Delightful degustation

SIX of the region’s top chefs will add a dash of heat to the TAFE kitchen next Tuesday.

They will showcase their talents alongside the Commercial Cookery apprentices, at the TAFE Illawarra Nowra Campus’ Chefs of the Shoalhaven dinner.

Among the mix will be Dave Campbell, from Wharf Rd and Hungry Duck; Russell Chin, from Cupitts Winery; John Evans, from South on Albany; Paul Goodenough, of Rick Stein at Bannisters; Mark Marshall, of Shimmer Bar and Restaurant; and Matt Upson, of Tallwood.

Over the years they have won numerous awards at industry events including the recent Restaurant and Catering Awards for Excellence for Southern NSW Restaurants.

Mark Marshall at Shimmer Restaurant and Bar, Gerringong took out the contemporary Australian restaurant informal and the consumer vote award.

Russell Chinn at Cupitt’s Winery, Ulladulla won the restaurant in a winery and tourism restaurant. 

Paul Goodenough at Rick Stein at Bannisters, Mollymook won the seafood restaurant category.

Dave Campbell Wharf Rd Restaurant and Bar, Nowra won the new restaurant award. Wharf Rd also won a hat in the SMH Good Food Guide.

The chefs will be joined by the campus’ second year Commercial Cookery apprentices.

It is an opportunity for the apprentices to gain food philosophies and cuisine knowledge from some of the best in the business.

The event comprises an eight course degustation created by the chefs and apprentices. Matching regional wines will accompany the meals.

Students studying the Diploma of Events will co-ordinate the evening and will be supported by students studying Certificate 3 in Hospitality.

The event will culminate in all three groups of students working together with the teachers and chefs of the Shoalhaven.

The dinner will be held at the Destiny’s Training Restaurant at the Nowra TAFE Campus.

Commercial cookery teacher Luke de Ville said it is a great chance to network and engage

with colleagues in the hospitality industry.

“It is also a great chance to

promote local produce, wines and suppliers and share ideas and

experiences,” he said.

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