Hospitality Business February 2022

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Digest In association with Hospitality Business’ online newsletter

2022 Beef + Lamb ambassador finalists announced Fifteen talented chefs have been shortlisted for the prestigious title of Beef + Lamb ambassadors and will go on to have their beef and lamb dishes assessed in their restaurants over the next few weeks. Foodservice Manager, Lisa Moloney, says it was wonderful to see strong entries coming through in such a challenging time for the hospitality industry. “We know chefs are under a lot of pressure at the moment and to see some really creative dishes coming through was amazing. It is inspiring to see kiwi chefs striving for recognition and taking the next steps to elevate their career,” says Lisa. Beef + Lamb New Zealand has sought the best chefs in New Zealand for 26 years now and are proud to see the accolade is still sought after and relevant in today’s hospitality climate. “Chefs are certainly thinking outside the box when it comes to cooking with beef and lamb to provide customers with an outstanding dining experience. Our farmers can certainly be reassured their product is being showcased to a high standard on restaurant menus.”

The new Ambassador Chefs will be announced in late March and Beef + Lamb New Zealand are looking forward to revealing the next group of chefs to grace the Beef + Lamb Hall of Fame. The 2022 Beef + Lamb New Zealand Ambassador Chef finalists are: • Paul Patterson, Va Benne, Auckland • Mark Gillespie, Botswana Butchery, Auckland • BJ Sebastian, Archive Bistro, Mudbrick Vineyard, Waiheke Island • Dylan Wilson, Ember, New Plymouth • Dylan Riggs, Shining Peak Brewery, New Plymouth • Andrew May, Amayjen, Palmerston North • Dwaynne Blackett, Nero Restaurant, Palmerston North • Prue Campbell, Brantry Eatery, Taupo • Chetan Pangam, One80 Restaurant, Wellington • MacLean Fraser, Artisan at Bolton Hotel, Wellington • Shweta Gate, Oak & Vine Restaurant, Wellington • Shantanu Saraf, Noble Rot Wine Bar, Wellington • Trent Watson, Podium, Sudima Five Mile, Queenstown • Cameron Davies, The Fat Duck, Te Anau • Greg Piner, No.7 Balmac, Dunedin

Annual Toastie Comp returns in 2022



Entry is free so register your interest or request more information by emailing:

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of the competition (mid-April to end of May) and be available to customers during lunch hours. Like previous years, each toastie will be scored on a set criteria, including presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality. The entries are whittled down to 12 finalists who are again judged by a national judge who determines the supreme winner. All finalists will receive a case or pail of McClure’s pickles and a set amount of dine-in vouchers which will be given away to locals via social media. The supreme winner will walk away with a year’s worth of pickles, another set amount of dine-in vouchers, a toastie trophy and, most importantly, bragging rights to the best toasted sandwich in the country.

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Do you think your restaurant, bar, café, hole in the wall eatery or food truck has what it takes to make a competition worthy toasted sandwich? The Great New Zealand Toastie Takeover, New Zealand’s only national toasted sandwich competition is back for a fifth consecutive year and organisers, Cook & Nelson are working hard behind the scenes to get ready for this year’s call for entries which open on Monday 28 February. There are, of course, a few competition rules. Each toastie creation must be sandwiched between two slices of bread and able to be eaten by hand if necessary. The toasted sandwich must also contain cheese (vegan cheese substitutes accepted) and some tasty morsels from the McClure’s Pickles range. Everything else is up to the toastie maker’s imagination. Each entry must be on the establishment’s menu for the full duration

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