Vietnamese and New Zealand students connect through World-Class Cuisine

The 12 students have been grouped into teams consisting of two New Zealand students and two Vietnamese students in each team. They have been tasked with creating a three course menu that represents the best of New Zealand and Vietnamese cuisine, culinary techniques and local ingredients from each country, including wood-eared mushrooms, water spinach, banana leaf, holy basil, kaffir lime from Viet Nam and cheddar, cream cheese, lamb, green-shell mussels, kiwi fruit and New Zealand honey from New Zealand.

New Zealand is the world’s largest exporter of dairy commodities, while Fonterra is New Zealand’s largest company and a key sponsor of the culinary event.

The students are currently working together online to develop their menus under the guidance of culinary mentor and 2013 Master Chef New Zealand finalist, Vanessa Baxter. The New Zealand students travelled to Ho Chi Minh City to meet their Vietnamese team mates on June 3. They will then visit local Vietnamese markets the following day to pick up the fresh produce before finalising their menus at the Caravalle Hotel’s kitchen, the venue where they will cook their three course menus for a panel of guest judges and approximately 100 guests during the Gala Dinner on June 6.

The guest of honour at the Gala Dinner will be New Zealand Minister for Economic Development, Tertiary Education, Skills and Employment and Science and Innovation Steven Joyce, who returns to Vietnam for the third time in less than twelve months, reflecting the growing importance of the New Zealand - Vietnam education relationship.

On the minister’s most recent visit to Vietnam in November 2015, a significant milestone was reached with the signing of a strategic plan designed to deepen the level of engagement between the two countries and enrich students’ learning.

“The strategic plan signed last year affirmed the growing education relationship between New Zealand and Vietnam. It also identified practical initiatives designed to deliver economic, social and cultural benefits to both countries. This Vietnam – New Zealand culinary collaboration is one such initiative in the plan and we are excited to see the result of the students’ hard work on June 6,” said Peter Bull, general manager of the International Market at Education New Zealand.

“This project also provides New Zealand with an opportunity to showcase its institutions’ vocational expertise, with a focus on culinary arts, as well as our education system’s world-renowned practical application of skills,” noted Bull.

“Collaborative ventures between our two countries provide students with the opportunity to learn a huge amount about each other’s cultures, form lasting bonds, and develop knowledge that could be applied to our growing trade, investment and education links with Vietnam in future years,” Bull added. “Not only are our two countries developing stronger education links, we are also becoming physically more connected. The new direct flight between our two countries is an exciting development which will increase our people-to-people exchanges.”

The Vietnam-New Zealand culinary collaboration follows in the footsteps of the highly successful New Zealand-Vietnam fashion collaboration showcased in August 2015, boasting 40 garments designed by students and also celebrated the fusion concept between both countries.