Signature Dish Awards 2010

good morning we are at the tape and we're going to start judging for the signature dish Mid North Coast competition I'm a judge this year and I'm surgeons row from the bed rest Pavilion in Ballmer of beach in Sydney and I'm very pleased to be here again we got 12 team that's going to compete to produce a dish a signature dish that they will also have in a restaurant today the objective is to really have the best dish possible based on flavor I will judge up with my fellow judge and really what I'm looking for is original producer use original produce as much as possible and you have beautiful produce in this region we also combine that with some good technique and also like I say the flavor is very very important to have in this dish you know so we're going to go from bench bench judge what they're doing as far as taking is concerned and then we're going to have a tasting we're also going to taste a match of food in wine so it'll be very interesting day for everybody today hi I'm Lindsay from fusion 7 in Port Macquarie my dish that I'm doing today is a smoked macadamia crusted blue eye card on Israeli couscous black olives broad beans with a tomato essence I've incorporated a lot of local product produce into my dish today and hopefully I'll be able to take out the big award by Aegon I'm Dustin Valley Ford I'm from emerald beach i saltwater restaurant and today for my signature dish I am cooking a confit duck leg Marshall stop braised pork belly with a chili tomato paint capital limes you and a lemongrass phone for the pickled ginger my lunch all my ingredients are from local farmers such as the pork the dark all my vegetables and that's basically it yeah hi my name is Lisa Ryan I'm the head chef at at Casa Greene wineries and today my dish is a pork a West six settle back it's a rare breed pig and duck farmer has started farming these three breed heritage pigs and I think my dish is quite unique because I like to use every part of the pork and the meat is intensely sweet compared to your compared to pork that I've worked with anyway and it's a local product and I think that's a wonderful showcasing piece of a pot McCrory I'm Clayton Dunham from the Johnnie tree restaurant and ibaka heads and my signature dish today is a part smoked kangaroo loin with a lemon myrtle beach baby beetroot some baby carrots caramelized pear and we'll finish we've finished off for the choppers you the reason I chose it is my arm very close to my heart and it's bloody Australian so it should do well hi my name is Peter Bates I'm the owner proprietor of a skate cafe and bar at coffs harbour at Nautilus result today I'm doing a guy an chicken three ways it's a local chicken from KFC and I've cooked it in a little roulade of chicken with rocket pesto a little massive stock poached lollipop chicken and a smoked Applewood smoked chicken oyster and I've got a liquid nitrogen cucumber sorbet with a little gazpacho salad on top of that other the local producers come from a farming Kempsey is an organic farm their owner producers they just do a small range of chickens and ducks and I thought it was a great product being that it's one of the most used proteins to using under competition to show how versatile this product is my name's drive gear leagues I'm from blue bottles at WA booger Dale cooks a peppered duck breast and Christmas dog pork belly with duck and rice noodle dumpling Asian greens and baby hips out with blood orange reduction what is special because I've taken like the traditional duck a L'Orange and put a modern twist on it and also got a lot of my food produce local from Bangalow farms and also bear along farms for my duck and Bengal Oh for my pork and my vegetables everything else comes from across our area good afternoon my name is Chris Herrington I'm from over cloven coffs harbor I'm doing a se8 of a goon from raging river near Walker I believe it's a fantastic product due to the fact that it's a paddock to plate I can trace every piece of meat all the way back to where it's come from after four generations back jogo potatoes garlic and Dirigo costs other hydroponic tomatoes and watercress hi my name's Todd Richardson on from the corner restaurant I'm doing a roasted organic chicken breasts from gay and organics with a p-set puree and a egg my lady with a potato and chive filling my local ingredients is the chicken the potatoes the chives we make our creme fraiche in the restaurant which is local and the baby herbs local so nearly every aspect in my dish is local today I hopefully think my dish will win because of the local components and the simplicity of it my name is Greg darling from the diorite Heritage Hotel first I cooked smoked lamb rock where a lot of it bangla falkland rub the sage on embedded roasted root vegetables with a jug of capsicum mushroom champagne coulis most of all that 80% off the producer users local land to the cap skins to other vegetables and also the wood that I smoke with and I sweat it here we go I can announce non the mineral course signature dish competition winner and I'll go from treat to a one from the third place is Chris Herrington from opal Cove Resort at cough Harbor beautiful I set up Wagyu beef and I think the conversation I've seen the technique where some ravioli in the place would have a good technique to work on that the flavor the well very well cooked and quite probably be a very popular dish for the public the second the second place goes to Peter James Bates from South Cape Kathy at and bar a cough Harbor and again we had a chicken this year for for a change I think that's always brave to do a chicken dish but beautiful cooking techniques extended glazing in the kitchen different flavor on the plate and I think again will be very popular because you've got different flavor in this dish and then the winner the enforcement at dish of the day we've got Dustin Bowie Ford as one the dish from a saltwater restaurant at Emerald beach and again we had this this year two different meat we had the local doc made in the coffee and we had a braised pork belly but again beautiful fresh flavor if you have to braids to cook dish so cook but you had a beautiful pickled vegetable salad and when it had some Asian flavors and Asian dressing and a beautiful glaze that went with the pork belly so I think that we all agree that that one had to be the women sort of insulation - Dustin thank you all right such a great honor to win this year I like to thank my suppliers and my restaurant owner to send me down here and can't get let me have days off work but I'm most of all I'm just happy to win and happy to be here and happy to be like such great competitors today

Channel: FocusTV

Views: 351,575

Rating: 4.7381973 out of 5

Keywords: Port Macquarie, Coffs Harbour, Manning Valley, Great Lakes, Forster, chefs, Signature Dish, Food, cooking, masterchef, cook-off, restaurant, professional chef, dish, meal

Id: 4WVQfcm5p0c

Length: 8min 30sec (510 seconds)

Published: Wed Oct 13 2010