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St Edmunds Boys Show off their Culinary Skills @ Royal Canberra

The Australian Culinary Federation with Royal Canberra Golf Club gets behind the St Edmunds College, winners of the ACT Secondary Schools Competition for 2012. Progressing to the International Secondary Schools Culinary Competition held in September the boys from St Edmunds with the help of ACF and Royal Canberra Golf Club put on a fund raising dinner. Last Thursday evening the boys and long standing hospitality teacher Dean Parkes were really put on the grill producing a 3 course meal plus canaps for 50 guests. With outstanding guidance from Chef Neil Abrahams and Front of House Manager Camron Edney the team of Student - James Kenny boys on the floor definitely didnt fall short of being professional, Working with Sugar from tray service drinks to placing of food. Along side was Sunny Singh, who showed absolute skill and guidance in the bar and was nothing less than helpful with the boys. Royal Canberra were fortunate enough to participate in such a great cause, showing the younger generation what it is like to work in the kitchen. With this experience hopefully many of the boys will pursue a career in hospitality. The R.C.G.C team found it a privilege to work with such enthusiastic young teens and to be able to teach them the ropes and let the kids show off their skills. The night could not have been possible without the support from Bill Mason of Z4 Wines who supplied the beverages for the evening, Farm Fresh and Mastercut Meats are always the first to step in to help.
Front of House - Kyle Maley, Luke Maley, Cohen Thurecht, Michel Kummle, Matre d'htel Cameron Edney and Kane Harper

With many local chefs attending the night, the room was filled with culinary experience and knowledge with life members of the Australian Culinary Federation ACT Paul Butler, Livio Braiuka, Tom McDonnell and Peter Smee showing their support.
Caprese Compression of Ripe Tomatoes and Bocconcini with Baked Basil Custard, Green Olives and Clear Tomato Consomm

International Secondary Schools Culinary Challenge ACF Fund Raiser


Canaps
Smokey Carpaccio of Veal, Cornichon Jelly and Anchovy Butter on Toast Cider Cured Atlantic Salmon with Lemon Curd and Asparagus Borambola Golden Lager Gallagher Sparkling Duet Pinot Noir Chardonnay NV
Top of Class at Australian Sparkling Wine Show 2010

Menu
Caprese
Compression of Ripe Tomatoes and Bocconcini with Baked Basil Custard, Green Olives and Clear Tomato Consomm Z4 Zoe Canberra District Riesling 2010
91 Points James Halliday
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Cordero
Cutlet of Lamb with Herb Mousse and Chorizo, Potato and Smoked Paprika Spanish Omelette Braised Lamb Shoulder, Okra and Red Peppers Cassoulet Z4 Zane Shiraz 2009
Gold Medal Winner and Top Shiraz at the Australian Highlands Wine Show and 92 points Huon Hooke
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Pommes et Rhubarbe
Stewed Apple and Raisin Crpe Terrine with Lemon Butter, Mint Syrup and Rhubarb Yoghurt Smoothie

Dinner is Proudly Supported by

Thursday 2nd August 2012

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