our wine-growing regions extend from latitude 36° in the subtropical north to latitude 46° in the mountainous south, including the most southerly vineyards in the world. This results in dramatic regional diversity and a striking array of wine varieties and styles – from our world-famous Sauvignon Blanc and Pinot Noir to Chardonnay, Syrah, Cabernet Sauvignon and other niche varietals.
98 percent of New Zealand’s vineyard producing area is certified by Sustainable Winegrowing New Zealand, a pioneering and internationally recognised certification programme. Along with sustainability leadership, New Zealand continues to innovate from the vineyard to the winery, embracing advances in canopy management, stainless steel fermentation techniques and screw-cap closures – all part of delivering unique wine at its very best.
Dairy
Meat
Seafood


New Zealand Wine
VR Experience
1. Install the free Wonda VR App onto your phone. Search for Wonda VR on the App store for iPhone users or Google Play store for Android users
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2. Open the Wonda VR app and tap on LAUNCH EXPERIENCE via QR code button on the bottom of the screen
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3. Scan the experience QR code sticker located alongside these instructions
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4. On the experience home screen, tap the download icon at the top of the screen. Note your device may prompt you to confirm the download
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5. Once the download has completed successfully, select the viewing mode for your headset, either Gear VR (Andriod only) or Google cardboard (all devices)
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6. Follow the instructions for fitting your phone into the headset.
For media enquiries, please email lauren.bartlett@nzte.govt.nz