Chef’s Table 2016 Finalists

WENTY LEAGUES CHEFS ARE INDUSTRY STAND-OUTS

Wenty Leagues Executive Chef Colin Yabsley and Sous Chef Caleb Moras-Smith have proven to be two of the best chefs in the club industry.

Colin and Caleb have been named as one of twenty team finalists in the ClubsNSW 2016 Chef’s Table competition. Now in its twelfth year, the competition recognises the exceptional cooking abilities of club chefs and sets a benchmark for best practice within the club industry.

Colin and Caleb impressed in their finalist cook-off event at Wenty Leagues on Monday 23 May, where they prepared a stunning 3-course menu for 18 guests including a panel of judges made-up of Julio Azzarello, Adam Moore and Courtney Roulston.

Colin and Caleb’s menu was innovative and showcased Australian ingredients to create interesting flavours through the use of complex technical skills. As per the rules of the competition, the menu had to include this year’s five item pantry list which included rabbit, fresh Australian seafood and single origin chocolate. Colin and Caleb’s finalist menu consisted of:

Entrée Pressed rabbit shoulder and kidney, Australian mustard fruits Crumbed rabbit leg, Bush tomato emulsion, Ironbark smoked rabbit loin, Rabbit liver parfait with edible paperbark, Charred corn and chocolate pancetta
Main Salted wild Barramundi and yabbies in a buttery puff pastry served with Eastern Rock Lobster mash, parsley sauce
Dessert Roasted macadamia mousse with coconut jelly, 73% Madagascan single origin chocolate, macadamia and coconut daquise and chocolate sweet paste

Overall competition winners will be announced at the ClubsNSW Chef’s Table Awards Dinner to be held at The Epping Club on Monday 25 July 2016.