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The best chefs in the region can sign up for the prestigious cooking event and be in with the chance to win a trip for two to New Zealand, flying Emirates
Dubai, United Arab Emirates, 26 March 2014: Entries are officially open from now until 31 March for professional chefs to battle it out for the winning title of the second Taste New Zealand chef competition, taking place on 26 April 2014 at Park Hyatt Dubai, and the grand prize - a trip for two to New Zealand.
Culminating in a final cook-off on 26 April, the annual competition challenges professional chefs in the UAE to experiment with new ingredients to create imaginative dishes that make an impact and showcase New Zealand produce at its best. The winning chef will receive a business and leisure trip for two to New Zealand, courtesy of Emirates Airline.
Competing chefs are invited to submit a pre-qualifying recipe that features New Zealand ingredients Abalone (known as Paua in New Zealand) and sweet potato (known as Kumara) by 31 March. From this, 10 finalists will be selected to go on to the final cook-off at Park Hyatt Dubai where they will prepare one plate in one hour using a range of supplied mystery New Zealand ingredients in front of a judging panel of some of the best known names in UAE food circles.
While the exact details of what will be in the full pantry of New Zealand ingredients will only be revealed on the day of the final cook-off, chefs can expect to see a range of New Zealand products including meat and seafood, fruit and vegetables, jams and sauces, and specialty ingredients such as honey.
Steve Jones, New Zealand Trade Commissioner, says that chefs will be judged on their ability to turn the ingredients into exciting cuisine that makes an impact, with the winner to be announced at a New Zealand BBQ dinner the same day.
“The Taste New Zealand chef competition is all about showcasing the very best of New Zealand food, and gives professional chefs the chance to show their creativity as well as their understanding of what makes New Zealand products and ingredients special. Because of this, we are intentionally keeping the competition format simple and fun,” Mr Jones says.
In a new addition to the judging panel, Robin Padgett, Senior Vice President of Aircraft Catering at Emirates Airline, will join existing judges Reif Othman, Executive Chef at ZUMA; Michael Kitts, Director of Culinary Arts at Emirates Academy of Hospitality Management; celebrity chef Andy Campbell; Samantha Wood, founder of the ‘FooDiva' blog; Jessie Kirkness Parker, food writer and consultant; and Steve Jones, New Zealand Trade Commissioner.
“We are delighted to have Robin join the judging panel this year, and the perspective he will bring of delivering a high-quality inflight experience, which includes dining, to thousands of people every day,” says Mr Jones. “Our judges all have different experiences and insights, and will all be looking for slightly different things in both the entry recipes and the final dishes.”
Organised by New Zealand Trade and Enterprise (NZTE), the New Zealand Government's international business development agency, the Taste New Zealand chef competition aims to raise awareness of the diversity and quality of New Zealand food and drink products available in the UAE among participating chefs as well as buyers, food service and retail industry leaders.
For more information and for the submission of recipes, please visit www.nzte.govt.nz/TasteNZ.
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