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Music News - The Big Day Out announces Chow Town

The Big Day Out announces Chow Town

02 December 2013 - 0 Comments

As New Zealand’s premier contemporary music festival, Big Day Out has always championed great artists from the musical and visual world. For 2014 we are embracing the art of creating great festival food as part of the expanding BDO experience.

Proving that really GOOD food should be egalitarian and everywhere, the concept is called ‘Chow Town’ and is named after the tasty town from sister festival, Lollapalooza in Chicago.

The New Zealand version of Chow Town will provide music lovers with another dimension to their Big Day Out; a taste experience from some of NZ’s headlining and award-winning chefs with their signature, hand held dishes.

The BDO rock star chefs of Chow Town are:

· Baduzzi – Ben Bayly
· The Blue Breeze Inn – Che Barrington
· Federal Delicatessen – Kyle Street
· Masu – Nic Watt
· Mexico – Javier Carmona
· Orleans – Sam Campbell

“The Big Day Out has always been about experiencing new acts as well as favourite headliners. We’ve taken the same approach with food” says Auckland promoter Campbell Smith.

“These fantastic chefs are the new rock stars of the kitchen and Chow Town will be a culinary voyage of exploration at the Auckland Big Day Out.

“They’ve all created exclusive menus for the Big Day Out and we are excited to showcase their talent and celebrate their genius alongside our equally incredible musical line-up.”

Baduzzi – Ben Bayly

As a young chef, Ben Bayly won Commis Chef of the Year in 1999 before spending the next 8 years working in famed restaurants around the world. Ben returned home to New Zealand in 2009 to become Chef at renowned The Grove Restaurant in Auckland. Last month, October 2013, Ben opened Baduzzi in the buzz of Wynyard Quarter, presenting a fresh portrayal of modern Roman & Italian American inspired dishes using quintessential New Zealand ingredients. Ben will be dishing up what he calls “food for the people” at Chow Town in 2014.

Ben Bayly/Baduzzi Chow Town Menu

· Wagyu meatball Grinder w salsa verde & onion gravy
· Muffuletta of Spit roasted pig w olive salad & granny’s pickles
· Strawberry and crème fraiche sundae with Pimms jelly and almond crumble

Restaurant info

Baduzzi, Cnr Jellicoe Street & Fish Lane, North Wharf, Auckland

The Blue Breeze Inn – Che Barrington

At The Blue Breeze Inn, balletic, Chinese-trained dumpling chefs flip, fold and pinch in a state of zen as fragrant fireballs sizzle up from the rows of flaming woks.  Standing tall amongst the Hong Kong hustle is Kiwi head chef: Che Barrington.  After launching modern Thai in Auckland with the famously delicious MooChowChow, Che’s passion for Asian food took him on a journey through regional China.  He’s returned with the tingle of Sichuan, the savoury warmth of cumin and the flavor hit of black rice vinegar and chilli oil - this is modern Chinese as you’ve never tasted before.  For Chow Town, Che will deliver the highlights, including the Blue Breeze Pork Buns.

Che Barrington/The Blue Breeze Inn Chow Town Menu

· Chairman Bao - Red braised Berkshire pork belly, red vinegar picked cucumber, coriander, hoisin sauce
· Crispy Chicken - Free range crispy fried chicken, Sriracha chilli sauce, crushed peanuts,Taiwanese red sugar, black garlic oil
· Wagyu bao  - Pulled Wagyu beef rump, sweet pickled nashi pear, black bean chilli sauce

Restaurant info

The Blue Breeze Inn, 146 Ponsonby Road, Auckland

Federal Delicatessen – Kyle Street

Kyle Street is the Executive Chef of popular Auckland eatery Depot, and its newly opened Northern Hemisphere cousin Federal Delicatessen.  Having started his career under the direction of Al Brown in Wellington, Kyle took time out to travel through Europe and  America  before being lured back by Al to head up the Depot kitchen. During his travels one of Kyle’s great passions became Americana and street food, the foundations of the Federal Delicatessen menu. Kyle will bring his contemporary take on fast food to Chow Town in 2014, the perfect thing for Big Day Outers!" 

