Tasmanian chefs cook up a storm to take out international culinary challenge

A team of Tasmanian chefs are the cream of the crop after taking out an international cooking competition. See their winning menu.

The Tassie team, from left, Neil Li (chef de partie), Robin Kelly (senior chef de cuisine), Paul Forman (team manager) and Michael Norton (Drysdale team captain) who won gold at the Battle of the Pacific challenge. Picture: ZAK SIMMONDS

TASMANIA can claim culinary boasting rights after taking out top spot in an international cooking competition.

The Tasmanian chapter of the Australian Culinary Federation sent a team to the Battle of the Pacific restaurant challenge held at Foodservice Australia in Melbourne this week.

Manager Paul Foreman, captain Michael Norton, and team members Neil Li and Robin Kelly had to prepare, cook and serve a two-course menu comprising a vegetarian entree and a main course using pork for 44 people in five hours.

Beating teams from interstate, New Zealand and Fiji, it was their first time working together as a foursome.

“We did a couple of practice runs before going over and we went in knowing we had good products, but it’s all down to the day — if you have a bad day in the kitchen, it really shows when there’s four people walking around with clipboards,” Mr Norton said.

“I think competition work is a great way for chefs to test their skills and to network.

“You’ve got to put yourself out there and it puts Tassie on the map as well.”

WINNING MENU

Entree:

Roast carrot and ginger panna cotta, roasted baby sesame carrots, mushroom gel, white miso crumb, brad bean, peas, pickled carrot, shiitake and enoki mushroom, caramelised carrot oil, tioga beetroot, pea tendril, carrot foam.

Main:

Pork belly cooked in master stock, Chinese spice crumbed pork fillet, Daikon pumpkin

parcel, Chicken stock braised potato, Compressed apple, Compressed cucumber, White

soy egg yolk puree, sweet sour gel, wild rice & pine nut crumb, glass potato chip, zucchini.