Presenting a rare glimpse into the repertoire of one of New Zealand's foremost culinary talents, Savvy is a collection of delicious, contemporary recipes that food enthusiasts will savour. Set amidst a backdrop of spectacular images that feature iconic Queenstown, Savvy introduces industry personalities who have influenced Jason's food. The addition of selected wine recommendations offers added interest to his diverse display of culinary work. Featuring a selection of the author's favourite culinary creations, we also bring you a taste of the heroic dishes frequently served at Blanket Bay.
Multi award winning, Jason Dell is a former New Zealand Chef of the Year and senior member of the gold medal winning New Zealand Culinary Team, which competed successfully in Singapore. Jason is currently Executive Chef at Blanket Bay Lodge, in Glenorchy, Central Otago. He leads the kitchen team producing outstanding meals at this world top-ranking luxury hotel. A native New Zealander of Ngai Tahu descent, Jason is a regular food writer and stylist for Te Karaka magazine. He completed his formal chef training at Christchurch Polytechnic Institute of Technology and has cooked in many high profile restaurants throughout New Zealand including Hotel da Urville in Blenheim, Hotel du Vin in South Auckland and The Christchurch Club. Jason describes his food as 'an eclectic display of fresh vibrant fare that excites the palate'.