Key customers for New Zealand red meat from the United States and Germany celebrated with some of New Zealand’s top red meat chefs at the Silver Fern Farms Premier Selection Awards, held in Auckland earlier this week.
Customers Frank and Justin Marx from leading US health food company Marx Foods and Christian Klughardt from German food supplier H P Klughardt attended the event during a visit to meet with Silver Fern Farms.
Marx Foods are the largest customers for Silver Fern Farms Angus beef range and also supply US chefs with Premier Selection Reserve beef, SILERE alpine origin merino and Cervena venison cuts.
Justin Marx says the event was an excellent opportunity to meet with New Zealand’s top chefs and learn more about how they are using these ranges.
“It was excellent to see chefs recognised for being at the top of their craft. You have the best red meat in the world in New Zealand. We have been coming to New Zealand regularly over the years and are always impressed with how you farm, how you select the best cuts and the world-class skill of Kiwi chefs.”
Auckland’s Botswana Butchery restaurant took out the title of Premier Master of Fine Cuisine. The popular restaurant also won the awards for Best Beef Dish and Best Metropolitan Restaurant.
Executive chef Stuart Rogan (pictured right), who manages Botswana Butchery in Auckland and Queenstown, as well as Auckland’s Harbourside Ocean Bar and Grill, impressed judges with his dish: Silver Fern Farms Reserve beef eye fillet, braised short rib with parsley, mustard and horseradish crust, carrot puree, asparagus, whipped garlic and cep jus. Head judge Kerry Tyack described Rogan’s dish as ‘consistent and faultless’.
Christian Klughardt said in Germany chefs were increasingly after product that stood up to consumers’ expectations of being raised naturally.
“Your 100% Made of New Zealand story appeals to discerning German consumers because they care about sustainability and make choices around it. I have spent considerable time on farms and know the care farmers take here. Being grass-fed and natural, and having caring farmers is a big advantage for New Zealand meat in our market.
“Your chefs are also displaying great craft to bring out these natural flavours and by making red meat the star of these dishes. It was good to experience what your chefs are doing here.”
The Silver Fern Farms Premier Selection Awards, now in their third year, celebrate the artistry and creativity of New Zealand’s top red meat chefs by inviting them to create an original dish using a Silver Fern Farms cut of lamb, beef, venison or SILERE alpine origin merino.
Sixty-two entrants from Kerikeri to Queenstown were narrowed down to twelve finalists, who were re-judged by Kerry Tyack and Tony Adcock, both well-respected critics in the food and beverage industry and experienced judges in national food competitions.
Diners can experience the finalist and winning dishes until the end of March 2016.
The 2016 winners and their dishes are:
- Botswana Butchery, Auckland, executive chef Stuart Rogan, Silver Fern Farms Premier Selection Reserve beef eye fillet, braised short rib with parlsey, mustard and horeradish crust, carrot puree, asparagus, whipped garlic and cep jus.
- Palate Restaurant, Hamilton, head chef/owner Mat McLean, Assiette of Silver Fern Farms lamb with broad beans, artichoke, peppers and olives.
- Salt on the Waterfront, New Plymouth, head chef Freddie Ponder, Herb-crusted Silver Fern Farms lamb with smoked pepper and fennel.
- Pravda Café, Wellington, sous chef Johannes van Kekern, Smoked Silver Fern Farms Venison back-strap, cured in gin and juniper with venison sweetbreads, on a celeriac, apple and walnut salad with a blood orange dressing.
- Pitches Store, Ophir, head chef Daniel Hill, Smoked eye fillet of Silver Fern Farms Premier Selection Reserve Beef and green tea.