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NZ topples France in culinary battle

Contributor:
Fuseworks Media
Fuseworks Media

In what could be an omen for tomorrow night's Rugby World Cup clash; New Zealand has beaten France in a different kind of sporting battle.

Al Brown and teammate former All Black captain Tana Umaga faced Chef Phillipe Clergue, Chef de Cuisine of Le Cordon Bleu Paris, and former French captain Olivier Magne in Le Cordon Bleu Culinary Challenge: New Zealand vs. France, yesterday at The Cloud on Auckland's waterfront.

The two teams chopped, stirred and saut�ed their way through three courses in the 90-minute match, with the New Zealand team emerging victorious.

Head judge Cath Hopkin, Institute Director of Le Cordon Bleu New Zealand, said there was only one or two points between each dish, but the Kiwis ultimately had the edge.

"It was an extremely close match, with both teams showing flawless technique and skill. The purity of flavours, textures on the plate and the demonstration of creativity was outstanding and a brilliant way to showcase fresh New Zealand ingredients," she says.

The winning menu included seared scallops and scampi with celeriac and crisp prosciutto, lamb three ways with kumara fondant and a pea crush and cherry relish for the main, and an orange cr�me caramel with Cointreau raisins for dessert.

Le Cordon Bleu Culinary Challenge was MC'd by cookbook author Julie Biuso and the judging panel included foodwriter Annabel Langbein, restaurateur Michael Dearth, owner of the Grove and Cath Hopkin, Institute Director of Le Cordon Bleu New Zealand.

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