Two chefs from Revesby Workers’ Club have successfully defended their title by once again taking out the top spot in this year’s ClubsNSW Chef’s Table Awards.
The Chef’s Table competition, which focuses on challenging club chefs to serve up exceptional food at an affordable price, saw the Revesby Workers’ Club team – executive chef Hung Le and chef de partie Daniella Digby – serve up a three course meal at a cost of $22 per person, incorporating this year’s key ingredient of rosemary.
Head judge Julio Azzarello said this year’s competition was of the highest calibre, resulting in a close call between first and second place and only five points separating the top seven teams.
“In all my years of judging Chef’s Table, I have to say this competition was the fiercest, and it was the intense and thoughtful level of food complexity shown by Hung and Daniella that had us all convinced the duo from Revesby was not resting on their laurels,” he said.
“The chefs from Revesby Workers’ Club presented a menu that was well-designed, executed and deliberate in its combination of textures and flavours.”
The duo’s menu included:
Entre: House brined scallops, brandade, rosemary crisp, endive salad and lemon oil
Main: Seared free-range duck breast, potato pillow, apricot pure, glazed apricot, toasted hazelnuts and amaretto sauce
Dessert: Dark chocolate sphere, peanut butter cream, peanut crumble with warm rosemary and vanilla toffee sauce.
For taking out the Gold prize, Le and Digby have earned themselves a trip 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 in May 2016 including flights, accommodation and transfers in both cities.
Azzarello said that this year’s competition was the best yet for female chefs across NSW, with 11 of the 32 finalists being women, up from just four last year.
“It was fantastic to see so many regional teams on the list this year, but we were blown away by the exceptional talents of our female entrants who showed great passion and commitment to new food trends, and really owning their creations,” he said.
The Wests Group Newcastle took out the Silver Award with their three course meal including rosemary yoghurt granita for dessert, presented by head chef Dylan Browne and sous chef Kayla Dowling.
The Bronze Award was shared between The Junction at Moama Bowling Club’s head chef Michael Giarrusso and sous chef Nick Cass, and Royal Sydney Yacht Squadron’s executive chef Ian McInnes and sous chef Sean Collett.
Dapto Leagues and Campbelltown Catholic Club were both presented with Highly Commended Awards, and Dubbo RSL Memorial Club’s Brooke Stewart was named Apprentice of the Year.
