Chef sizzles at champs once again
A soused seafood terrine has helped Timaru chef Steve LeCorre bring home the Dragon Trophy for a second time.
Every year, two international teams are invited to compete against the Welsh National Culinary Team at the Welsh International Culinary Championships, held at Llandudno.
New Zealand kicked off the 2013 contest last Tuesday, cooking a three-course lunch for 80 people with Welsh beef as the main course.
England was next in the kitchen on Wednesday, cooking Welsh pork as their main course and the Welsh National Culinary Team completed the lineup, cooking Welsh lamb as their main course on Valentines Day.
New Zealand was captained by Aoraki Polytechnic cookery tutor Mr LeCorre, joined by five other chefs from around New Zealand. This was the second time the team was victorious, after winning the Dragon Trophy in 2009.
Mr LeCorre was delighted by the win.
"It is always nice to win. This competition has a high base standard, you are graded overall and we have won seven golds, one silver and one bronze for our entries."
Was the kitchen a stressful place to be, as depicted in reality TV shows?
"No, the judge commented the team was very calm. We have been cooking together for some time."
He was in Wales for a week and has come back to a new academic year with new tricks to teach this year's students.
"We used a hot-set jelly, which is a new product."
Mr LeCorre's next focus would be the heats for Global Chef in Perth in April, with the winners to go to Norway for the world champs next year. Last year, Mr LeCorre was named culinaire of the year for New Zealand.
The Battle for the Dragon contest, which is endorsed by the World Association of Chefs Societies , was introduced for the first time in 2006.
Winners to date have been from Germany, Wales, Scotland, Sweden and New Zealand.
NZ'S WINNING ENTRY
Starter: Soused Seafood Terrine - Tomato oil poached salmon, with mussels, cucumber, fennel, tomato, and horseradish cream.
Main course: Roasted Welsh Beef Fillet - Beef cheek cannelloni with mustard cream, mushrooms, spinach, caponata, parsnip puree and pinot noir jus.
Dessert: Chevre and Lime Cheesecake - Pistachio crumb, vanilla sable, strawberry meringue and sorbet, warm mango jelly and flambeed strawberries.
- The Timaru Herald