2015
TOP
CHEFS
16 TEAMS
32 CHEFS
1 KEY INGREDIENT
D
Photos by Toby B.
Styling
uring May and June, 16 teams
of 32 chefs — including last
year’s champions Hung Le
and Daniella Digby of Revesby
Workers’ Club — battled it out to win gold
at the 2015 Chef’s Table Competition.
In honour of the Anzac Centenary,
this year’s key ingredient was the symbol
of remembrance, rosemary, which the
finalist teams put to creative use. The teams
had to sizzle and sauté their way to the top
with just $22 a head.
Head Judge Julio Azzarello and fellow
judges Courtney Roulston and Adam Moore
had their work cut out for them as they travelled
the state tasting mouthwatering menus from
the best chefs in clubland.
The winners will be revealed on Monday
20 July at the Chef’s Table Awards Dinner,
which promises to be a very special night with
entertainment by Tom Burlinson.
Before the winners are announced though,
let’s meet the finalists…
34
| Chef's Table
2015 Chef’s Table Culinary Partners:
CHEF’S TABLE
2015 PRIZES
GOLD
Proudly sponsored and provided by CCM Travel.
A trip for each winner on a twin share basis to
the National Restaurant Association Show and
International Wine, Spirits and Beer Event in
Chicago with an add on four-night program to
New York (15-25 May 2016) including flights,
accommodation and transfers with hospitality in
both cities.
SILVER
Proudly sponsored by Front Row Events.
Entertain 20 people in your own private suite
at any NRL Club Match held at ANZ Stadium
during the 2015 season including a food and
beverage package to the value of $2,200.
BRONZE
Proudly sponsored and provided by CCM Travel.
A trip for each winner to the 2015 Fine Food
Australia Show in Sydney (20-23 September
2015), inclusive of flights (where winners are
not Sydney-based) and one night twin share
accommodation at the Langham Hotel with
breakfast. In addition, lunch or dinner for
two at Sydney’s award winning Greek Alpha
Restaurant at the Hellenic Club.
APPRENTICE AWARD
Proudly sponsored by Fonterra Foodservice and
HTN Hospitality Employment Solutions. One
apprentice will receive direct entry into the 2016
Fonterra Proud to be a Chef mentoring program
and the opportunity to win an international
culinary scholarship valued at $7,500. The winner
will also receive a $2,500 cash prize from HTN
Hospitality Employment Solutions.
BALLINA RSL CLUB
Executive Chef Blake Seymour
& Chef de Partie Bradley Baldwyn
Entrée
Main
Dessert
Soy braised Byron Bay Pork belly with
Ballina prawn and crab tortellini, dashi
broth, shitake mushroom, pickled
daikon and miso puree.
Northern Tablelands lamb two ways:
roasted lamb rump with macadamia
and rosemary crumb. Slow cooked
lamb shoulder, raisin and rosemary
cigar. Celeriac puree, heirloom beets,
warrigal greens and brussel sprouts.
Liquorice parfait with lemon curd,
meringue, candied Nimbin pecans,
lemon, poppy seed and rosemary
sponge with Brooklet blueberries.
Above: Chef de Partie Bradley Baldwyn (left)
and Executive Chef Blake Seymour (centre).
Far right: Executive Chef Blake Seymour.
Photos by Toby B. Styling.
36
| Chef's Table
37
CAMPBELLTOWN
CATHOLIC CLUB
Commis Chef Rafael Venegas Martinez (left) and
Executive Sous Chef Cain Nightingale (right).
Below: Commis Chef Rafael Venegas Martinez.
Photos by Toby B. Styling.
Executive Sous Chef Cain Nightingale &
Commis Chef Rafael Venegas-Martinez
Entrée
King prawn and quinoa sphere with rosemary, lime and watermelon jelly.
King prawn towers with Reposado Tequila and pickled lemon. Chipotle
torched king prawns with avocado and coriander cream.
Main
Lamb lamington, sous vide fillet of lamb dusted with yakajirri spice
and damper flakes, served with spelt and beetroot risotto, garden
vegetables, kale and parsley cream.
Dessert
Sugar piñata filled with champagne and eucalyptus chiboust,
loquat gel, and chocolate candy pops. Rosemary and macadamia
Anzac biscuits with pomegranate sorbet.
