Kiwi chefs bringing the heat to Melbourne's food scene

1News Australian correspondent Aziz Al Sa’afin meets Kiwi chefs Zennon Wijlens and Peter Gunn, who are making a name for themselves on Melbourne's cuisine scene.

From sports to entertainment, Victoria has the full deck. But it’s not just the Aussies playing their cards right; Kiwis are in the game, too, taking a juicy bite of the Victorian cherry and savouring the sweet taste of success.

Melbourne, currently abuzz with events that are every bit different, is a hotspot for Kiwis. While New Zealand visitors are flocking to check out what’s on offer, others are using it to showcase their talents, including two Kiwi chefs spicing up Melbourne’s Food and Wine Festival.

Brendan McClements, CEO of Visit Victoria, said the impact of Kiwi visitors was huge on the Melbourne economy, with the state topping visitation numbers.

“We like all Kiwi visitors, but I've got to say when your comedians and your chefs come over for the Food and Wine Festival, it really adds to the rich tapestry," McClements said.

The tourism statistics echo the sentiment, with a record-breaking $36.9 billion in tourism spending so far this financial year.

McClements added, “We know we have a love affair with New Zealand, with 300,000 visitors in the past 12 months. This time of year, the weather is brilliant, and there’s something for everyone. We feel really lucky to share it with our friends across the ditch.”

Among the standout Kiwi talents is Zennon Wijlens, freshly crowned as New Zealand’s Chef of the Year. He has jumped over the pond to spice up Melbourne’s Food and Wine Festival.

Involved with the Global Dining Series, Wijlens joins food talent from all around the world doing what they do best in collaboration with the city’s finest restaurants and bars.

“To do a dinner of this calibre, at an event like this, is truly amazing," Wijlens said.

He said sharing the experience with emerging talent such as his pastry chef, Alice, was incredibly important to inspire the next generation of cooks. The pair join Kiwi chef Peter Gunn, whom Wijlens first worked with across the ditch when he was a junior himself.

“It’s awesome to join someone here who is flying that Kiwi flag and absolutely smashing it.”

Gunn is making a significant mark in Melbourne and has created his own niche in the city’s food scene. Originally from Porirua, Gunn worked for a Michelin-starred restaurant before opening his eatery, Ides.

Reflecting on the journey, Gunn shared: “A lot of us leave family and friends to come and join the hospitality community over here. Kiwis are known as hard workers. We apply ourselves and navigate through the adjustments of living and working in a new country.”

He said the trio of Kiwi cooks represented a cross-generational blend of skill and passion, cooking up a storm for Victorians and earning accolades for their humility and work ethic.

It also provided an opportunity to network and, “Put simply, show the Aussies how it’s done.”

Stavros Konis, head chef at Melbourne’s newest supper club, Kafeneion, believes it's all about the attitude.

“New Zealanders have a good work ethic, and when it comes to cooking, they’re just professionals," he said.

"They’re respected internationally in all fields, from rugby to cooking, doing everything properly. So, we love having New Zealanders over as both customers and employees because they’re our cousins from across the Tasman."

He said that, ultimately, the Kiwi chefs’ mantra of resilience and excellence was a "recipe for success".

Konis and his business partner, Con Christopoulos, initially opened their supper club as a winter pop-up, serving the best of Greek cuisine. After proving successful, the pair decided to make the establishment permanent.

“We don’t want these walls to talk. There’s been a lot of mischief here, but this place is iconic, and Supper Club goes hand in hand with Melbourne.”

Australian AFL legend David Neitz, who opened Melbourne’s first rooftop brewery bar, Brewmanity, said he tended to agree with Konis about New Zealanders coming over to work in the city.

“We’ve had a few Kiwis that are around behind the bar; our social media manager is a Kiwi, and there’s just this quirky sense of humour and work ethic about them,” he said.

“I love that there’s a great relationship between Australia and New Zealand.”