Jinu Abraham Winner of NZ Vegetarian Dish Challenge 2012

Jinu Abraham of Heritage Auckland Announced Winner of NZ Vegetarian Dish Challenge 2012

– for immediate release Monday 2 July 2012

Jinu Abraham the executive chef of Heritage Auckland has been announced the winner of the inaugural New Zealand Vegetarian Dish Challenge 2012. The challenge was organised by Vegetables.co.nz which co – sponsored the competition with Bidvest produce suppliers and Southern Hospitality equipment suppliers.

Nationwide, chefs and caterers where invited to submit their favourite recipe featuring fresh New Zealand grown vegetables which could represent any branch of vegetarianism; lacto-vegetarian (including dairy), lacto-ovo vegetarian (including dairy and eggs) or vegan (totally plant based). Over 200 entries were received with each entrant receiving a $50 Bidvest Fresh voucher.

“The huge number of entries in the inaugural competition gave the judges quite a challenge selecting a winner,” says Pip Duncan food services consultant for Vegetables.co nz

Initially the entries were judged by Tony Taylor from Southern Hospitality and Glenn Fulcher, the New Zealand manager for City and Guilds of London. They sorted the entries in to the top 20 finalists who received a limited edition NZ Vegetarian Challenge 2012 plate and a copy of ‘The Molten Cookbook’ by Michael van de Elzen of TV’s Food Truck.

Three of these finalists, Marc Soper of Wellesley Boutique Hotel Wellington, Jeremy Schmid of Two Fifteen Dominion Rd and Jinu Abraham of Heritage Auckland were asked to demonstrate their dishes at the Bidvest Kitchen at Fine Food NZ held in June 2012, with 2012 Culinary Ambassador Mark Wylie as the MC. The three finalists also received a special New Zealand Vegetarian Challenge Chef’s jacket and the delighted crowd received their signature dish to sample as well as being given a recipe card to take away with them.

The finalist’s recipes were judged by chef Andy Gibb, chef tutor at Nanyang Polytechnic and former member of the New Zealand culinary team, TV chef Michael van de Elzen and Adrian Brett-Chinnery, group development chef for the TANOA Hotel group in Fiji and formerly head chef at Bracu Restaurant in Bombay.

“Over all, the top 10 entries were of a high standard and had good use of seasonal vegetables. The dishes displayed good technical skills, sound methods of cookery, with creativity and innovation. The winning dish, in particular looked visually appealing, was delicious to taste and showed great creative flair,” says judge Andy Gibb.

Heritage Auckland’s executive chef Jinu Abraham won the challenge for his entry of baby vegetables with olive, celeriac, candied walnut and macadamia cheese. Jinu receives an ipad, and an Air NZ mystery weekend voucher courtesy of Vegetables.co.nz and Bidvest and a $1,500 voucher from Southern Hospitality.

“The winning entry impressed all three of us judges alike. Our decision was unanimous. Jinu Abraham’s clever use of beetroot and macadamia, along with a great selection of seasonal fresh New Zealand grown vegetables completely accomplished all judging criteria,” says Adrian Brett-Chinnery.

“I am truly honoured to receive this prize. It’s great to be rewarded for what I love to do every day. The vegan menu development at Heritage Auckland has been a journey and this win is a very exciting milestone on the way,” says Jinu Abraham executive chef Heritage Auckland.

‘Vegetables.co.nz was delighted with the innovative and inspirational use of fresh New Zealand grown vegetables and will make this a regular event on the culinary calendar. More and more, vegetarian requests are becoming common place, so this competition is a great reason to create new dishes with fresh New Zealand grown vegetables,” says Pip Duncan of Vegetables.co.nz.

Jinu Abraham’s winning dish will be available on the menu at Heritage Auckland’s Hectors restaurant throughout this winter, with a special celebration three course vegan dinner and food demonstration on July 28 at the hotel for just $55 per person. Event is held in Hectors restaurant, lobby level Heritage Auckland 35 Hobson St and begins at 6.30 PM. Bookings are essential on 09 9797434 or visit www.heritagehotels.co.nz

Heritage Auckland

This luxury hotel in Hobson Street Auckland has for the past years been developing a reputation for plant based cuisine with an entirely vegan lobby café menu and a significant proportion of Hectors restaurant and banquet menus also offered vegan/vegetarian options.

Website www.heritagehotels.co.nz

Jinu Abraham Executive Chef Heritage Auckland

Jinu Abraham joined the Heritage Auckland in 2003 as demi chef de partie, and has been executive chef since 2008. Jinu’s career includes many Salon Culinaire successes: winner of the Unique New Zealand Dish category 2005, a silver medal in the Restaurant of the Year 2006, and silver in Chef of the Year 2009. He has also been a past judge at the New Zealand Culinary Fare. (Full bio details available upon request).

ENDS

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