A record number of Kiwi chefs have entered this year’s Silver Fern Farms Premier Selection Awards – to battle it out for the illustrious title of Premier Master of Fine Cuisine.
73 chefs from all across the country have created original dishes using Silver Fern Farms lamb, beef, or venison, in the award’s biggest year yet.
Silver Fern Farms general manager marketing, Sharon Angus, claimed there is a particular strength in regional entries this year.
“The entries this year show that quality food is not only found in the main cities. There are some great restaurants in the regions serving exciting cuisine.”
Judging coordinator Kerry Tyrack has also noted an interesting new trend of chefs using venison in their entry dishes – reflecting a growing demand by diners for new flavour experiences.
“If the quality of the dishes in the first three years of the Awards is anything to go by, then the 2016 entries won’t disappoint.” He concluded.
The award categories include best beef, lamb, and venison dishes, as well as the best regional and best metropolitan.
Dishes will be assessed on their presentation, preparation, taste and texture, and creativity – as well as how well they “let red meat be the hero”.
The judges will announce the 12 finalists on the 20th November.
In the meantime, diners can sample the dishes themselves at participating restaurants until 6th November.
Restaurants such as Auckland’s Botswana Butchery (the 2015 award winners), Hamilton’s Bluestone Steakhouse, and Wellington’s Cafe Polo will be proudly serving their chef’s creations on their menu.
The overall winners will be revealed at an event in Auckland on the 8th February 2017.
73 Chefs Competing in Silver Fern Farm Awards 2016