38
| Chef's Table
39
COROWA
RSL CLUB
Head Chef Liam Whyte
& Chef Victoria Pearce
Entrée
Poached prawns with parsnip cream,
smoked cherry tomato, fried basil leaves
and rosemary oil.
Main
Fillet of pork spiced with rosemary salt,
served with truffled cauliflower,
prosciutto wrapped asparagus and
portobello mushrooms.
Above: Head Chef Liam Whyte (left) and
Chef Victoria Pearce (right).
Top right: Chef Victoria Pearce.
Bottom right: Chef Victoria Pearce (left) and
Head Chef Liam Whyte (right).
Photos by Toby B. Styling.
40
| Chef's Table
Dessert
Rosemary infused crème brulee
with stewed rhubarb and vanilla
bean ice-cream.
41
DAPTO LEAGUES CLUB
Function Chef Krystie Beacroft
& Function Chef Lauren Williams
Entrée
Main
Dessert
Seared yellowfin tuna with rosemary
ash and black pepper crust-avocado
foam, pickled radishes, tomato relish on
a watercress salad.
Sous vide venison with rosemary and
beetroot jelly, parsnip puree, sugar
snaps, leeks, zucchini with a port wine
and beetroot jus.
Rosemary infused panna cotta, with
poached pear in a rose and rosemary
syrup, almond and pistachio crumble,
raspberries and cream.
Function Chef Krystie Beacroft (left) and
Function Chef Lauren Williams (right).
Photos by Toby B. Styling.
42
| Chef's Table
43
DEE WHY
RSL CLUB
Head Chef of Aqua Bar
& Dining Restaurant
Timothy Wanden
& Commis Chef
Thomas Ball
Entrée
Roasted Jerusalem artichoke, pistou
and lobster tail fusion.
Main
Pekin duck breast, du Puy lentil ragout,
orange and fennel marmalade with
warrigal greens.
Above: Head Chef of Aqua Bar & Dining
Restaurant Timothy Wanden (left) and
Commis Chef Thomas Ball (right).
Left: Commis Chef Thomas Ball.
Photos by Toby B. Styling.
Dessert
Lemon poppy seed cake with rosemary
syrup and buttermilk panna cotta.
44
| Chef's Table
45
DUBBO RSL
MEMORIAL CLUB
Head Chef Sally Cornish &
1st Year Apprentice Brooke Stewart
46
Entrée
Main
Dessert
Sous vide salmon with black caviar,
lemon mustard crème, beetroot gel,
asparagus, pickled radish and
rosemary sorbet.
Slow cooked apple cider spiced pork
belly with rosemary cream vongoli,
pressed octopus, brown butter
mushrooms, pea foam and
celeriac puree.
Tonka bean bavarois coated in
tempered Callebaut chocolate with
rosemary goats cheese ice cream,
lemon saffron sponge, rose water
granita, gelled raspberries
and rosemary flowers.
| Chef's Table
Above: Head Chef Sally Cornish.
Below: 1st Year Apprentice Brooke Stewart.
Photos by Toby B. Styling.
47
MOAMA
BOWLING
CLUB
Head Chef Michael Giarrusso
& Sous Chef Nick Cass
Entrée
Lemongrass cured Atlantic salmon with
avocado puree and pickled ginger.
Main
24-hour braised lamb with cauliflower couscous,
labneh and jus gras.
Dessert
Above & Far right: Sous Chef Nick Cass (left)
and Head Chef Michael Giarrusso (right).
Photos by Toby B. Styling.
48
Ricotta fritters, rosemary sugar and candied walnuts.
49
MOAMA RSL
Executive Chef Cary Thomson
& Sous Chef Cassandra Wills
Entrée
Main
Dessert
Spinach raviolo of potato, rosemary
and soft centred egg yolk, bacon foam,
rosemary beurre noisette, parmesan wafer,
and candied cherry tomatoes.
Sous vide Berkshire pork belly, caramelised
cauliflower and rosemary puree, cider
pickled Corella pear, butter braised leek,
braising liquid, and petit chard.
Rosemary infused panna cotta,
assiette of ruby grapefruit,
lemon and polenta cake, rosemary tuile,
and lemon syrup.
Above: Sous Chef Cassandra Wills (left) and
Executive Chef Cary Thomson (right).
Top right: Executive Chef Cary Thomson.
Photos by Toby B. Styling.
50
| Chef's Table
51
Below: Sous Chef Chantelle Hendricks (left) and Head Chef Neil Carpenter (right).
