Epicure Catering and MCG recognised at Chef’s Table

Epicure, one of Australia's leading catering companies, and the Melbourne Cricket Club were awarded a silver medal at the Chef's Table 2010 Awards

Epicure, one of Australia’s leading catering companies, and the Melbourne Cricket Club (MCC) were awarded a silver medal at the Chef’s Table 2010 Awards at the Clubs Victoria Presidents’ Night last week, in recognition of the fine culinary fare available to members and guests in the MCC Committee Room.

Chef’s Table 2010 was open to teams of two chefs/cooks/apprentices from any club that is a current financial member of ClubsVIC and is situated within the state of Victoria. Once all submissions had been received the judging panel shortlisted 17 finalists based on the appeal, innovation and balance of the menus submitted.

Epicure chefs and judges at the Chef’s Table 2010 event

Each finalist was required to prepare the three course meal for a minimum of 10 guests plus the head judge, with ingredients costing no more than $18 per person. All food was prepared and cooked in the clubs kitchen on the day/night of the assessment.

The Epicure team Adriano Biondi (Sous Chef Events) and Blair Humphrey (Sous Chef Members) presented their three course meal to the judging panel in the Committee Room at the Melbourne Cricket Ground.

Capturing Epicure’s food philosophy of serving local, seasonal and quality produce, the Epicure team produced an outstanding menu for which Chefs Adriano Biondi and Blair Humphrey were also awarded first place in the ‘Most Balanced’ and ‘Creative Menu’ category for the three course menu they prepared for the judges.

A sample of the winning menu- high country pork belly.

The Epicure team’s winning menu included:

STARTER: Local Bouillabaissse – Victorian red mullet, flathead and mussels in tomato, saffron broth with scallop tortellini and tarragon.

MAIN: High Country Pork – Twice cooked High Country pork belly with pigs trotter croquette, young pea puree, green papaya salad and star anise glace.

DESSERT: Yarra Valley Chocolate Tart – Slow baked Kennedy and Wilson chocolate tart with passionfruit poached pear.

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