The 'Dinner' dish winner at this year's NZ Vegetarian Dish Challenge, created by Drew-Anne Weeds, features beetroot, tofu and raspberry powder.

A creative take on the humble beetroot took out the top award at this week's 2016 New Zealand Vegetarian Dish Challenge 2016. Chef Drew-Anne Weeds of Christchurch's Peppers Clearwater Resort scooped the coveted 'Dinner' dish title with a fine-dining creation featuring beetroot-coated tofu, beetroot fondant and raspberry powder.

Challenge judge Geoff Scott, consultant chef and food writer of Vinnie's fame, called Weeds' dish "expertly presented and perfectly balanced" and "wonderfully crafted."

Adam Thorley-Symes of The Shack in Raglan won best 'Breakfast/Brunch' dish for his beetroot and tofu tian, pressed kumara, herb puree, hazelnut, quince and figs, while the 'Lunch' honours went to Kirisi Filipo of Wharekauhau Estate in Palliser Bay for her spiced red pepper falafel stuffed cabbage, and roasted kumara with kawakawa, pistachio, chilli and cashew nut-crusted parsnip, goat's curd and beetroot gel, which Scott said demonstrated a clever use of textures, "whilst still retaining great nutritional value and flavours."

Supplied Drew-Anne Weeds of Christchurch's Peppers Clearwater Resort was the winner of best 'Dinner' dish at this year's NZ Vegetarian Dish Challenge.

According to Scott, this year's competition, which is open to all chefs working in New Zealand restaurants, hotels, cafes, schools and lodges and had close to 200 entries, was particularly intense, with a very high standard of quality - and that this calibre of, and interest in, vegetarian dishes means great things for eating greens in New Zealand.

"The judges were very impressed with the clever use of ingredients and the great variety of choice throughout the three categories which made for a fierce competition," says Scott.

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Supplied The winning 'Breakfast/Brunch' dish at the 2016 NZ Vegetarian Dish Challenge, created by Adam Thorley-Symes of The Shack in Raglan.

The nearly 200 entrants were asked to submit their recipe and a picture of the dish to the judging panel, which alongside Scott included Mark Wylie, culinary services manager at Compass Group, Andy Gibb, chef tutor at Singapore's Nanyang Polytechnic, Bevan Gray, chef and Life Health Foods product developer and Hospitality NZ's operations manager, Tracy Scott.

One set of judges chose the finalists - three entries in each category - and another set of judges selected the winners. All entries were coded so the judges had no idea who the chef was or where they worked.

Supplied Best 'Lunch' honours at the Vegetarian Dish Challenge went to Kirisi Filipo of Wharekauhau Estate in Palliser Bay for this colourful dish.

"Chefs around the country are being a lot more creative and daring," says Scott. "It's great to see them letting rip with wonderful combinations and fantastic ideas using everyday New Zealand grown fruit and vegetables. Increasingly, vegetarian dishes are not just being found on fine dining and dinner menus but also casual quality lunch offerings and gourmet breakfast choices as well. More choice and better quality for diners is the way forward. They will share their experiences and keep coming back."

Do you have a favourite vegetarian dish? Tell us about it in the comments below.