Two chefs from Mosman Club have taken out one of the top honours at the club industry’s most prestigious cooking competition.
Head Chef Mitch Davis and Pastry Chef Yang Qiu were recently named this year’s
Bronze prize recipients at the annual Chef’s Table event. The duo battled it out against 86 chefs from 43 clubs in a Masterchef-style cook-off held at Ryde TAFE last month.
ClubsNSW CEO Anthony Ball said the quality of the dishes showed that registered
clubs are leading the way in dining. “To compete against so many of your industry peers and finish in the top three is a huge achievement, so a huge congratulations to the team from Mosman Club,” said Mr Ball.
“The quality of this competition continues to rise every year, with the judges having a
difficult task to split teams, so to earn this honour is no easy feat. It’s another reminder that registered clubs are home to some of the best restaurants in the state, offering a vast array of dining options to patrons. Our industry is fortunate to have so many talented chefs who cater to just about any taste bud.”
Gold was awarded to Cessnock Leagues Club and Silver to Canterbury Hurlstone
Park RSL. Summer Carson from Illawarra Master Builders Club was named
Apprentice of the Year.
Each team was provided with a “Mystery Box” of ingredients, which had to be
incorporated somewhere in the Entrée, Main or Dessert, with each team having only
one hour to plan their menu after the Mystery Box was revealed.
The Mystery Box ingredients included – whole corn-fed chicken, chicken liver,
chicken hearts, Western Star unsalted butter, Anchor cooking cream, preserved figs,
Kohlrabi, cavolo nero, mushrooms (Swiss brown, white cup, white flat and
portabella), daikon radish, potato kestrel, Dutch carrots, ruby grapefruit and
Above: The three winning dishes prepared by Mosman Club chefs
The judging panel consisted of Chairman of judges Julio Azzarello, Executive Chef
Adam Moore, Sydney Swans chef and former Masterchef contestant Courtney
Roulston, The Red Spoon Company’s Nenad Djuric and World Association of Chefs
Societies judge Roshan Thammitaarachchi.
In their judging report, the panel said: “Amazing colours and aroma. Well balanced
and well executed.”
Mosman Club winning dishes:
Entrée: Game Farm Tasting Plate: Chicken liver and mushroom pate, fig compote,
lavosh and crispy fried chicken hearts, kale kimchi and sriracha
Main: Cornfed Chicken with root vegetables, fig and labneh stuffing, and peppercorn
Dessert: Citrus bombe Alaska, grapefruit parfait, raspberry jelly and lemon curd