The judging panel of the world renowned, invitation-only, culinary competition awarded first- and second-year professional cookery students Chloe Dunnachie (20), Rebecca Ewings (20) and Elizabeth Payne (18) gold medals for their outstanding culinary skills and restaurant service.
Central Otago's dream team was pipped for the overall Golden Hat Trophy by the New Zealand Armed Forces team but was thrilled with its double gold which places the team in the country's top four culinary training institutes.
Miss Dunnachie said the team was "over the moon".
"We'd put a lot of pressure on ourselves to make sure everything was just right, so we're really excited that the hard work has paid off."
Under intense pressure and the critical eye of the judging panel, Miss Dunnachie and Miss Ewings, both aspiring chefs, and restaurant server Miss Payne, prepared and served six covers of a three-course menu in just two and a-half hours.
The gold-winning menu included escabeche of Akaroa salmon with scotched quail egg, warm vegetable salad, saffron vinaigrette and kalamata olive mayonnaise; prime New Zealand sirloin with a forest mushroom farce, served with a silverbeet and horseradish potato cake, steamed carrots, roasted parsnips, and red wine jus; and for dessert, roasted hazelnut semi-freddo with silken chocolate mousse, ginger wine-poached pear and pistachio anglaise.
Team Manager and Cromwell Otago Polytechnic Hospitality Programme Director Peter Schorer said he was delighted for the girls.
"We're so proud of them. This was a pressure-cooker situation and they handled themselves perfectly. They remained calm, composed, confident and focused at all times.
"Their work methods were impeccable and the food presentation was absolutely stunning, it really had the 'Wow' factor."
The Nestlé Toque d'Or competition is held in 17 countries around the world and is regarded as a launching pad for a successful career in the hospitality industry.
Former competitors in the New Zealand event include Sonya Paget, Executive Chef at Auckland's George Restaurant and Bar, and Josh Emett, who now works as Head Chef at London's prestigious Savoy Grill.
