Clubs pick up awards
A number of clubs have been recognised in the ClubsNSW Chef’s Table awards.
The winners announced this week are the Campbelltown Catholic Club, Canterbury Hurlstone Pub RSL, City Tattersalls Club, Dubbo RSL Memorial Club, Gosford RSL Club, Kiama Leagues Club, Manly 16ft Skiff Sailing Club, Mingara Recreation Club, Mittagong RSL Club, Mooney Mooney Club, Oatlands Golf Club, Revesby Workers Club, Royal Prince Alfred Yacht Club, Royal Sydney Yacht Squadron, The Greens North Sydney, The Shellhabour Club, Tweed Heads Bowls Club, Wenty Leagues Club, Western Suburbs Leagues Club New Lambton and Wests Mayfield.
ClubsNSW CEO Anthony Ball said it was very much a tribute to Dubbo and Newcastle.
“It’s remarkable that a club in Newcastle or Dubbo can be right at the cutting edge of great food and we are really proud of that and we think that this competition has a lot to do with that,” Ball told the Daily Telegraph
“Paddock-to-plate is on trend at the moment and our regional clubs are ideally placed to deliver on that. Lithgow does it really well and in a lot of cases regional clubs are excelling and in many cases outperforming those in Sydney.
“It’s challenging our clubs and their cooking teams and their executive chefs to lift their game, to innovate to put their very best foot forward.
“Out of the things that are being put on the plate through the clubs and the Chef’s Table, we will see incredible benefits to the ordinary club customer, the ordinary diner.”
The awards were announced at the Epping Club where about 340 guests dined on executive chef Nick Whitehouse’s A Touch of Spice menu. And dishes on the menu were fitting for te occasion: house-smoked Tasmanian salmon, tandoori-spiced quail, smoked dry-aged Kilcoy rump cap and a dessert of gold leaf rose and saffron rice pudding cup with pistachio cream.
by Leon Gettler, August 2nd 2016
