The chefs put their creativity to the test to produce a sweet or savoury dish that would celebrate the unique taste and texture of Nutella®. Earning him a coveted silver medal, Regor’s winning dessert started with a chocolate pastry tart filled with blackberry mousse and placed on top was a bon bon filled with Nutella®, created with crispy filo pastry in the shape of an old fashioned sweet.
Speaking at Salon Culinaire, Regor Siiner said:
“I can’t believe it, I didn’t expect to win! I am always looking for competitions to better myself and am so excited to be the winner of the Nutella® Chef Challenge. The blackberry mousse added a touch of sharpness and sitting above it all was the golden pastry, which when you cut into it perfectly showcased the Nutella®. It felt like the 30 minutes was over in no time at all, but it was all worth it when I saw how much the judges enjoyed my dessert.”
As the winner, Regor has been awarded one of the biggest prizes of Salon Culinaire – a trip to Piedmont, Italy with a special invitation to visit the Ferrero factory.
Judging the competition, Fiona Morgan Head of Foodservice, Ferrero UK & Ireland adds:
“This is a once in a lifetime prize and I am delighted for Regor as our worthy winner. He showed great skill in cooking with Nutella® and by encasing it in the filo pastry ensured the integrity and taste of the hazelnut and cocoa spread was the star of his dish.”
The competition took place on the Live Theatre stage at the Foodservice Show and tested the chefs skills by asking them to create a dish in just thirty minutes containing less than 500 calories and use no more than one heaped teaspoon of Nutella® per portion.
To view the winning recipe click here.
