On Tuesday, 27 September, GJ FOOD The Fine Food Connection, held its first Foie Gras competition, created to encourage the creativeness of young chefs in the food industry now. Foie Gras is one of the jewels in the crown of French gastronomy, so only fitting that Le Cordon Bleu should host the event at their Sydney campus in Ryde.
Competitors were asked to prepare a main course and a dessert, the duck Foie Gras had to "worked" and be the star of the dish. Guilhem Peyron, from Park Hyatt, produced the winning dishes of ‘Foie Gras Tortellini with Crayfish, Verjuice and Rhubarb’ as a main course and ‘Foie Gras Ice-cream and Chantilly with Poached Pear and Red Berries Coulis’ as a dessert. The competitors had 3 hours to prepare 4 main course and 4 desserts.
Judging the competition were four professional from the industry: Former Director of Le Cordon Bleu Australia, Michel Peters (now retired); Publisher and Editor of Food Companion International Magazine, Mel Nathan; Erez Gordon Consultants and Co-Host of Food & Focus on East Side 89.7FM, Erez Gordon; and from Australian Gourmet Pages, Franz Scheurer.