Revesby Workers Club winning pair scoop top chefs award two years in a row
HUNG Le and Daniella Digby from Revesby Workers’ Club have successfully defended their crown, picking up the Clubs NSW Chef’s Table top award again last night.
Executive chef Le and chef de partie Digby also had the task of feeding the hundreds of representatives at the awards on home turf at Revesby reprising their winning 2014 menu before being announced as the 2015 winners.
Le and Digby beat the kitchen team from The Wests Group in Newcastle for the top prize by the smallest of margins, while bronze was a tie between Royal Sydney Yacht Squadron and Junction Moama at Moama Bowling Club.
Le says the awards had helped get the club’s name out to the rest of industry but the restaurant is as busy as ever.
“Every year we enter, we have to try to outdo ourselves,” he says. “We are always trying to be a bit different, trying to prove to ourselves that we are worthy of such a prestigious award.
Seared free-range duck breast, potato pillow, apricot purée, glazed apricots, toasted hazelnuts and amaretto sauce from Revesby Workers’ Club. Picture: Toby B. Styling
“It’s a tough competition this year and I have seen some of the work that the other clubs are doing and, to be honest, there is a lot a talent at the moment in clubs and that is the direction that a lot of chefs similar to my background are taking, moving away from restaurants into clubs because there is a future.
Winning dishes are served up at Junction Moama at Moama Bowling Club. Picture: Toby B. Styling
“There is a drive behind good quality food, you are going to have your classics, like your roasts and your schnitzels, that you can’t take away but definitely we are stepping it up.”
Clubs NSW CEO Anthony Ball says the runners-up awards are an indication of just how far club food has progressed across the state in the past few years.
“There is no doubt that clubs now offer even better food and better service,” he says.
“The industry is really embracing food and it has become an increasing focus over the past five to 10 years.”
Judges of the awards include former MasterChef contestant Courtney Roulston, who started her career in a club before heading off to appear in the hit TV show.
The winners each receive a trip to the National Restaurant Association Show and International Wine, Spirits and Beer Event in Chicago and a four-night program to New York including flights, accommodation and transfers with hospitality in both cities, thanks to CCM Travel.
The Wests Group, Newcastle silver award went to head chef Dylan Browne and sous chef Kayla Dowling for dishes such as quail cooked two ways, bread and butter pudding, cabbage and bacon, morrels, quail egg, and jus. Picture: Toby B. Styling
THE WINNERS
GOLD
Revesby Workers’ Club
Hung Le – Executive Chef
Daniella Digby – Chef de Partie
Prize: A trip for each both to the National Restaurant Association Show and International Wine, Spirits and Beer Event in Chicago with an add on 4 night program to New York (15-25 May 2016) including flights, accommodation and transfers with hospitality in both cities, thanks to CCM Travel.
SILVER
The Wests Group (Newcastle)
Dylan Browne – Head Chef
Kayla Dowling – Sous Chef
Prize: Entertain 20 people in your own private suite at any NRL Club Match held at ANZ Stadium during the 2015 season including a food and beverage package to the value of $2,200.
2 X BRONZE
Junction Moama (at Moama Bowling Club)
Michael Giarrusso – Head Chef
Nick Cass – Sous Chef
Royal Sydney Yacht Squadron
Ian McInnes – Executive Chef
Sean Collett – Sous Chef
Prizes: A trip for each winner to the 2015 Fine Food Australia Show in Sydney (20-23 September 2015), inclusive of flights and one night twin share accommodation at the Langham Hotel with breakfast. In addition, lunch or dinner for two at Sydney’s award winning Greek Alpha Restaurant at the Hellenic Club.
APPRENTICE AWARD
Dubbo RSL Memorial Club
Brooke Stewart – 1st Year Apprentice
Prize: Direct entry into the 2016 Fonterra Proud to be a Chef mentoring program and the opportunity to win an international culinary scholarship valued at $7,500, as well as a $2,500 cash prize from HTN Hospitality Employment Solutions.
2 X HIGHLY COMMENDED
Dapto Leagues Club
Lauren Williams – Function Chef
Krystie Beacroft – Function Chef
Campbelltown Catholic Club
Cain Nightingale – Executive Sous Chef
Rafael Venegas-Martinez – Commis Chef
Source: The Daily Telegraph, Grant Jones Taste Confidential, July 21st 2015
Originally published as: Revesby Workers Club winning pair scoop top chefs award two years in a row
