Chef Massimo Bottura

Never trust a skinny Italian chef

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My name is Massimo Bottura.

I am an Italian chef born in Modena.


I grew up under the kitchen table at my grandmother Ancella’s knees. That is where appetite begins for me.


Inspiration comes from the world around me – from art, music, slow food and fast cars. Catch the flash in the dark because it only passes once. Expect the unexpected.

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New Zealand Kitchen Quarantine

recipes by Massimo Bottura

Teriyaki Ōra King Salmon 

  • Soy sauce 100ml

  • Mirin 100ml 

  • Manuka Health manuka honey 50ml

  • Sesame oil 

  • Garlic

  • Ōra King Salmon 

  • Fresh ginger 40g

  • Salt

Mix the Manuka Health manuka honey with the soy sauce, mirin and finely grated ginger and garlic.


Pour mixture into a pot and cook and stir the sauce until reduced by half or until it gets some thickness. If it is too thick you can add some water to the preparation. Density should be good for lacquering.

Cut the Ōra King Salmon in slices 3-4cm wide and brine them in the teriyaki sauce overnight.

Preheat the oven to 190°C, place slices close together and cook for 15 - 18 minutes, lacquering several times with the teriyaki sauce.
Serve the Ōra King Salmon with steamed jasmine rice.

Zespri SunGold Pico de Gallo 

  • 4 Zespri SunGold Kiwifruit

  • 12 ripe cherry tomatoes 

  • 1 minced garlic clove

  • 1 large white onion

  • 1/2 cup cilantro leaves

  • Juice of 1 lime

  • Salt

Dice the tomatoes, Zespri SunGold Kiwifruit and onion in 1cm sized pieces. Combine with finely chopped garlic and cilantro. 

Finish the Pico de Gallo with the lime juice and adjust with salt to taste. 

Zespri Green Kiwifruit salsa 


  • 2 habanero chillies 

  • 1 jalapeño

  • 2 Zespri Green Kiwifruit

  • 1 Zespri SunGold Kiwifruit

  • 1/2 onion 

  • 1/2 bunch coriander 

  • 2 cloves of garlic 

  • Salt

Lightly char the onion, garlic, chillies and peeled Zespri Green Kiwifruit. Let them cool. 

Quickly blend them with coriander and extra virgin olive oil. Add salt to taste.

Chop the Zespri SunGold Kiwifruit into 1cm pieces and mix together.

Roast Te Mana Lamb rack

Cooking time depends on the size of the rack and how rare you want it. I suggest medium rare - it's how I cooked it during New Zealand Kitchen Quarantine. Use a meat thermometer to check for doneness.


Allow the Te Mana Lamb rack to rest at room temperature before cooking.


Score the skin by making shallow cuts with a sharp knife. 


Heat a pan with 2 spoons of extra virgin olive oil - I suggest Villa Manodori. Sear the lamb skin side down until crunchy and golden brown.

Preheat the oven to 180°C.

Place seared lamb in the oven, covering bones with foil. Cook for 15 - 20 minutes.

New Zealand companies

featured in Kitchen Quarantine


Pure South is Alliance's overarching brand and embodies some of the world's finest red meat - lamb, beef, and venison, all grown in the pristine, natural environment of New Zealand. The mark is recognised internationally as a guarantee of quality and food safety, backed by science, yet created by nature.


At its core Pure South is powered by grass; sustainable, abundant, fed by rainwater or from our plentiful rivers and definitely as nature intended. Our food is grown and nurtured by New Zealand farmers who love what they do, who have a deep affinity with the land and raise healthy, contented, free-range animals.

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New Zealand's Food and Beverage Story

Unique products from an extraordinary land

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out of 113 countries for food safety

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New Zealand dairy exports for year ended March 2019

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people around the world consume New Zealand food

In more detail


An isolated island nation with a cool climate, New Zealand produces distinctive, ultra-high-quality wines that turn heads in international competitions and fetch premium prices on par with old-world European wine producers.

No location in New Zealand is more than 130 kilometres (80 miles) from the sea, and our vineyards’ proximity to the ocean has a pronounced effect on the character of our wine. Mild, sunny summers and marked differences between day and night-time temperatures also slow the ripening of grapes and help them develop pure, intense varietal flavours – the foundation of New Zealand wine’s famed balance, structure and food-friendliness.

