TWO Dubbo RSL Memorial Club chefs have proved their culinary excellence after becoming finalists in the exclusive Chef's Table competition.
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Executive chef Robert Leonard and third-year apprentice Scott Gonsalves chefs received a highly commended award for their three course meal.
Mr Leonard said the experience was an excellent opportunity to see what other organisations are serving up.
"It was good to see what other clubs are providing and the talent in the industry overall," he said.
"The experience has allowed us to be more creative with our cooking."
Mr Gonsalves said the event was phenomenal, especially for an apprentice.
"It was something that was on my bucket list, now I want to do more," he said.
Dubbo RSL was one of two clubs highly commended at the gala dinner, which a first for the industry.
They were judged on their ability to produce a meal which would include the key ingredient spatchcock without exceeding a cost of $18 per person.
The three course award winning menu was an entree of ratatouille roulade with house made yoghurt cheese, tomato jam and black olive focaccia crumb, finished with house grown baby lettuce, local extra virgin olive oil and balsamic vinegar.
Mains was spatchcock three ways with textures of corn, sous-vide breast with pistachio puree, confit of maryland with truffle salted corn, heart and liver cabbage rolls with jus and sweet corn polenta.
And a chocolate, quince and almond tart with a parmesan, quince, vanilla bean ice cream and verjuice, quince jellies was served for dessert.
The competition was the tenth year of the Chef's Table, which focuses on challenging club chefs to serve up great food at a great price.