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Five of Hong Kong’s leading executive chefs are visiting Tasmania to sample our superb natural produce, with a view to using it in their restaurants.
Minister for Economic Development and Tourism Paula Wriedt met and joined the chefs for a tour of the Tassal facility at Huonville today.
“This is a great coup for the state to have five of Hong Kong’s finest chefs visiting Tasmania to experience firsthand what we have to offer,” Ms Wriedt said.
“The visit builds on the relationships formed at the HOFEX and Hong Kong Food Expos in 2007, where Tasmanian produce was on display to a large Asian market.
“Hong Kong is famous for its food and restaurants and these visits are priceless for opening up new markets and selling Tasmanian produce.
“Hong Kong is Tasmania’s second largest export destination and this tour has the potential to grow further export markets.
“Approximately 13 million people visit Hong Kong each year so we are thrilled that our produce is exposed to such a huge market.
“Tasmania’s natural produce is renown around the world and trips such as these are invaluable for marketing Tasmanian products and our brand.
“All this promotion builds on the fabulous work that Tasmanian food ambassador, Tetsuya Wakuda, has done over the last few years.
“We believe the chefs coming to Tasmania will lead to even more Asian restaurants cooking with our superb natural products and boost our profile in the region,” Ms Wriedt said.
The visiting chefs are Brett Patterson, Four Seasons Hotel Hong Kong; Laurent Andre, Intercontinental Hotel Hong Kong; Richard Ekkebus, Landmark Mandarin Oriental; Florian Trento, The Peninsula Hong Kong and Rudolf Muller, Hong Kong Disneyland and President of the Hong Kong Chefs Association.
The chefs have toured Cressy to taste Aurora Produce, Strahan to experience the ocean trout farm in Petuna, enjoyed Tasmanian wine at Estelle Rosevears Estate, visited Abalone Farms Australia and Spring Bay Seafoods and experienced the value adding salmon processing facility in Huonville.
Ms Wriedt said the visit by the chefs coincided with the airing in Asia of a four-part documentary featuring Tasmania, which will be seen by 2.1 million viewers in Hong Kong and 60 million households worldwide.
“Tasmania is the only Australian state featured in the series entitled ‘The Last Paradise’ which focuses on Tasmania’s natural environment and our enviable lifestyle,” Ms Wriedt said.
Minister for Economic Development and Tourism Paula Wriedt met and joined the chefs for a tour of the Tassal facility at Huonville today.
“This is a great coup for the state to have five of Hong Kong’s finest chefs visiting Tasmania to experience firsthand what we have to offer,” Ms Wriedt said.
“The visit builds on the relationships formed at the HOFEX and Hong Kong Food Expos in 2007, where Tasmanian produce was on display to a large Asian market.
“Hong Kong is famous for its food and restaurants and these visits are priceless for opening up new markets and selling Tasmanian produce.
“Hong Kong is Tasmania’s second largest export destination and this tour has the potential to grow further export markets.
“Approximately 13 million people visit Hong Kong each year so we are thrilled that our produce is exposed to such a huge market.
“Tasmania’s natural produce is renown around the world and trips such as these are invaluable for marketing Tasmanian products and our brand.
“All this promotion builds on the fabulous work that Tasmanian food ambassador, Tetsuya Wakuda, has done over the last few years.
“We believe the chefs coming to Tasmania will lead to even more Asian restaurants cooking with our superb natural products and boost our profile in the region,” Ms Wriedt said.
The visiting chefs are Brett Patterson, Four Seasons Hotel Hong Kong; Laurent Andre, Intercontinental Hotel Hong Kong; Richard Ekkebus, Landmark Mandarin Oriental; Florian Trento, The Peninsula Hong Kong and Rudolf Muller, Hong Kong Disneyland and President of the Hong Kong Chefs Association.
The chefs have toured Cressy to taste Aurora Produce, Strahan to experience the ocean trout farm in Petuna, enjoyed Tasmanian wine at Estelle Rosevears Estate, visited Abalone Farms Australia and Spring Bay Seafoods and experienced the value adding salmon processing facility in Huonville.
Ms Wriedt said the visit by the chefs coincided with the airing in Asia of a four-part documentary featuring Tasmania, which will be seen by 2.1 million viewers in Hong Kong and 60 million households worldwide.
“Tasmania is the only Australian state featured in the series entitled ‘The Last Paradise’ which focuses on Tasmania’s natural environment and our enviable lifestyle,” Ms Wriedt said.
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