The flavour and talent of Southland young chefs was on the menu at a special lunch in Invercargill yesterday.
About 30 trainees from the Southern Institute of Technology (SIT) and Southland Boys’ High School helped, inspired by eight New Zealand’s top chefs at the Pure South Young Chefs Luncheon.
Chefs MacLean Fraser, Tony Smith, Steve Le Corre, Darren Wright, Cameron Davies, Richard and Adele Hingston oversaw the work of the young chefs to create a six-course degustation luncheon for about 170 guests.
Hospitality New Zealand Southland branch president and chef Graham Hawkes said this weekend’s lunch showcased the talent of future chefs and the outstanding quality of local producers.
"I guess the real point of this experience is that it is completely hands-on.
"This is a great way for these young chefs to learn about the job and as much as they can about what we produce here in Southland."
He said the mood between all parties was "almost electric", with the group working for two days to create a menu including crayfish canapes, Big Glory Bay salmon, beef, lamb, venison and desert.
Chef Darren Wright said it was great to return to the third edition of the event as working with the new generation was paramount.
"The future of the industry lies in the hands of these young chefs," he said.
SIT students Jack Pagan and Darian Skilling said they were a bit nervous, but were completely honoured to have this experience.
"It is so different from what we do in class," Mr Pagan said.
"The most important is to make sure we are keeping up."
His colleague agreed.
"And make sure we make everything correctly.
"It is a great experience to be part of this event."
The event also marked the end of the Southland food festival Savour the South, which aimed to shine a light on the region’s flavours and southern hospitality throughout April.
