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Added by on 2009-09-14

12 of the best chefs from Port Stephens to Coffs Harbour go head to head at the second annual Mid North Coast Signature Dish Awards.

Special guest judge, Serge Dansereau from the Bathers Pavilion at Sydneys Balmoral Beach, and fellow judges John Cassegrain from Cassegrain Wines and North Coast Institute of TAFE cooking teachers, Matthew Armstrong and David Baker had a tough time picking the winner from this years high standard.

Lauren Charlton from FocusTV was on hand to find out whose cuisine will reign supreme.


Finalists dishes included:

Lindsay SchwabFusion 7, Port Macquarie – Line caught local Kingfish on fried Ricardoes green tomatoes with spring pea and black bean vinaigrette, coriander and a Comboyne potato wafer.

Natalie Jane Samaras – Kingfisher Café, Blueys Beach – Country Roulade of Beef.

Dusty Bowie-Ford – Blue Bottles Brassiere, Woolgoolga – Pork Sirloin with a Prosciutto Muille Fuille and Red Wine Poached Pear with a Mint Salad and Pomegranate Reduction

Ashley Mitcham – Synergy Restaurant, Mercure Centro, Port Macquarie – Fillet of Blue eye Cod with a Sparkling Wine infused saffron veloute, squid in fettuccine, sea scallops poached in acid butter garnished with salmon caviar

Lee OCarroll – Flooded Gums, Bonville Golf Course, Coffs Coast – Garam Marsala spiced duck breast, dug leg confit, potato and apple galette, crispy oyster mushrooms, broccollini and natural juices

Chris Harris – Luxe Fine Food Café and Catering, Port Macquarie – Kundabung Duck Breast in Rotolo of Porchini Mushroom, Pecorino and Baby Spinach

Joshua Mills – Aquablu Bistro and Bar, Nelson Bay – Ocean Assiette.

Chad Simpson – Australis Diamond Beach Resort, Diamond Beach – Tournedos of Wauchope Beef on an onion, tomato and Hastings yoghurt croute with crispy skin snapper, Crowdy Bay King Prawns and a hibiscus relish

Michael Schubert – Rydges Port Macquarie, Port Macquarie – Tea Smoked Duck Breast served with a Spiced Blood Orange Sauce and Tea Marbled Egg.

Glenn Thompson – Zest Restaurant, Port Stephens – Balantine of Farmed Macleay Rabbit wrapped in Prosciutto with Pickled Eschallots, Black Olive Paint and Sauce Aigre Doux.

Todd Richardson – The Corner Restaurant, Port Macquarie – Assiette of Local Muscovy Duck.

David Henry – The Stunned Mullet Restaurant and Bar, Port Macquarie – Crispy Skinned local Mulloway, five spiced cauliflower and desiree mash, baby spinach, Asian herb salad, and Omani lime infused yellow curry.

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  • Spice

    Joshua Mills shouldn’t have been disqualified, his dish was amazing.

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