Nelson puts best food forward for competition

They are known the region over for their top food, but two Nelson chefs are hoping for national recognition at a nation-wide competition.

Hopgood’s Restaurant and Mint Dining Kitchen are putting their best food forward as they participate in the annual Silver Fern Farms Premier Selection Awards.

Using Silver Fern Farms red meat, Hopgood’s head chef Aaron Ballantyne will be serving up a lamb rump slow cooked shoulder with smoked parsnip, garlic and anchovy butter.

Mint Dining Room owner and chef Grant Dicker will be serving lamb three ways; silere alpine origin merino cutlet, sous vide leg and croquette.

The awards are judged by a team of food experts who will visit each restaurant to sample the dishes.

The public can also order the specially-made mains from the restaurants until November 1. There are 62 chefs from around the country competing.

Leading judge and coordinator Kerry Tyack will assess the entries with one main request – ‘‘let the red meat be the hero’’.

‘‘These are the best cuts of beef, lamb and venison being cooked by the best chefs, and the dishes they serve are going to be outstanding,’’ he said.

Points are awarded for presentation, preparation and cooking, taste and texture, and creativity.

Twelve finalists will be selected and announced on November 20. Tyack and co-judge Tony Adcock will visit all finalist restaurants before Christmas to re-judge the dishes.

National Winners will be announced at an event in Auckland in February 2016.