Wallaby tenderloins impress Etihad

In its quest to give its clients a remarkable culinary experience throughout their entire journey, Etihad Airways partners with Taste Festivals in various cities around the globe. At the Taste the World competition in Sydney on 12 March, Etihad crowned Harry Stockdale-Powell, from Bouche on Bridge, as the winner of the coveted Best in Taste award for his wild Tasmanian Wallaby tenderloins marinated and cooked over charcoal with a spiced cashew sauce.

Second place went to Mercado’s Nathan Sasi for his Hazelnut Mousse Cake adorned with gold leaf. Grant King took out third place with his Liquid Pumpkin and Parmesan Gnocchi with forest mushroom tea.

Each chef entry was judged independently by an expert panel which comprised an Etihad Airways inflight chef, a Taste expert and Sydney-based food media. Harry Stockdale-Powell will receive return flights and accommodation courtesy of Etihad Airways to participate in the competition’s global final — Taste of Abu Dhabi — in November 2017. He will compete at the Etihad Airways Taste the World Theatre, representing Sydney and Bouche on Bridge.

Best in Taste judge Lizzie Meryment said, “It’s quite hard to pick a winner when you’re presented with 12 dishes from Sydney’s leading culinary talent — everything was delicious. We ultimately chose the Bouche on Bridge dish because it was just so good while using sustainable Australian protein! Loved the tender marinated meat with that smokiness and the spicy, punchy sauce — a great combination.”

Etihad Airways Inflight Chef Murray Reason congratulates Bouche on Bridge Executive Chef Harry Stockdale-Powell on winning the Taste the World competition at this weekend’s Taste of Sydney event, flanked by Etihad Airways Inflight Chef Shante Tenn and cabin crew Denya Glover and Kirby Hawthorn.

Top image: Wallaby skewers with a spiced cashew sauce — the Taste the World competition winner at Taste of Sydney.