Silver Fern Farms is inviting New Zealand chefs to take part in the 2014 Premier Selection Awards.
Red meat is set to star on menus of the country’s top restaurants over the next few months as chefs compete in the awards.
Last year’s winner, Mat McLean of Palate restaurant in Hamilton took home the title of Premier Master of Fine Cuisine from a field of 73 chefs in the competition’s inaugural year. His dish was a combination of Silver Fern Farms Premier Selection Reserve beef eye-fillet and slow cooked short-rib with smoke kumara, shitaki salad, baby turnip and soy chilli butter.
A select group of chefs from all over New Zealand have been invited to enter an origial dish using cuts from Silver Fern Farms extensive range of beef, venison and lamb and SILERE alpine origin merino lamb. Diners can enjoy the dishes on the menus at participating restaurants from 22 September to 31 October.
Mystery diners will be visiting restaurants to judge the dishes. They will choose 10 regional finalists from Northland/Auckland, Central North Island, Lower North Island, Upper South Island and Lower South Island who will proceed to a second round of judging coordinated by restaurant commentator Kerry Tyack. The winner will be announced at an event in early 2015.
Silver Fern Farms’ general manager marketing Sharon Angus says the awards help the company to understand requirements chefs have for premium quality red meat cuts.
“It is an important way of learning more about the demands of chefs so that together we can exceed diners’ expectations. Last year reinforced how product consistency is the critical factor in decision-making for chefs. Learning things like this, and understanding how to deliver on them, is important as we are setting ourselves up to supply premium quality ingredients here in New Zealand, as well as in international markets.”
Invited chefs can find more information here.