Chefs are named as finalists

A pair of chefs from the Ettalong Beach War Memorial Club have beaten more than 1400 clubs and 5000 chefs from across the State in being named finalists in the CIubsNSW Chefs Table Award.

Chefs Clinton Brown and David Featheston have been recognised for their three-course meal that begins with an entree of Saute Soft Shell Baby Mud Crab.

The main dish will be Braised Lamb Shank while desert will include Rose Scented Poached Peach.

Competition for the culinary award is expected to be intense with the 12 finalists coming from many parts of the State including the Riverina, the Sydney CBD, the Hunter, the Northern Beaches and the Far North Coast, according to ClubNSW media officer Mr Jeremy Bath.

Increasing the challenge of the competition, chefs have an $18 limit on the cost of the food, Mr Bath said.

Chairman of CIubsNSW Mr Peter Newell said the judges would be looking for many things when they come to the Ettalong Beach War Memorial Club next month.

"Taste is obviously important but so are colours, seasonality of the produce, kitchen procedures, and even spelling and grammar on menus," Mr Newell said.

"The judge in the kitchen will also look at issues like hygiene, general organisation, use of workspace, and the professionalism shown between chefs.

"Judges in the dining room will examine portion size, temperature of the food and the plate on which it's served, cutlery, presentation, the texture of the food and whether it has been cooked to the optimum.

"I think the Ettalong Beach War Memorial Club has a good chance of winning given the menu chefs Clinton and David have put together. It's quite exotic yet done so using local produce which is an important feature of club food."

Winners of the ClubsNSW Chef's Table,will be announced at the Industry's Awards for Excellence night on Friday, May 26, at the Darling Harbour Convention Centre.

Press release, January 23 Jeremy Bath, ClubsNSW