Serv­ing gold-plated meat

Matamata Chronicle - - News - By LAURA MCLEAY

Not many peo­ple can claim a gold plate to eat their meal from but Jenny Sei­del now has two.

The tal­ented head chef at Re­doubt Bar and Eatery was pre­sented with the plate af­ter re­ceiv­ing a 2011 Beef + Lamb Ex­cel­lence Award for the sec­ond year in a row.

Miss Sei­del, known as Ginge, im­pressed the judges who were look­ing for the high­est culi­nary stan­dard.

Last Oc­to­ber she signed up for the com­pe­ti­tion and Beef + Lamb New Zealand sent as­ses­sors to each restau­rant en­tered.

But like mys­tery shop­pers, con­tes­tants had no idea when the as­ses­sors would ar­rive, mean­ing Miss Sei­del had to be on top of her game at all times.

Her first win­ning dish con­sisted of lamb shank and twice- baked potato with wal­nut and smoked ched­dar cheese, baby car­rots and plum jus.

The sec­ond dish was Scotch fil­let steak with beet­root puree, gar­lic pota­toes, wa­ter­cress and a horse­rad­ish creme fraiche.

‘‘ This year the judges’ com­ments were even bet­ter than last year. The judges said I had nice pre­sen­ta­tion, good flavours and good tex­ture to the meals. It was very pos­i­tive feed­back which was great,’’ she said.

‘‘The judges mainly looked at the cook­ing of the meat, rather than the over­all pre­sen­ta­tion of the meal though.’’

She said she would def­i­nitely be en­ter­ing again next year with all new recipes.

Miss Sei­del cre­ates all the dishes on the menu at Re­doubt and changes them sea­son­ally.

‘‘It is re­ally cool be­ing able to come up with the menus here – I don’t think many chefs have that op­por­tu­nity.’’

Miss Sei­del has been head chef at Re­doubt for more than two years and is pas­sion­ate about her job.

‘‘I en­joy the peo­ple . . . I like the adren­a­line that comes with cook­ing and serv­ing oth­ers,’’ she said.

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