Gastronomy and Cuisine of New Zealand: A Study of Pacifica Restaurant

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Pacifica
Name of the student
Name of the university
Author’s note

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Executive summary
The report presents the various concepts of the gastronomy and its effect on the
cuisine of New Zealand. The literature analysis of the overall concept is done with studying
the Pacifica restaurant of New Zealand specifically. The selected organization is one of the
most famous restaurants in New Zealand and focuses on the practical implication of the
major concepts of gastronomy. The various wine and the grape styles produced in the country
in the varied regions are also discussed. moreover, the major influence of the different
cultures on the cuisine of New Zealand is also discussed.

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Table of Contents
Overview of the organization.....................................................................................................2
Literature overview....................................................................................................................3
Background concept of gastronomy...........................................................................................3
Aspects of New Zealand cuisines..............................................................................................3
Aspects of New Zealand wine industry.....................................................................................4
The meal Experience..................................................................................................................6
Menu development.....................................................................................................................7
Concept of gastronomy of the Pacifica restaurant.....................................................................8
Aspects of food and beverage in Pacifica restaurant.................................................................9
Menu development.....................................................................................................................9
Conclusion..................................................................................................................................9
Recommendations....................................................................................................................10
References................................................................................................................................10

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Overview of the organization
The name of the organization is Pacifica restaurant, which is set in a weathered blue
beach bungalow. The customer enjoys the food and the delightful beverages which the
restaurant serves. The restaurant focuses on the quality, excitement and the fresh aspects
which is passionate and flavourful. The dishes offered by restaurants are dynamic and
emerging in sense. The restaurant has undertaken various changes for the progress of the
performance. It is one of the emerging restaurants in the world and gained the Cuisine Good
Food Awards (Alexdevos.com, 2019). The restaurant has developed the genuine cuisine of
the New Zealand country which focuses on the fresh and the unique mixture of the local
ingredients which is served in a plain and simple way and is expert in the desired field.
The main chef of the restaurant is the Chef Jeremy which takes many approach
making the customers enjoy. The menu of the restaurant is of different courses each offered
at evenings, diners with the option given between two different menus with one menu
specialised in the predominant seafood menu and the other menu with the mixed dishes of the
meat and the New Zealand dishes. The menu includes the unusual dishes which allows the
diners and the customers to experience the best with varied aspects, offering extraordinary
and unique things and entrusts the customers with their talented chefs (Fusté-Forné & Berno,
2016). The availability of the ingredients decides the menu. Every evening there is a five-
course meal available for the customers. A world class food is offered by the restaurants with
the availability of the concise and extraordinary wine list. The restaurants are highly
knowledgeable, friendly and professional in their approach.
Literature overview
Background concept of gastronomy
The art of preparation and consumption of food is involved in the study of
gastronomy. The presentation of the dishes in an innovative way adds to the concept of
gastronomy to please the customers and make their experience delightful. It is basically a
discipline exploring the varied phenomenon involved in the process of cooking and its further
changes. The concept basically focuses on the way of the preparation of dishes (Richards,
2003). This has been emerging in the recent years gaining recognition among the scientists
and the chefs and the food engineers who actively collaborate with the same area being in the
kitchen or any other area of the food industry.