The 2015 SFF Premier Selection awards open for chefs

No8 Bar & Brasserie head chef Scott Corbett putting the finishing touches to his 2014 award-winning dish.
No8 Bar & Brasserie head chef Scott Corbett putting the finishing touches to his 2014 award-winning dish.

Red meat is set to star on menus of the New Zealand’s top restaurants over the next few months as chefs compete in the Silver Fern Farms Premier Selection Awards.

Now in their third year, Silver Fern Farms general manager marketing Sharon Angus says the awards provide the opportunity for New Zealand’s top chefs to showcase their talent and craft using the best quality red meat.

“We are excited about the growth of the Premier Selection Awards over the past few years and the positive feedback we have had from chefs, who tell us they enjoy the opportunity to create a new dish using Silver Fern Farms cuts,” she says.

New categories have been introduced to the 2015 Premier Selection Awards, with new awards for:
• Best Beef dish
• Best Lamb dish
• Best Venison dish
• Best Metro restaurant
• Best Regional restaurant

The supreme winner will receive the Premier Master of Fine Cuisine title.

“The awards give professional chefs an avenue to create a memorable taste experience for diners while also being recognised for their creativity and skills,” says Sharon Angus. “We want to provide them with the finest ingredients so they can harness their creativity and innovation to produce extraordinary results for diners.”

Silver Fern Farms has invited a select group of top chefs from across New Zealand to enter an original dish using cuts from Silver Fern Farms’ extensive range of beef, venison and lamb or SILERE alpine origin merino. Diners can sample these dishes on the menus at participating restaurants from 28 September to 1 November.

Dishes will be judged by a qualified judging panel lead by New Zealand’s renowned restaurant commentator Kerry Tyack. Twelve finalists will be selected to proceed to the finalist round of judging, where Kerry and guest judge Tony Adcock, a former restauranteur with a wealth of industry experience, will co-judge all finalist dishes. At least one finalist will be selected from the following regions:

  • Northland/Auckland
  • Central North Island
  • Lower North Island
  • Upper South Island
  • Lower South Island
Palate Restaurant: Mat McLean's Silver Fern Farms venison served with parsnip puree ...
Palate Restaurant: Mat McLean’s Silver Fern Farms venison served with parsnip puree …

Past winners of the Premier Master of Fine Cuisine are Scott Corbett, formerly of No. 8 Restaurant & Bar in Whitianga (2014), and Mat McLean of Palate Restaurant in Hamilton (2013). Both Corbett and McLean have been delighted with the response from diners and the increase in customers who have tasted the winning dish at their restaurants.

“The amount of people it brings into your restaurant is quite phenomenal,” says Scott Corbett. “People came looking for us after hearing about the Premier Selection Awards and it had a prolonged effect, it was just that popular.”

Sharon Angus says the awards also help Silver Fern Farms to understand the requirements chefs have for premium quality red meat cuts.

“The Premier Selection Awards allow us to work alongside chefs. Past awards have taught us that product consistency is critical to chefs, and being able to deliver on this is important to us because we set ourselves high standards when it comes to supplying premium quality ingredients here in New Zealand as well as to international markets.”

Be the first to comment

Leave a Reply