You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
Three Otago Polytechnic Central Campus culinary students have continued a winning tradition by achieving a top three ranking in the annual Nestlé Toque d'Or student culinary competition.
Freda Zhang, Sam Farr and Kayla Green won silver in Thursday's event in Auckland, Central Campus chef tutor Bill McDonald said.
Thirty students took part in the event.
Ms Zhang and Mr Farr, who are doing the Level 5 Diploma of Cookery in Cromwell, did the cooking part of the competition and Ms Green, who is doing the Level 4 Certificate of Cookery, did the front of house.
They had just three hours to cook and serve a three course menu which included dishes such as a boudin of salmon with a pea and parsley veloute, slow-cooked shoulder of lamb with a tomato coulis and a medley of desserts that featured mango and lime water ice and sour
The panel of judges was led by high profile chef and leading culinary figure Darren Wright, of Christchurch, and WorldChefs president Thomas Gugler, of Germany.
Mr McDonald said the polytechnic was ``extremely proud'' of the students and they had continued the winning success of the Cromwell campus, which had picked up various top three placings in recent years.
The Nestlé Toque d'Or, which is in its 27th year in New Zealand, is also held in 17 other countries.