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Culinary champs gear up for three-day event

HOPING to win at its first attempt at this year’s cook off of the year – The Event, as it is called – is Oceanus, which is aiming to shake defending champion Gershwin’s hold on the title at the Hyatt.

To those in the hospitality business and, more importantly, the cooking business, The Event, to be held from August 19 to 21, is the big chance to prove just who’s who in WA’s kitchens.

And, for the first time in the event’s three-year history, prize money is up for grabs.

This is Oceanus’ first time at The Event and executive chef Andrew Mann says the restaurant is going up against the hotels to try and prove a point or two.

“We’re in it to go up against the hotels and show them what smaller restaurants can do,” he says.

There’s added incentive for Mr Mann in 2001 as he was part of last year’s Sebel Hotel team that lost the winner’s title to Gershwin’s by a single point.

Mr Mann says he entered his team to make Oceanus, located at City Beach, more prominent in the cooking community and to build up morale.

Joining him on the team are Shane Keighly, Steve Giblet, and Glen Pietris, who will compete on the final day of competition on Tuesday August 21.

Gershwin’s has won the previous two Restaurant of Champions team events, but Mr Mann hopes he and his team can break their opponent’s winning streak.

“I lost by one point to the Hyatt last year,” he says. “They’re good. The executive chef was the captain of the Australian team that came second in the world championships.

“They lost by half a point to Switzerland, so he was very good. He knew what he was doing.”

The man behind the national team was James Archer, who has since left the Hyatt team. Training this year’s team will be Marcus Mathyssek, who is hoping to make it three in a row for the Hyatt.

And to do that he’ll need to be good, with a ruthless and uncompromising point system well established.

All teams are given a total of 80 points and judges then penalise teams by taking off points for just about anything.

“They take points off for incorrect cooking techniques, using the incorrect knife, or if you drop your tea towel on the floor and use it again,” Mr Mann says.

Winners of the Restaurant of Champions team event will receive $3,000 in prize money, while winner of the individual event of Salon Olympia Culinaire will receive $1,000.







Cheong Liew is preparing for a ‘Duck, Pig, and Pinot’ longtable dinner and, if last year’s sellout is any indication, you better be quick to get tickets.

The menu will include roasted Peking duck, shredded pork salad, fried duck with taro, pork loin with garlic, duck broth with duck egg custard, and Mr Liew’s porchetta with sesame buns.

And if the different variations of duck and pig aren’t enough, then pigging out on the sorbets and soufflé will keep the appetite under control to say the least.

The evening will feature pinot wines, including Picardy, Mount Langi, Palliser, Leroy, and Hugel.







The action is certainly at Burswood this August with wine and champers in full flow. Windows is hosting Chestnut Grove Wines for the next signature series wine dinner, to be held on August 15.

Manjimup’s Chestnut Grove has won various awards for its wines, which will be available on the evening, including the Royal Perth Wine Show’s ‘Best WA White’, the 2000 Verdelho.

But if bubbles are more your style then you should definitely purchase a glass, or if it’s Friday, a bottle, of Moet Nectar Imperial from any of the Burswood bars and restaurants. Tasting a glass or two of the new release has obvious indulgence benefits, but another is you will be placed in the draw to win a dinner for 10 at the Windows Wine Cellar. Make sure you grab a glass before September 16. Cheers.

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