Steaking Acclaim - Ashhurst Farmers win title of New Zealand's Top Steak
An Angus sirloin from the farm of Forbes and Angus Cameron in Ashhurst has been judged the nation's most tender and tasty steak at the Beef + Lamb New Zealand Steak of Origin Grand Final.
It's a meat-lover's dream; taste testing New Zealand's finest sirloin steaks for tenderness, aroma, juciness and flavour after they have been aged for three weeks and cooked for perfection. A panel of four expert judges were tasked with exactly that on Monday evening in the final stages of the Beef and Lamb New Zealand Steak of Origin competition.
In its 13th year, the competition celebrates the dedication and hard work of New Zealand beef farmers. In the final stages of the event, the top 20 sirloin steaks out of 300 were tasted by BMX World Champion and Beef + Lamb Iron Maider, Sarah Walker; NZ Listener Food Columnist, Lauraine Jacobs; Executive Chef at Wharekaukau Estate and Beef + Lamb Ambassador Chef, Marc Soper and head Judge, Graham Hawkes.
Forbes and Angus Cameron took home the Beef + Lamb New Zealand Steak of Origin Grand Champion shield as well as $5000 in prize money in honour of their unanimously praised steak which was regarded as simply exceptional.
The evening also saw two other prestigious awards announced, with the title of Supreme Brand Champion going to Countdown North Island, and the Processor of the Grand Champion was Land Meat. Manawatu Beef Dish of the Year was awarded to Nero Restaurant in Palmerston North, as judged by close to 1,000 local diners over the past three weeks.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!