TWEED Heads Bowls Club Blue Room chef Jon Aussieker and Head Chef David Carolan put in some practise.
TWEED Heads Bowls Club Blue Room chef Jon Aussieker and Head Chef David Carolan put in some practise.

Chasing a prize meal



CHEFS from the Tweed Heads Bowls Club's Blue Room restaurant have been busy honing their skills and tempting taste buds in a bid to win the covetted Clubs NSW Chef's Table Award in May.

Executive Chef Brad Whittaker said the a la carte restaurant had placed second, third and fourth in the past three years the award has been run, so this year, he's aiming for the elusive number one spot.

David Carolan and Jon Aussieker are the two Blue Room chefs with all the hard work ahead of them should they reach the finals.

For the finals, they must prepare a three-course menu, within a given budget, for 20 guests including the judging panel, at the club. The finalists will be judged on preparation of the dishes, taste, presentation, menu creativity, menu balance and accuracy of ingredient listings.

The winner will be announced on May 27 as part of the NSW Clubs Awards for Excellence.



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