|The four students preparing their meal|
|The mains and desserts presented to the judges.|
The next competition was between qualified chefs, Liam Flynn from Flynns Restaurant, Bradley Jenkins from Rose Gums Wilderness Retreat and Naomi Cameron and Suneerat Yuda from Pullman Cairns International. The chefs were given a mystery box and could use whatever ingredients they liked from the box. Included in the box were Red Claw Yabbies, Pork Cutlet, Beef Cutlet, Chicken as well as many herbs and vegetables. The chefs were given time to think about the dish that they wanted to create and then the countdown began.
|I really want one of these machines......a potato "string" maker. The chef wrapped the potato strings around the red claw and then deep fried until crisp and golden.|
|Liam Flynn - Pork Cutlet with Yabbie Salad and quennelles of carrot, onion and rice.|
|Suneerat Yuda - Chicken stuffed with Macadamia|
|Naomi Cameron - Rib Eye with Cheesey Pastry Straws|
|Bradley Jenkins - Pork Medallion on top of shredded salad and topped with potato wrapped yabbie and crackling|
The judges had a very hard task in front of them to judge the best dish.
The next and final competition was between Martyn Jung from Tropic Spirit Catering and Dylan Zeylmans from Vivo Bar and Grill.
|Martyn Jung - Chicken on Garlic Mash with capsicum and parsley jus|
|Dylan Seylmans - Rib Eye cooked to perfection!|
All the chefs were a joy to watch and I am always amazed by their techniques and knife skills. It's the little things like blending parsley, olive oil and seasoning then passing through a fine sieve to create a splash of colour and taste to a dish and the continual tasting of their creation, albiet not always with a clean spoon!
I am most definitely a foodie and proud to be so. This day, was for me, pure heaven!