Rising Culinary Stars: NSSCC 2025 Regional Winners Announced!

The National Secondary Schools Culinary Challenge (NSSCC) is back for 2025, and the standard has never been higher. This annual competition brings together the best of Aotearoa’s secondary school talent to battle it out in kitchens across the country, combining creativity, technique, and teamwork in a high-stakes culinary showdown.

This year’s challenge tasked students with creating a dish using Silver Fern Farms lamb loin and kumara, with a strong focus on seasonality, sustainability, and presentation. Each dish had to reflect professional culinary standards, and the regional heats proved just how talented and passionate the next generation of chefs really is.

After an intense round of regional competitions, eight teams have emerged as the top performers, securing their spots at the NSSCC Grand Final this August in Auckland.

Meet the 2025 NSSCC Regional Champions!

SOUTH AUCKLAND

School: Botany Downs Secondary College

Teacher: Angie Thomson

Students: Kate and Georgia Sole (sisters)

Dish: Herb crusted lamb loin, on cauliflower purée served with hand-crafted kumara gnocchi, tossed in a sage-infused brown butter. Accompanied by peas, broad beans, parmesan tuile, walnuts, and blue cheese.

TARANAKI, WHANGANUI, MANAWATU

School: Spotswood College

Teacher: Felix Harman

Students: Samantha Scown & Rozan Flores

Dish: Moroccan Lamb Stack - Ras el hanout-crusted lamb loin grilled medium-rare, stacked on savory couscous cakes. Paired with kumara-red pepper romesco and tangy cucumber tzatziki. Garnished with micro herbs for flavor and visual appeal.

TASMAN, NELSON, MARLBOROUGH, CANTERBURY

School: Christchurch Boys' High School

Teacher: Katrina Boyd

Students: Sam Dunstan & Toby Dixon

Dish: Kumara and Kapiti smoked cheddar croqueta, served with Silver Fern Farms lamb loin, kumara puree, served with a rocket and radish salad and a Kapiti Smoked cheese crisp.

WAIKATO, BAY OF PLENTY

School: Waikato Diocesan School for Girls

Teacher: Ms Michelle Knott

Students: Tanesha Jeyakumar and Lily Priscott

Dish : Lamb loin with smoked kūmara purée, spiced tamarillo gel, and broccolini gratin. Finished with roasted garlic purée and crispy parmesan for added texture and umami balance.

NORTHLAND

School: Te Kamo High School

Teacher: Charlotte Selby

Students: Kōrari Horncy &  Ella Matson

Dish Pan seared Silver Fern Farms lamb loin - marinated in lemon, garlic and rosemary, interspersed between crisp pieces of capsicum to create delicious lamb kebabs. Accompanied with oven baked kumara chips and fresh, tangy tzatziki; garnished with Heirloomacy tomato jerky slivers

HAWKES BAY, POVERTY BAY, GISBORNE

School: Napier Girls High school

Teacher: Rachel Pollett

Students: Ellah-jo Winikerei-King & Sophie Lyndon

Dish: Pistachio and herb-crusted lamb loin with roasted red kumara, orange kumara purée, and garlic-glazed bok choy. Finished with salsa verde, herbed Greek yogurt, and crispy cumin seed gouda lavosh.

WELLINGTON, KAPITI, WAIRARAPA:

School: Kapiti College

Teacher: Samantha Davey

Students: Jacob Stagg & Jett Bal

Dish: Mexican Spiced Lamb Loin Tacos - Juicy spiced lamb loin - zesty Mexican slaw - rescued crumb kumara tortilla- kasundi - crispy halloumi, with lime caviar and mint spiked kapiti yogurt

OTAGO, SOUTHLAND, WEST COAST

School: John McGlashan College

Teacher: Duncan McLean

Students: Luke Miller and Jemaine Wheeler

Dish: Seared Silver Fern Farms lamb loin with leek confit and Kumara espuma. Plated with crispy kumara skins and a salad of red radish cress, wood sorrel and gorse flowers. Garnished with chili and basil oil.

Check out their winning dishes !