Restaurant of the Year award added to annual Silver Fern competition

NINE Otago restaurants are vying for the new title of Restaurant of the Year in the annual Silver Fern Farms Restaurant Awards.

The awards showcase a chef’s use of grassfed red meat and this year also feature a new category — emerging chef — alongside the best beef, lamb and venison dishes and top chef categories.

More than 60 restaurants have entered the competition this year.

Silver Fern Farms marketing manager food service Bernie de Bono said the awards gave professional chefs an opportunity to create a memorable taste encounter for diners while also being recognised for their creativity and expertise.

‘‘We want to provide them with the finest natural grassfed red meat so they can express their craft and innovation to produce extraordinary results for diners.’’

A change of season for the judging period has encouraged chefs to showcase autumn produce.

The judges will review the 63 dishes to see who will make the final 12 to be announced in May, looking for inspired use of seasonal produce, demonstrating great technique and delivering on taste through the use of a combination of ingredients on the plate that complement the red meat hero dish.

‘‘The breadth and depth of entries this year reflects the very high quality of chefs throughout the whole country, not just in the main centres, allowing passionate foodies from across the country to experience inspirational food.’’

Head judges Catherine Bell and Geoff Scott will then revisit each finalist restaurant and mark them against a set of strict criteria before the top awards are announced later this year.

Diners can taste the award dishes, from menus at participating restaurants until April 12.