"Eat what’s in season, what’s local, and what’s fresh."
Catch Martin Bosley in the Betta Home Living Cooking Demonstration Marquee on Saturday, May 6.
Martin Bosley is coming to cook at the Narooma Oyster Festival! Fresh from judging oysters at the Sydney Aquaculture Show, we can’t wait to see what this world-class chef and restauranteur, Chef Ambassador for New Zealand, writer and absolute oyster lover does with our fabulous local seafood and produce.
‘Bos’ is one of New Zealand’s finest chefs and lives by the philosophy that we should eat “what’s in season, what’s local, and what’s fresh”. Needless to say he’s excited about visiting the home of the Rock Oyster for this year’s festival and is already familiar with the South Coast.
He has been bestowed with every major food award in New Zealand and is known for his love for all things piscine. His seafood company, Yellow Brick Road, brings those who catch, closer to those who cook and lives by the code that responsibility, respect, and provenance are paramount to preservation and sustainability.
Unequivocally committed to New Zealand’s food culture, Martin co-founded Wellington’s iconic City Market, a weekly food and wine market showcasing Wellington’s artisan and bespoke producers. For 11 years he has run the Remutaka Prison ‘Gate to Plate’, their Wellington on a Plate festival event, providing catering training to long-term prisoners. Most recently he was the patron of Cohort 50, the Department of Corrections newest officers.
Currently, Martin contributes a regular column in Cuisine Magazine. He has released two cookbooks, Martin Bosley Cooks and Martin Bosley; appears regularly on radio, television and at food festivals in New Zealand and around the world; and has been commissioned by New Zealand Trade and Enterprise as a Chef Ambassador to Shanghai, Hong Kong, Japan and San Francisco. He appears monthly on Radio New Zealand’s Afternoons with Jesse Mulligan and with Wallace Chapman on The Panel.