Danny Leung, head chef at the contract caterer's Standard Bank account in the City of London, beat off rivals with his main-course dish of Persian Jewelled Rice with Moroccan Spiced Poussin and his dessert of Coconut & Cardamom Rice Pudding with Coconut Ice-cream, both using different Tilda rice varieties.
The competition was staged in concert with the Craft Guild of Chefs as part of Hotelympia's Salon Culinaire.
Leung said his ethnic background meant he had grown up with Tilda rice. "Winning the competition, it has made me aware of how many ethnic backgrounds use rice as an integral part of their diet and the different ways it can be prepared," said Cheung.
Leung chose Tilda Basmati rice for his main course ‘for its excellent aroma and taste which no other rice quite delivers and its slender attractive grains' while he selected Tilda Arborio Risotto rice for his dessert ;for its ability to absorb liquids, yet having the ability to still deliver that all-important bite (al denté). This makes the rice very versatile for any wet and savoury/sweet dishes, such as my coconut and cardamom rice pudding, as well as any risotto-type dish'.
Along with the Tilda trophy, Leung won two nights' accommodation for two at a Marriott hotel of his choice.
By Angela Frewin
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