Few dining experiences rival that of a masterfully-prepared steak dinner. This is one of life's great pleasures that we at the Dish team fully appreciate, and so to do our friends at Silver Fern Farms.
Over the next two months, prepare to be spoilt for choice at some of your favourite dining destinations. Chefs from around New Zealand will showcase nothing but the best throughout March and April, with premium-quality red meat set to grace menus in restaurants throughout the country, as Silver Fern Farms celebrates the fifth anniversary of their annual Restaurant Awards.
Founded in 2013, these awards recognise the creativity and artistry of Kiwi chefs at the very top of their game, showcasing their craft and expertise while using Silver Fern Farms natural grass-fed, red meat.
Using premium cuts of beef, lamb or venison, local chefs were invited to put forth their own interpretation of what makes a truly unique, show-stopping meat dish. The entries received reinforce that there is a growing demand amongst discerning diners for dishes that deliver on the expectation of untouched, authentic and delicious food.
To celebrate all things meat, we're giving not four, not five, but six lucky Dish readers the chance to savour the flavour in spectacular Silver Fern Farms style, with four unique dining experience vouchers to give away, valued at $150.
Our winners' will receive one of the following experiences:
1. Botswana Butchery, Auckland
Mark Gillespie, Head Chef
What to expect: Silver Fern Farms peppered venison loin, venison cheek pie, boudin puree, caramelised carrot, salt baked beets, mushroom ketchup, meaty quaver.
2. Nero, Palmerston North
Scott Kennedy, Chef and owner
What to expect: A journey of New Zealand lamb.
3. Shed 5 Restaurant and Bar, Wellington
Geoff Ngan, Executive Chef
What to expect: Silver Fern Farms lamb rack with lamb moussaka.
4. Chillingworth Road, Christchurch
Darren Wright, Head Chef
What to expect: Silver Fern Farms venison loin, Manuka-smoked potato puree, beetroot, hazelnut and goat's cheese.
5. The Hunting Lodge, Auckland
Asher Abramow, Head Chef
What to expect: Silver Fern Farms venison with Kaipara eggplant and apples.
6. Kika, Wanaka
Matt Brock, Head Chef
What to expect: Silver Fern Farms venison tartare, Japanese koji mayo, pickled elderberry, turnip and barley furikaki.
This competition has now closed.