THE WINNERS OF the New Zealand Vegetarian Dish Challenge have been announced.
Subhashini Sathanantham, sous chef at The Riverhead, Auckland, won the Breakfast/Brunch category. Her dish? Golden kumara and red beetroot tart, quail eggs, cauliflower sausage, potato toast, garlic-infused vine tomatoes, buttered spinach and pumpkin hollandaise.
Jinu Abrahams of the Heritage Hotel won the Lunch category, with his organic tofu and pea stuffed potato, smoked tomato and onions.
Ryal Tatterstall of Cobar Restaurant, Days Bay, Lower Hutt, won the Dinner/Fine Dining category. His dish? Goats cheese, lavender and honey cannelloni with artichoke egg, artichoke puree, butterkin and fig.
Sathanantham, who is vegetarian herself and therefore has a vested interest in showing that non-meat meals can be extraordinarily tasty and nutritious, must have to bite her lip at The Riverhead, which specialises in meat, meat and more meal meals.
Interestingly, the only dish not to use animal products was Abraham’s. While not a vegetarian or vegan himself, as executive chef of Heritage Hotel (and second time winner of the Vegetarian Dish Challenge), Abraham has been continually raising the bar for high quality vegan fare (and for hotel food) at Hector’s at the Heritage.
The Vegetarian Challenge is an annual competition put on by Vegetables.co.nz, Choice Catering Equipment Ltd and Bidvest, a food distributor.