|Chef Mark Simmons|
|The kitchen at NY's new Kiwiana restaurant|
Prints chosen to decorate his new restaurant that showcases NZ's cuisine and culture had to be delivered to New York within a tight timeframe before Kiwiana's opening night in August 2011.
Born and raised on a sheep farm in New Zealand Simmons was amusingly described in a recent US interview as "the former Top Chef contender with the dreamy New Zealand accent". After a stint at NY restaurant's Public and then a role as executive chef at Melt Simmons has decided to open the first kiwi restaurant in New York - "Kiwiana".
According to Simmons "Kiwiana is about combining the rich cultural and culinary traditions of New Zealand in a friendly and welcoming space". The cuisine at Kiwiana is inspired by native New Zealand ingredients such as the horopito pepper and our national dishes such as hokey-pokey ice cream. The food incorporates elements and techniques Simmons acquired during his travels, starting in Australia, through Japan and on to the United States. Kiwiana features a variety of lamb and seafood dishes with a New Zealand twist - such as as manuka and marmite braised baby back ribs with squash purée , Milo-rubbed venison loin with potato cake, baby leeks and cola-braised cherries and raspberry lamington with whipped coconut cream and hokey pokey brittle.
|Lamingtons (Image courtesy of Kiwiana)|
And for the record Simmons chose the following kiwiana prints from our kiwiana art collection - a large vintage style canvas by Paul Ny called "Kiwis can Fly", "Highway 80" by Grant McSherry and "Four Square Store at Sunrise" by Bill MacCormick.