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Julie North and Sara Collie : Vegetables.co.nz

Kiera Matiach and Savanna Munro, who were announced the winners of NSSCC 2022

Eight teams representing schools from around the country battled it out in the kitchen this September for the title of Champions in the National Secondary Schools Culinary Challenge (NSSCC) 2022. What a feast for the eyes it was – and no doubt bellies too, for the team of renowned judges.

Vegetables.co.nz is a proud sponsor of this competition, valuing the importance of keeping vegetables top of mind for young chefs entering the field of hospitality. For many, protein – usually meat or fish, sometimes egg, cheese or legumes – is the hero of a meal and vegetables can look more like a garnish, or even be placed in a side dish.

The NSSCC is an opportunity to challenge young students, mainly in years 12 and 13, to hero vegetables. Held at the Manukau Institute of Technology (MIT) in Otara Auckland, competing teams were tasked with showcasing New Zealand grown beetroot in their entrée dish. For the main dish, contestants had to include a minimum of three different vegetables – and in substantial quantities – while championing the main ingredient, chicken (supported by Waitoa). The results were outstanding. Beetroot, in the hands of these talented young students, was simply a showstopper. Students showcased its vibrant colour and versatility by pickling, poaching, roasting, drying and puréeing the vegetable. Others used it in powdered, jellied, puréed, foamed and even in crepe batter form. The variety of mains put forward by the eight teams was also impressive, with generous, colourful dishes that tasted delicious. Congratulations to the Kerikeri High School team, Kiera Matiach and Savanna Munro, who were announced the winners of NSSCC 2022.

Speaking to the students and their teachers the following day, it was clear there is a genuine interest in diets with more plants and the important role vegetables have not only for healthy people, but for healthy planets too. We discussed some of the challenges in the industry such as packaging and transport but all within the context of looking for opportunity for positive change. We left hopeful that the future of ‘kids’ menus’ might offer more than battered foods with a side of fries.