Far right: Sous Chef Chantelle Hendricks.
Photos by Toby B. Styling.
MOONEY
MOONEY
CLUB
Head Chef Neil Carpenter &
Sous Chef Chantelle Hendricks
Entrée
Port Lincoln Hiramasa Kingfish, rosemary salt cured,
kaffir lime panna cotta, tomato dust and green tea oil.
Main
Seared venison saddle, roast bone marrow,
zataar, fennel purée, Israeli couscous, broad beans
and beetroot jus.
Dessert
Chai chocolate tartlet, roast Corella pear and
black sesame ice cream.
52
| Chef's Table
53
OATLANDS
GOLF CLUB
2nd Year Apprentice Beth Dobbins (left)
and Head Chef Gary Thomas (right).
Photos by Toby B. Styling.
Head Chef Gary Thomas &
2nd Year Apprentice
Beth Dobbins
Entrée
Rosemary and lemon cured salmon fillet, red cabbage
gazpacho with burnt apple puree, watermelon radish,
mustard mascarpone and crackling.
Main
Slow roasted belly of lamb with creamed porcini rice,
oven dried potato crisp, baby heirloom carrots, pickled
baby beets, lamb jus and beetroot yoghurt.
Dessert
Pineapple ceviche, rosemary honeycomb, cold set
vanilla cream cheese with toasted gingerbread crumb
and pineapple lemon curd.
54
| Chef's Table
55
Below: Chef de Partie Daniella Digby (left)
and Executive Chef Hung Le (right).
Photos by Toby B. Styling.
REVESBY WORKERS’ CLUB
Executive Chef Hung Le
& Chef de Partie Daniella Digby
Entrée
Scallops Mille-Feuille: House brined
scallops, brandade, rosemary crisp,
endive salad and lemon oil.
56
| Chef's Table
Main
Dessert
Seared free-range duck breast,
potato pillow, apricot purée, glazed
apricots, toasted hazelnuts and
amaretto sauce.
Chocolate Bomb: Dark chocolate
sphere, peanut butter cream, peanut
crumble with rosemary and vanilla
toffee sauce.
57
ROYAL
SYDNEY
YACHT
SQUADRON
Executive Chef Ian McInnes
& Sous Chef Sean Collett
Entrée
Rosemary smoked ocean trout with cured roe, toro
powder, cuttlefish ribbons, tomato nectar, sea fennel,
finger lime, and matcha tea oil.
Main
Seared Partridge Breast with butter poached leg,
nori ash scallop, blood puree, pine mushrooms,
compressed melon, Jerusalem artichoke crisp,
onion cream, and wilted day lilies.
Dessert
Sous Chef Sean Collett (left) and
Executive Chef Ian McInnes (right).
Photos by Toby B. Styling.
58
| Chef's Table
Parsnip and Rosemary Financier with goats fromage
blanc, cured yolk, apple sorbet, goats milk air, and
rosemary almond brittle.
59
THE SHELLHARBOUR CLUB
Sous Chef Darren Formosa &
1st Year Apprentice Kirstie Parkinson
Entrée
Main
Dessert
Twice cooked hock schnitzel, “burnt”
apple purée, cauliflower soubise and
almond crackle.
Roast Riverine hanger steak,
autumnal galette, pine mushroom,
beetroot and broth.
Textures of chocolate,
rosemary and orange.
Below: 1st Year Apprentice Kirstie Parkinson.
Far right: Sous Chef Darren Formosa (left) and
1st Year Apprentice Kirstie Parkinson (right).
Photos by Toby B. Styling.
60
| Chef's Table
61
SOUTH
NEWCASTLE
RUGBY
LEAGUE CLUB
Executive Chef Ross Fairleigh
& Chef de Partie Steve Jones
Entrée
Triangoli of local snapper with marjoram sauce
and snapper crackling.
Main
Rack of Cowra lamb with rosemary, lemon, potato
and mignonette salad.
Dessert
Lemon and rosemary chocolate sphere filled with green apple
crème brulee, strawberry chocolate and rosemary gin fizz.
Above: Chef de Partie Steve Jones (left) and
Executive Chef Ross Fairleigh (right).
Bottom left: Executive Chef Ross Fairleigh.
Photos by Toby B. Styling.
