Dish 2013: Lamb dish chef's entree

James Honore, head chef at The Farm at Cape Kidnappers, is hoping the competition will attract more locals to the restaurant. Photo / Duncan Brown

The head chef at The Farm Cape Kidnappers is using this year's Signature Dish competition to introduce himself, after taking up his new role at the exclusive restaurant just five weeks ago.

James Honore, who entered for the first time, decided to showcase A Taste of Hawke's Bay lamb in his dish and chose three different cuts, a loin, a rump and a slow cooked short rib.

The dish is complimented by olive and feta croquette, celeriac puree and a terraza saffron jus.

All ingredients have been sourced through local suppliers, including Grande Gourmet in Hastings, Telegraph Hill Olives, Origin Earth, Epicurean Supplies and Terraza Saffron.

The dish has been on the menu since September 12 and Mr Honore says feedback has been positive.

"The verbal feedback I've had from customers has been great so far."

He said the competitionwas a great opportunity to get his name out there.

"We were just hoping to feature great Hawke's Bay produce and supplies. It's a good chance to introduce myself and get some more Hawke's Bay people up here to have a look around and see what we do."