Lithgow Workies’ chefs, Nicholas Dowler and Melanie Quinn, are off to Sydney next week to prove their skills in the kitchen.
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The pair, who both undertook apprenticeships in the Workies’ kitchen, have qualified to the final round of Club’s NSW Chef’s Table Competition, which seeks to find best club cuisine in the state.
Lithgow Workies is the only club in the Central West to make the finals, which includes chef teams from 28 clubs around NSW.
“It’s an achievement to get to the finals,” Workies executive chef Timothy Standing said.
Last year, the Lithgow club missed out on the final’s shortlist by two places.
This year team Dowler and Quinn aren’t pulling any punches. To move to the final round of the Chef’s Table Competition they had to submit a three course menu, costed at $22 per head, which they will prepare for judges on June 27 at Ryde TAFE.
Their menu includes elements such as seared pork loin, hibiscus gel, and a caramel and apple tuile.
Chef Quinn, who specialises in desserts, said she was “slightly nervous” about the cook-off.
“But I’m excited at the same time. It’s such a good opportunity,” she said.
The chefs’ meals will be judged by renowned executed chefs Julio Azzarello, Adam Moore and former Masterchef contestant Courtney Roulston. The winner will be announced on July 24 at a dinner in Doltone House, hosted by Adam Liaw.
The cook-off menu
Entree: Snapper with hibiscus gel, watermelon relish, baby beetroots, buckwheat and Lazy Yak vinaigrette.
Main: Seared pork loin rolled in crackle crumb served on a pork trotter meat cold water shortcrust with apple and potato bake, braised red cabbage, endive and star anise jus and beer pickled onions.
Dessert: A caramel and white chocolate mousse with a caramel and apple tuile and cream.