S.Pellegrino Young Chef 2016:

Wellington Chef announced as new Pacific semifinalist

June 13 – It is with much excitement that we announce Chef de Partie, Joshua Ross of Logan Brown Wellington is a Pacific semifinalist in S.Pellegrino’s global search for the best Young Chef 2016.

Due to unforseen circumstances, Olivia Meli from Australia’s Montrachet restaurant who was announced as a Pacific semifinalist in May, had to pull out of the S.Pellegrino Young Chef competition.

As the next place-getter, Ross has stepped in to take her spot, bringing the total number of Kiwi Semifinalists to five – an even 50/50 split of Kiwi and Australian chefs.

Ross joins the already announced Kiwi semifinalists: Orphans Kitchen Chef / Co-founder, Tom Hishon, Roots restaurant Sous Chef, Christopher Walker, The Grove restaurant Sous Chef, Josh Barlow, and Apero Food & Wine Chef, Leslie Hottiaux.

For his signature dish, Ross created a wild Fiordland hare loin with pickled blackberries, meade wine jelly, ginger bread and hazelnut meringue.

For the Pacific region, phase III of the project will take place at the Crown in Melbourne on July 24th and 25th, where the 10 semifinalists’ signature dishes will be judged by the regional jury based on the five Golden Rules: ingredients, skills, genius, beauty, and message. The Pacific finalist will be announced on 25 July.

The updated list of Pacific’s 10 semifinalists are:

• Tom Hishon, Orphans Kitchen, Chef and Co-founder

o Signature dish: Aotearoa Black Foot

• Christopher Walker, Roots, Sous Chef

o Signature dish: Wild venison and its surroundings

• Josh Barlow, The Grove, Sous Chef

o Signature dish: Venison with Hay cooked Jerualem Artichokes, Wild Mushrooms, Crispy Kale, Venison “Haggis”, Burnt cream and Smoked Beetroot sauce

• Leslie Hottiaux, Apero Food & Wine, Chef

o Signature dish: Potato Gnocchi, Mushrooms, Pine nuts & Truffle

• Joshua Gregory, Exp. Restaurant, Sous Chef

o Signature dish: Beef cooked over hardwood with coastal plants and prawn head sauce

• Joshua Ross, Logan Brown Wellington, Chef de Partie

o Signature dish: Wild Fiordland hare loin with pickled blackberries, meade wine jelly, ginger bread and hazelnut meringue

• Kah-wai Lo, Matteos, Chef

o King Dory, pork cheek, marron tail, king brown mushroom, ho fun, black miso

• Zackary Furst, Ides Melbourne, Sous Chef

o Lamb, roasted aubergine, shaved pine mushroom, pear and mustard puree kohlrabi dressed with lamb fat vinaigrette sauce and charred pear

• Garreth Robbs, Bistro Molines, Chef

o Schezwan and Maple Glazed Duck, Orange Emulsion, Sweet Potato and Mascapone Puree, Broccolini

• Jeremy Metivier, Cottage Point Inn, Sous Chef

o Snapper carpaccio with cucumber, tarragon & horseradish

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