Silver Fern Farms Restaurant Awards 2018 offer chefs the opportunity to showcase their creativity and expertise using the finest cuts of beef, lamb and venison.
This year more than 60 chefs entered an original dish which were assessed by our expert panel and have chosen the 12 finalists for the Silver Fern Farms Restaurant Awards.
Judges were looking for dishes that deliver on the expectation of authentic, inspirational and delicious food experiences, using Silver Fern Farms naturally raised, grass-fed red meat.
Co-head judges Catherine Bell and Geoff Scott will visit all finalist restaurants during May and winners will be announced at an event in Auckland on 7 June 2018.
Diners can experience the 12 finalist dishes uniquely prepared for the Silver Fern Farms Restaurant Awards until the end of July 2018 from Waiheke Island to Dunedin.
CHEF OF THE YEAR
NEW AWARD - EMERGING CHEF OF THE YEAR
BEST BEEF DISH
BEST LAMB DISH
BEST VENISON DISH
NEW AWARD - RESTAURANT OF THE YEAR
REGIONAL RESTAURANT OF THE YEAR
Mills Reef Winery, Tauranga
Olivers Victoria Store, Clyde
Noble Rot Wine Bar, Wellington
Pravda Cafe, Wellington
Victoria Street Bistro, Hamilton
White + Wong's, Auckland
Archive Bar & Bistro, Waiheke Island
Amayjen - The Restaurant, Feilding
Chameleon Restaurant, Wellington
Hopgood's Restaurant, Nelson
Meet the Judges
All entrants will be judged by a panel of over 30 New Zealand food experts and the 12 finalists selected from the top scoring restaurants. This judging is done over a five week period from March to early April.
Co-head judges Catherine Bell and Geoff Scott will assess the finalist restaurants and select the category winners and the Chef of the Year.
Catherine Bell is a cook and founder of Epicure Trading and the Garden to Table Trust, and was founding editor of Dish magazine. She has also published cookbooks. Her years in the industry have been largely spent encouraging and enthusing people to cook and enjoy good food.
Acclaimed chef Geoff Scott has been delighting Kiwi diners with his unique style, melding European traditions with fresh New Zealand produce, for over a decade. Geoff trained in Paris, before returning to New Zealand to establish the highly successful Vinnies Restaurant.
Marks will be allocated as follows:
MEAT (40 marks)
The most important component. The meat must be tender and flavoursome, rested and carved correctly. Make it the hero of the plate!
TASTE & TEXTURE (25 marks)
The dish must include a balance of textures and flavours, ensuring innovative and contemporary delivery of the red meat.
CREATIVITY (15 marks)
Showcase a well-conceived and executed dish demonstrating expertise, artistry and industry leadership.
PRESENTATION (10 marks)
Create an attractive and balanced dish with an appealing aroma, perfect portion size and a pop of colour.
PROMOTION (10 marks)
Ensure the dish is on your menu and specials board, with the Silver Fern Farms brand name included. Remember to also promote your entry via digital channels.
RESTAURANT OF THE YEAR JUDGING CRITERIA
In addition to the above 100 marks, each restaurant will be judged on its ambience and service. The restaurant with the highest combined score will receive the Restaurant of the Year title.
SERVICE (10 marks)
Ensure consistent service throughout the judging process, with excellent hospitality and attention to detail.
AMBIENCE (5 marks)
Cultivate an appropriate atmosphere and layout of the restaurant, ensuring a comfortable dining experience.
The winners of the Restaurant Awards 2018 will be celebrated by their peers and media at an awards event in June 2018. The winner of the Chef of the Year Award will receive a luxury farm experience hosted by one of our Silver Fern Farmers.
The Emerging Chef of the Year will be awarded with a $5,000 scholarship to assist with developing their career.