The Silver Fern Farms Premier Selection Awards offer chefs nationwide the opportunity to show expertise with Silver Fern Farms beef, lamb and venison. The 12 finalists, shown below, were selected from an initial 62 entrants. The winners will be announced at an event in Auckland on February 9.
Silver Fern Farms venison loin with a wild mushroom risotto.
Silere alpine origin merino loin with smoked aubergine puree, gochujang, glazed vegetables, mint pea soil, house-made labne and Madeira jus.
Silver Fern Farms lamb backstrap with a herb crust, complemented by smoked pepper and fennel.
Silver Fern Farms venison loin cured in gin and juniper with venison sweetbreads, and a celeriac, apple and walnut salad with a blood orange dressing.
Silver Fern Farms reserve beef eye fillet with Pomme Anna (layered potatoes), venison filo cigar, red onion marmalade and port wine jus.
Silver Fern Farms beef eye fillet smoked and paired with baby beetroot, beetroot mustard and basil mousse.
Silver Fern Farms lamb assiette (cutlet, rump, neck, shoulder and sweetbreads) combined with seasonal ingredients including broad beans, artichoke, peppers and olives.
Silver Fern Farms lamb rump with a dhal croquette, chilled cucumber and mint terrine and tamarind jus.
Silver Fern Farms venison loin and a shank. The meats are paired with house-made potato gnocchi, celeriac, prosciutto and jus.
Silver Fern Farms venison loin paired with a warm puy lentil, heirloom tomator, truffle and rocket salad with a thyme jus.
Silver Fern Farms Reserve beef eye fillet with a parsley, mustard and horseradish crust, carrot puree, asparagus, whipped garlic and a cep jus.
Silver Fern Farms venison Denver leg with braised venison croquette, beetroot and fennel.