New caterers at the Kangaroo Valley Bowling Club
1 Aug 10
Gerald Poelzl was raised in Sydney's inner-west and has always enjoyed cooking, with early memories of cooking breakfasts for the whole family when he was four years old.
Gerald's interest in European food stems from his parents' background.
Gerald's father was from Austria and his mother has Dutch heritage, but was brought up in Indonesia.
Gerald finished school before taking on his apprenticeship with Chef Manfred Zurcher.
Beginning his apprenticeship at Rose Bay R.S.L. Club, Gerald then continued with Manfred at his A la Carte restaurant, Spot On, at The Spot in Randwick. It was here that Gerald discovered and practiced the art of classical modern Australian and European cooking.
Gerald has worked in fine dining and a la carte restaurants, 4-5 Star hotels, clubs and cafes in Sydney, Darwin and Singapore. He opened his first business in 2007 at the St George Tavern, Rockdale. Following this was Gerald's previous business, Caddy's At Parramatta Golf Club.
Gerald's menu reflects his appreciation for the club favourites, listing tender chicken schnitzel, beef lasagne, homemade beef burgers or scotch fillet with a choice of sauces.
Gerald believes, however, that seasonality is an important basis for menu production and one of the most significant ingredients in achieving a flavoursome, balanced and premium quality menu. Weekly specials are Gerald's speciality.
These reflect his passion for sourcing the finest seasonal produce available and presenting good quality, appetizing meals with influences from around the world. Some of these have included Double Roasted Duck, 100% Pork Sausages with Mushy Peas, Massaman Curry, Slow Cooked Lamb Shanks, Thai Beef Salad and Vegetable Mousaka. You can check the website for weekly specials and promotions.
Gerald worked at one Chef's Hat restaurant, Lothar's On Pymble Hill for many years where he learnt the art of serving fine dining meals with flair and flavour.
Lothar's European background and renowned experience in Asia influenced Gerald's approach to modern Australian cuisine. It was here that Gerald found and developed his crème brullee recipe and won the heart of his wife Nicole!
Nicole worked as a waitress, among other things while she was studying Primary Teaching at Macquarie University. Nicole, who grew up in Sydney's north, has worked as a teacher for over ten years but has always had an interest in hospitality.
They now have two young boys and the whole family is enjoying their move from Sydney. The community has been welcoming and helpful and Gerald and Nicole would love to see you at the club.
Nicole's outgoing personality and Gerald's skills in the kitchen come together to provide high quality meals with friendly service. They are a husband and wife team who love food and people and enjoy providing luscious, appetizing meals and friendly, inviting service.
Combined with the views and the welcoming and personal atmosphere of the club it is an experience that you will go back for time and again.
Lance Brown