From New Zealand to South China: Six hands create a Kiwi culinary experience

The New Zealand Consulate-General in Guangzhou hosted an exclusive six-hands dining experience at Restaurant Emmelyn in Guangzhou on Friday evening, bringing together New Zealand chef Zennon Wijlens (Paris Butter), Shanghai chef Josh Paris (Aster by Josh Paris) and Caleb Carter (Restaurant Emmelyn) to showcase New Zealand’s premium food and wine. 

The event welcomed media, key opinion leaders, and industry representatives from across South China, highlighting the growing connection between New Zealand’s premium produce and consumers in the Guangdong-Hong Kong-Macao Greater Bay Area.

Michael Zhang, consul general of the Consulate General of New Zealand in Guangzhou, delivers a welcome speech to attendees at the event in Guangzhou on Friday evening. Photos courtesy of the Consulate General of New Zealand in Guangzhou

Centered on the theme “New Zealand on a Plate – A Kiwi Culinary Journey,” the evening highlighted New Zealand’s reputation for quality, sustainability, and provenance. The menu told a cohesive story, blending premium ingredients with contemporary techniques and subtle Lingnan influences to reflect both New Zealand’s landscapes and Guangdong’s rich culinary traditions.

Guests experienced the purity and traceability of New Zealand produce, paired with a curated selection of wines showcasing the diversity of its regions. The six-hands format created a dynamic exchange between chefs, demonstrating how collaboration between New Zealand and Guangdong can connect cultures and inspire new shared experiences.

“Food is one of the most powerful ways to bring people together,” said Consul-General Michael Zhang. “This dinner highlights not only the exceptional quality of New Zealand ingredients, but also the strong and enduring connections between New Zealand and China, particularly here in Guangdong.”

In addition, New Zealand will soon be recognized by the MICHELIN Guide as its first-ever Oceania destination, and the furthest it has travelled, highlighting the country’s rich food culture, deep connection to land and sea, and the spirit of manaakitanga at the heart of Kiwi hospitality. The results will be announced at the end of June.

Chefs Zennon Wijlens （L）, Caleb Carter and Josh Paris (R), pose for a picture at the event.

Chef Caleb Carter said: “New Zealand’s ingredients are renowned for their integrity and quality. This dinner was an opportunity to share their story and reflect the spirit of New Zealand cuisine.”

Award-winning chef Zennon Wijlens, co-owner and executive chef of Paris Butter, introduces dishes to the guests.

The New Zealand–China economic relationship remains strong, underpinned by high-level trade architecture and deep people-to-people and business links. China is New Zealand’s largest trading partner and export destination, with two-way trade reaching NZD 41 billion (US$23 billion) in the year ending September 2025. Guangdong is among New Zealand’s top provincial trading partners and a key market for premium food and beverage products, supported by its large and increasingly sophisticated consumer base.

Attendees hold up their glasses for a toast at the event.

The dinner formed part of the Consulate’s ongoing efforts to deepen engagement with South China, particularly the Greater Bay Area, through food, culture, and business.