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Le Cordon Bleu News, 08/05/2009
Le Cordon Bleu Australia BUYSA Culinary Challenge
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June 2009

In June, 14 third-year hospitality students at Le Cordon Bleu Regency campus took part in the BUYSA Culinary Challenge, an SA Great initiative supported by The Advertiser.

These students were split into four groups to present a themed menu of South Australian food and beverages, from the menu design and table setting to the final dishes and drinks.

This challenge was judged by Carolyn Jones, Le Cordon Bleu subject co-ordinator/lecturer; Trevor Maskell, Le Cordon Bleu lecturer; Dianne Mattsson, The Advertiser Indulge editor; Patrick Anderson, SA Great media/PR manager.

Top Scoring Group

Honey Soy Beef served with Shitake Mushrooms and Fresh Orange

Students: Llew Griffiths, Aavesh Bharwani, Sagar Pore and Misa Akamine

Theme: Mushrooms

Menu

  • Eyre Peninsular Snapper Ceviche with Enoki Mushrooms and Macadamia Oil
    Wine Match: d`Arenberg 2008 Money Spider Roussanne
  • Honey Soy Beef served with Shitake Mushrooms and Fresh Orange
    Wine Match: d'Arenberg 2006 The Custodian Grenache
  • Truffle Panna Cotta with Coriole Verjuice Macerated Strawberries and Palmiers
    Wine Match: d'Arenberg 2008 The Noble Prankster chardonnay Semillon

2nd Place Group

Braised Beef Shank and SA Organic Potato Braise

Students: Frankey Fang, Julie Hwang and Tony Ni

Theme: A Brilliant Blend

Menu

  • Braised Beef Shank and SA Organic Potato Braise
    Wine Match: Ashton Hills PV Pinot Noir '07

3rd Place Group

Crispy Skin Snapper with Soba Noodle, Miso Sorbet and Teriyaki Sauce

Students: Seung Kim, Catherine Choo, Angela Nguyen and Andrew Gondukusumo

Theme: South Australian Organic

Menu

  • Crispy Skin Snapper with Soba Noodle, Miso Sorbet and Teriyaki Sauce
  • Sweet Potato Cake with Green Tea Cream, Green Tea Gelato and Passion Foam
    Wine Match: Seppeltfield Grand Tokay

4th Place Group

Moroccan Spiced Lamb Ribs in a Chinkiang Vinegar Reduction with Sauteed Broccoli and Chad Potatoes in Buttered Pine Nuts

Students: Dareius Lim, Diana Lee and Yvonne Chan

Theme: Life as a South Australian Student

Menu

  • Tempura Fried Pesto-Infused Kangaroo Island Marron
    Wine Match: Zen-infused tea with Kangaroo Island Ligurian honey
  • Moroccan Spiced Lamb Ribs in a Chinkiang Vinegar Reduction with Sauteed Broccoli and Chad Potatoes in Buttered Pine Nuts
    Wine Match: Innovative mixture of two wines, Samuel's Gorge Grenache 2006 and Samuel's Gorge 2007 Shiraz
  • Roti Bomb, Caramelised Apples and Fraise Ice Cream Topped with Almond Tuiles
    Wine Match: 2008 Two Hands Moscato, Barossa Valley

 

View more photos

Read full article at Adelaide Now website

View the complete top scoring recipes

 

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