NZ School of Food & Wine competes in Nestle Toque D'Or 2018
On August 13, the New Zealand School of Food & Wine competed for the first time in the Nestle Toque d'Or competition. 2018 marked 25 years of this competition, where New Zealand's culinary training institutions vie for supremacy in a live cook-off.
NZSFW students during the live cook-off
The Toque D'or takes place all over the world, however New Zealand is unique as the format consists of two chefs alongside a front of house competitor. Teams must prepare and serve three courses to six guests within a specified timeframe.
Sam Phipps, Eden Frank, Manet Mann, Anton Mossiman OBE
One of the judges was a very esteemed guest, Swiss chef Anton Mossiman OBE, the winner of the first ever Nestle Toque d'Or and an internationally renowned chef. Chef Mossiman visited our campus before the competition and shared with our cookery and hospitality students some of the highlights of his long career.
The menu presented to the judges was:
Duo of Salmon: Poached Akaroa Salmon with Asian Flavours and Wakame Seaweed & Tartare of Salmon with Pickled Carrots, Coconut, Lime Leaves and Maori Spinach Emulsion
Roasted Sirloin of beef, Braised Ox Cheek with Pumpkin seed granola, Spiced Pumpkin and saffron purée, Kumara and Oxtail Jus Lie
Chocolate Fudge Tart with Chick Pea shortcrust, Salted Caramel, Rhubarb Jam & Rhubarb Sorbet.
Salmon entree and chocolate tart dessert
The wine pairings were Pyramid Valley Pinot Blanc 2016 and Peacock Sky Cabernet Sauvignon 2015.
We are delighted to announce that we were awarded gold for our service (performed by Manet Mann) and silver for the food (cooked by Sam Phipps and Eden Frank). It was a huge commitment from the students, plus Hospitality Tutor Franck Laruelle and chef-tutor David Schofield and it was wonderful to see their hard work rewarded.
Image: L-R, Franck Laruelle, Eden Frank, Manet Mann, Sam Phipps, Celia Hay
