Red meat rebound
The red meat sector is poised for a strong rebound this season, with export receipts forecast to top $10 billion and farm profitability to almost double.
Ashley Knudsen from No.7 Balmac in Dunedin, Lyall Minhinnick from Fleurs Place in Moeraki and Sam Heaven from The Park Hyatt Hotel in Auckland beat out 16 other young contenders to be named as the finalists.
“We were overwhelmed with the great response from young chefs around New Zealand,” says BLNZ foodservice manager Lisa Moloney.
“Their creativity and the attention to detail they all put into their dishes was very impressive and I know New Zealand sheep and beef farmers would be very proud to see their produce showcased so well by the next generation of chefs.”
The three finalists will come together next month for a live cook-off where their dishes will be judged by the 2021 Beef + Lamb Ambassador Chefs, Tejas Nikam from Paddock to Plate in Hamilton, Norka Mella Munoz from Mangapapa Hotel in Hawke’s Bay, Jack Crosti from Mela Restaurant in Auckland and Phil Clark from Phil’s Kitchen in Auckland.
Munoz says she is really looking forward to meeting the three finalists and seeing what new ideas these contestants will bring to the table.
“It’s wonderful to see new talent coming through into the industry. I can’t wait to taste their dishes,” she says.
The final will be held at Peter Gordon’s new restaurant and cooking school, Homeland, on March 22.
