Christchurch chef wins Cervena competition
Today, Chef Ivan Butera, of the Scenic Circle Russley Hotel in Christchurch, has been announced as the winner of the
hotel group's Cervena venison competition held last month.
Inspired by a desire to showcase New Zealand food and beverages throughout its hotels, nationwide hotel group Scenic
Circle Hotels partnered with Deer Industry New Zealand during October, to promote Cervena on its menus, with a Cervena
recipe competition.
Judged by submitted recipe as well as by an in-restaurant assessment, Ivan Butera's winning recipe is Seared Cervena and lavender in a Waipara Cabernet and tamarillo jus. Cervena chef and chief judge Graham Brown commented that it is a contemporary stylish dish. 'The chef has really put
some thought into the preparation and presentation of this recipe. Our dining assessor thoroughly enjoyed the meal. It
is interesting to see some unusual ingredients being used to complement the venison and the focus on locally produced
products is a nice touch.'
In second place is Chris Fortune of the Scenic Circle Blenheim Country Hotel with his dish of Cervena shortloin on red cabbage with crispy shank dumplings. Third place goes to Head Chef Karl Quinn of MLC Cafe & Bar, Scenic Circle Airdale Hotel in Auckland, with Citrus and sweet paprika Cervena with asparagus and polenta. The winning waiter is Jakob Barwick, also from the Scenic Circle Russley Hotel in Christchurch, who recommended the
venison to the competition's mystery diner.
The Scenic Circle Hotel group is 100% New Zealand owned and that's why they choose to work with local, uniquely New
Zealand ingredients. 'For us Cervena venison is a natural fit with our philosophy of showing visitors from overseas the
best that New Zealand has to offer. No-where else in the world is such good quality venison produced and we want
visitors going back to their home countries talking about the great food they enjoyed during their stay,' says Scenic
Circle Hotels' managing director Brendan Taylor.
ENDS