Southern Telegraph - - Telegraph | News - David Sal­vaire

Two young Rock­ing­ham-based chefs dished up the goods re­cently in Aus­tralia’s long­est-run­ning culi­nary com­pe­ti­tion, earn­ing a sil­ver medal at the 2017 Nes­tle Golden Chef’s Hat Award.

Royal Aus­tralian Navy chefs James Kirk­patrick and Michael Rei­siswent into bat­tle at the North Met­ro­pol­i­tan TAFE.

In one of 11 heats across the coun­try, the WA re­gional cook-off in­volved 17 teams step­ping up to the plate, go­ing all out to de­liver their best dishes to be judged against na­tion­ally recog­nised culi­nary stan­dards.

The navy pair cre­ated a twocourse menu of laksa-in­fused lamb loin served on a bed of chilli stir- fried veg­eta­bles with laksa re­duc­tion sauce and a dessert of soaked pis­ta­chio and cit­rus cake with choc chip ice-cream, gar­nished with creme patissiere and straw­berry coulis.

The young guns saw it as a per­fect op­por­tu­nity to prove them­selves.

“We both wanted to have fun with the ex­pe­ri­ence of com­pet­ing and show what navy chefs can do,” Mr Kirk­patrick said.

“Be­ing young chefs in the navy has taught us a lot and given us a chance to de­velop our culi­nary skills, so we were keen to show­case our tal­ent and see how we stacked up.”

The Nes­tle Golden Chef’s Hat Award has been run­ning for 52 years. This year, more chefs have en­tered across the coun­try than ever be­fore.

Nes­tle Pro­fes­sional ex­ec­u­tive chef Mark Clay­ton said the event pushed chefs to the next level.

“Com­pet­ing is vi­tal to the pro­fes­sional de­vel­op­ment of young chefs — you learn so much from this type of ex­pe­ri­ence,” he said.

“Putting your­self up to be judged on your culi­nary tal­ent is tough, but this is ul­ti­mately how you hone your skills, build your net­works and get your name out there.”

Man­durah ap­pren­tice chefs Hay­den Bil­ton, 20, and Ja­son Scott, 21, won gold medals.

The win­ning team in the re­gional WA heats, Hud­son Stokes and Lara Kirby, will travel to Syd­ney for the na­tional fi­nal.

Photo avail­able at west­ Pic­ture: David Sal­vaire

Royal Aus­tralian Navy chefs Michael Rei­sis and James Kirk­patrick at HMAS Stir­ling.

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