A Queenstown chef is in the running for the inaugural Silver
Fern Farms Premier Selection Award, to be announced at a
function in Auckland tonight.
Judging co-ordinator Kerry Tyack and 40 judges visited more
than 70 restaurants in New Zealand tasting all dishes to find
the 10 finalists.
Craig Hendry, of Gantleys, made the cut with his Hereford
Mr Tyack said the award was set to become the benchmark
indicator of how to prepare and cook ''the finest red meat
dishes in the country''.
''The standard has been exceptionally high, with chefs
demonstrating great skill and innovation when it comes to
treating high-quality ... cuts with care and creativity.
''It's been hard to separate the 73 in the field.
''It's a move that acknowledges the extremely high standard
of dishes presented.''
Silver Fern Farms marketing general manager Sharon Angus said
the dishes were an ''exemplary showcase'' of how to use
quality red meat cuts.
Mr Hendry served a braised beef rib and beef fillet with blue
cheese beignet, pan jus and seasonal vegetables.
''I have always thought the beef rib is a great cut and
''By pairing it with the more common fillet, the costumer
gets to enjoy a variation of cooking techniques on one
Mr Hendry grew up on a small Scottish island, moving to
Glasgow to start his career and travelling through Europe and
to Australia before ''coming home'' to New Zealand.
He has worked in Queenstown for more than 10 years and said
he felt ''privileged'' to call the resort his home.