Two local chefs traveled to Sydney recently to compete in a Masterchef-style cook-off.
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Chef’s Table is a competition designed to recognise and reward the most talented chefs, cooks and apprentices in NSW clubs.
Kempsey RSL head chef Lloyd Newell and chef Peter Evans were two of the 84 chefs involved in the competition.
The goal of Chef’s Table is to highlight the culinary talents of chefs and demonstrate that clubs are among the best dining destinations in the state.
Lloyd Newell said this competition in particular was something he was interested in doing.
“We did it because it was a fair competition. We were all handed a mystery box of ingredients and it was new for all the chefs involved,” Mr Newell said.
The contestants from 42 clubs across the State attended a briefing, were handed a mystery box of ingredients that they then had to use to prepare a three course meal.
“After opening the box we had one hour to plan our dishes and write a menu before we started cooking. It was stressful but definitely fun,” Mr Newell said.
For the entree Lloyd and Peter used the ingredients pork brisket, brussel sprouts and mushrooms from the mystery box and created a poached pork brisket with pickled poached eggs, brussel sprouts and enoki mushrooms with a lemon vinegar salad.
The main course comprised of blackened hanger steak served with celery puree, fried zucchini and rhubarb ragu.
Followed by a chocolate mousse tart with roasted beetroot and caramel sauce topped off with whipped cream and fresh raspberries for dessert.
“On the day we were very happy with what we came up with.” Mr Newell said.
The competitors were judged in many areas from their time management to the dishes themselves.
“We were judged on everything from how we held a knife, how we planned the meals, how efficient we were and ultimately the presentation and taste of the food we created,” Mr Newell said.
Mr Newell said the judges were impressed with their meals and everything worked out well for the team from Kempsey on the day.
“We had to think on our feet and usually when you finish something like this you think of things you could have changed or done better but when we finished the challenge we thought well that all went to plan.”
Winners from the cook-off will be announced at a gala dinner at Chef’s Table partner venue Doltone House in Sydney on July 30.
“Hopefully, for Kempsey, we do well. But either way it was a really good time,” Mr Newell said.
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