With the finalists now revealed in the Eat.Taste.Central competition held over the past month, some venues now nervously await the ultimate results, while others can start plotting their dishes for next year. 

Mystery judges determined who made the final for each category of the Eat.Taste.Central regional menu. Winners will be announced next Tuesday (November 15) at a special event at Cloudy Bay Shed near Cromwell.

Those who made the finals will be visited by the judging panel prior to the announcement, giving their taste buds a workout by sampling the best of the best.

Each category will have an overall winner and one lucky venue will also take out the inaugural Premium Plate award. 

The last judging visit “will be looking at the quality of the dish, use of local produce and regional story alongside the EAT principles of execution, appearance and taste to select a winner”, E.T.C. campaign lead Anthony

Longman said.

It’s not just the food being judged, however. Awards will also be given to outstanding individuals in several categories.

These include the Chef or Cook of the year, Front of House worker of the year, and the Young (Future) Talent award – open to an under 30-year-old in the food and beverage sector. 

One producer, venue or grower will also be recognised for sustainability and innovation in food and beverage tourism in recognition of their commitment to innovation in the face of recent challenges faced by the tourism and hospitality sector. 

“The finalists are spread across the entire district of Central Otago, which is testament to the quality of the food offering and experiences to be had here,” Anthony said.

The finalists for the regional menu categories are:

Main meal:

• Royalburn lamb tartare – The Cloudy Bay Shed, Cromwell
• Slow braised beef rib – Mt Difficulty Cellar Door & Restaurant, Bannockburn
• Reverse seared provenance lamb rump & gnocchi – Centennial Court, Alexandra
• Provenance lamb loin – Pitches Store, Ophir
• Fare game venison osso bucco – Carrick Winery & Restaurant, Bannockburn.

Grilled lamb loin served with honey roasted spring carrots, minted pea puree, couscous croquettes, finished with a blackberry jus –Pitches Store, Ophir

Pie:

• Duck a la orange pie – Royal Hotel, Naseby
• Beef cheek & blue cheese pie – Pitches Store, Ophir
• Rabbit Pithivier – Carrick Winery & Restaurant
• Chicken pie on a plate –  Packing Shed Café, Earnscleugh.

Roast duck breast sauteed in an orange cream with parsnip and celery in a feathery flaky pastry, serviced with duck fat roasties and green salad - Royal Hotel, Naseby

 Burger & sandwich:

• Cardrona baa burger – Burger Afloat, Cromwell
• Beetroot & feta burger – Dunstan House Café, Clyde
• Putting the spring into burgers – Prospectors Gourmet Burgers, Cromwell
• The Central smashburger – Buffalos American Food Co, Cromwell.

Homemade wallaby patty with creamy brie cheese, crisp micro herb salad, and much more - Prospectors Gourmet Burgers, Cromwell.

The finalists for the E.T.C People and Business Awards are:

Front of house:

• Jane Morton – Waipiata Country Hotel, Waipiata
• Paul Greaves – Prospectors Gourmet Burgers, Cromwell
• Paula Moore – Buffalos American Food Co, Cromwell
• Gillian Wilson – Carrick Winery & Restaurant, Bannockburn.

 Young talent:

• Sarah MacMillian – Waipiata Country Hotel, Waipiata
• Sam Farr – Alexandra District Club, Alexandra
• Ashleigh Cleland – Carrick Winery & Restaurant, Bannockburn.

 Chef/cook:

• Susan Goodwin – Pitches Store, Ophir
• Gwen Harvie – Carrick Winery & Restaurant, Bannockburn
• Harry Bonning-Snook – The Cloudy Bay Shed, Cromwell
• Alex Moore – Buffalos American Food Co., Cromwell
• Sam Farr – Alexandra District Club, Alexandra
• Tracey Greaves – Prospectors Gourmet Burgers, Cromwell.

 Sustainability:

• Coffee and Burger Afloat, Cromwell
• Carrick Winery & Restaurant, Bannockburn
• Waipiata Country Hotel, Waipiata.

The Premium Plates selected from Regional Menu submissions are as follows:

• Carrick Winery & Restaurant – Rabbit Pithivier
• The Cloudy Bay Shed – Lamb Tartare
• Mt Difficulty Cellar Door & Restaurant – Slow Braised Beef Rib
• Royal Hotel – Provenance Butterfly Lamb Steak

Eat.Taste.Central is organised by Tourism Central Otago with support from a range of local, regional and national businesses including MindFood, Air New Zealand and The Central App.

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