Plume Restaurant Head Chef Competes

Plume Restaurant is proud to confirm that they are taking part in this year’s Silver Fern Farms Premier Selection Awards, offering New Zealand’s best chefs the opportunity to demonstrate their talent and expertise, producing the country’s most memorable red meat experiences with the finest Silver Fern Farms cuts. Chefs will create a dish, using one of the finest Silver Fern Farms lamb, beef, venison or SILERE alpine origin Merino cuts. People can dine out at participating restaurants and taste these dishes from 22 September to 31 October. At the same time a team of qualified and experienced food experts, overseen by returning judging coordinator Kerry Tyack, will assess the chefs’ entries.

Plume Restaurant’s head chef, Paul van der Molen, is participating on their behalf and points will be awarded for presentation, preparation and cooking, taste and texture and creativity, and finalists will be announced on November 10 and will be re-judged to decide the ultimate winner who receives their title in early February. Dishes will be judged on ‘what’s on the plate’; involving a number of criteria while ensuring the Silver Fern Farms or SILERE cut chosen is the hero of the dish.

Plume Restaurant’s entry consists of a SILVER FERN FARMS ANGUS BEEF EYE FILLET, Runner duck Pinot Gris jus, oyster mushrooms, confit baby carrots, asparagus and gaufrette. $45.00. Roll on November 10 when we will know the results!

Plume Restaurant are so well-known as a stunning wedding venue, but they are also open and available for other functions as well, and this year they have a fabulous menu for Christmas functions as follows:
Monmousson Brut Etoile NV – add some sparkling cheer to your Christmas Function
Entrée: Selection of pork and hazelnut terrine, Cumberland Sauce and warm chicken salad with quail egg, lavender vinaigrette and crayfish bisque shot
MAINS: CHRISTMAS PLATTER combination of roast turkey and champagne ham, red wine poached pear, cranberries, sage apricot stuffing, roast gourmet potato
OR SIRLOIN STEAK (medium only), marquise potato, broccolini, red wine glaze
OR AKAROA SALMON fillet steak, wasabi miso glaze, gourmet potatoes, broccoflower
Dessert: Selection of Chocolate whisky cake with Jack Daniels sauce and passion fruit meringue roulade, vanilla ice cream
A great idea for that Christmas function is to start with a wine tasting at Plume Restaurant’s Cellar Door. They provide three types of tastings all at different pricing, each giving guests an opportunity to taste different combinations and, at the same time spending a fun relaxing time with Plume’s wine experts, sipping different varieties with specialised attention and care.
For further information, please go to http://www.plumerestaurant.co.nz .