Serving gold-plated meat

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.