RACV, East­ern GC ex­cel at Chef ’s Ta­ble 2011

Inside Golf - - Industry News -

A PAIR of Mel­bourne golf clubs took top honours last month at the 2011 Chef ’s Ta­ble com­pe­ti­tion, spon­sored by Clubs Vic­to­ria. Now in its fourth year, the Chef ’s Ta­ble com­pe­ti­tion is run ex­clu­sively for the not­for-profit, li­censed club net­work in Vic­to­ria, and this year fea­tured a two-month search for Vic­to­ria’s best club chefs. Two chefs from each club were re­quired to put to­gether a de­lec­ta­ble three-course meal for the cost price of $18 or less per per­son and ev­ery­thing was to be made in-house.

When the fi­nal votes were tal­lied, RACV Healesville Coun­try Club and The East­ern Golf Club won in­di­vid­ual awards in the “Best of the Best” cat­e­gory, while over­all Gold Medal honours went to Mel­bourne Cricket Club.

First time en­trants into the com­pe­ti­tion, RACV Healesville re­ceived high praise from the judges.

“ The mar­i­nated eg­g­plant and quince paste were the per­fect foils to the crunchy crumbed camem­bert that oozed so exquisitely when cut with the knife. The lo­cal wal­nuts added ex­tra crunch. The retro theme was bril­liantly demon­strated in the new take on the old clas­sic Beef Welling­ton. Very clever. The same mod­ern twist was given to an old favourite Sticky Date Pud­ding . A de­li­cious date puree was a highlight served with rich, full-flavoured peanut but­ter ice cream, made on the premises.”

East­ern Golf Club, which is no stranger to the podium for this com­pe­ti­tion, also re­ceived high marks:

“What an in­ter­est­ing culi­nary ad­ven­ture it was; I loved the great pre­sen­ta­tion of the dif­fer­ent flavours from var­i­ous re­gions of Viet­nam. The us­age of herbs and tra­di­tional tastes were won­der­ful. The main course was re­ally ex­cel­lent too with full flavour in the pork from the great mari­nade. Guests at the ta­ble were stunned with the amaz­ing pre­sen­ta­tion and beau­ti­ful colours of the ‘tear drop’ dessert.”

Con­grat­u­la­tions to these clubs for show­ing that a good (and af­ford­able) club meal can go be­yond the usual parma and chips!

East­ern’s Head Chef Tony Rush and Sous Chef Minh Nguyen

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