Honours for Flame chefs

29 November 2012

FLAME chefs Claudio Ruggero and Justin O’Bree have won a bronze medal in the annual Chef’s Table Awards conducted through ClubsNSW.  The award formalises a place for them among the very top bracket of club chefs in NSW.
 
THE annual ClubsNSW Awards for Excellence have elevated Flame chefs Claudio Ruggero and Justin O’Bree into the very top echelon of the State’s club chefs. Claudo and Justin were awarded the bronze medal in the annual Chef’s Table Award, placing them third out of some 1200 eligible clubs in this prestige competition.
 
The award is determined by a judging process conducted within club restaurants, in which the entrants have to prepare a three-course meal for 24 people at a cost of no more than $18 a head.
 
Canterbury has entered over the last five years and each time has made the final 12, but this year was the first time the club had finished in the top three. The judges spoke highly of the imaginative menu and meal preparation produced by Claudio and Justin, whose work at Flame among a group of talented restaurant workers has placed Flame among the more notable of club restaurants in NSW.
 
Part of the award process was that a special ingredient had to be included in the menu, this time avocado. Claudio and Justin responded with an imaginative White Chocolate and Avocado Panna Cotta dessert . . . a dish served and applauded as part of subsequent Flame menus.

Canterbury chefs

Canterbury chefs Justin O'Bree and Claudio Ruggero put the final touches to a classic meal

Sicilian Crumbed Prawns with Goats Cheese and Avocado Salsa, Pomegranate Jelly and Watercress

Entree:  Sicilian Crumbed Prawns with Goats Cheese and Avocado Salsa, Pomegranate Jelly and Watercress

Main - Seared Kingfish with Saffron Gnocchi, Sautee of Vongole, Clams and Black Mussels with Peas

Main - Seared Kingfish with Saffron Gnocchi, Sautee of Vongole, Clams and Black Mussels with Peas

Dessert

Dessert - White Chocolate and Avocado Panna Cotta, Caramelised Rhubarb and Crostoli with a Cinnamon and Rhubarb Glaze

Chefs

 Justin and Claudio with their Chefs Table bronze spoons

Photos by OLIVIER BJjÖRKSÄTER-BLEYLOCK