Twin Towns Executive Chef Lloyd Cremer and Harbour Fresh Chef Brad Edward battled it out last month against 84 chefs from 42 clubs across the State in New South Wales Club industry’s most prestigious culinary competition, Chef’s Table.

Chef’s Table is a Masterchef-style cook-off which recognises and rewards the most talented chefs, cooks and apprentices in NSW clubs. The competition highlights the culinary talents of chefs and demonstrates that clubs are among the best dining destinations in the state.

Chefs used ingredients provided in a “mystery box”, the contents of which were only revealed just before the start of the cook-off.

For their entrée, Lloyd and Brad created Asian Steak au Poivre with enoki mushroom fan, heirloom beetroot and lime leaf dressing.

For main, they served ale-braised and roasted pork brisket, pork floss, celeriac roesti, Agrodolce Brussels sprouts and rhubarb gastrique.

Dessert was a lime and roasted raspberry panna cotta, pinot noir caramel, chocolate lattice and pinot noir–rhubarb meringue fingers.

Lloyd said the time restraints involved in the competition were challenging but he was pleased with how well he and Brad worked together as a team.

“We opened Harbour Fresh together and it was easy to rely on each other’s strengths,” said Lloyd.

Dishes in the competition were judged by renowned executive chefs Julio Azzarello and Adam Moore, former Masterchef contestant Courtney Roulston and The Red Spoon Company’s Nenad Djuric. 

Winners were announced in late July, after August Club News had gone to print. See September Club News to see how Lloyd and Brad fared in the ClubsNSW Chef’s Table.