A statewide search to find the club industry’s best chefs is over with Alex Patterson & Kurt Sonneman from Club Toukley taking out the 2017 ClubsNSW Chef’s Table title.
The pair impressed the judging panel with an intriguing three-course menu that had to meet strict guidelines for each course without exceeding the maximum food cost of $22 per head.
For entrée, they had to prepare an Australian seafood dish that included at least two salad ingredients with a sauce/dressing influenced by beer or wine.
For main they had to create a single dish by preparing pork two ways – a modern take on a humble pie with a pastry element, one starch, vegetables, a sauce and they also had to include products from the sponsor list.
And for dessert, they had to use a chocolate component, a setting agent and a winter fruit.
Alex and Kurt beat off 26 other contenders with the following menu:
Entrée: Bonito, flamed and raw, cucumber, avocado, pun chun vinegar, Wild Yak and mustard dressing
Main: Pork cheek and belly, savoury apple pie, brussel sprouts, radish, trotter jus, side of smoked butter mash and bacon crumb
Dessert: Buttermilk, rhubarb, rose and crisp white chocolate
Trevor Haines, Club Toukley CEO said, “This award is a shared sense of achievement for all at the Club. The inception of the Ziva dining experience was something that came from the desire to position Club Toukley in a food market that rivalled the best establishments on the Coast and in Sydney. From our opening discussions some three years ago about the dining destination we wanted to create, through the construction and planning stages, to recruitment and training, the award is a testament to the commitment shown by all involved. Club members are now proudly spruiking the quality or our food and our chef’s talents.”
Chef’s Alex and Kurt both agree the award is a career highlight and an enormous achievement. At the same time, they were also very excited and proud to have represented the Central Coast and brought the region its first Chef’s Table gold medal. “Together with Gosford RSL’s Highly Commended Award, it shows that the Central Coast can be seen as a dining destination. It demonstrates that not all food is in Sydney and that you can find great food in our local clubs too.”
The pair is looking forward to experiencing the five-day international food fair in Anuga Germany later this year that they won as first prize, not to mention enjoying some well-earned sneaky pints too.
In other Chef’s Table Awards Eastern Suburbs Leagues Club took out the silver and Western Suburbs Leagues Club New Lambton went home with the bronze. Another Central Coast club, Gosford RSL received a Highly Commended Award and Cameron Murden from Bankstown Sports Club won the Apprentice Award.
See details at http://www.chefstable-clubsnsw.com/