A seafood dish grounded in fine-dining technique has opened doors for a Border apprentice chef.
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All Saints Estate’s The Terrace Restaurant trainee Kyle Ferguson qualified as a finalist in the prestigious Fonterra Proud to be a Chef competition.
Ferguson will cook his original dish – pan-seared scallops with a cauliflower puree, candied pancetta, lemon foam, parsley gel and ceviche scallops – for judges in Melbourne as will 33 other finalists Australia-wide.
Finalists join masterclasses, visit Victorian farms and factories and dine at Melbourne restaurants between February 21 and 25.
A former Murray High School student, Ferguson said he had learnt a lot about cookery technique under the guidance of The Terrace Restaurant executive chef Simon Arkless.
“The Proud to be a Chef competition is a pathway to further myself and meet other chefs and mentors,” he said.
Finalists vie for a $7500 International Culinary Placement in the competition.
