Burnt Brocolli Salad - Brocolli mousse jerk seeds parmesan crisp herb dressing, by Meghan Foster.

Meghan Foster, a Mount Hutt College student has cooked her way into the National Secondary Schools Culinary Competition (NSSCC) grand final.

Foster was crowned the regional winner for the Canterbury / Tasman area after she impressed judges with her dish titled Burnt Broccoli Salad, which featured broccoli mousse, jerk seeds, parmesan crisp and herb dressing.

Meghan Foster Mount Hutt College, with her winning Broccoli dish.

The judges’ comments included praise for the presentation and flavoursome combinations, which beat out four other competitors.

The five students from Mount Hutt College, Papanui High School, Nelson College and Kaiapoi High School had to prepare, cook and plate two individual portions of an entrée course within 60 minutes. The entrée’s main component of their dish included fresh New Zealand grown broccoli.

From here Foster will collaborate with a fellow school student to compete in the grand final in Auckland on September 8. 

The remaining regional competitions are scheduled on:

  • Wellington – 25th June
  • Otago / Southland – 2nd July
  • Auckland North and South – 7th July
  • Waikato – 9th July.

The NSSCC is a celebration of the hospitality industry and upcoming chefs. The competition is sponsored by Bidfood, Moffat, 5+ A Day, Service IQ, Southern Hospitality, Waitoa and Vegetables.co.nz.

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