Comp Final – Season #1 Winter

The first ever Local Table competition final was an absolutely fantastic day with a menu packed full of flavour, creativity and ingenuity. A huge THANK YOU to all those who participated as growers, hunters, chefs, visiting tasters, judges, and crew. To our fantastic supporters, the Paekakariki Community Board, and a special mention to Rosemary Barrington for all her enthusiasm and encouragement right from the start, thank you dear lady, we will really miss you!

Ash from the Perching Parrot Cafe in Paekakariki. Pretty much all of the local businesses got into the spirit of celebrating local food.

Ash from the Perching Parrot Cafe in Paekakariki. Pretty much all the village foodies got into the spirit of celebrating Local Food Week.

Thanks to Paekakariki local businesses: The Perching Parrot Cafe, the Beach Road Deli, The Beach Store, Finn’s Hotel, Coffee@ian’s, John Ryks and his crackin’ micro-coffee-roastery, and ShopShop all of whom contributed so generously to our lush prize pool. And a special thanks to Sean and Tuatara Brewery for all their support – so cool to team up with a Kapiti local sponsor who we totally love!

So, without further ado… the winners of the Winter Local Table Season #1 are:

UNDER 10 YEARS
1st place: Leah Henderson
Dish: Honey, Rhubarb and Strawberry Ice-Cream
2nd place: The “Super Stringfellows” Olive & Louis Stringfellow-Pope
Dish: Mid-Winter Vegetable Soup with Duck Stock, and Sour Cream

The Marvelous Chefs present their "Holey Needle" herb tea.

The Marvelous Chefs present their “Holey Needle” herb tea.

10 – 17 YEAR OLDS
1st place: Maia Gasson
Dish: Maia’s Marvelous Delishious Desert
Honey Yoghurt with Almonds, Lemongrass & Passionfruit
2nd place: “The Swift Chefs” Maia Galbraith, Leila Phipps-Thomas, and Sophie Hanford
Dish: Guava and Apple Pie, with Lemon Honey Sorbet

 

 

DRINKS NON-ALCOHOLIC
1st place: Stacey Gasson
Drink: Winter Morning (a hot drink with lavender, cider vinegar and honey)
2nd place: “The Marvelous Chefs” Milli, Vita & Evie
Drink: Holey Needle (a hot drink with kawakawa & pineneedles)

DESERT
1st place: Carol
Dish: Parade Zucchini & Rhubarb Pudding

Nicky Walker's winning dish "Refried Beans with Squash, Roasted Yams and Aioli" - and such a treat to eat!

Nicky Walker’s winning dish “Refried Beans with Squash, Roasted Yams and Aioli” – and such a treat to eat!

MAIN COURSE/SAVOURY DISHES
1st place: Nicky Walker
Dish: Refried Beans with Squash, Roasted Yams and Aioli (such a well thought out plate, made with absolute care, and attention to detail. It was superb!)
2nd place: Sam Buchanan
Dish: Warm Smoked Mussel with Paneer & Potato Salad (the mussels had been marinated in honey mead! wow!)

 

3rd equal: Trev Jennings
Dish: Ilam Hardy Seaside Quiche with Horopito
3rd equal: Peter Hanford
Dish: Hare on Rocket – with Local Potatoes and Guava Puree

Judges Kath Irvine and Earl Zapf tate Sam Buchanan's Honey Mead from 1989

Judges Kath Irvine and Earl Zapf sample Sam Buchanan’s Honey Mead from 1989

 

DRINKS – ALCOHOLIC
1st place: Sam Buchannan
Drink: Honey Mead -from 1989! It was simply divine!

 

 

 

 

And finally, in a brand new category spontaneously created to honor probably the most adventurous and creative dish of the day…

NATIVE FOODS
Hannah Zwartz for her stunning dish – totally in a class of her own!
Karaka Kernel Pesto Potato Salad
(here are just some of the ingredients: Karaka nuts, native watercress, native celery, samphire seaweed, beach celery, pink fir apple and peruperu spuds.
A note on the Karaka nuts, these are actually highly poisonous unless treated with a long and somewhat involved method. Hannah took over a month to prepare this dish.

Hannah Zwartz' Karaka Kernel Pesto Potato Salad

Hannah Zwartz’ Karaka Kernel Pesto Potato Salad

The range of dishes on the day really took us by surprise in the end. I tried Roasted Pheasant for the first time ever and it was served with Field Mushrooms from the Perkins’ farm -yummy! We had a very succulent slow-cooked rabbit, another highlight for me. I looked forward to sampling Bruce Pryor’s smoked mutton and pumpkin for weeks and it was even better than I’d imagined. Quite honestly, any one of these dishes can be served with pride. It really demonstrates how much thought has gone into the recipes.

And all the children who entered with their fantastic dishes! The junior sections turning up with such creativity really blew us away. We have great hopes for the future of cooking!

Paekakariki villagers celebrating great food and creativity at the Local Table Season #1

Paekakariki villagers celebrating great food and creativity at the Local Table Season #1

Post-massive-storm (LT was held the day after the biggest storm in a generation), unsurprisingly there was a noticeable absence of seafood dishes (Sam’s Mussels was the only one). At one point leading up to the comp, we had seriously considered creating a category for seafood all on its own because we thought we were going to have so many seafood entries.

 

It’s all part of the learning about food though, and why us humans have become so adept at storing it for rainy days and cold weather. Seafood is definitely something to look forward to next time!

The Seedy Girls Anna Butterfield and Hannah Zwartz offered a seed swap at the Local Table

The Seedy Girls Anna Butterfield and Hannah Zwartz offered a seed swap at the Local Table

Anna Butterfield and Hannah Zwartz did a beautiful job at their display table hosting a seed swap and talking about the art, and importance of saving seeds. We hope to follow it up by offering Local Table enthusiasts a workshop or two on this rather fascinating topic.

 

 

 

Congratulations to everyone who took part, absolutely champion efforts all round!

We owe a huge "thank you" to Kapiti local brewers Tuatara for supporting the Local Table project.

We owe a huge “thank you” to Kapiti local brewers Tuatara for supporting the LT – cheers guys!

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