We share the de­li­cious mains:

NZ Grower - - Election 2017 -

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 –

HAWKE’S BAY

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.

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