For a third year in a row, Waitoa free range chicken was proud to be the principle protein sponsor for the Gourmet Pacific Challenge and Curry Cup, hosted by the NZ National Chefs Association.
This year’s Gourmet Pacific Challenge saw two local teams, three Australian teams, as well as one team from Fiji and one from Guam battle it out in a three-course cook off. Tasmanian team, Michael Norton and Ebhan Darvill prevailed as the overall winners with their Chicken and Thyme Roulade.
Innovation and creativity was put to the test in the Curry Cup where chefs were tasked with producing a chicken curry, using a set of prescribed ingredients including Waitoa free-range chicken. The winning curry was a Chicken Chettinad by Binoy Madathiparambil Bhavandandan and Sakthivel Muthusamy.
According to Waitoa foodservice sales manager, Roger Pickering, Waitoa is proud to be fuelling healthy competition and innovation amongst up and coming chefs across Australasia and locally.
“It’s incredible to see this amount of culinary talent in one room, the dishes that were created with Waitoa chicken were most definitely something to savour and behold,” said Pickering.
Waitoa is passionate about providing chefs with locally grown, premium ingredients.
