NO ROOM TO BE CHICKEN IN THIS FIVE DOCK COOK OFF
In a state-wide search to find the top chefs in the NSW Club industry, two chefs from Club Five Dock RSL have been picked to compete for the top prize.
Executive Chef Kamal Mudunkothge and Sous Chef Charoen Sukantho will battle it out against 14 other finalist teams from across NSW to be crowned the winner of this year’s Chef’s Table culinary competition.
The competition, now in its 10th year, challenges Club chefs to serve up great food at a great price, while showcasing Clubs as true dining destinations.
With spatchcock as this year’s key ingredient, finalists will be judged on taste and presentation, as well as overall innovation and creativity when designing their 3-course menu. The finalist chefs also need to ensure that the cost of the ingredients for their menu does not exceed $18.
Club Five Dock RSL’s CEO, David Conway applauded their culinary team for the outstanding achievement of reaching the finals for 2014.
“Registered clubs like ours are now true dining destinations within the community and the Chef’s Table competition recognises that,” he said.
ClubsNSW CEO Anthony Ball said that the talent showcased in this year’s competition was overwhelming and as a result the expectations were higher than ever.
“As last year’s Bronze Spoon winners, Club Five Dock RSL also understands just what it takes to reach the top levels of this competition.”
Chef’s Table Head Judge, Julio Azzarello, said that the Chef’s Table competition demonstrates that it is possible to create a fine dining experience that doesn’t break the bank.
“It also encourages the Chefs to be innovative and creative whilst also looking after the bottom line, a critical aspect in any business.”
Club Five Dock RSL’s menu includes;
Entrée: Spatchcock Cooked 3 Ways: tea smoked spatchcock with congee, green onion & ginger oil; fried spatchcock with pâté brûlée and caramelised figs; char grilled spatchcock in banana leaf with sweet tangy tamarind banana blossom salad
Main: Slow roasted goat with lemongrass & seared scallops, complimented by mint & cashew relish, spiced chickpea purée & eggplant chutney
Dessert: Black sesame panna cotta with salted caramel, accompanied with peanut butter macaroon, sweet corn ginger ice-cream & chocolate soil
Finalist events will take place during May and June. For the finals, Club Five Dock RSL’s two chefs will have to prepare their menu for a minimum of 24 people, including a panel of 3 judges. The winners will be announced at the ClubsNSW Chef’s Table Awards Dinner on July 21.