Kiwi Chefs Cook up a Storm at NZCA Gourmet Pacific Challenge

20 June 2012

Top Kiwi Chefs Cook up a Storm at NZCA Gourmet Pacific Challenge

The 2012 NZCA Gourmet Pacific Challenge is one of the most hotly contested trans-Tasman battles but there could only be one winner. It was the New Zealanders who scooped both the junior and senior Gourmet Pacific Challenge cups at a prize-giving event held at AUT last night [Eds: Tuesday 19 June].

The challenge saw the best New Zealand and Australian junior (25 and under) and senior (over 25) chefs sharpen their knives in an effort to come out on top in the biennial challenge which took place at Fine Food New Zealand from 17-19 June.

The teams were required to cook their very best entree, main and dessert in an effort to impress WACS-endorsed judges Neil MacInnes (NZ), Pip Duncan (NZ), Kurt von Buren (Australia) and Martin Carlin (Australia). They also cooked for the public who were able to purchase a three-course lunch ticket to taste the dishes first hand during the three day competition.

The winning senior New Zealand team’s entree dish comprised prawn terrine, soused prawns in vinegar jelly, seared scallop on papaya and pineapple salsa. For mains it was roasted lamb rack with mushroom herb butter, lamb and mushroom croquette, potato and thyme gratin, red wine glazed shallots, caponata, braised lamb sweetbreads and red wine jus. For the dessert course, the Kiwis presented pistachio and chocolate tart, white chocolate and vanilla mousse, jellied pear puree, raspberry glazed vanilla marshmallow with honey and lemon poached pear.

The senior Kiwi team included Stephen LeCorre, Darren Wright, Francky Godinho, Stephen Hogan, Mark Sycamore and Claire Nickel. The Australian senior team comprised Shane Keighley, Shannon Kellam, Daniel Hurley, Jennie Key, Patrick Carlin and Che Tam Nguyen.

The junior New Zealand team included Carlita Campbell, Zane Neustroski, Troy Waters and Alasdair Bennett; while Cameron Wetton, Stewart Wesson, Natasha Stubbs and Cherise Minas made up the Australian junior team.

NZ Chefs Association National President, Anita Sarginson, says NZCA Gourmet Pacific Challenge provided a real highlight at Fine Foods New Zealand and the chefs did not disappoint. “In the culinary world, this is a high-level Trans-Tasman battle – the chefs’ equivalent of the kind of rivalry we see in the Bledisloe Cup. We congratulate the Kiwi teams on their success and we thank all chefs for the incredible determination, teamwork and flair they demonstrated during this epic epicurean clash.”

New Zealand senior culinary team leader Stephen LeCorre was delighted with the win, saying; “It was a good day at work, our Australian friends put up a really tough competition and I’m really proud of the guys for the way they worked together to produce an exceptional result.”

For further information on the NZ Chefs Association and culinary teams visit www.nzchefs.org.nz.

Fine Food New Zealand is a trade event for the foodservice, hospitality and retail industries. Attendees will have the opportunity to see cutting-edge food, drink and equipment from leading producers, learn the latest industry trends, make new contacts and network with peers.

The NZ Chefs Association is that national association representing professional chefs, cooks and trainees of New Zealand. The association is made up of regional branches around New Zealand who hold regular meetings and are active within their regions and nationally. This network allows chefs to help fellow chefs both nationally and internationally.

ENDS

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