Our wine-growing regions extend from latitude 36° in the subtropical north to latitude 46° in the mountainous south, including the most southerly vineyards in the world. This results in dramatic regional diversity and a striking array of wine varieties and styles – from our world-famous Sauvignon Blanc and Pinot Noir to Chardonnay, Syrah, Cabernet Sauvignon and other niche varietals.

98 percent of New Zealand’s vineyard producing area is certified by Sustainable Winegrowing New Zealand, a pioneering and internationally recognised certification programme. Along with sustainability leadership, New Zealand continues to innovate from the vineyard to the winery, embracing advances in canopy management, stainless steel fermentation techniques and screw-cap closures – all part of delivering unique wine at its very best.


New Zealand is renowned for high-quality dairy products, the backbone of our food and beverage industry. Our producers never stray too far from simple, natural processes – preserving the taste and nutrition that makes New Zealand dairy sought after around the world. New Zealand has a long and rich history of dairy production and innovation spanning nearly 150 years. Our dairy companies are trusted suppliers of a full range of dairy products, including high-value nutritional products, infant formula and specialised ingredients for food service.  New Zealand's first dairy processing factory was established around 1875 and the first export shipment of refrigerated butter left Dunedin in 1882. Today, New Zealand is the world’s top dairy exporter, accounting for one-third of international dairy trade. Our low cost, predominantly pasture-based dairy production system has high standards of food safety and animal welfare. A robust industry supply chain, enabled by world-leading food safety standards and practices, turns natural dairy nutrition into high-quality consumer products and ingredients for customers around the world.  New Zealand’s dairy industry offers more than 100 product categories, from gourmet ice-cream, specialty cheeses and flavoured beverages to innovations such as spray-dried milk proteins and goat milk-based nutritional formula – all enabled by significant investment in research and development.


New Zealand is building a global reputation for premium, free-range and grass-fed meat. Thanks to rigorous quality control and food safety regulations, our products are enjoyed in confidence by diners around the world. New Zealand’s low-cost, grass fed livestock production systems, combined with strong biosecurity systems and high standards of food safety and animal welfare, have resulted in a meat industry that is recognised and trusted globally for both natural quality and taste.  We’re the world’s leading exporter of sheep and lamb meat with more than a third of global trade, as well as the world’s sixth-largest beef exporter, with most animals purely grass-fed. We’re also highly regarded for goat meat, poultry and venison. Our producers were pioneers in deer farming and New Zealand is now the largest global exporter of venison, supported by proven farming systems and genetics. New Zealand’s animal welfare standards rank with the world’s best, and strict biosecurity and quality control processes and geographic isolation have resulted in an animal disease-free status recognised by the World Organisation for Animal Health. We know the importance of food traceability, and more of our farmers are now able to offer tracking for their products from farm to plate – so you can be sure of receiving New Zealand meat in its prime, ready to be enjoyed.


Fresh from our long coastlines and pure seas, New Zealand seafood delivers trusted quality and an intense focus on sustainability, along with stunning taste. Our seafood products are exported to over 80 countries, and are  prized for their high quality, with high demand  from chefs around the world. New Zealand’s expansive coastline and pristine waters produce an abundance of rock lobster, mussels, hoki, squid, paua (abalone), and tuna. We’ve become a world leader in high-quality, niche species such as king salmon, and high-value natural extracts from New Zealand seafood can also be found in premium healthcare and petcare products.  Our top-grade, delectable seafood is in demand globally, but we always treat the ocean with care and respect. New Zealand stands amongst the world’s leaders in sustainable fisheries management. According to the New Zealand Ministry of Primary Industries (MPI), 97 percent of commercial seafood catch from New Zealand is from sustainable stock. 74 percent of our deep-water fisheries also have Marine Stewardship Council (MSC) certification. With the tenth-longest coastline of any country and ideal ocean temperatures, New Zealand’s aquaculture industry is one of the most efficient and sustainable forms of protein production on the planet. Its A+ environmental programme sets world-leading sustainable standards and publicly reports on the industry’s performance against them.

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New Zealand Wine

VR Experience

1. Install the free Wonda VR App onto your phone. Search for Wonda VR on the App store for iPhone users or Google Play store for Android users

2. Open the Wonda VR app and tap on LAUNCH EXPERIENCE via QR code button on the bottom of the screen

3. Scan the experience QR code sticker located alongside these instructions

4. On the experience home screen, tap the download icon at the top of the screen. Note your device may prompt you to confirm the download

5. Once the download has completed successfully, select the viewing mode for your headset, either Gear VR (Andriod only) or Google cardboard (all devices)

6. Follow the instructions for fitting your phone into the headset.

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