Cuisine competition

Three Otago and two Southland chefs are competing for the title of ''Premier Master of Fine Cuisine''.

They join about 70 other chefs around the country in the fourth annual Silver Fern Farms Premier Selection Awards, creating original dishes using the company's lamb, beef or venison.

From Dunedin, Stephen Hannagan from Bacchus has entered a venison loin dish while Hannes Bareiter from Glenfalloch Restaurants and Gardens is doing a barbecued reserve short rib and sous vide cooked beef sirloin.

Greg Piner, from Vault 21 and Prohibition Smokehouse, has entered dishes from each, featuring lamb loin and venison short loin.

In Gore, chef Jared Gee from The Thomas Green is doing a lamb rack while in Winton, chef Karl Robinson from the Hideaway 20 is using reserve eye fillet.

The judging team is overseen by Kerry Tyack.

Dishes will be judged on how well they ''let the red meat be the hero'', among other criteria.

Dishes are on the chefs' menus until November 6.

Finalists are announced next month and winners in February.

Giveaway

Silver Fern Farms is giving away $100 vouchers to each of the participating restaurants.

Send your name, address and contact details to: playtime@odt.co.nz by October 24.

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