Two more regional competitions of the National Secondary School Culinary Challenge were held last week.


Mount Hutt College student, Meghan Foster was the regional winner for the Canterbury / Nelson / Marlborough region after impressing the judges with her dish titled, Burnt Broccoli Salad, featuring broccoli mousse, jerk seeds, Parmesan crisp, and herb dressing.

The Judges’ comments included praise for the presentation and flavoursome combinations, which beat four other competitors.

Five culinary students from Mount Hutt College, Papanui High School, Nelson College and Kaiapoi High School competed in this regional competition.

Each student prepared, cooked and plated two individual portions of an entrée within 60 minutes. The main component of the entrée had to be fresh New Zealand grown broccoli.

Jasmine Beech, from Wellington Trades Academy, was the winner for the Wellington region. Her winning dish was, Broccoli and Cheese Croquettes, Smoked Mascarpone, Pickles and Beets. Judges thought this was ‘A dish worthy to be served in any restaurant. Great concept and execution. Beautiful use of ingredients.’

Competitors were Sophie Jackson, Owen Jones and Sylvie Blake-O’Brien from Wellington High School; Jasmine Beech, Cedella Pawa, Tuihana Hohaia and De Wet Oliver from Wellington Trades Academy; and Sam Ebersohn from Paraparaumu College.

Meghan and Jasmine will each form a team with a fellow student to compete in the NSSCC Grand Final in Auckland on September 8.

The NSSCC is the leading secondary school culinary competition. It is proudly sponsored by Bidfood, Moffat, 5+ A Day, Service IQ, Southern Hospitality, Waitoa Chicken and

NSSCC is organised annually by the Culinary Arts Development Trust (CADT), a non-profit charitable trust formed in 2015.