Beetroot and tofu tian, pressed kumara, herb puree, hazelnut, quince & figs. Image supplied
Adam Thorley-Symes of The Shack in Raglan has won best ‘Breakfast/Brunch’ dish for his entry of, “Beetroot and tofu tian, pressed kumara, herb puree, hazelnut, quince and figs” in the NZ Vegetarian Dish Challenge. After being selected as a finalist in early June, Adam’s entry went on to win the Breakfast/Brunch category.
Chief judge for the challenge was consultant chef and food writer Geoff Scott said, “Adam’s dish showed great skill bringing together both vegetables and fruit into a delicious breakfast menu item.”
Adam was up against Jinu Abraham, Executive Chef – Heritage Hotel, Auckland with a “Tofu scramble with sausage pattie and palette of potato” and Terry Lowe – Hewitt House, Napier Girls High School, Napier with “Beetroot, apple, chia and cinnamon tofu stack”.
The Award saw Adam receive an Award Dinner plate, a Samsung commercial microwave and an Air NZ holiday voucher.
Chief Judge Geoff Scott said, “The judges were very impressed with the clever use of ingredients and the great variety of choice throughout the three categories which made for a fierce competition”.