New Zealand Junior set to take on the World

NZCA Junior representative, OtagoSoutland branch member Joseph Clarke is all set for his upcoming cook-off in the Hans Beuschkens Junior Chefs Challenge being held as part of the 33rd WACS Congress in Dubai.

 

Joseph and his fellow competitors were yesterday given access to their mystery basket of ingredients and were then given one hour to design their menus.

 

An interesting array of ingredients, but no major surprises. Joseph's timeslot is on day two (Weds 14th May) starting at 8.50am local time - that's 4.50pm NZ time. He will have 3.5 hrs plus service time to prepare, cook and present his three course menu for 6 covers.

 

Joseph, along with his 3 fellow Kiwi junior delegates to the WACs Congress are enjoying their experiences and certainly leading the charge in forging friendships with fellow junior delegates from around the world. 

 

Joseph's menu that he will prepare and serve is:

Entrée - Duo of Fish – Poached Fillet of Salmon and Grilled Snapper served with a petite salad of citrus and fennel, drizzled with a chive and citrus butter sauce.

 

 

Main Course - Oven Roasted Lamb Loin, stuffed with spinach and mushroom accompanied with a red pepper relish. Served with a warm salad of green beans and enoki mushrooms, puree of kumara and butter braised potato.  Finished with a rosemary jus.

 

 

Dessert - Passion fruit Panacotta served with a jelly of tropical fruits and raspberry coulis.