Sixty-two entrants from Kerikeri to Queenstown were narrowed down to 12 finalists, who were re-judged by Kerry Tyack and Tony Adcock, both well-respected critics in the food and beverage industry and experienced judges in national food competitions.
Judging is now under way, with our panel of more than 40 experts, led by acclaimed food and restaurant commentator Kerry Tyack, weaving their way through cities and regions throughout the country.
|Publisher:||Auckland, N.Z. : New Holland Publishers, 1999.|
|Edition/Format:||Print book : English|
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A judging panel of 12 food writers and chefs, including Kerry Tyack and Julie Biuso, tasted 69 sirloin steaks in the Beef and Lamb New Zealand competition on May 1 with each cut put under taste, tenderness and aroma scrutiny to find the top four for each class.
It is a labour-intensive dish, "a mini degustation on a plate", says McLean, as he places the components, and it was carefully designed to woo judges in the latest round of the Silver Fern Farms Premier Selection Awards. It succeeded. Mat McLean, owner-chef of Hamilton's Palate restaurant, took the title of Best Lamb Dish this month with his Assiette of Lamb, his entry being described by head judge Kerry Tyack as "a plate close to perfection".