Chefs de cuisine Dylan Osmond and Jonathon Aussieker.
Chefs de cuisine Dylan Osmond and Jonathon Aussieker.

Local chefs battle NSWs best

AVOCADO for dessert?

Before you gag, listen to what the chefs at Tweed Heads Bowls Club have done with it.

Avocado panna cotta with white nectarine and raspberry jelly.

Sounds good enough to eat now doesn't it?

And on June 1 chefs de cuisine Dylan Osmond and Jonathon Aussieker will figure out if it's good enough to win the ClubsNSW Chefs Table competition.

The event was created by ClubsNSW eight years ago to recognise creative chefs within the state.

Teams of two cooks, working for a NSW club, must create a three course menu with a total ingredient cost of no more than $18 per person.

This year the only compulsory ingredient was avocado, and Mr Osmond and Mr Aussieker made a brave choice to use it in the dessert.

Executive chef Brad Whittikar said the Tweed Heads Bowls Club was no stranger to the competition and should have a good chance at taking out the Award for Excellence.

"This is the first time they have used avocado in a dessert after a lot of experimentation," Mr Whittikar said.

"Both have previously been finalists and the club has been finalists every year - we know what to expect."

Over the next six weeks, the pair will compete against 11 other teams and be judged on the execution of their menu including dish preparation, taste, presentation and keeping within the given budget.

The menu will be created for a minimum of 24 guests, including a team of three judges.

The three course menu designed by Mr Osmond and Mr Aussieker includes:

  • Pepper-crusted Tuna with Wasabi Mayonnaise
  • Seared Scallop and Green Paw Paw Salad
  • Prawn and Pork Wonton with Sweet Chilli Jam
  • Confit of Veal Tenderloin
  • Veal tenderloin slow-cooked in herb-infused olive oil and served on cauliflower puree with glazed baby-vegetable and rich red wine jus
  • Avocado Panna Cotta with White Nectarine and Raspberry Jelly


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