Two Tweed Heads Bowls Club chefs won a silver award at the club industry’s leading food competition in Sydney last Friday evening.
Chefs de Cuisine Dylan Osmond and Jonathan Aussieker were awarded the silver title in the Chefs Table category of ClubsNSW’s 2012 Awards For Excellence gala at Sydney Exhibition and Convention Centre.
Now in its eighth year, the ‘Chefs Table’ competition was created by ClubsNSW to recognise the creative chefs and cooks within registered clubs in New South Wales.
This popular competition was open to teams of two cooks of any level, working for one of the 1400 clubs in NSW. The finalist teams created an innovative three-course menu with a total food ingredient cost of $18 per person, excluding GST.
The Tweed Heads Bowls Club chefs impressed the judges with a typically Tweed twist – using avocado in their dessert, a first for the chef team.
The pair have previously been finalists in the competition and the club has been a finalist every year.
Earlier this year, the pair competed against 11 other teams and were judged on execution of their menu, including dish preparation, taste, presentation and keeping within the given budget. The menu was created for a minimum of 24 guests, which included a team of three judges.
The 2012 Chef’s Table is proudly sponsored by Accolade Wines, Australian Avocados, Crown Commercial, Fonterra Foodservices, Global Coffee Solutions and Simplot Australia.
ClubsNSW CEO Anthony Ball congratulated the Tweed Heads Bowls Club chefs on winning the silver title.
“Dylan and Jonathan have an immense amount of experience and it certainly showed in the Chefs Table Competition this year,’’ Mr Ball said.
‘’They are a testament to high quality dining within clubs; always improving and showing excellence.’’
Tweed Heads Bowls Club menu:
Pepper-crusted Tuna with Wasabi Mayonnaise
Seared Scallop and Green Paw Paw Salad
Prawn and Pork Wonton with Sweet Chilli Jam
Confit of Veal Tenderloin
Veal tenderloin slow-cooked in herb-infused olive oil and served on a cauliflower puree
with glazed baby vegetable and rich red win jus
Avocado Panna Cotta with White Nectarine and Raspberry Jelly
