20 July 2010

Earlier this year New Zealand Army chef Lance Corporal Steve Hogan was part of the team that won gold when it represented New Zealand at the international Food and Hospitality Industry Association Culinary Challenge in Singapore.

This particular competition is one of the top four on the International Culinary Competition Schedule, and is held every four years in Singapore. It is the largest event of its kind in Asia and comprises two parts; the International teams live cook off and a cold table presentation.

The build up to the event was intense. We landed in Singapore three days before the event, and there was a lot of excitement in the air after such a long build up. The two days before the event were full-on—we pulled some long days in practice and before we knew it, it was our day in the kitchen.

We were cooking off against Germany. After five frantic hours and a 85 cover service of a three-course menu, we returned to the hotel to continue work on our dishes for the cold table presentation. We worked all night for a 0930 deadline. With the completion of the cold-table presentation, the pressure was off. Now we waited for the 1600 minor award presentation.

This year the New Zealand Culinary Team (NZCT) was determined to follow up on its 2006 success at this international culinary competition and we did so by being once again awarded a gold medal in the international teams live cook off. What made this gold all the more special was that this time around, competitive culinary powerhouses Germany and Switzerland were awarded silver. We improved from our 2006 cold table result and were awarded a silver medal. So, after three days and close to two and a half hours sleep we were in the top three for the final cook off for the Battle for the Lion and overall champions.

With one more day of competition to come, things were looking hopeful. Sadly we missed out by the smallest of margins. We finished a gut wrenching fourth.

The following day Singapore was named overall champions, which was well-deserved as they were the only team to earn double gold and a clean sweep of the Battle for the Lion.

All in all we were very happy with the results with positive feedback. The judges commented on the freshness and great tastes of our dishes.

I wish to express my gratitude for the support given to me by ARSC and especially the kitchen staff at Papakura and the wider Army for making it possible for me to be able to attend this event.

Menu

Entreé

Braised pork belly with slow cooked egg, pea puree, truffled shaved asparagus, roe dusted scallop with parmesan herb crust and fried cassava root, vincotta.

Main

Roasted Lamb rump with sweetbread and kidney and lamb casserole, goat’s cheese macaroni, confit shallots baby carrots and buttered peas and point jus.

Dessert

Passion pudding soufflé served with champagne and passion fruit sabayon, peach and strawberry jelly and blown sugar peach filled with champagne sorbet.

Image Gallery - Issue 411