Video | Agriculture | Confidence | Economy | Energy | Employment | Finance | Media | Property | RBNZ | Science | SOEs | Tax | Technology | Telecoms | Tourism | Transport | Search


Talented chefs on the medals podium

Talented chefs on the medals podium at national culinary competition

News release from:
West Auckland Trusts

Titirangi’s most talented chef has picked up two medals at the prestigious New Zealand Culinary Fare. Steve Weston, executive chef at Bricklane Restaurant and Bar in New Lynn, twice cooked up a podium finishing dish against some of the best chefs from around New Zealand last month, in a competition where the 44-year-old served up a succulent Mediterranean chicken dish and a gastronomic venison main course.

Chef Weston’s silver-medal winning dish in the Mediterranean Dish class presented chicken breast stuffed with sun-dried tomato risotto and a feta cheese-filled tomato. Then, chef Weston won a bronze medal in the Venison Dish section with a delicious venison loin wrapped in blue cheese and served on a pumpkin polenta and poached pears with rocket salad.

Both dishes had to be prepared in front of a live crowd and all prepared, cooked and served within 60 minutes before a critical panel of professional judges who assessed each dish to a set of strict criteria.

“I competed at the New Zealand Culinary Fare for the first time last year and came away with a bronze medal, so this year I’ve gone even better,” admits medal-winning chef Weston who lives in Titirangi and has been cooking at Bricklane Restaurant and Bar in New Lynn since the venue opened some four years ago.

Lucky Titirangi diners at the restaurant helped chef Weston finely hone his preparation skills – with the dishes served up as ‘menu specials’ while he practised in the weeks leading up to the national culinary competition.

“That practice helped immensely in developing a routine which I followed in the heat of the competition,” added chef Weston. “My ambition now is to train even harder next year and go for a gold medal at the Culinary Fare, so diners should keep an eye out for any specials on the Bricklane menu in September next year and they’d have a pretty good guess at what I’ll be presenting.”

Meanwhile, fellow West Auckland chef Shannon Hale picked up three bronze medals at the same competition – in the Café Breakfast, Beef, and Venison classes. Chef Hale, who cooks at the Lincoln Green Hotel in West Auckland, spent two months practising for his events. His favourite dish – a gourmet breakfast feast – consisted of wild pig bacon, smoke venison sausage, scrambled eggs with truffles, and topped off with smoked capsicum relish.

“If that dish was for sale in the restaurant it would be worth $30,” smiled 36-year-old chef Hale. “Cooking is in the family blood-line… both my mum and grandfather were chefs, and I’ve been doing it for the past 12-years. I love creating dishes with real depth of flavour and I love seeing people enjoy the food I’ve made from them.”

The annual New Zealand Culinary Fare at the Auckland Showgrounds is one of the world’s biggest professional cookery competitions – bringing together almost 1000 kitchen and restaurant service competitors in 66 categories from around New Zealand. Held over three days of intense competition, judging the array of different disciplines and categories runs from as early as 6am through to 6pm.


© Scoop Media

Business Headlines | Sci-Tech Headlines


Scoop 3.0: How You Can Help Scoop’s Evolution

We have big plans for 2018 as we look to expand our public interest journalism coverage, upgrade our publishing infrastructure and offer even more valuable business tools to commercial users of Scoop. More>>

Statistics: Butter At Record $5.67/Block; High Vegetable Prices

Rising dairy prices have pushed food prices up 2.7 percent in the year to October 2017, Stats NZ said today. This followed a 3.0 percent increase in the year to September 2017. More>>


Science: New Research Finds Herbicides Cause Antibiotic Resistance

New University of Canterbury research confirms that the active ingredients of the commonly used herbicides, RoundUp, Kamba and 2,4-D (glyphosate, dicamba and 2,4-D, respectively), each alone cause antibiotic resistance at concentrations well below label application rates. More>>


CO2 And Water: Fonterra's Environment Plans

Federated Farmers support Fonterra’s bold push to get to zero emissions of CO2 on the manufacturing side of the Co-operative, both in New Zealand and across its global network. More>>


Fisheries: Decision To Delay Monitoring ‘Fatally Flawed’

Conservation group representatives say a decision by the new Minister of Fisheries, Stuart Nash, to delay implementation of camera monitoring of fishing efforts in New Zealand is ‘fatally flawed’. More>>


Kaikōura Quakes: One Year On

State Highway One and the railway were blocked by damage and slips and the Inland Road suffered significant damage. Farms, homes and businesses suffered building and land damage. Power and internet went down, drinking water systems, sewage systems and local roads were all badly affected... More>>