All Blacks give their support to New Zealand Lamb and Venison in France

9/3/2007

MEDIA RELEASE

3 September 2007

All Blacks give their support to New Zealand Lamb and Venison in France

Two All Blacks will leave the Rugby World Cup squad in Marseille, France to make a guest appearance at a media event promoting New Zealand lamb, venison and other New Zealand food and beverages.

The All Blacks, still to be named, will join personality chef, Peta Mathias at a cooking event organised by New Zealand Trade and Enterprise on September 6. It will involve French journalists and dignitaries.

Meat & Wool New Zealand Chief Executive, Mark Jeffries said securing the guest appearance of two All Blacks, two days out from their first Rugby World Cup pool game against Italy was significant.

“We’re delighted to have the All Blacks with us to promote our other great Kiwi brands – New Zealand lamb, venison and mussels and it’s particularly valuable as all eyes are on the Rugby World Cup favourites.

“Like the All Blacks, New Zealand lamb is a premium brand and this event will be an opportunity for journalists to cook and taste New Zealand lamb and hear about its nutritional qualities. The All Blacks’ nutritionist will also be on hand to highlight the low fat, low cholesterol and high Omega 3 qualities of New Zealand grass-fed lamb.”

Deer Industry New Zealand Chief Executive, Mark O’Connor was also pleased to be able to promote venison to this audience.

“We’re delighted to be showcasing our venison in France in the lead-up to the Rugby World Cup.  This event provides an opportunity for New Zealand to demonstrate to the French culinary scene the quality of our products.”

Influential French food, lifestyle and trade writers have been invited.

The format of the session will allow them to cook their own lamb, venison and other New Zealand foods, using recipes created by Peta Mathias. The journalists will be paired off and assigned their own cooking station and each pair will be assisted by a trainee chef from the cooking school. During this time, they will be able to chat with the All Blacks and Peta - and at the end of the course, there will be a buffet lunch with the New Zealand Ambassador to France and the Mayor of Marseille.

Later in the day members of the French trade and chefs will take part in a second cooking class conducted by Peta Mathias – again featuring the New Zealand foods.

For more information please contact:

Mark Jeffries at Meat & Wool New Zealand 04 474 0848 or Mark O’Connor at Deer Industry New Zealand 04 473 4500.