Daniel Hill, of Ophir's Pitches Cafe and Restaurant.
Daniel Hill, of Ophir's Pitches Cafe and Restaurant.
Three Otago chefs are among the 12 finalists in the 2016 Silver Fern Farms Premier Selection Awards.
Pitches Cafe and Restaurant in Ophir, Vault 21 in Dunedin and Bistro Gentil in Wanaka are among the finalists selected from 73 entrants who created an original dish using Silver Fern Farms cutsof lamb, beef or venison.
It is Pitches Cafe's second year as a finalist and Vault 21's chef, Greg Piner, was also a finalist in the first year of the awards (2013) when he was chef at Pier 24, Dunedin.
Daniel Hill's dish of eye fillet, beef cheeks and bone marrow.
Judges travelled from Paihia to Winton, tasting and scoring the dishes based on presentation, meat cookery, complementing elements, taste and texture, creativity and dish promotion.
Judging co-ordinator Kerry Tyack said it was difficult to trim the entrants down to 12 finalists.
''The standard was so high that for the first time ever we have named eight restaurants who are close contenders. These restaurants were less than a handful of marks behind the 12 finalists.''
He had never been more excited by the extent of positive feedback from the judging team.
''Not only have these highly qualified assessors reported amazing feats of creativity but they have noted an ever-increasing awareness from chefs all around the country of the value in choosing to cook with premium cuts of meat.
Greg Piner's dish of cured venison short loin, trio of mushroom, pickled shiitake, sep puree, tempura needle mushrooms, compressed radish, ponzu, black truffle salt, pea tendrils and crispy shallots.
''The tally of marks has shown this to be a year of high quality competition. Selecting finalists was difficult enough. Choosing just one for the supreme award from such a stellar line-up is a going to be an even more challenging mission.''
Pitches head chef, Daniel Hill, created Eye of the Mist using eye fillet, beef cheeks and bone marrow.
Bistro Gentil's head chef, Mario Rodrigues, cooked Steak and Onions using eye fillet, onion caramel, tempura shallots, smoked shallot puree, red onion relish, herb oil and black garlic jus while Greg Piner made cured venison short loin, trio of mushroom, pickled shiitake, sep puree, tempura needle mushrooms, compressed radish, ponzu, black truffle salt, pea tendrils and crispy shallots.
In February, the five category winners will be revealed and the supreme winner will be awarded the title of Premier Master of Fine Cuisine.
Mario Rodrigues, of Wanaka's Bistro Gentil.
Mario Rodrigues' dish of eye fillet, onion caramel, tempura shallots, smoked shallot puree, red onion relish, herb oil and black garlic jus.