62
| Chef's Table
63
STONECUTTERS
RIDGE GOLF CLUB
Sous Chef Luke Facchetti
& Chef de Partie Stephen Geering
Entrée
Fray Bentos: Duck rillettes, rosemary crisp bread, balsamic
pickled fennel, blood orange jelly.
Main
Game for a Battle: Roast loin of Cervena venison, malt whisky
jus, chicharon, caramelised baby root vegetables.
Dessert
Above: Sous Chef Luke Facchetti (left) and
Chef de Partie Stephen Geering (right).
Bottom right: Chef de Partie Stephen Geering.
Photos by Toby B. Styling.
64
| Chef's Table
Flowers on the Battlefield: Lavender and beetroot chestnut mousse, almond
sable, chocolate soil, rosemary candied pistachios, sugared rose petals.
65
THE WESTS GROUP
(NEWCASTLE)
Head Chef Dylan Browne
& Sous Chef Kayla Dowling
Entrée
Main
Dessert
Crumbed ham hock, seared scallops,
confit carrot, caramelised onion, green
apple, and caramel.
Quail cooked two ways, bread and butter
pudding, cabbage and bacon, morrels,
quail egg, and jus.
Rosemary custard, caramelised fig,
orange gel, and rosemary yoghurt granita.
Below: Head Chef Dylan Browne (left)
and Sous Chef Kayla Dowling (right).
Far right: Head Chef Dylan Browne.
Photos by Toby B. Styling.
66
| Chef's Table
67
(From left): Adam Moore, Courtney
Roulston and Julio Azzarello.
Photo by Toby B. Styling.
DIARY
OF
THREE
JUDGES
From Ballina to Moama, we travelled the state in search of this
year’s Chef’s Table winner. These are our notes from a
mouthwatering month on the road.
BY JULIO AZZARELLO, ADAM MOORE AND COURTNEY ROULSTON
68
STONECUTTERS RIDGE
GOLF CLUB
SOUTH NEWCASTLE
RUGBY LEAGUE CLUB
THE WESTS GROUP
(NEWCASTLE)
We meet chefs Luke and
Stephen during prep and both
look in control and organised.
When the entree of duck rillettes
arrives we are instantly drawn
to the duck, which is served
in a cute little tin with its own
label. The rosemary crisp
bread is warm, fragrant and
super crunchy – the boys could
package this and sell it! These
two young chefs have shown
great teamwork and have a
bright future ahead! This was a warm and friendly
gathering of local chefs and
good friends of the club. Great
technique was shown by our
wonderful chefs Ross and Steve
with the chocolate tempering,
and even better table theatrics
when guests were invited to
pour hot gin over the chocolate
rose petals – bravo!
A real hidden gem for locals.
Novacastrians are very proud of
their town and this is certainly
reflected in the food and
company at the lunch. Service
and knowledge from front of
house was beyond professional
while chefs Dylan and Kayla
worked like a well-oiled
machine. The caramelised fig
brûlée with rosemary granita
was outstanding and left us all
wanting more... and the recipe!! | Chef's Table
OATLANDS GOLF CLUB
Set on a pristine golf course, we
dined in a warm and friendly
atmosphere. Chefs Gary and
Beth created a fresh and textural
entree of cured rosemary and
lemon salmon that was fresh
and silky. Paired with burnt
apple purée and a colourful
gazpacho, it was a real winner.
Rosemary spiked honeycomb
in the dessert had everybody
swooning – what a brilliant idea! ROYAL SYDNEY YACHT SQUADRON
CAMPBELLTOWN CATHOLIC CLUB
BALLINA RSL
You can tell this Club is steeped in history and
heritage from the second you walk in, and the
Club’s downstairs dining area makes you feel like
you’re actually in a yacht. A rather large private
cellar has us all thinking this is the type of boat
we’d be happy to get shipwrecked on! Chefs
Ian and Sean showcased a ton of technique
and thought outside the box using ingredients
such as squid ink, preserved egg, partridge and
parsnip in the dessert. Impressive cooking from
clearly experienced chefs. Fantastic table setting of candles and mini
herb pots. Highlight from the entrée was the
tequila-pickled lemon, which complimented
the delicately cooked prawns. The bed of
spelt beetroot risotto had incredible texture
and flavour – what a great alternative to the
usual Arborio rice. Finally the sugar piñata had
everybody impressed when it hit the table.
What a triumph in technique and patience
from chefs Cain and Raphael!
