Chameleon Restaurant in Wellington has taken out the title of Premier Master of Fine Cuisine at the annual Silver Fern Farms Premier Selection Awards, held in Auckland. The restaurant also won awards for Best Beef Dish and Best Metropolitan restaurant. Chef de Cuisine at the Chameleon Restaurant InterContinental Wellington, Paul Limacher, impressed judges with his dish using Silver Fern Farms beef tenderloin, mushroom ragout, roast Parmesan gnocchi, button onion and asparagus. Other Silver Fern Farms Premier Selection Awards winners were Daniel Hill who was runner-up to Premier Master of Fine Cuisine and also won Best Regional Restaurant, Geoff Ngan for Best Lamb Dish, and Greg Piner for Best Venison Dish.
Silver Fern Farms general manager marketing, Sharon Angus, said she was excited to see how chefs continued to innovate with our lamb, beef and venison this year. “They have inspired our imagination with their creativity, ensuring the meat is the hero, but subtly enhancing with bursts of flavour through fresh herbs and spices. Generally, we see food trends beginning in foodservice and then they filter down to home cooks. Consumers are becoming more adventurous in their food choices, looking for unique flavours and taste sensations,” said Angus.
The Silver Fern Farms Premier Selection Awards, now in their fourth year, celebrate the artistry and creativity of New Zealand’s top red meat chefs by inviting them to create and original dish using a Silver Fern Farms cut of lamb, beef or venison.
