By day he’s a barrister but in his spare time Derek Quilliam puts on his chef’s hat to create delectable dishes.
The Clive man took out the inaugural Food Hawke’s Bay Best in Dish cook-off, held at Hastings Farmers’ Market on Sunday.
Mr Quilliam was one of three finalists, selected from hundreds of entries, to cook his dish made from fresh local produce in front of an audience.
Competing for the title were Mary Mayes, who made creamed paua with portabello mushrooms, and Leisa Epplett, who whipped up lamb rump with couscous and seasonal vegetables.
But it was Mr Quilliam’s venison with a red wine and blackberry jus and sarladaise potatoes which impressed a judging panel comprising food writer Belinda Henley, Mike McLay from Total Food Equipment and Cathie Hamilton from Cathie’s Cuisine.
Contestants had to recreate their dishes on barbecues and gas rings with just 30 minutes to prepare and an hour to cook the finished product to be presented to the judges for tasting, along with their selected wine match.
Derek won five dining vouchers to enjoy at participating restaurants during the Regional Signature Dish event, taking place in 37 restaurants and cafes around the region, until October 16.
For information on Signature Dishes and their beverage matches, visit: www.foodhawkesbay.co.nz