Chefs Prepare Tempting Dishes For Display

Press, Volume CI, Issue 29909, 24 August 1962, Page 2

Chefs Prepare Tempting Dishes For Display

A realistic mermaid surrounded by a colourful sea of water creatures made a striking focal point at the annual Canterbury licensed hotel culinary exhibition which opened in a city department store yesterday morning. The sea-picture, one of more than 60 entries on display, was prepared by the chief chef at Warner’s Hotel (Mr A. Tremain), and helped win him the Canterbury Hotel Association’s prize of honour, awarded to the exhibitor gaining the highest points in any section.

Mouth - wateringdishes covering the whole gamut of the hotel menu were displayed, prepared from a vast collection of meats, fish, fruits, vegetables, nuts, creams, icings and other culinary fare.

Tastefully arranged on silver dishes on long, white clothed tables, there were delicate hors d’oeuvres, tempting poultry, fish and meat arrangements, and cream and chocolate coaled gateaux and sweets.

Besides tempting spectators' palates, the , varied fare presented a pleasing effect from the artistic point of view. A small rope fence kept spectators from sampling. Cheese Display With the exhibition was a display of the many cheeses now produced in New Zealand. There were more than a dozen varieties, including the widely known plain, mild, and tasty cheeses, and specialised varieties including Gouda. Colby, blue vein, Danbo. Parmesan. Camembert, Gruyere, Ledanz, fetta. and havarti. There were also several cheese spreads, and smoked, powdered, grated and flavoured cheeses.

Also on display was a large collection of New Zealand wines and a stand devoted to bacon and ham. The exhibition was organised by the Canterbury Hotel. Canterbury Hotel Workers' and the Canterbury branch of the New Zealand Chefs' Associations.

The judges were Messrs Fritz Levenbach. former chef of the Royal Oak Hotel, Wellington, T, Coltman, proprietor of the Grand Hotel. Wellington, Major P. L.

Arcus, chief catering officer for the New Zealand Army and Miss M L. Till, chief dietitian of the North Canterbury Hospital Board. Results of the competition were as follows: —Prize of honour for entry gaining most points. Mr A. Tremain ' Warners); Class one (for cooks in hotel kitchens of five or more hands), hors d'oeuvres section. Messrs A Shepherd (United Service) 1 and 2; meat section. A, Tremain 1. N Whiteman (Cokers) 2: fish section. A. Tremain 1, M. Groen (Cokers) 2; poultry section, A. Day

'Cokers) 1, A. Tremain 2: sweet section, A. Shepherd I. B. Philpott (Clarendon) 2. Class 2 (cooks in one to four handed kitchens) sweets section, Messrs J It Gros 'Eastern) 1, J Aspeotis 'Lancaster Park) 2; poultry section. L. Jackson (Royal 1. J. le Gros 2; fish section L. Jackson 1, J, le Gros 2 Class 3 (for trainee cooks and youths under 20 years of age). B Hocking (Cokers) 1, J. May (Warners) 2. The display will be open today and trophies will be presented during the afternoon.