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Club cooks up a silver victory

TWO chefs from Canterbury Hurlstone Park RSL Club, have taken out one of the top honours in the club industry’s most prestigious cooking competition.

First-time Chef’s Table entrants Head Chef Freddie Salim and Chef De Partie Thanh Ngo, from the club’s own Nu Bambu, have been announced as the Silver Award winners.
The duo battled it out against 86 chefs from 43 clubs in a Masterchef-style cook-off, including a ‘mystery box’, at Ryde TAFE last month, with Gold awarded to Cessnock Leagues Club and Bronze to Mosman Club.
The judges noted Freddie and Thanh’s main course of Saigon Chicken was “amazingly cooked – gleaming and tender”, with the dish also including Hot & Sour Salad and Toasted Aromatic Glutinous Rice.
Their other dishes comprised Housemade Tortellini with Three Kinds of Mushroom, Chicken Liver and Egg Sauce; and Lemongrass Panna Cotta with Burnt Meringue and Fig Gel.
Freddie and Thanh’s award winning dishes will be available for members and guests to try as part of Nu Bambu Chef’s Specials next week.
The duo will now head off to sample the Hunter Valley’s finest over two nights, including a dining experience at the two-hat Muse Dining, where Chef Sean Townsend will tailor a degustation menu paired with local wines.
The Chef’s Table Competition was created to reward and recognise the many talented chefs, cooks and apprentices in NSW clubs.
ClubsNSW CEO Anthony Ball says the quality of the chefs and dishes shows that registered clubs are setting the pace when it comes to dining.
“With the quality of club chefs it’s little surprise that the judges found it difficult to split the teams,” he said.
“It’s another reminder that you don’t have to dine at exclusive Sydney restaurants to sample the finest cuisine this state has to offer. Registered clubs are leading the way in dining destinations.”

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