Club Chefs go for gold

 
Spatulas at the ready!
 
Executive Chef Ian McInnes and Sous Chef Sean Collett are ready to whip, bake and pipe their way to glory after making the finals of this year’s Chef’s Table Competition. 
 
The Squadron’s talented culinary duo have beaten a record number of club chefs from across the state to make the finals of this year’s competition.
 
In the final round the chefs will have to serve up a delicious three course meal to 25 people, including three judges, while keeping the cost to less than $22 per person. They will also have to include a key ingredient in their mouthwatering menu, which this year is Rosemary in honour of the Centenary of ANZAC. 
 
The 32 finalists will be judged on taste, presentation, preparation skills as well as their overall innovation and creativity. 
 
ClubsNSW CEO Anthony Ball said that with this year being the Centenary of Anzac, it was appropriate to have rosemary as the key ingredient. 
 
“When deciding on the key ingredient, we thought it would be appropriate to use something that would give the chefs an opportunity to commemorate the Anzac legacy through food,” he said. 
 
“Having rosemary as the key ingredient will certainly be a challenge for the chefs because while you think of rosemary as a great addition to lamb, it’ll be interesting to see how creative these club chefs can be with it.
 
“Clubs are no longer all about schnitzel and chips. Increasingly we are seeing club food offerings rival some of the best restaurants in town – something we hope this competition will continue to foster.”
 
The Royal Sydney Yacht Squadron finalist menu:
 
Entrée: Rosemary smoked ocean trout, cured roe, taro powder, cuttlefish ribbons, tomato nectar, sea fennel, finger lime, matcha tea oil.
 
Main: Seared partridge breast, butter poached leg, nori ash scallop, blood puree, pine mushrooms, compressed melon, Jerusalem artichoke crisp, onion cream, wilted day lilies.
 
Dessert: Parsnip and rosemary financier, goats fromage blanc, cured yolk, apple sorbet, goats milk air, rosemary almond brittle.
 
Finalist events will take place during May and June. Our chefs will find out if they are winners at the Chef’s Table Awards Dinner at Revesby Workers’ Club on Monday 20 July 2015.
 
Good luck Ian and Sean!
 
Menu