Cooking Competition dishes

Cooking Competition dishes
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a chocolate-glazed tuna steak with citrus salsa

Seasoned with garlic, cayenne, oregano, and thyme and glazed in a rich chocolate sauce, the outside
of a thick steak of redfin tuna features beautiful cross-hatching from being perfectly fire-roasted,
while the inside remains moist. A generous heaping of citrus salsa spills over the sides of the
steak, finely diced onions, cherry tomatoes, and fresh cilantro combine with sweet blood-orange and
tart pineapple to create a tangy side. Tying all the flavours together, fine curls of dark chocolate
sprinkle the top of the steak and salsa.

a plate of lightly seared tuna with orange glaze

Warm and succulent, the tuna steak has been cooked in its juices and placed in the centre of the
round white plate. One side of the steak has been lightly seared with a blood orange reduction,
creating a deep orange glaze. To finish off the plate, thin drizzles of chocolate have been artfully
swirled on the plate, accompanied by a chocolate dipped orange segment decoration.

a plate of pan-seared tuna

Carefully positioned, wild caught redfin tuna showcases as the star of this plate. A dry rub
concocted of unsweetened cocoa powder, sea salt, and coarse ground black pepper coats the top of the
inch thick steak. A hint of cayennne gives it some heat and a pan-sear forms a solid crust. Cooked
to a perfect medium rare, the thinly sliced steak fans out over a small bed of greens. The freshness
of the fish highlights the smokiness of the unsweetened cocoa, making the blend an unexpected
delight. In a small white porcelain dish on the side of the plate, a reduction sauce to be used as a
glaze over the top of the tuna sits. The juice of a blood orange and apricot brandy are simmered
down together to create a sweet sauce, the flavour blooming with a bit of a citrusy-raspberry note
mingled with the bite of the brandy.

a plate of rancid tuna doused in chocolate

A vile, crusted film thickly coats around a rancid slab of tuna on the plate. The putrid piece of
fish assaults the air with its mephitic cloud. A pair of mhun eyes with a zangy orange are liquified
together to create the blackened crust. Bitter chocolate drenches the slab in a feeble attempt to
cover up the taste.

a small plate of tropical tuna tartare

On a small plate sits a four inch metal cylinder form, when removed it reveals four bright layers
making up this tropical tartare. The bottom layer consists of cubed bright red blood orange mixed
with chunks of sweet peaches coated lightly in sea salt. The second layer, a chunky avocado mixed
with kiwi and wasabi giving it a crisp bright green colour. The third layer is diced redfin tuna
marinated in blood orange juice with a blend of soy sauce, dark coco powder, and chile powder,
leading the fish to have a deep red hue to it. the final layer is a cool mango and green tomato
salsa mixed with white wine and sea salt finishing off the dish.

a blackened tuna steak

A thick, belly-cut steak of redfin tuna has been rubbed with spices and broiled in a searing hot
skillet. The precision mastery over heat dances on the brink between artfully blackened and burnt,
creating a seasoned surface has been distinctly charred on both sides with a spicy outer layer, but
reveals glimpses of dark pink flesh in the middle. The fish is served on a pristine white platter
with a subtle dusting of Baarian cacao powder and features not one but two sauces: A vermillion-
shaded coulis of blood orange and a dark brown chocolate mole. Each sauce is drizzled along each
half circumference of the plate like an abstract crescent moon; Two distinct yet complementary
flavours that eventually come to meet in the middle, the orange and chocolate intertwined to tempt
adventurous palates.

a plate of citrus redfin fillet

Arranged in the middle of the plate, a fillet of redfin tun waits to be eaten. With the head and
tail removed, the fillet has been cleaned and deboned before being expertly cooked and then divided
into mouth-size pieces. The soft flesh is tinted orange from a blood orange and lemon marinade, left
to soak overnight. With one side still retaining its skin, the floured and egg-washed fish is coated
with ground cacao and kawhe to forming a crispy barrier from it's time being cooked. A light dash of
pepper and salt is scattered on the fillet, inviting anyone to dig in.

an orange vinaigrette tuna sandwich on rye

Redfin tuna has been flaked and combined with a tangy orange vinaigrette before being placed between
two thick slices of dark chocolate rye. Crisp lettuce is visible atop the generous helping of fish.
The sandwich has been sliced diagonally and a thin toothpick has been inserted through each triangle
to assist in keeping the ingredients together.

Winner: Galos
Dish  : a small plate of tropical tuna tartare