Last Sunday I went to Crown Culinarium in Melbourne to watch talented young chefs cook their hearts out for a who’s-who panel of Australia’s top chefs. The up-and-comers were competing to become the Pacific representative for the international San Pellegrino Young Chef competition. Wow, the pressure!
The winner was Leslie Hottiaux (centre) from Apero Food & Wine in Auckland, New Zealand. I was lucky to taste her dish of ‘Potato Gnocchi’ Mushrooms, Pine Nuts and Truffle (I stole a bit from judge Adam d’Sylva’s plate) and it was absolutely delicious. She made the gnocchi dough into a mushroom-stuffed parcel (very clever, great technique). The balance of flavours was perfect and every judge cleared their plate.
The judging process was based on five “Golden Rules”: ingredients, skills, genius, beauty and message. I think they’re excellent criteria to keep in mind when assessing any kind of high-level cooking.
Leslie is now preparing for the Grand Final in Milan, Italy on October 13, 2016. Represent! So stoked we’re sending a woman from our region too. Judges include Carlo Cracco and Elena Arzak, both of whom are contributors to my In the Mix cookbooks.
‘Potato Gnocchi’ Mushrooms, Pine Nuts and Truffle
The jury composed renowned chefs (L-R) Adam D’Sylva (Coda & Tonka), Andrew McConnell (Cutler & Co, Supernormal, Cumulus Inc), Peter Doyle (Est), Jacques Reymond and Peter Gilmore (Quay). Not only did the judges taste the dishes and interview the cooks, they also watched the prep – I couldn’t believe the pressure these young chefs were under and how well they came through.
Leslie plates up her winning dish with the judges breathing down her neck. I was so nervous for her but she was calm and focused.
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