The Finalists
- You Feta Be Kiddin' Me - Joe Suckling, Pigs Pizza
- Merguez Sausage & Feta Whip - Scott Holden, Scott's All Day
- Get me to the Greek - Chris Glenn, Whisk & Pickle Pizza Kitchen
- Pear-Fecto - Matthew Ryles, Semolinas Pizza
- Fetasia - Michele Rutigliano, Due Forni
The Sponsor Product
Futura Foods have nominated their delicious YAMAS! Greek Feta as the ingredient they want chefs to put through its paces in this years competition.
Produced in Greece by our longstanding partner dairy, made with pasteurised sheep and goats’ milk to a PDO recipe.
Feta is a traditional Greek cheese which is salty and tangy with a creamy finish. It is highly versatile and great for adding injections of flavour into all sorts of dishes, from salads and wraps, to pasta and even baked with vegetables. It crumbles, blitzes, slices and cooks well (holding its form), and is stored in brine.
The Brief
We want you to think how feta can be showcased on a pizza:
- Consider trending cuisines
- Flavours that compliment and showcase the feta.
- Incorporate the feta in different ways, don’t just crumble it on cold!
- Different styles of pizza base/style to compliment your overall pizza design.
- How can you make feta go further in your product?
- in terms of the cost of the overall product
- also consider health criteria: fat/ protein/ salt