Commentary from Chef Kathryn Taylor

New Zealand, is for the first time, representing the Pacific Rim in the Global Chef Challenge.

Two Hawkes Bay chefs – Francky Godinho and Claire Nickel won gold at the Pacific Rim challenge with dishes celebrating New Zealand vegetables.

Francky and Claire sourced most of their produce locally which included braised beef wrapped in savoy cabbage and a butternut squash puree accompaniment to ox tongue.

Their main course, named ‘Taste of the Sea’ could just have easily been named ‘Taste of the garden’ with a ‘variation of chefs garden vegetables’, including radish, carrot, beetroot and potato which were accompanied by Pistachio crusted Halibut, a lemon and kaffir lime foam and Jerusalem artichoke puree.

Francky and Claire will next year travel to South Korea where they will compete against 6 other teams representing regions from around the world. The competition will be held during the 2012 WACS congress.

Vegetables.co.nz wishes them best of luck!

Commentary from Chef Kathryn Taylor

Recently, I was lucky enough to be invited to be a guest at the Toque d’Or competition lunch. As vegetables.co.nz is a major sponsor, the vegetable component of each dish was expected to shine as much as the protein.

As the main course featured beef, a lot of the usual suspects were used as accompaniments – potato, mushroom, and gaining a lot more of a following in recent years; beetroot. There were also a few less obvious choices on offer. A couple of competitors presented stuffed cabbage, in different forms, and the new ‘flash’ version of broccoli – brocollini, came up a couple of times as did caramalised/sticky/roasted shallots.

The winning team from Wellington Institute of Technology served up a Pumpkin maize with sticky shallots, sweet potato fondant and brocollini to accompany their Beef Wellington.

A colourful combination of Kumara fondant, baby purple carrots, glazed golden beets, brocollini and green pea puree was possibly the most vegetable-centric dish and was served up by the New Zealand School of Culinary Arts.

Toque d’Or is a fantastic event, showcasing not only the high level of talent we have in New Zealand, but also our exceptional produce in all its various forms.

The vegetables.co.nz team congratulate David Schofield, Executive chef of CityLife Auckland, who won the prestigious New Zealand Chef of the Year competition at the New Zealand Culinary Fare competitions held in Auckland in July. “It’s been a long time dream of mine to win this award and despite several close calls over the years I am thrilled I can now truly add my name to the cup. I also have to add there is no way I’d be in this position now if it wasn’t for the support of my staff both kitchen, front of house, and the management team at CityLife Auckland.”

David describes his food style as ‘New Zealand Bistro’, meaning honest and straightforward with seasonal produce taking centre stage. He’s passionate about artisan producers and believes that the standard of the produce in New Zealand is exceptional. He started his career in his hometown of Wellington the hard way. He began washing pots in the kitchen of a city hotel before heading to Europe to work his way up the culinary ladder in many of London’s five star hotels and French Michelin star properties.

“I love bringing all the different cuisine experiences I have experienced together. I particularly enjoy creating contrasts for the palette from sweet and sour to hot and cold pairings.”

David has been a competitive chef throughout his career and has enjoyed previous award success.  He has distinguished himself in the Prix Pierre Taittinger Great Britain, as well as accumulating gold and silver medals in past New Zealand Culinary Fare events.

The Culinary Fare is run by the Restaurant Association of New Zealand and the Chef of the Year category is supported by Moffat Limited and Southern Hospitality Limited.

CONGRATULATIONS from the vegetables.co.nz team.

Three Wellington Polytechnic (Weltec) students are ecstatic over their Nestlé Toque d’Or win on Monday, 18 July. Students, Lillian Poulgrain and Star Yu went head-to-head with 22 other culinary students from around the country. During a gruelling 2½ hour live kitchen cook off, they created six covers of a three-course meal. Restaurant service student Melissa Lind, the third member of the team, served the dishes to judges and attending VIP guests. New Zealand grown vegetables featured throughout the meal.

The WelTec team praised their tutors Scott Campbell, Ray Morrell and Peter Bessling who had played a major role in helping them to achieve success. Scott Campbell said he was delighted his students had won as it was well-earned recognition of the hard work and effort put into preparing for the event. “The long hours of training and commitment on the part of everyone in the team resulted in an outcome that has exceeded all of our expectations.”

