The local culinary duo of executive head chef Robert Leonard and apprentice chef Brooke Stewart have won bronze at this week’s prestigious Chef’s Table Awards Gala.
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The pair from the Dubbo RSL Memorial Club’s One7Eight Dining were one of 20 finalist teams from clubs across the state, and were recognised for a delectable three-course masterpiece featuring a dish of sous vide rabbit loin with truffle, streaky bacon and yuzu jus.
The annual competition challenges chef’s to design and create a three-course meal for 18 people, sticking to a budget of $22 per person.
The chairman of judges, Julio Azzarello, said Dubbo showcased an array of new and innovative techniques that electrified the competition.
“The cuisine dished up by Dubbo had a real sense of community, garnished with a rich history and warm heart,” he said.
“From the potato gnocchi with emu at entrée, through to the smoothness of the wattleseed mousse for dessert, Robert and Brooke worked together brilliantly and delivered.”
ClubsNSW CEO Anthony Ball said this year’s Chef’s Table competition was sizzling with good food and great talent.
“As the saying goes, “the proof is in the pudding”, and the club industry is fortunate to have so many gifted chefs who produce thousands of quality meals to suit just about any tastebud,” he said.
“The skills, thrills, tricks and trends we’ve seen on show amongst our 2016 finalists shows why clubs are offering food and dining choices to members and patrons that even some of Sydney’s best restaurants would envy.”
The Dubbo RSL Memorial Club’s Bronze Award Winning Menu
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