New Zealand’s best chefs are set to battle with their Australian rivals in the top trans-Tasman culinary showdown of the year.
The NZCA Gourmet Pacific Challenge will take place at the ASB Showground’s during Fine Food New Zealand, 22-24 June.
The bi-annual challenge will see the best youth (25 and under) and senior (over 25) chefs from each country producing their very best entrée, main and dessert in the Moffat Culinary Challenge Kitchen.
The Australasian battle will take place over two days with the New Zealand senior team and Australian youth team serving their three-course lunch from 11:45am to 1:45pm on Sunday 22 June. The Australian senior team and New Zealand youth team will follow the same format on Monday 23 June.
The New Zealand senior culinary team comprises Stephen Le Corre, Darren Wright, Richard Hingston and Mark Sycamore, while the Kiwi youth team is Troy Waters and Heidi Waters. Their counterparts representing Australia in the senior team are Kurt Von Buren, Michael Lopez, Roshan Thammita and Jenny Key. Oliver Ferguson and Tang Hou Chin round out the Australian team as the youth representatives.
The Gourmet Pacific Challenge showcases New Zealand and Australia’s best culinary talent with tickets available for lunch on both days. A three or four course lunch with a wine match will be served for $30 per person. The ‘Fonterra Culinary Challenge Restaurant’ dining area will be set for 120 diners with 20 youth and 70 senior dishes to be served each day.