Vic Cherikoff and Benjamin Christie take 2nd prize at Rhode Island Clam Chowder Cook-off
Australian celebrity chefs, Vic Cherikoff and Benjamin Christie were recently invited to compete at the Schweppes 25th Annual Clam Chowder Cook-off in Newport, Rhode Island. Although rain didn’t deter the absolutely committed local New England chowder heads, the numbers were down on last year’s record year of 25,000 people.
This year, the chefs again prepared 100 gallons of the Australian clam chowder base at Blackstone Catering, where Executive chef Joe Mandelson allowed us to use their commercial kitchens to prepare our chowder. Vic and Benjamin created a Clam Chowder with Australian Wildfire Spice and used a garnish of vegetable oil infused with Lemon Myrtle Sprinkle and finished with Paperbark Smoked Oil.
During the day the chefs received hundreds of compliments from the public who enjoyed their Australian Clam Chowder. However, there can only be one winner and in the Creative Category, they ended up placing 2nd for the consecutive year to the Boat Shed Restaurant of Newport.
Vic and Benjamin would like to thank Mike Martin and Lindsey Potter who invited us to compete as well as Joe at Blackstone for allowing us to use his kitchen.
A special thanks goes to the Newport Parrot Head Association who donated their time to not only help on the Dining Downunder stand all day but help other teams as well.
Dining Downunder Cookbook
This Australian recipe of Chocolate mousse tart with gumleaf cream and wild rosella flowers is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.