It’s been a remarkable 12 months for TAFE Western Dubbo College Commercial Cookery student Brooke Stewart, and the accolades keep coming after she helped Dubbo RSL Memorial Club become a finalist in the prestigious 2016 ClubsNSW Chef’s Table competition.
Brooke, who was crowned ClubsNSW Apprentice of the Year in 2015, and Executive Head Chef Robert Leonard have mastered their culinary craft and edged out competitors from across the state to make the finals of this year’s awards.
As part of the finals, the talented duo will serve up a delicious three-course meal to 18 people, including three celebrity judges, while sticking to a budget of $22 per person.
As an additional challenge, chefs had to incorporate an eclectic and on-trend mix of key ingredients in their menu offerings including single origin chocolate, rabbit, fresh Australian seafood, a native Australian ingredient and Anchor cooking cream.
The 20 finalists will be judged on taste, presentation, preparation skills, as well as their overall innovation and creativity.
The Dubbo RSL Memorial Club finalist menu is:
Entrée: Potato gnocchi with emu pastrami, prawn paper, saltbush crisps, garlic chips and prawn oil.
Main: Sous vide rabbit loin with truffle, streaky bacon and yuzu jus; Rabbit and prune filo scroll with burnt honey carrot puree and beetroot crisps.
Dessert: Gateaux with crispy almond, pistachio dacquoise, chocolate creamer, white chocolate plaque with raspberry rhubarb jelly and wattleseed mousse.
Finalist events will take place during May and June, with winners announced on July 25 at the Chef’s Table Awards at the Epping Club in Victoria.