Pramod's master class show

Executive Sous Chef Pramod Pillai from the Diplomat Radisson SAS Hotel was declared as the 'Chef Master' following an exciting and entertaining three-day cookery competition held at the new extension in Seef Mall.

The 'Chef Master - The Art of Cuisine' contest featured some of the leading chefs from across the kingdom showcasing their culinary skills.

Chef Pramod said: "I'm very proud to have come out on top as the competition was very hot. I was confident of doing well and simply needed to concentrate on bringing the best out of myself and delivering the perfect dish.

"It was a good event and a great opportunity for the people of Bahrain to witness the best chefs in competition. I am sure it will grow in popularity over the next few years."

The contest, one of the first of its kind in the kingdom, featured chefs from some of the island's most popular eating-out destinations including the Diplomat Radisson SAS Hotel, CafŽ Vergnano, Days Hotel, Aroma Restaurant, Le Chocolat, Elite Hospitality, Teatro Restaurant and Future Management.

Gold medal winner Chef Duminda R G N K from Le Chocolat said: "I have taken part in competitions in Sri Lanka but this was my first competition here. I hope the next competition will tempt even more chefs to participate to increase the competitive spirit."

Silver medal winner Chef Mohamed Tanamly from Teatro Restaurant said: "I am glad with my prize although I wanted to be number one!"

Chef Senthil J from Future Management was also awarded a silver medal while Chef Rida Eid from Elite Spa and Resort took the bronze medal.

Each chef prepared an appetiser and a main course within 45 minutes on each of the three days.

Dr Mariam Al Jalahma, assistant under-secretary of Primary Care and Public Health, handed out the prizes to the winners. The judging committee of the competition included head of jury, Elie Reaidy - director of HOTEC, Abdullah Baqer - Chief of Food Hygiene, Najeeb Rihan - F&B manager of Elite Spa and Resorts, Jabbour Bou Daher - general manager of Le Notre Paris, Ibrahim Al Kai, operations manager from the Al Ghalia Group and Chef Susy Massetti - Executive Chef of Diplomat Radisson SAS Hotel.

Mr Daher said: "All the chefs did really well - they were all good and creative. They worked hard to prove that Bahrain's hospitality industry meets high international standards and proved it is as good as anywhere-else in the world."

Elie Reaidy, director of the event's organiser HOTEC, said: "We will continue to show that Bahrain can be a leading competitor when it comes to the hospitality industry."

Chef Pramod's winning dishes included a starter of seared loin of tuna with dikon carpaccio, beluga caviar and pink grape fruit vinaigrette and a main course of grilled tranche of Wagyu Japanese beef with sweet potato puree, asparagus and brogoli sauce.

Today he shares one of his prized recipe with GulfWeekly readers.

Award-winning recipe

Ingredients for seared loin tuna

250gm piece tuna loin

10gm dikon

100gm chopped parsely

(For marination)

1 garlic clove

3 lemon zest

3 orange zest

1 chilly dry

1 bay leaf

20gm sugar

40gm molden salt

3 green chillies

15ml lemon juice

3 black peppercorns

50ml viniger

15ml soya

15ml Worchester sauce

Method

Cut the tuna into long cylindrical fillets, about 3cm in diameter, mix all the ingredients in seared loin tuna.

Season with salt and pepper, marinate the tuna and sear in a hot, thick based frying pan with little olive oil. Roll them in the "Mignonette "of chopped parsley, pressing lightly.

Ingredients for pink grapefruit, mint vinaigrette

250ml grape seed oil

1 egg yolk

1 tsp dijion mustard

1-2 sherry vinegar

50 ml water

1 sprig mint

1 segment pink grape fruit

1 tsp caviar

Method

Whisk together the oil, egg yolk, mustard, vinegar, water until smooth, stir in the caviar and season to taste. Any left over vinaigrette Can be kept, sealed, in the refrigerator for two weeks. It can be served with smoked salmon, lobster or any cold salad.

To serve

Cut the seared tuna into 1.5cm three thick slice and arrange it on top of the thin slices dikon centre of the plate.

Drizzled with pink grapefruit, mint Vinaigrette, pour a little vinaigrette around the tuna and place a teaspoon of Oscietra caviar

On the slice of tuna.