Nestlé Toque d’Or Event organiser, Pip Duncan, said the event was a huge challenge for competitors. “There’s a tight timeframe to work to and an intensive judging criteria. Students have to be in top form on the day because any slip up will cost the team dearly.”

Students were judged in areas ranging from the taste of the food presented, through to knife skills and front-of-house beverage delivery and service. Menus were prepared in advance of and were assessed by the judges for correct use of terminology and recipe development.

Nestlé Toque d’Or is the country’s longest running and most prestigious student cookery and food service event. It is held in 17 countries around the world and has launched the careers of world-famous chefs, including Jamie Oliver. The event is designed to simulate the pressure of a real working team environment.

The team at vegetables.co.nz would like to congratulate chef Robert Oliver. At the 2010 Gourmand World Cookbook Awards held in Paris earlier this year, he was the surprise winner of the best cookbook of the year.

Oliver’s book, Me’a Kai, features cuisine from Tonga, Tahiti, Samoa, Fiji, Vanuatu, and the Cook Islands.

The 90-plus recipes highlight signature South Pacific island ingredients and cooking methods. The coconut, for instance, is used in all its incarnations – milk, flesh, oil and steamed – and forms the basis of island cooking. Fish is also a main ingredient. Oliver said that “People don’t realize how good their own food is. I want to excite local chefs with their own ingredients.”

“Most of the ingredients are grown organically. Before, that was a liability, but now, it’s a big asset. I want this book to help the Pacific Islands rediscover their own culture and use that as a platform for their own economic sustainability.” Oliver said.

This was the first time a New Zealand chef has taken the top spot. “We’ve never seen a win from such small, modest origins. They always come from prestigious chefs. This year was different,” a spokesman for the Gourmand World Cookbook Awards, Edouard Cointreau Jr., said.

The book was released in April 2010 by Random House New Zealand.

The full article can be read at beattiesbookblog – http://beattiesbookblog.blogspot.com/2011/03/new-zealand-chef-wins-cookbook-of-year.html

The Lewisham Awards 

Auckland’s Outstanding Hospitality Stars were officially recognised by their peers at the 2011 Lewisham Foundation Awards on 29th May. The Awards are named in honour of colourful hospitality entrepreneur Richard Lewisham who helped establish the modern day eating and drinking scene in the ‘City of Sails’.

CONGRATULATIONS to the following:

1885, for Outstanding Bar, sponsored by Allied Liquor

Ash Visvanathan from Monsoon Poon, for Outstanding Hospitality Personality, sponsored by Dog Point

Café Hanoi, for Best New Auckland Venue, sponsored by APRA

Des Harris from Clooney, for Outstanding Chef, sponsored by Delmaine Fine Foods

Hector Palmer from Café Hanoi, for Outstanding Maitre d’, sponsored by SKYCITY

Herne Bay Local Eatery & Bar, for Outstanding Local, sponsored by Beam Global New Zealand

Jacqui Clarke from Thirsty Camel, for Outstanding Sales Representative, sponsored by Restaurant Association of NZ

Lili Scott from Federal & Wolfe, for Outstanding Coffee Establishment/Barista, sponsored by Caffe L’affare

Logan Harris from Prego, for Outstanding Waiter, sponsored by Crombie Lockwood

Matthew Aitchison from The French Café, for Outstanding Wine Service Professional / Sommelier, sponsored by Negociants

Merediths, for Outstanding Restaurant Food, sponsored by Moana Pacific Fisheries

Neat Meat, for Outstanding Supplier, sponsored by Telecom

Petaia Unoi from Coco’s Cantina, for Outstanding Bartender, sponsored by Angostura

Renee & Damaris Coulter from Coco’s Cantina, for Outstanding Restaurateur, sponsored by Signe Pernod Ricard

SPQR, for Best Auckland Establishment, sponsored by Moet Hennessy

The Grove, for Outstanding Wine List, sponsored by EuroVintage

Registered Dietitian Nadia Lim, combined flavour and elements of healthy eating to wow judges and audiences alike, and last night (15 May) she won the 2011 Masterchef NZ competition.

Congratulations Nadia!

Nadia describes her take on cooking with a healthy twist as “maximising mindful eating”. This approach helped her win this year’s Masterchef NZ.

Nadia is a clinical dietitian working with people with diabetes.

