A silver medal performance by Liam Hynd (Year 13) at the National Secondary Schools Culinary Challenge in Christchurch this week, secured him and team mate Nick Bryan (Year 12) a place at the national event.

Liam and Nick had 60 minutes to make two servings of an entrée for a professional judging panel. The dish Liam prepared was glazed cherry tomatoes, pastry crisp and a baked smoked cheese custard served with baby rocket and mustard cress salad with fresh tomatoes.

Nick Bryan made a very ambitious entrée for the competition. Pork and sundried tomato sausage, tomato chutney sauce and a mini grissini knot loaf topped with cherry tomatoes, garnished with pea tendrils and pickled red onion.

Though the pair competed individually at the regional qualifier they now must join forces to compete as a pair and produce four portions of both an entrée and main. The national competition entrée will again feature fresh New Zealand tomato while the main must include a chicken breast supreme, potatoes and two other locally grown vegetables.

Their practice will start again soon for the September 4th event which is to be held in Auckland. Keep an eye out for the fundraising ventures the team will be launching very soon so they can attend competition.