The finalists in the New Zealand Vegetarian Dish Challenge 2014, a national competition celebrating the very best of fresh New Zealand vegetables have just been announced.
Hamish Scott, NZ Army, Burnham
Kiwi big breakfast vegetarian style (vegetarian sausage, grilled tomato, potato rosti, and poached eggs)
Logan Murray, Snack Out, Cambridge
Free range scrambled egg, sweetcorn croquette, chard tomato and chutney
Subhashini Sathanantham, The Riverhead, Auckland
Golden kumara and red beetroot tart, quail eggs, cauliflower sausage, potato toast, garlic-infused vine tomatoes, buttered spinach and pumpkin hollandaise
Jinu Abraham, Heritage Hotel
Organic tofu and pea stuffed potato, smoked tomato and onions
MacLean Fraser, Bolton Hotel, Wellington
Spiced carrot soup, beetroot and feta tart on kumara and chick pea salad and goat’s cheese soufflé.
Ziek Hudson, Brew’d, Eastborne
Vegetarian eggs in a bird’s nest
Arnaud Vachet, The Langham , Auckland
New Zealand potato delight – a medley of different potato preparations including soup, confit, sous vide and crisp angel hair
Liam Dollimore, The Wellington Club
Baby beets with goats curd, kumara and carrot tahini
Ryan Tatterstall, Cobar Restaurant, Day’s Bay, Lower Hutt
Goats cheese, lavender and honey cannelloni with artichoke egg, artichoke purée, butterkin and fig
Now in its third year, the New Zealand Vegetarian Dish Challenge, sponsored by Bidvest, Choice Catering Equipment and Vegetables.co.nz, attracted over 200 entries from chefs around the country.
The nine finalists were chosen by judges Glenn Fulcher, NZ manager for City & Guilds of London, Andy Gibb, chef tutor at Nanyang Polytechnic in Singapore, Adrian Brett-Chinnery, group development chef at Tanoa Hotel Group, Fiji and food writer and author, Lauraine Jacobs.
The winner of each category will be announced in July. The three winners will each receive a Bidvest gift voucher, a Buffalo heavy duty microwave from Choice Catering Equipment and a mystery weekend voucher.