The Ingredients

Berry Recipes by Celebrity Chef Chris Fortune

Chris Fortune has travelled the world, working in award winning restaurants in Australia’s Barossa Valley and Marlborough and with top Kiwi chef Peter Gordon in his famous Sugar Club in London. He names Gordon Ramsay, Cheong Liew, Marco Pierre White, Tetsuya and Stephanie Alexander amongst the culinary leaders

he looks up to.

Chris believes fervently in using local product, and that food and cooking can and should be a healthy and enjoyable lifestyle. While others around him use imported luxury items like prawns own beloved Marlborough.

"A product doesn’t have to be expensive to be turned into a gourmet meal.”

" The Springbrook product range is exactly what busy chefs are looking for as the quality and consistency is guaranteed to be of the highest standard and I have a philosophy that if somebody can make it better than I can then it deserves a place in my Kitchen both at work and home. When you want the best product available on the market place then you do do not need to look any further than the Springbrook range of garlic and other value added sauces and condiments."

"KONO mussels are the best that I have used in my restaurant and I don’t settle for second best. Plump, juicy and easy to use and prepare, it is a pleasure to use a product that meets my high expectations. They have also now found a place in my fridge at home for me to serve to family and friends"

From the heat of Hell's Kitchen to the pristine waters of the Marlborough Sound, South Island chef Chris Fortune takes New Zealand food fans on a tour of one of the country's most renowned food producing regions. Fortune explores the fascinating story behind the country's biggest salmon farm as well as many of the culinary delights of his own regional backyard.

New Zealand King Salmon's Te Pangu farm takes main stage in November on TV2 in the second series of NZ on a Plate.

Fortune finds that the fish in New Zealand King Salmon's farms are kept healthy, strong and vibrant by the extra strong currents and the plethora of nutrients in the highly-oxygenated seawater. Farm manager Stuart Hawthorne tells Fortune how the company's operation is both natural and sustainable and how and why it is committed to a programme of preserving the beauty of this amazing corner of Aotearoa.

"The Marlborough Garlic and Shallots from the Phoenix team have the most flavor and aroma I have ever come across in my cheffing career including many years cooking in Europe. This is a testament to the quality and dedication that the Murphy and de Castro families have to providing the best quality product to both my kitchen, and yours right round NZ. It shows that with over 30 years industry experience and knowledge why they are still the number one supplier of these two iconic must have food ingredients. Marlborough is proud not only to produce the best wine in the world but also the most flavorsome garlic and shallots, both will take the taste at you dinner table to a new dimension. It is my pleasure to use and recommend Phoenix Garlic and Shallots both in my busy restaurants and at my own family dinner table."