Martin Bosley’s wins Montana Edible Art Awards

20 September 2007

Martin Bosley’s wins Montana Edible Art Awards

Leading Wellington chef Martin Bosley took home the supreme award at the third annual Montana Edible Art Awards announced today.

Taking the title for the second year running, Martin Bosley’s ‘Grilled Snapper’ dish showcased the creative culinary skills that have made it one of New Zealand’s most celebrated restaurants. The snapper was served with sautéed cockles, uremka potato, hot aïoli, scattered vegetables, girolle mushrooms, pumpkin reduction, ginger sauce and citrus dust to match with Montana’s Terroir Series ‘Rail Bridge’ Sauvignon Blanc.

To follow, Bosley prepared a ‘Sweet Potato Wafer’ with quince cream, pumpkin Turkish delight, walnut syrup and tamarillo ice cream, beautifully matched with Montana Letter Series ‘P’ Patutahi Gewürztraminer to complete the masterpiece.

Ten specially invited leading local restaurants introduced a dish on their menu during September to excite not only judges’ palates but also their eyes. Each completed their visually stunning creations with a wine match from the Montana range.

Judges, John Lethlean, a renowned food writer and current World Food Media Awards best restaurant critic, and New Zealand’s very own television personality Jaquie Brown, were highly impressed by the outstanding calibre of entrants and their creations.

“There’s a modern, informal aesthetic behind every dish coming out of Bosley’s kitchen and his Grilled Snapper exemplified the art of the man’s cooking, not just for special events but every day,” commended Lethlean.

“Sommelier David Humphries put a Sauvignon Blanc from the Montana Terroir series with the dish confidently and very successfully.”

Brown added; “This has been a wonderful way to showcase the creativity and imagination of Wellington chefs. Montana has started something really fun in the Edible Art competition. I’ve thoroughly enjoyed the hospitality and tasting the many creations on offer.”

Winning chef Martin Bosley said; “We are thrilled to win the supreme Montana Edible Art Award for the second year running. We approached the competition with a degree of professionalism that was matched by the quality of the judging and Montana. It’s great to see this fantastic competition gaining such momentum in the Capital.”

Highly commended was an inspired creation from The General Practitioner. Entitled ‘Andy’s Spring Soup Collection’, it consisted of flavours of asparagus, truffled wild mushrooms, ajo blanco malagueno and crayfish bisque, each served in an iconic Campbell’s soup tin and matched with Montana Brancott ‘B’ Sauvignon Blanc.

The flamboyant Edible Art competition was developed by Montana to capture the magic of Montana WOW® through another great Kiwi passion – cuisine.

“We wanted to take the successful formula of Montana WOW® to a new level while continuing to inspire Kiwis, and now in its third year Montana Edible Art is really gaining momentum” says Montana group brand manager, Kathryn Pettit.
“We believe that food can be as much of an art form as fabric is on the body or paint is on the canvas and our Wellington chefs have proven they are equally as creative as their designer counterparts.”

ENDS

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