Dietitians encourage people to reduce or moderate their intake of food like butter and salt, but Nadia believes that all ingredients have their place when used in moderation. “Food needs to be seasoned adequately for it to have optimal taste, and having the skills to cook our own food means we at least know how much salt we are consuming.”

Dietitians also encourage people to re-think their portion sizes and to eat mindfully, slowing down to savour smaller portions of food. In terms of health benefits, these skills are at least as important as what the food is made of.

Nadia’s main passion, and something she hopes to develop further, is teaching people how to cook healthy food. She is passionate about motivating people to lead a healthy lifestyle. However, she has found that giving advice isn’t enough, as often people don’t know how to cook basic meals like pumpkin soup.

She says “We’ve become quite dissociated from what we eat, and are often unaware of the components of our meals.  It would be great to have the opportunity to work hands-on with people, teaching basic food selection and cooking skills to help them improve their health. I think cooking is one of the most vital skills for our health, yet sadly it is a skill lost on many”.

Source: Dietitians NZ

These lucky winners of our Fresh Inspiration Lucky Draw Prize have received a copy of The New Zealand Vegetable Book – it is a fantastic book – there are great descriptions of, and suggestions of what to do with, New Zealand vegetables – such as kumara, tomatoes, pumpkins, salad greens, courgettes  and fresh herbs.

The New Zealand Vegetable Book is available from good bookshops throughout New Zealand.

Congratulations to:

Noelle Liddy – Otago University

Sara Refoy- Wintec

Tim Snape – Whanganui UCOL

Craig Lucas – M.I.T.

Roderick Turner – Greymouth Polytech

Each year, Beef + Lamb New Zealand selects a team of chefs who have displayed exceptional culinary skills during the assessment period, to be Beef + Lamb New Zealand Ambassador chefs for the year.

As well as receiving special recognition for their achievement, the Ambassadors are involved in a planned programme of Beef + Lamb New Zealand activities throughout the year.

The Beef + Lamb New Zealand Ambassadors for 2011 are:

Mat McLean, Palate Restaurant, Hamilton, is one of only three chefs appointed as Beef + Lamb New Zealand Ambassadors for an outstanding four years in a row – an achievement which has now elevated him to the role of lifetime Platinum Ambassador.

Logan McPherson, The Palms Restaurant, Dunedin, has been named a Beef + Lamb New Zealand Ambassador for the second year running.

Brenton Low, à Deco, Whangarei, is now a third-time Beef + Lamb New Zealand Ambassador

Grant Dicker, Mint Dining Room, Nelson, was awarded Best Lamb Dish in New Zealand in the 2010 Hospitality Association of New Zealand awards.

Benjamin Bayly, The Grove, Auckland

Jeremy Griffiths, Poseidon, Christchurch

The full story can be read at http://www.beeflambnz.co.nz/index.pl?page=ambassador_chefs&m=88

Congratulations to Christchurch Polytechnic Institute of Technology (CPIT) students Rhys Barrington, Bonnie Smith and Gavin Larson who won the coveted 20th Nestlé Toque d’Or competition last week. Their menu included a starter of Akaroa salmon, a main of NZ Beef Sirloin medallions with mushroom dust and a dessert of coconut mousse and a mango parfait.

The team praised their tutors who had helped them win the competition. However, CPIT culinary team trainer, Stan Tawa, said that the team had spent hours preparing for the event and winning it was a great result. CPIT students have received the coveted ‘golden hat’ award thirteen times.

Nestlé Toque d’Or Event organiser, Pip Duncan, said the event provides young, up-and-coming students a great opportunity to demonstrate their abilities and skills to some of the country’s most highly-regarded culinary professionals.

Teams have two-and-a-half hours to create six covers of a three-course meal which is then served to VIP guests by the restaurant service competitor. The competition challenges teams with tight time constraints and simulates a real working environment.

The intensive judging criteria includes professionalism, working methods, knife skills, hygiene, waste minimisation, taste of the food and front-of-house beverage delivery and service. The 18-judge panel scrutinises the teams throughout the competition. Menus, prepared in advance, are judged on the use of correct terminology and recipe development.

Nestlé Toque d’Or is the country’s most prestigious and longest running student cookery and food service event. Held in 17 countries it has launched the careers of several world-famous chefs, including Jamie Oliver.