Prime Scottish langoustines were used in the World Association of Chefs Societies (WACS) Pacific Rim regional semi-finals of the prestigious culinary competition, the Global Chefs Challenge, held at Oceana Fest, in Perth, Australia, last week.
Mon, 22 Apr 2013
The competition marks the start of seven semi-finals around the globe, where Scottish Langoustine will be used by over 100 leading chefs!
During the 3 day event, 8 chefs from Australia, New Zealand, Vanuatu, Fiji and Guam were given 3 hours to create a 3 course menu for 4 people, including a cold or warm appetiser with garnishes, using Scottish langoustine as one of the components.
The langoustines were supplied by John Valance of Glasgow fish market, a company already experienced in exporting to Australia. The freshly landed shellfish were carefully packed in polystyrene boxes and flown out to Perth, where they arrived in perfect condition for the chefs to use.
“There are many factors to consider when exporting shellfish, but primarily they must be very fresh, and in excellent condition, to survive the rigours of handling and transportation. Langoustine are a fantastic shellfish and I just wish I could have been in Perth to taste the chefs’ creations!” said Andrew Nielsen.
“As chefs, using good quality ingredients is always very important to us. In this day and age, ingredients that are produced in a sustainable manner play an equally important role. The Scottish Seafood industry is well known for its pioneering approach to fishing, and we are pleased to welcome them as official sponsors of langoustine for the competition,” stated Gissur Gudmundsson, president of WACS.
Sponsorship of this culinary competition is one of many activities that Seafood Scotland is engaging in to communicate the quality and diversity of our seafood to world leading chefs. Scottish seafood is currently exported to more than 100 countries around the globe, and is a key priority for the Scottish food and drink industry’s growth targets.
Langoustine are one of the most important commercial stocks in Europe, and Scottish coastal waters support the world’s largest share of this crustacean. Scottish fishermen care deeply about their catch and are proud to be part of a supply chain that has invested heavily in new equipment, technology, innovation and product development, to produce world class premium seafood.
“We are delighted that WACS has chosen Scottish langoustine as one of the products for their prestigious global competition, and hope that this introduction will lead many chefs to consider Scotland’s seafood industry for future supplies,” said Graham Young, head of Seafood Scotland
The WACS competition involves 93 countries from seven different regions. The semi-final in Perth took place from 14-16 April 2013. The grand final, at which each of the seven regional winners competes for the main title, takes place in Norway in 2014.