A TWEED team of chefs have claimed a culinary top gong over all other New South Wales clubs.
David Carolan and Jonathan Aussieker from Blue Room restaurant at Tweed Heads Bowls Club jointly won the Chef's Table award at a gala ceremony for Clubs NSW on Friday evening in Sydney.
The pair impressed judges with their three-course menu, which relied heavily on fresh local seafood.
Mr Aussieker said it was his first win in the awards after four years.
“I've been a finalist before, but it's an amazing feeling to win,” Mr Aussieker said.
“It wasn't just us two; it was a real team effort from the whole restaurant.”
The competition required the chefs to work together to prepare a three-course meal for 20 guests without spending more than $20 a head.
Clubs NSW CEO David Costello said the win came as little surprise to him.
“I previously said David and Jonathan were entitled to feel confident about their chances,” Mr Costello said.
“I felt that way because of the quality and variety of their dish and their commitment to making the most of the incredible seafood and fresh produce available out of the region.
“I make a point of eating at Tweed Heads Bowls Club every October during the club industry's annual conference on the Gold Coast.”
Mr Aussieker and a chef's apprentice will now represent NSW in the National Chef's Table competition final in October.