The NZ Culinary Team won gold in a trans-Tasman gastronomic showdown at the Fine Food New Zealand exhibition in Auckland last month.
The ‘Battle of the Tasman’ was part of the Gourmet Pacific Challenge featuring the New Zealand Chefs Association senior culinary team against a team of top Australian chefs.
The teams had five hours to prepare and cook a four-course meal for 70 people under heavy scrutiny from the judges.
NZCA Vice-President Gary Miller says the event was a first for both teams.
“What made this unique was that in all the years of the respective teams they had never gone head-to-head and the Fine Food New Zealand show was an ideal opportunity to make this happen.”
“The senior national teams have enjoyed a great friendship and rivalry on the international stage over many years and this event was a great opportunity to demonstrate to the industry and public of New Zealand the intensity involved in competing at this level.”
Both the Australian and New Zealand teams were awarded gold medals in the competition but the New Zealanders won on points.
While the judges are not releasing the score line, according to one Kiwi competitor it was very close.
Defence force chef Lance Corporal Stephen Hogan says the teams are judged 60-40 on taste versus kitchen work on each of the four courses.
“I’ve been told we creamed them on the taste and flavour side of things as far as the entrée and main are concerned but it was much closer on the cheese and dessert side,” he says.
The Kiwi team’s four courses comprised an entrée of Regal Smoked Salmon, a pork dish, a cheese course and dessert.
Each country also had two youth teams of four young professional chefs compete but it was the New Zealand team led by Sarah Primrose from the Pear Tree restaurant in Kerikeri that came out on top.
The youth teams had to prepare, cook and serve a five-course meal for 16 people with three-and-a-half hours preparation time followed up two and a half hours of service. Well done everyone.