Island's best on show at Waiheke biennial
It’s not only the art that is going to sate the appetite at Waiheke’s headland Sculpture on the Gulf next January.
The island’s best food and beverages are also on the menu at the three-week exhibition with dishes designed by a MasterChef runner-up and prepared by a former chef at a 3-star Michelin French restaurant.
And with less than two months to go to the spectacular open air art event designs for some of the 30 works accepted have been revealed.
Event project manager Nicky Cairns says with summer fast approaching people should consider scheduling the renowned exhibition into their new year activities.
“No matter where you come from in New Zealand, this iconic summertime event cannot be missed. It’s bigger and better than ever and is the perfect reason to visit us on Waiheke Island.”
Food and beverages during the biennial event are being served in the Sculpture on the Gulf Pavilion providing visitors with a real “taste of Waiheke” Ms Cairns says.
The full daily menu is being designed by Ana Schwarz - runner-up TVNZ Master Chef 2012 - and prepared by French chef Nico Fini, both Waiheke residents.
Nico Fini, the owner/operator of catering business Urban Escargot, says dishes are designed with local produce used as much as possible.
“In France, people travel to regions to enjoy the food specialties of that region. We wish to recreate that mentality here where people enjoy world class products produced in Waiheke.”
Such products include a tasty local sheep yoghurt that guests will enjoy with a house-made blend of toasted oats, fresh and dried fruits, nuts and seeds and local Waiheke honeycomb. There are also locally produced brioche and pastries which could proudly stand beside those of a boulangerie in France Nico says.
“All the food will be very affordable – we are trying to provide a menu the whole family can enjoy with lots of options. Fresh and healthy, off the grill and a little bit different is the mantra.”
Examples of items off the grill offered for lunch and dinner include swordfish, salmon, venison and Angus sirloin steaks. Flexible options are available to either eat simply from the grill or to add to them from a cabinet of freshly made salads. Alternatively, a selection of salads may be ordered by themselves. In addition, both platters and à la carte options will be available.
Waiheke wines from selected vineyards Obsidian, Kennedy Point, Goldie Wines in association with the University of Auckland, and Batch Winery, the exclusive sparkling wine provider, are available with meals and by the glass. Craft beers, cider and ginger beer from Waiheke Island Brewery are on offer.
Island Coffee, Rangihoua Estate olive oils and Waiheke Aqua water are also featured, together with produce from many other local suppliers. A range of Waiheke produce is also available for sale. Waiheke musicians and bands are also showcased in the Pavilion throughout the event, along with artists’ talks and wine tastings.
Meanwhile with the focus shifting to the art, mock-ups for a couple of sculptures have been revealed.
German-born Waiheke resident Delicia Sampero’s “Temporary” and “Beyond Good & Evil” by Konstantin Dimopoulos who lives in Melbourne are two artists to have submitted designs.
The former comprises three separate pieces each with the word “Temporary” reproduced in black on a yellow background resembling roadside signs.
“Beyond Good & Evil” resembles a blue powder-coated children’s jungle gym serving as a roost for what appear to be several seagulls and a larger number of crows.
The headland Sculpture on the Gulf exhibition on Waiheke Island in Auckland runs from 25 January to 17 February 2013.