New Zealand takes out annual Tri-Nations Butcher's Challenge
The intense, three-hour butchery competition saw the Kiwis beat out the Australian and English teams.
For the third time in a row New Zealand's national butchery team, The Pure South Sharp Blacks, have won the annual Tri-Nations Butchers’ challenge.
The team spent months refining their skills before taking part in the three-hour competition, held at Auckland's Shed 10 on September 10th.
The intense competition saw the butchers turn a side of beef, pork and a whole lamb into value added cuts to produce a world-class display based around a Kiwiana theme.
Team Captain, Corey Winder says he is absolutely ecstatic with the win.
“We have put in a lot of hard work, blood, sweat and tears. The team is so pumped, words can’t describe the feeling of accomplishment,” he says.
Held on the same day, Alana Empson from New World in Hillcrest was announced winner of the Alto Young Butcher category, while Hohepa Smith from Countdown Meat and Livestock topped the Competenz Butcher Apprentice of the Year category.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!