Local Chefs met the culinary challenge
1 Apr 11
In March The Valley Voice carried a story about Visions at The Valley chefs Gerald Poelzl and new apprentice Brea Loxton being finalists in the 2011 Chefs Table Award.
On March 14, the pair were the second of 12 groups to be judged on their designed menu for the competition.
The two chefs presented their local favourites three-course menu which was required to feature mushrooms in at least one of the courses.
Chefs working in ClubsNSW’s 1400 registered clubs were eligible to enter the Chefs Table Award that is now in its sixth 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.
During March and April, a three-person judging team will observe each finalist pair as they prepare their designed menu.
Head judge, Julio Azzarello, returned this year to oversee everything with his discerning eye for the details and his extraordinary palate (so much so that he can easily recount every ingredient in almost any dish).
It is Mr Azzarello’s attention to taste that has this year’s competitors work even harder to win the competition and secure themselves a place in the national finals later in the year.
Joining him are two additional judges, who will be in attendance at every finals event.
The first is John Ross, the former Executive Chef of Rooty Hill RSL and now Food Operations Manager with Waugh Group Consultancy.
The second is Aaron Habgood, Executive Sous Chef, Shangri-la Hotel, Sydney, who has a background in 5-star hotels and Michelin star restaurants
Thefinalists are graded on meal quality, dish originality and their ability to work smoothly in the kitchen.
Chief judge Julio told the Voice that his first visit to the Valley was full of surprises and said “the Valley was wonderful, the Club is in an excellent location , well presented and the finals evening was indeed a pleasure”.
He continued “Why even when we were in the kitchen there was a wonderful view of the hills and kangaroos in the paddock near the club”.
“This was a great first time performance by the chefs, the meals were of a good standard backed up with a high standard of service”.
Diners at the evening had the opportunity to write their own reviews by way of a questionaire, read by the judges but left with the restaurant.
“Gerald and Nicole and Visions are already winners in that they made the final field”.
Winners will be announced at the ClubsNSW Awards for Excellence dinner in May.
Kangaroo Valley Bowling
& Recreation Club
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.
Photographs by Larraine Hahlos and
Olivier Bjorksater-Bleylock.