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Monday September 7 2015
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Burnside chefs cook up a storm in competition Two Burnside High School students have won the National Secondary Schools Culinary Challenge in Auckland. With gas hobs flaring, knives chopping, saucepans simmering and teamwork at its best, Clize Craven and Miku Kiyama claimed top spot. Winning the regional from 10 secondary schools around the country put their skills to the test as they created four servings of both an entree and main course, all within 90min. Locally grown beetroot had to feature in the entree, with chicken, potatoes and seasonal New Zealand grown vegetables key ingredients of the main dish. After a gruelling 90min of cooking and a nerve-wracking wait as the judges deliberated the duo’s two dishes got the nod. The entree was a golden beetroot fritter with baby chioggia and red saute, goats cheese, and beetroot chips accompanied by a rich beetroot sauce. The main had chicken breast filled with semi-dried tomato and preserved lemon on a crumbed parmesan potato cake with petite sausage,
PRECISION: Clize Craven in action. char-roasted seasonal vegetables with jus, and tomato butter sauce. A stunned Clize said that a lot of hard work went into preparing for the event and the win has made it all worthwhile. “We did well – and so did the other contestants,” Clize said. “We are proud of our effort and would like to thank our teachers for helping us to achieve what we have.”
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St Margaret’s College won the South Island netball title last week. They beat Cashmere High School in the final 27-26 with Madison Lloyd nailing a shot to win the match in the last second. The win didn’t look likely with one minute to go. Scores were tied at 26-26 when St Margaret’s turned the ball over giving Cashmere the chance to win it. However, Cashmere coughed up the ball themselves giving Lloyd the chance to steal the title. St Margaret’s were big favourites heading into the match and were up 17-10 at half-time thanks to a 9-2 second quarter. It was St Margaret’s second win in the last month after they won SuperNet over Ashburton College.
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The duo were scored across a number of criteria – food preparation, food safety, timing, sustainable cooking practice – including minimisation of food waste – presentation, taste and the use of New Zealand grown seasonal vegetables, potatoes and chicken. Chief judge, chef Mark Wylie of Cater Plus, said in the end it was a tough and close decision. “All the judges were impressed by the creativity and thought that had gone into each dish the students served,” he said. “They had taken their dishes to the next level by sourcing and including local, regional produce in their recipes, it was truly outstanding and it reflected in the taste and presentation of the final dishes.” The winning duo each receives a $2000 study scholarship and a trip to Tahiti to represent New Zealand at the International Secondary Schools Culinary Competition in October. Their school receives a $1000 Bidvest voucher and a Blue Seal turbofan oven and stand from Moffat New Zealand.
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