Kate Sole 13J5 and Georgia Sole 13J11 participated in the Regional NZ Secondary Schools Culinary Challenge (NSSCC).
For this, they had to produce two identical entrée portions of a dish containing lamb loin, kumara, two locally grown vegetables and one rescued kitchen product.
The dish that they produced was: Herb crusted lamb loin, on cauliflower purée served with hand-crafted kumara gnocchi, tossed in a sage-infused brown butter. Accompanied by peas, broad beans, parmesan tuile, walnuts, and blue cheese.
Winning the Regionals has earned them a spot in the national finals being held Thursday 28 August, where they’ll compete against the top five teams from around the country! We’re beyond proud and wish them all the best.
While Kate and Georgia’s achievement is remarkable, it’s important to recognise the other talented students who also participated in this year’s Regional NSSCC; Taki Chen 13E8, Lily Chisholm 13J11, Miley Hoo 13K18, Thalia Loo 13J17, Angus So 12S16 and Erin Van Schalkwyk 12J5. Their dedication and culinary skills contributed to an exciting and competitive event.