During the month of April, in a Tasmanian first, the James Squire Chef’s Match challenged Tasmanian chefs with the task of creating two new dishes matched to the flavours from the James Squire beer range. On Saturday 23rd May, participants and industry representatives gathered to present the winners with their awards. Award winners included:
Best Main: Plum Restaurant, Hobart
Grilled peppered Doo Town Venison served on lentils du puy with speck and mushrooms, apple and cranberry chutney. Served with a side of grilled vegetables.
Matched with Amber Ale. Head Chef: Mark Goodluck.
Best Entrée: Smolt, Hobart
Seared spiced venison back strap with paprika croutons, kale and pumpkin puree.
Matched with James Squire India Pale Ale Head Chef: Scott Heffernan
Peoples Choice Award: The Northern Club, Launceston
For their commitment to the competition, their great feedback from consumers and their enthusiasm for the brands.
