Vegetarian Dish Challenge winners

Winning dish in Dinner category

With the growing number of vegetarians in New Zealand, the challenge has been on for chefs from all backgrounds to create nutritious, well-balanced vegetarian dishes., Choice Catering Equipment Ltd and Bidvest, a national food distributor, teamed up in 2014 to set a challenge for New Zealand chefs: to show their best vegetarian dish.

Chefs entered their dishes in three categories: Breakfast/brunch, Lunch, and Dinner/fine dining. They submitted their recipes featuring fresh New Zealand grown vegetables. Potatoes or kumara had to be the starch component.

The winner of the Breakfast/brunch category is Subhashini Sathanantham, The Riverhead, Auckland. Her dish is Golden kumara and red beetroot tart, quail eggs, cauliflower sausage, potato toast, garlic-infused vine tomatoes, buttered spinach and pumpkin hollandaise.

The winner of the Lunch category is Jinu Abraham, Heritage Hotel, Auckland. His dish is Organic tofu and pea stuffed potato, smoked tomato and onions

The winner of the Dinner/fine dining category is Ryan Tatterstall, Cobar Restaurant, Days Bay, Lower Hutt. His dish is Goats cheese, lavender and honey cannelloni with artichoke egg, artichoke purée, butterkin and fig

The Judges were Glenn Fulcher, City & Guilds, Regional Manager, Pacific; Andy Gibb, Chef Tutor, Nanyang Polytechnic, Singapore; Adrian Brett-Chinnery, Group Development Chef, Tanoa Hotel Group, Fiji; and Lauraine Jacobs, Food Columnist, NZ Listener. Culinary Ambassador, Jeremy Schmid, Head Chef, The Officers' Mess, Devonport oversaw the competition.

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