Local chefs go crazy for mushrooms
1 Mar 11
With a little help from the humble mushroom, two local chefs from Kangaroo Valley Bowling and Recreation Club are on course as a finalist in a state top chef award of a major culinary competition.
Visions at The Valley chefs Gerald Poelzl and Brea Loxton impressed pre-selectors of the 2011 Chefs Table Award with their popular three course menu.
In a competition first, the menu was required to feature mushrooms as a secret ingredient in at least one course.
The innovative duo make up one of 12 chef pairs in the 2011 final and used their secret ingredient as part of the entree, serving it up in form of a Potato Galette with Sautéed Porcini and Wood Mushrooms.
Chefs working in ClubsNSW’s 1400 clubs are eligible to win the Chefs Table Award that is now in its seventh year.
The competition requires chefs work together to prepare a three-course meal for 24 guests without spending more than $18 (excluding GST) per person as a food cost price.
Club restaurant manager Nicole Poelzl said her chef husband Gerald, and apprentice Brea, hope the fact they are finalists for the first time will promote the ‘’little’’ club in a township of nearly 1,100 residents.
‘’If Gerald’s pork belly isn’t on the menu, regulars get very disappointed as they absolutely love it,’’ she said.
‘’I married Gerald for his Creme Brullée –that should tell you something of his cooking passion and experience.’’
ClubsNSW CEO Anthony Ball said Gerald and Brea’s hearty menu is a testament to just how creative chefs in the club industry are.
‘’Gerald and Brea’s dishes epitomise the very nature of a club culinary experience; creative and delicious - I wish them well in the final stages, as the other 11 finalists are also hot competition.’’
During March and April, a three-person judging team will observe each finalist pair as they prepare their designed menu.
They will be graded on meal quality, dish originality and their ability to work smoothly in the kitchen.
Winners will be announced at the ClubsNSW Awards for Excellence dinner in May.
Kangaroo Valley Bowling and Recreation Club’s Three Course Menu:
Potato Galette with Sautéed Porcini and Wood Mushrooms, Sautéed Baby Spinach
and Gruyere Cheese.
Double Roasted Pork Belly with Roasted Butternut Pumpkin Purée, Beetroot, Cabbage and Chestnut Roulade and Caraway and Garlic Jus.
Creme Brullée with Rhubarb and Strawberry Compote.