Plated grains creation a winner

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Alison Victor’s winning entry – a quinoa, black lentil and roasted barley salad with chickpeas, cauliflower, brussels sprouts and pomegranate in apple cider vinegar.

Western Australian ‘home cook’ Alison Victor was announced the winner of the Australian 2016 International Year of Pulses (IYP) Signature Dish Competition at the Australian Grains Industry Conference Gala Dinner in Melbourne in July.

Ms Victor’s dish – a quinoa, black lentil and roasted barley salad with chickpeas, cauliflower, brussels sprouts and pomegranate in apple cider vinegar – took out both the Healthy Dish and Signature Dish awards.

Ms Victor, from Margaret River, also won the Amateur Dish award for her split green pea soup with scallops, bacon, quinoa and black lentil parmesan crisps.

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Mary Raynes from Pulse Australia and one of the judges, South Austrlaian chef Simon Bryant.

PHOTO: Eamon Gallagher

Amy Carrad from New South Wales won the People’s Choice award for her jalapeño and lime hummus.

The Signature Dish Competition was organised by the IYP Australian national committee to engage with everyday consumers and cooking enthusiasts on how they incorporate pulses into home dishes.

The national competition also supported global efforts – as part of the IYP – to assemble signature dishes from 30 countries to showcase the versatility, nutritional benefits and flavours of pulses.

Ms Victor’s winning recipe will now represent Australia in a global competition.

The national competition was judged by chef Simon Bryant, pastry chef Pierrick Boyer, food director at Taste magazine Michelle Southan and dietitian Emma Stirling during a recipe tasting at Melbourne’s William Angliss Institute of TAFE.

Entries from across Australia were shortlisted and the judges based their verdicts on taste, visual appeal, creativity and accessibility for home chefs.

Mr Bryant said the winning dish was balanced, visually impressive and well layered. “It cleverly incorporated several pulses with other proteins such as quinoa and the ingredients complemented each other well,” he said. “Importantly, the dish shows that you don’t need to serve pulses with a ham hock or bacon – they’re beautiful on their own.”

Australia’s IYP national committee chair Georgie Aley said the calibre of entries was outstanding. “The Australian consumer has definitely thought about how to include pulses in dishes, as demonstrated by the quality and diversity of the submissions.”

The United Nations 2016 IYP seeks to raise global awareness of the role of pulses in food and nutrition security in developing countries and in reducing chronic diet-related disease in western cultures.

Research has shown nutrient-rich pulses can help prevent or reduce the incidence of obesity, diabetes and heart disease.

More information:

International Year of Pulses


On the frontline of IWM


Growers take udon pride to the dinner table

Region National, North, South, West