Chefs Blake and Bradley really showcased the
quality of produce in northern NSW. Housemade sourdough, Byron Bay pork, Northern
Tablelands lamb, Ballina prawns, Nimbin
pecans and Brooklet blueberries. We get the
feeling anybody that lives in this part of the
world eats quite well! Soft pull-apart pork in
fragrant broth in the entrée was a standout as
was the licorice ice cream in the dessert.
DUBBO RSL MEMORIAL CLUB
DEE WHY RSL
MOAMA BOWLING CLUB
A warm and friendly club that is extremely
proud of its Highly Commended Award from
the 2014 Chef’s Table Competition. Chef Sally
Cornish led the all female team like a champion
and we have to commend chef Brooke Stewart
on her skills, as she is only five months into
her apprenticeship! The perfectly tempered
chocolate pipe in the dessert was both visually
and technically stunning! The girls were even
spotted making the guests’ coffees after
service… that’s going above and beyond!
Chefs Timothy and Thomas certainly had
their hands full cooking all courses a la minute
(the only Club to do so) ensuring freshness
and quality landed on the plates. Highlights
from the main course include crispy tender
duck that was paired with a savoury orange
and fennel marmalade and French lentils –
fantastic on a cold night. The mini rosemary
olive oil bottles that the Club had made for
guests to take home was a fantastic way to
remember the night too!
Any Sydney club would be extremely jealous
of the design and facilities of this Club. It’s
an oasis on the NSW-Victorian border that is
more New York City than Murray River! Chefs
Michael Giarrusso and Nick Cass delivered
simple food that was cooked to absolute
perfection. The lamb neck and raw cauliflower
couscous was comfort food at its best, while
Michael’s mother-in-law’s ricotta fritters had
us all wishing we had married into that family.
Kudos too to the very knowledgeable and
trendy front-of-house staff.
MOAMA RSL
COROWA RSL
REVESBY WORKERS’ CLUB
Chefs Cary and Cassandra presented a
perfectly cooked pasta raviolo with soft egg,
bacon foam and rosemary beurre noisette for
the entrée. The pickled Corella pear matched
very well with the Berkshire pork belly in the
main course. A balance of sweet and sour
flavours were showcased in the grapefruit
dessert. This Club has also bought a boat,
which has been refurbished and transformed,
which will be used for functions and events on
the Murray River… food trucks are so last year!
Chef Liam Whyte has been cooking for over 10
years at this Club – that’s a lot of meals and
a lot of happy people! Liam teamed up with
Victoria Pearce to cook for guests, including
friends, members of the Club as well as his
very proud mum! The fragrant smoked cherry
tomatoes in the entrée were a real standout,
while the tenderly cooked pork fillet for main
course was matched with a meaty roast
portobello mushroom and truffled cauliflower.
The perfect meal for a very cold autumn day!
Back from their prize winning trip to Chicago
and New York just days before lunch at
Revesby Workers’ Club, chefs Hung and
Daniella showed no signs of jet lag in the
food they created. Their food could quite
easily sit on the tables of some of Sydney’s
best restaurants. A wonderful meal showing
technical craftsmanship and clever cooking!
MOONEY MOONEY CLUB
THE SHELLHARBOUR CLUB
DAPTO LEAGUES CLUB
We were treated to a bit of a tasting of the
world from hardworking chefs Neil Carpenter
and Chantelle Hendricks. Elements of Middle
Eastern, Japanese, Thai, Chinese and Indian
flavours were used throughout the three
courses. What a fantastic fusion of flavours
and quality ingredients!
Dinner at The Shellharbour Club could
have quite easily have been mistaken for a
glamorous wedding setting as we dined in
a softly lit room with candles and flowers
abundant throughout. There was a lovely
“foraged” feeling to the night as chefs Darren
and Kirstie cooked with sourced ingredients
from within 150km of the club. The sorrel
used in the entrée was picked from the
kitchen garden hours before serving – you
can’t get much fresher than that!
Chefs Lauren and Krystie showcased restraint
and simplicity in their three-course meal at
Dapto Leagues. The entrée was clean and
fresh and the colours on the plate looked
spectacular. Sous vide venison with parsnip
puree, beetroot jelly, sugar snaps and port
jus was faultless. A true display in the art of
cooking quality ingredients perfectly and
letting the food do the talking!
Chef's Table |
69