Last week, our National Sales Manager Damian Briscoe spent a few busy days at the Fine Food Show in Melbourne. Not only was Bruemar Pork used as the hero protein for the Nestle Golden Chef Grand Finals, we were hosting a Pork Master Class with chef Danny Russo and had our Bruemar Pork Cutlets served as a main at the Nestle Golden Chef Hat Award’s Gala Dinner.
In a live cook-off, 12 young chefs from Australia and New Zealand were competing against each other using Bruemar Pork to create their entrée and main courses to showcase their culinary skills in an effort to win the title of Golden Chef of the Year. 
As Australia’s longest running culinary competition for young chefs, the Nestlé Golden Chef’s Hat Award is now in its 57th year, supporting top emerging culinary talent to challenge themselves and kick start their careers.
The achievements of the very impressive young chefs and this year Golden Chefs winner, Gabby Sanders from the New Zealand South Island, was announced at the Nestle Golden Chef Hat Award’s Gala Dinner. 
Big congratulations Gabby and to all other grand finalists! On the night, our Bruemar Pork Cutlets were featured as the centre of plate served with colcannon, sautéed kale, green apple jus.
Last on the agenda, was a Master Class in the Australian Culinary Federation Demo Kitchen held by Danny Russo showcasing why Pork is an essential protein and demonstrating the benefits of Moisture Infused Pork whilst using Bruemar Products in front of a captive audience. Using the Australian Pork recipe of Pork Cutlet with Charred & Caramelized Peaches served with fresh basil he gave a 
thorough explanation showcasing why Moisture Infused Pork is the way to ensure consistency, succulent pork and the tenderness people expect when dining at any establishment.
It was a delight to partner with Australian Pork, Nestle Professionals and Danny Russo to support top emerging culinary talent and showcase why Pork is an essential protein to be included as centre of plate.