Win a $100 Voucher

New Zealand’s top chefs from the Bay of Islands to Queenstown are sharpening their knives as they compete for the title of ‘Premier Master of Fine Cuisine’ in the third annual Silver Fern Farms Premier Selection Awards.
The nationwide competition showcases the talent and craft of 62 of the country’s best chefs, who were invited to create an original dish for their menu using Silver Fern Farms premium red meat cuts of lamb, beef, venison or SILERE alpine origin merino. Diners can take advantage of the competition by sampling the delicious creations at participating restaurants from 28 September to 1 November.
For more information and the full list of entrants in the Silver Fern Farms Premier Selection Awards please go to a dedicated hub for the awards here.
Thanks to our friends at Silver Fern Farms, we have three $100 vouchers to give away, one for each of these participating restaurants. The voucher is to be used to try the entry dish listed with each restaurant below. Please note that the voucher must be redeemed by 31 October 2015 - perfect timing for Labour Weekend.
O’Connell Street Bistro (Auckland, 2013 finalist), Head Chef Mark Southon. Dish: SILERE alpine origin merino lamb wellington, braised shoulder, globe artichokes, semi-dried tomatoes and roasted lamb jus
Bracu Restaurant (Auckland, 2014 runner-up), Head Chef Mikey Newlands. Dish: Venison loin & boudin with carrot, miso and coffee
Bluestone Steakhouse (Hamilton), Head Chef Michael Huitman. Dish: Venison short loin tartare with fried shiitake mushrooms and peppered radish salad, finished with plum sauce (pictured above).
To be in to win this great prize, simply answer the question below.