Alliance North America Online Chef Contest Featuring Te Mana Lamb and Pure South Handpicked Venison
Congrats to these 25 chefs – their delicious dishes helped them score a spot as a finalist in the #PureSouthNAChefContest! Each of these chefs now has the opportunity to be one of our 3 winners. The Grand Prize winner for Best Overall Entry will recieve $500 cash and an all-expenses paid trip to New Zealand in 2021 to see first-hand where the incredible Te Mana Lamb and Pure South Venison is raised! The Best Te Mana Lamb Dish will win a Kudu Grills Inferno package and the Best Venison Dish will win a custom blade from Nora Knives.
Scroll below to check out each entry and check back on Wednesday to see which 3 chefs will be announced as our winners!
Lamb Jus / Te Mana Lamb Rack with Lemon Zest & Green Herb Crumb / Mint & Cucumber Gelee / Morels Stufed with Pea & Mint Puree and Spruce Tips / Purple Asparagus Tips / Shaved Rhubarb and Purple Asparagus /
Foraged Garnishes (Chive Blossoms, Spring Onion Flowers, and Sweet Cicely)
Coffee – Vanilla – Orange – Salt – Sugar Cured Venison, washed and coated with Kashmiri Chile powder before grilling over mesquite & cherry wood until a crust forms / tDressed with a mixture Shoyu – Rice Vinegar – Whiskey / Soft boiled Egg marinated in Shoyu and Whiskey / Caviar / Shaved Corn with Sunflower Seeds and Caramelized Shallots / Baby Corn and Peanuts preserved in Chili Garlic Oil
“Rhône Valley Lamb” — Te Mana Lmb Loin Sous Vide in a Rosemary Olive Butter / Prune Purée / Aged Rhubarb Vinegar / Red Ixora Emulsion / Beech Ragu / Pickle Currants & Rhubab / Long Thai Pepper & Cassis Tuille
Venison fillet cooked in fruity Australian Olive Oil and California Bay Laurel / Fresh Morel Mushrooms / Roasted Spring Onion / Sauce of Blueberries and Spring Porcini / Spruce Tips / Tasmanian Pepper Berry Salt
“Middle Eastern Dim Sum” — Wood Smoked Te Mana Lamb Ribs with Dukkah Spice and Fresh herbs / Harissa Glazed Te Mana Lamb Loin with Shwarma Pickles / Te Mana Lamb Neck Gyros with Ajiamarillo Labneh and Pickled Red Onion with Fresh Naan Bread / Te Mana Lamb Kafta with Green Harissa / Wood Fired Te Mana Lamb Chop with Zaatar Spiced Wild Spring Vegetables and Muhammara / Crispy Te Mana Lamb Cutlet with Sweet and Sour Chickpea Relish