DELICACIES OVER THE DITCH:ANTHONY HUCKSTEP HEADED TO THE SHAKY ISLES WITH SOME OF AUSTRALIA'S BEST CHEFS TO SAMPLE SOME OF THE TREASURES OF THE SEA, AND IN DOING SO SCORED A CHANCE MEETING WITH NEW ZEALAND'S BEST CHEF, AL BROWN.

摘要

I may be getting older, but my body still believes it's more natural to get into bed at 4am than it is to get out of it. Alas, with a flight booked to the shaky isles at ridiculous o'clock, a rabble of rockstar chefs, a fishmonger, a restaurant criticand some dodgy bloke resembling me were required to front up and cross the ditch for a five-day foray into the pointy end of New Zealand's seafood and booze industries.Sorry to state the obvious, but when touring with chefs and journos it's best advised to check in extra luggage jam-packed with spare livers. Just sayin'.If in fact we were drinking for Africa, the great continent and its peeps would be in fine shape, such was the volume of golden nectar that graced our lips.