Kiwi and Aussie Chefs Go into Battle

Media Release

7 June 2012

The Knives Are Out!

Kiwi and Aussie Chefs Go into Battle in the Gourmet Pacific Challenge

The heat is on in the kitchen as the best New Zealand and Australian culinary teams battle for the top title in the ultimate Trans Tasman challenge.

The NZCA Gourmet Pacific Challenge will be held at Fine Food New Zealand at the ASB Showgrounds from 17-19 June. It is one of the top cooking events of the calendar year.

The challenge will see the best junior (25 and under) and senior (over 25) chefs from each country producing their very top entree, main and dessert dishes in an effort to impress a panel of local and international judges and take away the hotly contended trophy.

The competition will take place at the NZ Chefs Association ‘Moffat Culinary Challenge Kitchen’ stand at Fine Foods which is prominently featured in Hall One.

Members of the public are invited to buy a ticket to the lunch events and enjoy the top quality cuisine – the result of either the New Zealand or Australian team’s cooking, with matching wine – while they watch some of the Pacific’s best chefs in action. The 'Fonterra Culinary Challenge Restaurant’ dining area is set up next to the kitchens so diners can watch the chefs in action as they eat. Tickets start at $30 per head for three courses and wine.

The New Zealand versus Australia Culinary Junior Teams event will take place on Monday 18 June, culminating in a three-course lunch from 11.30am–3.15pm. The junior New Zealand team is made up of Carlita Campbell, Zane Neustroski, Troy Walters and Alisdair Bennett. Members of the Australian teams are yet to be announced.

The Trans-Tasman Culinary Senior Team rivals will repeat the format on Tuesday 19 June in what is billed as the ‘Epic Epicurean Battle’. The senior Kiwi team comprises Stephen LeCorre, Darren Wright, Francky Godinho, Stephen Hogan, Mark Sycamore and Claire Nickel.

NZ Chefs Association National President, Anita Sarginson, says NZCA Gourmet Pacific Challenge is the opportunity to see some amazing chefs in action in a live competition environment and sample their creations.

“The competition is only run every two years and it’s a really big deal for these chefs. In the culinary world, this is a high-level Trans-Tasman battle – it’s the chefs’ equivalent of the kind of rivalry we see in the Bledisloe Cup. Two years ago New Zealand teams won both the junior and senior events, so the Australians have something to prove this time around,” adds Anita.

“It’s a really fantastic, world class event and we encourage anyone who has a love of food or cooking to get behind the competition and show their support. Tickets are strictly limited so get in quick to avoid missing out.”

A top panel of WACS endorsed judges including Neil MacInnes (NZ), Pip Duncan (NZ), Kurt von Buren (Australia) and Martin Carlin (Australia) will be marking the teams as they compete.

The winners will be announced at the 'NZCA Gourmet Pacific Challenge "Live Kitchen" Awards' at AUT from 6-9pm on Tuesday 19 June. Members of the public can also buy tickets to attend the AUT event, for $75 per head, where they can talk to the competing chefs and are also invited into the restaurant kitchen to interact with chefs and see how the food is cooked.

For further information on Fine Food New Zealand see www.finefoodnz.co.nz. For information on the NZ Chefs Association and to buy tickets to the junior or senior NZCA Gourmet Pacific Challenge lunch for the “Live Kitchen” awards event, visit www.nzchefs.org.nz.

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