New young chef ambassador

Wenham Beef Australia young chef ambassador winner

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A kiwifruit marinated ‘flat iron’ steak by young Adelaide chef Jack Wenham has won over the judges in Beef Australia 2018 Young Chef Ambassador Competition.

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Kiwifruit ‘flat iron’ steak.

Kiwifruit ‘flat iron’ steak.

A kiwifruit marinated ‘flat iron’ steak by young Adelaide chef Jack Wenham has won over the judges in Beef Australia 2018 Young Chef Ambassador Competition.

Mr Wenham has been a chef for the past six years and a fully qualified chef for two years. 

“The flat iron steak is also known as the oyster blade and is normally a bit of a tough piece of meat from the shoulder cut with grain,” he said. 

Beef Young Chef Ambassador winner Jack Wenham, NOLA, Adelaide.

Beef Young Chef Ambassador winner Jack Wenham, NOLA, Adelaide.

“It’s also a slightly grisly meat hence why I used the kiwifruit because it is a natural tenderizer.

“I rubbed the steak in kiwifruit for two hours before cooking it and then the steak was served with a kiwifruit and corn salsa on a bed of sweet potato mash to cut down on wastage of kiwifruit, so using it up in the salad!

“The kiwifruit is dressed in a glucose and vinegar syrup so it gives the best of both worlds of sweet and sour flavours without being sickly sweet.”

 It’s the first Beef event the Young Chef Ambassador Competition has been run.

Mr Wenham will now have the opportunity of a lifetime cooking alongside the exceptional line-up of celebrity chefs in the PwC Celebrity Chef Restaurant including names such as Curtis Stone, Iron Chef Sakai, Adrian Richardson and Jess Pryles.

“Jack was super excited once l told him the news, he will get the experience of a life time at Beef Australia and as our young chef ambassador, Jack will learn all about our great beef industry and why our beef is the best in the world,” celebrity chef coordinator Shane Bailey said. 

“As well as this Jack will learn about diversity of the beef carcase and all the different ways it can be cooked and enjoyed including my personal favourite – the Bavette.”

The competition attracted entries from around Australia, that had to be original, whilst utilising a tasty cut of Australian beef and accompany a detailed step-by-step recipe. 

“Jack’s dish was beautifully presented with the main star in this dish of course being the delicious cut of ‘flat iron’ steak,” Mr Bailey said.

Jack will get to spend three days at Beef and experience personal tips of the trade from celebrity chefs, plus a prize of a brand new Unox oven for the restaurant, NOLA Adelaide, where he works.

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