Farina crowned ‘Best in Taste’

For immediate release - - - - Thursday 13 November

Farina crowned ‘Best in Taste’ at Taste of Auckland opening night

Organisers of Taste of Auckland are thrilled to announce the winner of the inaugural ‘Best in Taste’ awards, announced tonight at the festival’s opening event. Purveyors of simple and fresh Italian fare, Farina, earned first place with their “perfectly formatted” dish, Valoriani Oven Pork Saltimbocca with Italian spicy greens provolone cheese, and cipriani mustard dressing.

All ten restaurants exhibiting at Taste of Auckland were asked to submit a dish to be judged by an international panel. Judges of the first-ever Taste of Auckland ‘Best in Taste’ included Michelin-starred chef, Pascal Aussignac who has won Best in Taste at Taste of London three times, acclaimed Australian chef Philippa Sibley who has won the competition twice at Taste of Melbourne, and Simon Wilson, editor of Metro Magazine.

From the Valoriani Oven Pork Saltimbocca to Crayfish & Watercress Risotto, Smoked Lamb Cutlets to Virgin Bloody Mary Oyster Shooters, the trio were not disappointed as they ate their way through ten fantastic dishes.

“Farina’s dish is a perfect dish for any Taste festival in the world – it’s easy to eat, perfectly seasoned, and has a lot of texture,” says Best in Taste judge, Pascal Aussignac.

“The Saltimbocca has a sense of authenticity and represented the brand beautifully,” adds fellow judge, Philippa Sibley.

Depot Raw Bar took out second place with their Virgin Bloody Mary Oyster Shooter, a dish which judges described as “small and perfectly formed”.

“It’s a challenge to serve oysters en masse, but these guys have done this perfectly. It’s an addictive dish that will keep people coming back for more,” Aussignac comments.

Third place in Best in Taste went to The Oyster Inn for their “well-balanced, flavoursome” Crayfish & Watercress Risotto.

‘Best in Taste’ dishes

Farina (winner) - Valoriani Oven Pork Saltimbocca with Italian spicy greens, provolone cheese, and cipriani mustard dressing

The Commons - Caramelised White Chocolate Ice Cream, Raspberries & Almonds

Lava Dining - Smoked Lamb Cutlet, burnt butter, mussaman, cashew nut puree

The Oyster Inn - Crayfish & Watercress Risotto

Cable Bay - Beef Short Rib, Butter Poached Crayfish, Wasabi, Asparagus & Samphire

Poderi Crisci - Costata di Manzo - Reserve marbled sirloin with aromatic potato fan, wilted Poderi Crisci garden greens, garlic cream and Poderi Crisci viburno jus

Depot Raw Bar - Virgin Bloody Mary Oyster Shooter

Bracu - Line Caught Yellow fin Tuna, Potato, Lemon and Chorizo Bolognese

Harbourside Ocean Bar Grill Scallop, Sweet, Sour & Salty with Tamarind & Chorizo Caramel, Avocado, Crème Fraiche, Rice Puffs

iVillage - Kesari Jheenga - Saffron infused Tandoori Prawns with Ajwain, home-made Mixed Spices, sprinkled with Chat Masala

All dishes are available to eat at Taste of Auckland 2014.

Taste of Auckland, New Zealand’s most celebrated foodie festival, is settling into its new home of Western Springs from today until Sunday 16 November.

The festival is set to delight taste buds, offering foodies the opportunity to explore some of the most exciting Auckland establishments, as well as watch top NZ and international chefs cook right in front of them.

International guests include Michelin-starred chef, Pascal Aussignac, and Three Blue Ducks chef, Darren Robertson – both of which will be demonstrating in the Fisher & Paykel Chef’s Kitchen throughout the weekend.

Tickets are still available, and can be purchased at the main entrance, at Western Springs.

www.tasteofauckland.co.nz

© Scoop Media