The competition was organised by Vice-Conseiller Culinaire Honoraire, Markus Pekert together with Vice-Conseiller Culinaire, Gavin McKevitt.
There were four competitors:
Kim Phan Ly from Peter Doyle @ the Quay
Luke Fernley from the Sydney Harbour Marriott
Fernando Sanchesa from the Sydney Hilton
Andrew Maughan from the Amora Jamison Sydney
At 8am the four competitors were shown the Black (mystery) Box of ingredients and given 30 minutes to design a 3 course menu for four. They were then given 3½ hours to produce the meal.
Apart from basic ingredients the main items were: 1 side of Ocean Trout, 4 Quails whole, 2 Pork tenderloins, 4 scallops, Puff pastry sheets and 5 pears. The mandatory items were Quails, Dill, Puff pastry, Pears and Sugar snaps.
The menus from the competitors were all very different. The overall quality was a good standard but the 3 kitchen Judges and 12 Tasting Judges, 6 professional and 6 non professional ( i.e. customers) found the winner to be Kim Phan Ly.
Kim will go to Brisbane to compete in the Australian National competition on July 3rd from which the winner will go to Helsinki, Finland, in September to compete for the International Gold medal.
Kim’s winning menu:
Entrée: Pan-fried Scallops with Onion purée, Eshallot Tart Tatin
Main: Crispy Quail wrapped in pancetta, served with sautéed sugar snaps and krispy Kiffler potatoes tossed in butter and dill.
Dessert: Vanilla Pannacotta served with warm Autumn compôte consisting of poached Pears, Figs, and fresh Raspberries topped off with Mascarpone cream, sweet red wine sauce and Hazelnut Tuille.
Kim will undergo some training from professional members of the New South Wales Bailliage prior to Brisbane and we all wish success at the National competition.
Stephen Marks