Winter 2009 - All rise for New Zealand

The kitchens of the House of Commons produced this year’s star of the annual New Zealand UK challenge.

In the perfect setting of the penthouse suite of New Zealand House in London, Luke Fouracre, demi chef de partie at the House of Commons, was acclaimed the winner of the NZ-UK Link Foundation Culinary Challenge.

The 22 year old had beaten off seven other finalists in this annual event to win a fabulous four week trip of a lifetime to take in the culinary scene of New Zealand. He will tour the country as an ambassador for the UK and be able to gain a wealth of experience that will stand him in good stead in his future career.

Guest of honour was New Zealand’s former All Blacks rugby captain Sean Fitzpatrick, now a TV commentator and writer, who presented the award to Fouracre.

In second place was Adam Rawson-Higgins from Claridge’s Hotel in London, closely followed by Rosie Angus from Westminster Kingsway College.

All eight finalists had worked hard at a cracking pace to compete for this exceptional prize. Richard Fell, chair of NZ-UK Link Foundation, said it had been an exciting day and with the energy, skill and effort put into the competition all the chefs should be gold stars.

The NZ-UK Culinary Challenge award spans both sides of the world. A young chef from New Zealand wins the chance to work in some of the UK’s top restaurants while a UK chef travels to New Zealand, an exchange that has sparked the careers of several successful youngsters. To win the prize in the UK competitors have to design a menu that uses New Zealand produce.

The event, a joint venture between the foundation and the Craft Guild of Chefs, came together six years ago and attracts a high number of entries. The finals were held at Westminster Kingsway College during the day on November 9 with the presentation of the awards in the evening.

New Zealander Peter Gordon, chef owner of Providores, is the force behind the culinary challenge. His enthusiasm and commitment to the culinary cause was recently celebrated when he was awarded the honour of the Officer of the New Zealand Order of Merit for services to the New Zealand food industry, which he recently received from the Queen.

He said: “The contestants this year were seemingly a notch above past years which raised the standard of this competition. The dishes presented not only looked and tasted great but they showcased really mature skills, which reflect well on the contestants’ training, mentors and ability. With contestants like these there’s no reason to worry that British culinary standards will be slipping anytime soon.”

Explaining the competition, Gordon said the contest is about excellence and finding an ambassador from the British cooking scene. “It’s also important to tell restaurants here how important it is for their chefs to go to New Zealand.”

The contestants had to include seafood in the first course, venison or lamb in the main course, and for dessert they had to use manuka honey.

Fouracre’s menu began with a starter of scallops and chorizo with potato brunoise and tempura cauliflower served on mixed leaves. Main course was loin of New Zealand venison, herb mousse with beetroot purée, venison hot pot, glazed young vegetables and a shallot and port jus, followed by a dessert of pear, honey and almond tart, rhubarb ice cream, pear coulis and manuka honey and sesame tuille.

Gordon said more people were using water baths and fancy pieces of equipment in the competition this year but it was all about pushing boundaries – “the cooking skills were very good”.

Competition co-ordinator and Craft Guild vice president David Mulcahy said that the competition isn’t easy. “There’s lots of commitment because you have to research the food to get the best out of it,” he explained.

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