Putting our pizza chefs to the test
GALILEO'S Pizza chef Rebecca Hiron hopes her 'Mighty Mars' can hold up against her cheesy competitors.
The Kingscliff chef represented her host restaurant with its famous chicken, pepperoni, beef and cabanossi gourmet pizza in the Northern Rivers leg of the Best of the Best Pizza Challenge yesterday.
More than 11 independent pizza chefs from the Northern Rivers, including the Kingscliff Beach Surf Club, Sea Salt and Galileo's in Banora Point, were invited to crank up the oven and put in their best efforts for a shot at the state title, and ultimately the nationals.
Galileo's Kingscliff owner Chris Paine said it was the first time the Best of the Best Pizza Challenge had been held in the Tweed.
“It's a pretty prestigious competition for us. We're very honoured to have it at our restaurant,” Mr Paine said.
“It has been a great day all in the spirit of competition. It has been interesting to see the complexity of the opposition's work.
Mr Paine said there was no shortage of excellence going through their ovens yesterday.
“The Tweed is very lucky to have such a great range of pizza to choose from,” he said.
Chefs were allowed just twenty minutes to prepare their pizza in traditional or gourmet style, each broken down into cheese, smallgoods and seafood toppings.
State finalists will be chosen in each category in the coming days with those going to the finals at the Good Food and Wine Show in Sydney in July. State winners will go to the national finals to compete for $5000 in prize money and a $5000 marketing campaign.