We share the delicious mains:
NORTH SHORE INTERNATIONAL ACADEMY
New Zealand lamb rack and shoulder served with kumara colcannon, celeriac purée, salt roasted carrot, Savoy cabbage and onions dressed with a Pilsner, spelt and haggis jus
AUCKLAND INSTITUTE OF TECHNOLOGY
New Zealand lamb rack served with pulled lamb shoulder on a garlic scented kumara purée with baby leek, beetroot, charred cucumber, warm minted yoghurt gel and lamb jus
WAIKATO INSTITUTE OF TECHNOLOGY
Sweet ginger glazed lamb loin, Teriyaki style lamb shoulder, fondant kumara, 5 spice jus, New Zealand lamb and sesame pot sticker dumpling, rhubarb compote and macadamia crunch, honeyed carrots with whipped chèvre and coconut tuile, green tea and Marengo gremolata, shallot petals with onion foam and baby fennel
OTAGO POLYTECHNIC CENTRAL CAMPUS – CROMWELL
New Zealand lamb loin rack oven roasted with boned lamb shoulder, creamy mash, shredded Brussels sprouts with speck, charred pickling onions and green peppercorn sauce made with lamb shoulder cooking juices
NEW ZEALAND DEFENCE FORCE CATERING SCHOOL
Herb crusted New Zealand lamb rack roasted with lamb shoulder and spring onion jam strudel, beetroot gel, pickled radish, braised baby leeks, yam cake, roasted cherry tomatoes and jus
WELLINGTON INSTITUTE OF TECHNOLOGY Chermoula scented roast lamb cutlet, lamb shoulder with parsnip, sumac and goat curd Royale, kumara and olive croquette, wilted spinach, roasted parsnip and confit of red sprouts, served with sauce Arabic TOI OHOMAI INSTITUTE OF TECHNOLOGY – TAURANGA
Roasted New Zealand lamb shoulder, stewed lamb shoulder with parsnip crumb, Beauregard kumara purée, glazed carrots, roasted cauliflower, charred onion petals, date chutney and reduced cooking liquor
EASTERN INSTITUTE OF TECHNOLOGY –
Sous Vide New Zealand lamb rack with a wasabi pea dukkha crust, accompanied by braised shoulder wrapped in caul fat and savoy cabbage in the traditional style of the English faggot. The dish is finished with pulled crispy lamb floss, hasselback New Zealand kumara, oven roasted tomato, baby carrots and an onion purée and lamb jus.
TOI OHOMAI INSTITUTE OF TECHNOLOGY – ROTORUA
Oven baked tomato crusted New Zealand prime lamb rack with onion and lamb shoulder Loukaniko sausage, accompanied by crispy spiky kumara and black garlic cake, sweet honey roasted parsnip, olive oil glazed Asian greens and baby carrot finished with demi-glace black pepper sauce and micro herbs.
At the Awards Dinner, guests enjoyed Greg Piner’s main; Grilled New Zealand sirloin, mandarin relish, kumara wasabi cake, beef cheek croquette, steamed bok choy, broccolini, toasted seaweed butter and kaffir lime jus. Greg is a member of the NZ Chefs high performance culinary Squad and Group Executive Chef of Vault 21 and Prohibition Smokehouse in Dunedin.
This Nestlé sponsored competition is co-sponsored by Akaroa salmon, Moffat, Beef+Lamb NZ, House of Knives, NZ Chefs and vegetables.co.nz.