A Faultless Dish - Silver Fern Farms Premier Master of Fine Cuisine announced
Scott Corbett of Whitianga's No8 Restaurant and Bar takes the crown at the second annual Silver Fern Farms Premier Selection Awards.
In early 2014, a selection of New Zealand's best chefs were invited to submit a dish using one of the finest Silver Fern Farms lamb, beef, venison or SILERE alpine origin merino cuts in the hope to win the coveted title of '2014 Premier Master of Fine Cuisine' in the second year of the Silver Fern Farms Premier Selection Awards.
Sixty-nine restaurants entered, and judges travelled from Matakana to Queenstown scrupulously inspecting each dish. The list was narrowed to just 9 chefs, and after submitting their dishes one last time for judging, last night the winner was crowned at a special event held in Auckland.
The panel of expert judges deemed Head Chef and owner of Whitianga's No8 Restaurant, Scott Corbett's dish to be 'faultess'. Scott utilised Silver Fern Farms Premier Selection Reserve beef eye fillet to create a deliciously simple dish with Parma ham, truffle mushrooms, spinach, potato pom-poms, red onion and blue cheese.
Mikey Newlands of Bracu restaurant and Mat McLean of Hamilton's Palate restaurant were both awarded Highly Commended titles in the closely fought competition for their commitment to celebrating New Zealand's very best produce.
For more information about the awards and a full list of finalists, visit www.silverfernfarms.com/premierselectionawards.
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Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!