Saturday, 11 October 2014

Zespri Kiwifruit Master class at ITC Gardenia

Zespri International, the world’s largest Kiwifruit marketer, in association with ITC Gardenia delighted food aficionados with a special master class recently at ITC Gardenia. Yogen Datta, Executive Chef, ITC Gardenia and his team demonstrated innovative and quick ways to add a zesty twist to everyday cooking with Zespri Kiwifruit.


Did you know Zespri Kiwifruit is a refreshing fruit with nutrition more than most other fruits. Most people are unaware of the versatility of the fruit and how it can be incorporated in our daily diet to boost our health – there’s something for everyone.


Speaking on the occasion, Yogen Datta, Executive Chef of ITC Gardenia said, “ITC Gardenia is pleased to partner with Zespri to create an innovative and exciting range of culinary delicacies that seek to bring out the essence of this delicious fruit. By adding a twist to traditional recipes, we want to introduce new textures and flavours and create a truly delectable experience for food connoisseurs."

Yogen Datta
Food enthusiasts in Bangalore were given a first-hand experience of putting together these quick yet exotic dishes, which was followed by the tasting of the delicious and refreshing menu ranging from beverages and appetizers to mains and deserts. Some of the intriguing creations were Carpaccio of Kiwi with silken Tofu, Rucola and Kiwi & Rosemary Salsa, Sushi with a Kiwi twist, Kiwi Bruschetta and Coriander & Black Pepper tossed Kiwi Cheesecake. ITC Gardenia’s mixologists also created two special cocktails – Kiwi Sangria (white wine muddled with kiwi and other exotic fruit) and a Kiwi Caprioshka.



Kiwi Bruschetta
Kiwi Cheese rolls
Preparation of Spicy Kiwi and Avocado Gunkan






Spicy Kiwi and Avocado Gunkan


Kiwi and Prawn Carpaccio garnished with Kiwi Vinaigrette
Preparation of Kiwi Cheesecake:

















Kiwi cheesecake
The recipes were very simple and all tasted delicious. My favorite's were Kiwi cheesecake, Kiwi cheese rolls and Kiwi bruschetta.

I will surely try some recipes with Kiwi or rather just cut, scoop and enjoy the Kiwi which is available between October-February. Thanks to ITC Gardenia and Zespri for bringing together this highly interactive masterclass.