Wellington Chef Wins Top Prize at Kapiti Chef Collection

Laurent Loudeac, executive chef at Wellington’s Hippopotamus Restaurant, was named the Supreme Winner of the 2009 Kapiti Chef Collection after serving his unique dish using Kapiti’s Kikorangi cheese at an exclusive dinner attended by illustrious New Zealanders.

Eight chef finalists from around New Zealand presented their inspirational dishes to a table of equally unique New Zealanders including poet Sam Hunt, actress Robyn Malcolm, definitive broadcaster Paul Holmes, award-winning author Emily Perkins, stage and screen legends Jennifer Ward-Lealand and Michael Hurst, influential winemaker Rod McDonald and former All Black Josh Kronfeld.

The Kapiti Collection challenged more than 100 chefs from Cape Reinga to the Bluff to create a dish that celebrates the contribution Kapiti has made to our dining scene. The creations had to be New Zealand originals, hero Kapiti Cheese and use local products. Run in conjunction with Cuisine magazine, notable food expert Kerry Tyack convened a judging team of renowned chefs and food writers to assess the creations from around the country.

While on their travels, the judges made special note of Laurent Loudeac’s creation - Kikorangi tortellini on creamed leek, micro salad and crispy parma ham shaving.

The dish, Laurent says, was inspired by those traditional flavours that combine so well with Kapiti’s Kikorangi – a cheese he describes as ‘easily one of the best New Zealand blue cheeses available’.

“The creamed leek complements the Kikorangi while walnut, a traditional accompaniment to blue cheese, adds real palate interest. A fruity freshness is provided by the micro salad, apple and lemon juice and the crisp Parma ham introduces a textural contrast. Finally, the walnut foam adds a bit of fun by lightening the dish and keeping it moist until the last morsel,” says Laurent.

Kerry Tyack noted the time, care and enthusiasm that all the chefs had put into the challenge, which he says made it difficult to select the finalists and indeed the winner.

“These chefs embraced the nature of the challenge, bringing creativity and flair to the table. The finalists included chefs from regional restaurants, supporting our view that creating great food is not the prerogative of big city restaurants.

“This is the sign of a maturing cooking scene and it is extremely encouraging to see our chefs taking the opportunity to give cheese a new focus and creating highly adventurous cuisine in the process” says Tyack.

Kapiti Senior Brand Manager Gina Klarwill said the quality of the entries and the chefs’ enthusiasm was well beyond her expectations, and thinks the final eight dishes reflect a snapshot of New Zealand cuisine at present.

“Kapiti has been part of New Zealand’s culinary scene for 25 years – we’ve grown up together. We’re proud of this rich heritage and association with the country’s finest chefs. It’s been a pleasure to offer these chefs the chance to showcase their talents,” says Gina.

Every Kapiti cheese is a New Zealand original created by Kapiti’s expert cheese-makers, to represent a unique piece of New Zealand - the perfect inspiration for the Kapiti Collection.

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LAURENT LOUDEAC

Laurent has been Executive Chef at Hippopotamus Restaurant in Wellington for two years and brings an international flavour to this distinctly New Zealand competition.

For the Kapiti Collection 2009, Laurent decided to work with Kikorangi – one of Kapiti’s most iconic cheeses that he describes ‘one of the best New Zealand blue cheeses available’.

When asked what inspired the dish, Laurent points to the traditional flavours that combine well but aren’t overpowering. Presentation is a must he says, and according to Laurent ‘appetite and satisfaction start with the eyes’

“The creamed leek goes well with the Kikorangi and walnut is a traditional accompaniment to blue cheese. Freshness is provided by the micro salad, apple and lemon juice while the parma ham offers a crisp contrast. Finally, the walnut foam lightens the dish and keeps it moist,” says Laurent.

“It was a wonderful challenge that I truly enjoyed. It means a lot to be a finalist in a competition organised by such a respectable and quality brand like Kapiti.”

Laurent trained in Châteaubriant, France as an apprentice where he honed his craft skills. He then headed abroad and worked in four and five star hotels in Switzerland, at the Hilton in London and at Level 41 in Sydney.

His style of cooking is naturally based on French Cuisine using traditional techniques and recipes with a modern twist. For Laurent – quality is paramount and he strives to use local and seasonal products.

KAPITI COLLECTION 2009 – LIST OF FINALIST

Hippopotamus - Laurent Loudeac – Wellington (WINNER)
Kapiti Kikorangi tortellini on creamed leek, with micro salad and Parma ham shaving

Two Fifteen Bistro & Wine Bar - Jeremy Schmid – Auckland
Kapiti Goat Feta and eggplant quenelles with walnut and rocket salad and apricot swipe

The General Practitioner - Len Baldwin - Wellington
Venison carpaccio with Kapiti Sainte-Maure, beetroot gateau and watercress pesto

A Deco - Brenton Low - Whangarei
Kapiti Kotuku and mushroom toasted steak sanga

Two Chefs Bistro - Helen Mason and Grant Cockroft - Dunedin
Pithiviers of Kapiti Chevre de bellay with walnut and apple pinot noir paste, and roasted eggplant salad

The Lakes Restaurant at Clearwater - Ben Clarke - Christchurch
Kapiti Mt Herbert and beetroot tart with watercress and vincotto

Plateau Restaurant & Bar - Jude Messenger - Taupo
Kapiti Kikorangi tart with candy pecan nuts, witloof and citrus emulsion

Mount Bistro Restaurant - Stephen Barry – Mount Maunganui
Savoury Kapiti Kikorangi and walnut cheesecake with poached pear, spiced walnuts and red onion marmalade