Chapel Hill Winery Gourmet Retreat Culinary Competition 2008

Click here for the 2008 WINNERS!

Leading Chefs of the Fleurieu Peninsula compete for the title of:

Fleurieu Peninsula Food Chef of the Region in the 2008 Chapel Hill Winery Gourmet Retreat Culinary Competition.

Fleurieu Peninsula Food invites chefs of the region to develop an original recipe using only produce from the Fleurieu Peninsula and matched to a wine from one of the Fleurieu Peninsula wine regions (McLaren Vale, Langhorne Creek, Currency Creek or Southern Fleurieu).

Chefs are initially judged on imaginative use of regional product, variety of Fleurieu Peninsula ingredients used, balance of recipe and wine matching. Finalists then compete in the kitchen of Chapel Hill Gourmet Retreat, preparing their recipe for the judges in front of a discerning audience on Wednesday, October 15th, 2008.

A judging team lead by Cheong Liew, will assess the culinary expertise, authenticity of Fleurieu Peninsula product, presentation, flavour, texture, balance and the harmony of wine matching. There are three categories: Entree, Main and Dessert, with winners selected in each category and one Chef named Fleurieu Peninsula Food Chef of the Region. The Audience also get to judge, tasting the finished dishes and voting in the People’s Choice Award.

Join the Audience at Chapel Hill!

To join the audience at Chapel Hill Gourmet Retreat, book your seat by phoning: +61 8 8323 9182.

Click here for 2008 WINNERS!

Winners 2007

At a glittering awards night at Saltbush Bistro the winners of the Chapel Hill Culinary Competition were announced. Dustin Rodgers from Think Food Catering Service was named the Fleurieu Food Chef of the Year after battling with some tough competition. Other winners of the Culinary Competition awards were:

• 2007 Apprentice of the Region – Louis Nikolic, Blues Restaurant
• Entrée Category Winner – Darren Knill, The Barn
• Mains Category Winner – Dustin Rodgers, Think Food Catering Service Dessert Category Winner – Dustin Rodgers, Think Food Catering Service

The People’s Choice awards recognised the Entrée of Darren Knill (The Barn) and the Main Course and Dessert of Jascha Manley (Waterside Restaurant Whalers Inn).

Dustin’s winning main course was Fleurieu Duck with spring vegetables while his dessert was Chevrotin Macaroons with Fleurs de Bleu Semi Freddo and Caprino Fresco.

Winners 2006

Penny’s Hill Restaurant Head Chef Kane Ellis has been awarded the top culinary title of Fleurieu Peninsula Food Chef of the Region for 2006.

His stunning winning entrée was Blue Swimmer Crab Ravioli with Brown Saffron Butter while his main course was Grilled Normanville Lamb Cutlets with Roast Capsicum and Chevre Tart, Caramelised Shallots and Rosemary Jus.

The judging panel included internationally renowned chef and Fiesta 2006! Ambassador Cheong Liew, d’Arry’s Verandah Head Chef Nigel Rich and wine writer Sally Gudgeon. Technical Judge Peter Hogg, who is Executive Chef at Chapel Hill Winery Gourmet Retreat was on hand to assess the expertise.

Kane also won the People’s Choice awards for his main course and shared the title for entrée with Jascha Manly of Waterside Restaurant at Whalers by the Bluff.

Winners 2005

On Wednesday 19 October 2005 at the Chapel Hill Winery Gourmet Retreat finalists competed in each category. Guest Judges Cheong Liew, Joanna Savill and wine matching Judge Ralph Kyte-Powell teamed with Technical Judge, Peter Hogg the Executive Chef at the Retreat to assess the expertise, authenticity of Fleurieu Peninsula product, presentation, flavour, texture, balance and the harmony of wine matching.

Category winners:

Entree category – Karena Dunn from the Victory Hotel Sellicks Beach

Main Course category – Simon Cunningham, The Barn, McLaren Vale

Dessert category – Karena Dunn from the Victory Hotel at Sellicks Beach

Fleurieu Peninsula Food Chef of the Region – Karena Dunn

Winners 2004

The title of Fleurieu Peninsula Food Chef of the Region was awarded to David Swain then of Salopian Inn (now Fino) for creating the best regional dish at the Chapel Hill Winery Gourmet Retreat Culinary Competition, held on Wednesday 6 October 2004.

The winning dish: Loin of venison with Roasted Beetroot, Creamed Spinach and Vincotta Glaze is available on Salopian Inn’s Restaurant for all of October 2004. Regional Menu changes with every season.

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