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World Tourism Day is celebrated each year on the 27th of September to bring nations closer. It was an attempt by the United Nations to highlight the importance of tourism in enhancing economic growth and exchanging cultures through food and travel. To commemorate the international day, Slurrp interviewed Chef Ben Bayly, a celebrated chef, to understand the food scene in New Zealand. If you are planning to travel across New Zealand, this is just the right article for you. While you can shortlist the places and foods to try in New Zealand, dive deeper into the evolution of New Zealand’s cuisine through the lens of the culinary genius.
What has the journey of being a chef been like?
I was born and grew up in a small farming community, and as a teenager, I loved cooking at home. The rockstar TV chefs had not been invented at that point, so I had no celebrity influence, it was just something I loved to do.
When I was 16, a wonderful teacher at my high school managed to get me a job washing dishes at a local restaurant in the small town I grew up in. I loved the dynamic vibrancy and chaos of busy restaurant kitchens and just knew this was what I wanted to do.
This World Tourism Day, what experiences should Indian food enthusiasts look forward to when visiting New Zealand?
New Zealand’s food identity is defined by its diverse and rich culinary culture, shaped by each region’s unique climate and seasonal native produce. This is showcased year-round through the many exceptional restaurants and wineries found across the country.
How are the new-age preferences shifting when it comes to gastronomy experiences?
Culture and authenticity are what people are looking for right now. For example, our service style - in our venues, I want our guests to feel at home, like I have invited you over for dinner, a familiar experience yet still professional. That’s the Kiwi way.
For the food, people also want to know more about the ingredients they are eating and how these ingredients pertain to the people, culture, or country in which they grew up. They want to hear the stories. For example, I talk less about the technique I used to prepare a dish on the menu and talk more about why this dish is on the menu. Our guests want to hear our purpose.
What inspired the famous Pou-o-Kai, the restaurant with a billion stars?
The bespoke experience showcased New Zealand’s world-class cuisine while immersing guests in the stunning natural landscape of Kura Tāwhiti, Castle Hill, in the Southern Alps under the starry sky. The event was timed to take place in New Zealand’s winter to best showcase its unparalleled night skies as well as our incredible seasonal produce.
What are your future plans? Can we expect you for an event or pop-up soon?
I have been so inspired by the Pou-o-Kai pop up event with Tourism New Zealand and by our international guests who dine at our restaurants. I think it’s time to take New Zealand food to the world. So, I am planning a pop-up for our restaurant, Ahi, in Shanghai next year, which is exciting.
I’m heading to the China International Import Expo this November which I’m looking forward to. And I am about to start filming season 4 of my TV show, A New Zealand Food Story and season 2 of another TV show, A Restaurant That Makes Mistakes, which is set to air here in New Zealand next month.
