The culinary skills of head chef Sally Cornish and apprentice Brooke Stewart will soon be tested as the pair cook up a storm for the finals of the Chef's Table Competition.
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As part of the competition the duo from Dubbo RSL Club will have to serve a three-course meal to 25 people, including three judges, based around the key ingredient rosemary.
Ms Cornish said the Centenary of Anzac had prompted the decision for ClubsNSW to make rosemary a feature.
"When you think rosemary you think lambs fry but it's 2015 so it's not the same anymore," she said.
Instead, Ms Cornish said she created a unique menu which included elements such as rosemary goats cheese ice cream, and pressed octopus.
"I made every single recipe, not one thing we're cooking can be found in a book," she said.
"It's a good learning curve. It's good to learn new things.
"We thought if we get the chance to do it we're going to give it what we've got."
Neither of the ladies have ever entered the competition before and while winning would be incredible, Ms Cornish said just getting through to the finals was great.
There are 16 pairs in the competition and the winning chef will be rewarded with a 14-day trip to Chicago while the winning apprentice will get a trip to Melbourne.
Ms Stewart said she was really excited for the competition and it was a great opportunity for a first year apprentice.
The finalists will cook their meals for the judges during May and June before the winners will be announced at a presentation in July.