Kyle Street/Federal Delicatessen Chow Town Menu

· Street Dog -  NYC-style hot dog w/ cart relish
· Chicken Hoagie - Chicken salad roll w/ chicken skin cracklin’, iceberg, gravy
· Montreal Poutine -  Fries, cheese curds & gravy
· NY Cheesecake - Baked cheesecake with fresh strawberries

Restaurant info

Federal Delicatessen  86 Federal Street, Auckland

Masu – Nic Watt

Nic Watt is the chef behind Auckland’s newest restaurant-du-jour, Masu Japanese Robata Restaurant and Bar. He also fronts the successful TV3 cooking show ‘Testing The Menu’. Nic learnt from the best in Japan, then took London by storm, heading up gliterazzi hot-spot Roka. Now he’s back in New Zealand, bringing his distinct style to MASU, and soon to Big Day Out’s Chow Town. Nic takes traditional Japanese cooking methods such as robata grilling (open charcoal grilling) and adds his own contemporary twist. His Chow Town menu includes a selection of lip-smacking tastes direct from MASU’S menu.

Nic Watt/Masu Chow Town Menu

· Steamed Edamame with sea salt
· Salmon tataki, karashi miso, lime soy
· Master stock baby back pork ribs, cashew nut and sancho salt
· Chicken wings, glazed with ginger and mirin

Restaurant info

Masu 90 Federal Street, Auckland

Mexico – Javier Carmona

Spanish born, Sydney raised, Javier Carmona has been a chef all over the world for more than 25 years, before returning to Sydney to set up the hugely successful Codfather 5 years ago. He then relocated to Auckland in 2011 to open the first Mexico in the Britomart to rave reviews and diners queuing out the doors. Javier's style is known for its vibrant flavours, use of colourful and fresh, seasonal, local ingredients and a unique take on Mexican street food. Javier's Chow Town dishes will be aromatic, subtle, packed full of colour and flavour. "I want my food to be joyous, to encourage people to come together and celebrate". Perfect for the Big Day Out.

Javier Carmona/Mexico Chow Town Menu

· Sweet corn esquites in a cup with chipotle butter, blackened onion and lime crema, coriander, magic powder, queso seco and candied sesame
· Young coconut “Prawn Coctél” with spiced Amarillo salsa asada, avocado, chicharron, pickled heirloom carrot
· Charred Pork “Pibil” taco in achiote with pineapple pico de gallo, citrus cured red onion, green mint, jalapeno and salted peanut salsa

Restaurant Info

Britomart – 23 Britomart Place, Auckland; Takapuna – 4 The Strand (McKenzies), Takapuna; Hamilton – 254 Victoria Street, Hamilton; Ponsonby -164 Ponsonby Road, Ponsonby

Orleans – Sam Campbell

Sam Campbell brings bold, seasonal and creative cuisine loaded with fresh from the garden herbs and vegetables to the dining experience. Born and raised into a large family of great cooks on a dairy property in coastal Taranaki, big family meals made with fresh farm grown produce, home kill animals and fresh seafood, all cooked with love, were the norm. Sam has been involved in the underground and pop up dining scene, an established freelance and personal chef for numerous high-end clients ranging from the Saudi Royal family to a certain director of The Hobbit, but he is now the executive chef at the lively and fun Orleans and will bring the freshness and the intensity of flavour of Southern US cuisine to Chow Town in 2014.

Sam Campbell/Orleans Chow Town Menu

· Smoked Beef Po Boy
· Blackened Chicken & Slaw
· Sweet Pie with Cream 

Restaurant Info

Orleans 48 Customs Street East, Auckland 


Pearl Jam - Arcade Fire
Snoop Dogg AKA Snoop Lion
Major Lazer - Steve Angello - The Naked And Famous
The Lumineers - Primus - Tame Impala - Mac Miller - CSS
Flosstradamus - Ghost - Grouplove - Dillion Francis
The Phoenix Foundation - Portugal. The Man
Toro Y Moi - Villainy - SJD - Ladi6 - The 1975 - P-Money
Mudhoney - Beastwars - Concord Dawn
Clap Clap Riot - PleasePlease - Kody Nielson
DPTRCLB - Randa - Prowler

via http://www.bigdayout.com/

Friday 17 January ~ Western Springs, Auckland


Instagram @bigdayoutnz


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