Giblett knocks stuffing out of the aussies
Stephen Giblett, sous chef at the WA Turf Club in Perth, Australia, has won the Catering Institute of Australia Chef of the Year competition.
For his winning menu, Giblett prepared a starter of Delaware potato-wrapped king prawns with a mango and pawpaw chutney and a spiced dahl and mint raita. This was followed by roast breast of Mahogany Creek pheasant, and a braised leg of pheasant with a confit of garden vegetables served with a parsnip and swede purée and roast potatoes.
His dessert consisted of mascarpone orange and poppy-seed ice-cream roulade, rich chocolate cake and rhubarb and orange slices.
The competition took place over three-and-a-half hours in the Garden City Shopping Centre, Perth.
Among the judges was 1985 RAGB Young Chef of the Year Raymond Capaldi, who trained under Anton Mosimann at London's Dorchester Hotel. He now works as a senior food consultant to the hospitality industry in Melbourne.
