My Food Bag delivers restaurants to diners

Media release 
23 September, 2013

Look Who’s Coming to Dinner

My Food Bag delivers restaurants to diners

They’re already enjoying some of the freshest and best meals and now My Food Bag gourmet customers are in for an extra special fine-dining treat.

The home delivery meal service is launching a new option where subscribers can dine at home once a month on a dish created by an expert restaurateur.

Recipes created by noted chefs from SIDART, The Langham, Auckland and Masu Japanese Robata Bar & Restaurant and Wellington’s Martin Bosley’s are all featuring and My Food Bag plans to announce further guest restaurants in future months.

My Food Bag head chef Nadia Lim says it’s an opportunity to sample dishes from some of the country’s best known chefs – all delivered to the door.

“It’s like having Sid Sahrawat take over your kitchen for a night. We’re delivering Sid’s recipe first up in September and he’s followed by Volker Marecek from The Langham, Nic Watt from Masu and Martin Bosley from Wellington icon Martin Bosley’s.

“What a treat. Sometimes it can take weeks to get a booking at any one of these restaurants. We’re absolutely delighted to be able to provide our customers with this amazing dining option – and at no extra charge,” Nadia says.

Sid Sahrawat says he’s very much looking forward to taking his menu, designed specifically for Gourmet My Food Bag subscribers, into New Zealand homes.

“I have personally experienced the Gourmet My Food Bag several times and am excited to offer customers a chance to enjoy a taste of Sidart at home."

SIDART has been recognised in all the major restaurant awards and is well known for its Tuesday Test Kitchen, an idea that enables Sid and his team to test new concepts, dishes and flavours with diners putting their faith in the kitchen, without a menu to distract them.

The Langham Auckland dining room under head chef Volker Marecek focuses on eight different cuisines embodying some of the nation’s richest and most fertile sources of quality organic produce.

Chef Nic Watt’s new restaurant Masu Japanese Robata Restaurant & Bar opens in Auckland’s Federal Street dining precinct in mid-October. The centre-point of Masu is a robata (charcoal) style of Japanese cooking using natural ingredients and letting the food and the presentation speak for themselves.

Martin Bosley’s in Wellington has a food philosophy based on simple beliefs such as eating what’s in season, what’s local, and what’s fresh with food that pleases the eye as well as the palate.

My Food Bag’s Gourmet food bag utilises gourmet produce and products and is for two people, containing ingredients and recipes for four main meals every week. Each food bag is delivered weekly and costs $139 or about $17.40 per person per meal.

Ends

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