Davistown RSL Club has received a Highly Commended Award at this year’s Chef’s Table event for their three course meal served up by head chef Chad Harland and chef de partie Daniel Oswald.
In an industry first, two clubs were highly commended at the gala dinner which saw Davistown RSL Club judged on their ability to create a fantastic meal that included the key ingredient spatchcock, without exceeding the maximum cost of $18 per person. ClubsNSW CEO Mr Anthony Ball said that Davistown RSL impressed judges away with their three course meal and it was great to see a regional club highly commended. “We were all surprised when this year it was announced that two clubs had been presented with highly commended awards,” he said. “It just shows you how tight the competition was and the high calibre of the food. “I certainly wouldn’t be surprised if I saw them in the top three next year.” Davistown RSL Club’s Highly Commended menu included an entrée of black raviolis of spatchcock and scallops in a tumeric broth with oyster mushrooms and Asian greens and chilli tomato oil; a main of spatchcock roulade of spinach, duxcelle, figs and truffles served on seasonal baby vegetables, fondant potato, jus gras and beetroot essence; and a dessert of baked anedi chocolate tart served with Kahlua ice cream, brandy snap, candied almonds, blood orange reduction and vanilla bean anglaise.
Media release, 22 Jul 2014
Sara More, ClubsNSW