Glammies have the yum factor

15/03/2009

 

We left the Wanaka Show before the winner of the Glammies was announced and I haven’t managed to find anyone who can give me the details.

In the meantime I can report that all the samples the crowd were given to taste were delicious and bring you some photos of proceedings:

It’s a tough job but Agriculture Minister David Carter, Blanket Bay Chef  Mark Sycamore and farmer and former All Black Richard Loe were coping quite well with the delicious aroma coming from the barbeque while they waited to judge the Glammies.

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David, a farmer, shows he doesn’t just know how to raise good lambs, he can cook them too:

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But he’s not about to swap day jobs with chef Graham Hawke:

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Graham explained the cooking process to onlookers and gave his tip for succulent lamb – rest it for as long as you cook it. I’ve followed that advice since hearing him give it at the inaugural Glammies a couple of years ago and it really does make a difference to the tenderness.

The lamb entered in the Glammies was cooked for 10 minutes and not given to the judges for tasting until it had been rested for 10 minutes.

P.S.

Graham is a chef at Flannagans Seafood Resaturant in Invercargill but the delicious lamb he served yesterday and  this recipe show he can cook produce from the turf as well as the surf.

UPDATE: Kelvin King has left the full results in a comment below.


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