Daniel Reynolds puts the finishing touches on one of his team's competition dishes. Photo / Greg Bowker
Sean Li's hands trembled as he fiddled with the delicate chocolate casing for his vodka vanilla bavarois.
His teammate Daniel Reynolds was feeling the pressure too.
As if six covers of an intricate three course meal to prepare within 2 1/2 hours wasn't enough, the team from the
Southern Institute of Technology also had to contend with the watchful gaze of some of New Zealand's top chefs, camera crews and a few hundred or so onlookers.
This was haute cuisine under high pressure.
And all this for a golden hat.
This year's Nestle Toque d'Or (Golden Hat) competition drew 33 hospitality students from 12 schools to Hall 5 of the Auckland Showgrounds yesterday.
Among the who's who of culinary arts at the show was Derek the Chef from TV3's Carters Gone Fishin'.
Auckland's representatives were the Manukau Institute of Technology and the Auckland University of Technology. The defence force was there too in the form of the Joint Services Catering School team.
A few more might be tempted to enrol if they thought the troops had something like "herb crusted and roasted NZ beef sirloin on fresh green beans, with a leek tartlet and red kumara gnocchi" for lunch.
The contenders sliced, diced and pureed. Salmon was filleted, beef was seared and a rainbow of sauces was dribbled on to white plates.
And six hours after the first knife was picked up, the team from Christchurch Polytechnic Institute of Technology was named the winner.
Besides showing off their skills to the best chefs, the students also earned their way on to the New Zealand Culinary Team comprising top chefs who participate in global competitions.
Outside Hall 5, those sick of the confits, coulis and consommes could get their fill of that all time favourite - fish and chips.
WINNING MENU
* Twice smoked and cured Akaroa Salmon with a chilli mango salad and beetroot coulis.
* New Zealand beef sirloin wrapped in prosciutto, roasted, served with a braised potato filled with a beef ragout and spring fresh vegetables.
* Chocolate fondant pudding, hazelnut parfait and passionfruit curd.
