Chch chef to compete in final

Press, 13 August 1988, Page 16

Chch chef to compete in final

A Christchurch chef, Alistair Williams of Mullaly’s Restaurant, is the South Island finalist in this year’s Lamb Cuisine Award Gold Plaque competition, reports MAVIS AIREY.

He will compete against three North Jsland regional finalists in a cook-off to be held in Christchurch on Monday.

His entry, “Lamb Elizabeth,” is a roasted loin of lamb with a crayfish timbale, New Zealand scampi and asparagus. He named it after his wife, whom he says is his best critic. The dish was assessed anonymously by three independent assessors. Ac-

cording to one of the assessors, Christchurch restaurateur Graham Brown, the simple treatment of the lamb was a major reason for the win.

“Alistair had cooked the lamb with a flavour of its own — distinct from the crayfish timbale and the scampi — but which all came together as a nice marriage of flavours,” he says.

“The lamb was pink, totally fat-free and tender, as lamb should be. While the dish is' luxurious with the crayfish, it was simply presented, elegant, balanced 'perfectly and easy for any home chef to create.”