25/08/2008
Pommey V Klopper = Culinary Battle
It was the battle of two of South Australia’s culinary masters during the Hyatt vs SKYCITY Adelaide Casino “Iron Chef” challenge held on Wednesday 20 August at the Hyatt Regency Ballroom.
The competition was fierce and there was only a few points difference but in the end SKYCITY Executive Chef Cobus Klopper came out the victor.
Over 200 SKYCITY Adelaide Casino VIP guests attended the sold out event and voted with their tastebuds sampling an entrée and main from each chef and scoring each dish out of a maximum of five points.
Both chefs are renowned for their innovative menus and creative use of flavour. They had the same amount of money to spend on their menus.
SKYCITY’s Cobus Klopper served for entrée: tataki of yellow fin tuna with sushi rice, cucumber, radish and truffled umeboshi dressing and for main: sumac and paprika pork loin with roasted sweet potato, sautéed kale, sherry pickled dates and labne.
The Hyatt’s Executive Chef Laurent Pommey served for entrée: citrus cured Atlantic Salmon fillet with lemon myrtle dressing and for main: fillet of sea perch saltimbocca, spring onion mash, roasted tomatoes, sage and brown butter sauce.
The chefs shared the dessert which they prepared and served up together – vanilla bean panna cotta with berry compote.
For those unfamiliar with the format, the Iron Chef Challenge offers interactive dining at its finest as each chef prepares an exquisite menu in front of the guest. Diners have the opportunity to judge each chef on their creations, with scores tallied and the eventual winner being announced at the end of the evening.
Hyatt Regency Adelaide’s long-term involvement in Adelaide’s ‘Iron Chef’ has consecutively seen them as reigning champions, having claimed victory in all three previous challenges – two against Peter Clarke and a third against Gabriel Gate.
With a diversity of cuisines and international experience, Executive Chef Laurent Pommey orchestrates culinary feats, including superb banquets served in luxurious surroundings and with undeniable panache.
Born in France, Laurent started as an apprentice cook at the age of 16, in ‘La Veille Maison’ Restaurant. With his strong French background, Laurent further developed his culinary experience in Paris restaurants such as ‘Le Bernardin’, and Lenotre ‘Pavillon Elysee’.
Cobus Klopper, SKYCITY Adelaide Casino’s new Executive Chef, is responsible for overseeing around 30 chefs, developing the menus for SKYCITY’s four restaurants, five bars and tailoring menus for all functions and events held on site.
Cobus joined the Adelaide business from SKYCITY Auckland where he worked since 2002 alongside world-renowned chef Peter Gordon, as head chef for Gordon’s self-titled Auckland restaurant, ‘dine by Peter Gordon’.
Originally of South African descent, Cobus has extensive experience in the industry with over 15 years working as a professional chef internationally.
For further media enquiries, or a selection of photos taken at the event please call:
Contact: Cathy Tryfopoulos
Hyatt Regency Adelaide - Marketing Communications Manager
Telephone: (08) 8238 2335
Email: cathy.tryfopoulos@hyatt.com
Contact: Vanessa Regan
SKYCITY Adelaide Casino - Communications Manager
Telephone: (08) 8218 4240 or mobile 0421 582 271
Email: vanessa.regan@skycityadelaide.com.au
