Chefs Turnip The Beet In Vegetarian Dish Competition
Winners of New Zealand’s Vegetarian Dish Challenge 2016 announced
Three Kiwi chefs have done amazing things with vegetables to take out the top awards of New Zealand’s premier vegetable
competition.
The winners of the New Zealand Vegetarian Dish Challenge 2016, a national competition which celebrates the very best of
fresh New Zealand grown vegetables, were announced today:
BREAKFAST/BRUNCH
Adam Thorley-Symes - The Shack, Raglan
Beetroot and tofu tian, pressed kumara, herb puree, hazelnut, quince & figs”
Judge, Geoff Scott’s comments:
“This dish showed great skill bringing together both vegetables and fruit into a delicious breakfast menu item.”
LUNCH
Kirisi Filipo - Wharekauhau Estate, Palliser Bay
Spiced Red Pepper Olive Grove Falafel stuffed Cabbage, roasted Kumara, with Kawakawa, Pistachio, Chilli & cashew nut crusted parsnip, goat’s curd, and beetroot gel
Judge, Geoff Scott’s comments
“The falafel stuffed cabbage with crispy goats curd and chilli nut crusted parsnip demonstrated this chef’s clever use
of textures whilst still retaining great nutritional value and flavours.”
DINNER
Drew-Anne Weeds - Peppers Clearwater, Christchurch
‘Out of this Earth’
Judge, Geoff Scott’s comments:
“This was an expertly presented and perfectly balanced dish with delightful use of beetroot coated tofu, beetroot
fondant and raspberry powder - sweet, acidic and crunchy - wonderfully crafted.”
Vegetarian Dish Challenge judge, Geoff Scott, consultant chef and foodwriter, said this year’s competition was
particularly intense with a very high standard of quality.
“The judges were very impressed with the clever use of ingredients and the great variety of choice throughout the three
categories which made for a fierce competition.”
“Chefs around the country are being a lot more creative and daring. It's great to see them letting rip with wonderful
combinations and fantastic ideas using everyday New Zealand grown fruit and vegetables. Increasingly, vegetarian dishes
are not just being found on fine dining and dinner menus but also casual quality lunch offerings and gourmet breakfast
choices as well. More choice and better quality for diners is the way forward. They will share their experiences and
keep coming back.”
Also judging were Mark Wylie, Culinary Services Manager at Compass Group; Andy Gibb, Chef tutor at Singapore’s Nanyang
Polytechnic; Bevan Gray, Chef and Life Health Foods product developer and Hospitality NZ’s Operations Manager, Tracy
Scott.
Now in its fifth year, the New Zealand Vegetarian Dish Challenge is sponsored by Life Health Foods, nationwide wholesale
food distributor, Bidvest, Choice Catering Equipment and Vegetables.co.nz.
The three winners will each be awarded a New Zealand Vegetarian Dish winner plate, a Samsung 1100w-semi commercial
programmable microwave and an Air New Zealand mystery weekend voucher worth $1200.
ENDS