9th Mar 2012 - 00:00
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Abstract
Five chefs have been chosen to go forward to the final of Unilever Food Solutions and AB World Foods’ Knorr Blue Dragon recipe challenge to get a chance to win a once in a lifetime eight day culinary trip to Thailand.
They include: Peter Joyner from Elior UK with Malaysian chicken cakes, rice noodles and vegetable laksa; Steve Tyrer from Our Lady Queen of Peace Catholic Engineering College with Malaysian roasted butternut squash soup with a coconut laksa slaw; Chris Ince from 7 Day Catering with Thai red chicken with cashews, water chestnuts and spring onions; Ashley Spencer from Westminster Kingsway College with pan fried Thai green curry marinated sea bass; and Brian Donnelly from Makro with rich Thai monkfish broth. The competition, launched last November to get the industry creative and design a dish using one of the new professional Knorr Blue Dragon pastes, will culminate in a live cook off on March 19 in the Knorr business development kitchen in Leatherhead, Surrey. The finalists will recreate their dishes to impress the judges – BBC Masterchef star Ian Pengelley, head chef of Gilgamesh and consultant to The Mango Tree, and Wilson Chung, executive chef from AB World Foods. The prize is a culinary tour for two to Thailand, which includes three nights accommodation in Bangkok and five nights in Phuket. The winner will take part in four professional masterclasses from expert chefs in both cities, with daily trips to the local market to source their ingredients, as well as going on a private fishing trip. They will also win a video camera to record their experiences for a video diary.