TAPAS CHAMPS

The trans-tasman rivalry was just too close to call at this year’s Australasian Tapas Championships, so for the first time there will be not one but two chefs from ‘down here’ heading to the World Tapas Championships. Tasked with shining the spotlight on an indigenous New Zealand ingredient, Gold Coast chef Amber Heaton (Cucina Vivo – The Star) took first place with a salmon ceviche with pickled cucumber, horseradish mousse, yuzu gel and a lemon myrtle sable. Auckland’s Fred Wong (head chef at Poni) presented an innovative twist on the Southland cheese roll – a bite-sized sensation of prawns, scallops, onion ash and black garlic. Pictured left to right: Angel Moreton of sponsor E-spain, Fred Wong, Amber Heaton, competition organiser Jasbir Kaur and Sanjeev Kapoor, head of the judging panel.