If so, then we’re sure you’re in for a treat, as two rather talented chefs – one of them an apprentice from the Royal on the Park Hotel Brisbane found out on the 11th September 2013. The Nestle Golden Chefs Hat competition wrapped up in Sydney last week, and many up and coming chefs went home with slightly heavier carry-on luggage after the experience. The Walnut Restaurant team were no exception, with both Cobi Riethmuller and Matthew Clark both receiving two silver and one bronze medal.
The Walnut Restaurants team, from the Royal on the Park Hotel medalled at the Queensland regional competition on the 20th July 2013, and has since been eagerly and busily practicing their art for the last 6 weeks in anticipation of the National finals, for which they qualified. Held at the William Angliss Institute and sponsored by Nestle Professional and the Australian Culinary Federation, the Golden Chef’s Hat awards are ‘the only national chef competition dedicated to the development of young chefs and apprentices’.
Cobi and Matthew received their accolades for the following creation-
The Bronze winning Entrée –
Pan roasted duck breast with duck sausages, sautéed red witlof and bokchoy, white asparagus and a coconut red curry broth
The Silver winning Main Course –
Emerald Valley lamb 3 ways
Ragout of Knuckle with Roma style potato gnocchi;
Pan roasted rump with a puree of purple yam and sautéed rainbow spinach;
Presse of silverside with braised leeks and gremolata
The Silver winning Dessert –
Pistachio Delice atop a sable biscuit with honey figs, chocolate mousse and caramel sauce
Naturally, the Walnut Restaurant and the Royal on the Park Hotel were impressed enough that their creation will be featured as a special menu in the coming weeks, giving you a chance to taste silver and bronze.