August - Club Victoria Inc.

Gold
Winner:
FIne dInInG
Melbourne Cricket Club
Aaron duffy and
deniz Karaca
For the second year in a row
the gold award goes to the
Melbourne Cricket Club.
With incredible attention
to detail, two master chefs
each taking charge in their
speciality field then assisting
in the other, the dinner
was a feast of delicacy
and
professionalism. Their kitchen skills were unquestionable with the
Chief Judge, Erwin Nett, giving Aaron and Deniz a perfect score
for skills. “I had no comment to make; it was an experience just to
be with them as they worked together seamlessly changing from
head to assistant as the meal progressed – a true demonstration of
a
professional fine dining kitchen.”
Aaron Duffy and Deniz Karaca between them bring a wealth of Fine
Dining experience from around the world to the Chef ’s Table and we
wish Deniz well as he represents Australia in the World Chocolate
Masters competition later this year. If the table centre-pieces of
chocolate bonsai trees replete with hanging chocolate treats ready to be
picked to enjoy with coffee are an example of his skill and imagination
then he is sure to succeed. His reply to compliments from the judges
was a shrug – “Oh” he said, “I just whipped them up this morning!”
The Chefs:
AARON DUFFY made the move from Scotland to Melbourne to take
on the challenge of enhancing the Members Dining experience at the
MCG. Aaron’s role includes managing the non-match day restaurant
and the Committee Room, Members Dining Room and Long Room
on event days. His previous experience through Scotland and England
includes work at 1 & 3 Michelin Star Establishments, Nico@90 Park
Lane, The Restaurant “Marco Pierre White” and Restaurant Gordon
Ramsey.
2012 William Angliss
Chef ’s Table Awards
than previously
experienced.
DENIZ KARACA was born in Germany and, started his apprenticeship
in 2000 at Cron & Lanz qualifying in 2003. In 2006 he became a Master
Pastry Chef and left on his journey around the world working on cruise
ships before settling in Australia in 2007.
In 2010 Deniz joined the EPICURE team as Chef de Cuisine Pastry of the
MCG and has used his creativity and passion teamed with his exceptional
skills and knowledge to enhance the quality and standard of all things
sweet. Recently Deniz received first prize of the 2012 Australian World
Chocolate Masters where he will now go on to represent Australia at the
international competition later in the year.
The Meal:
A delight! A very complex menu with high degree of difficulty, it was
perfectly executed with well balanced strong flavour and varied textures.
A perfect entree, magnificent main course and an absolutely
outstanding
dessert. The chief judge used but three words to sum it up “excellent, no
issues.”
Entree: Seared Hervey Bay scallops,
truffled slow cooked free range
Bannockburn chicken wings, apple puree, crisp potato & beetroot
fluid
gel. ‘The balance of flavour and texture from ingredients cooked
simply
and to perfection was equalled by the
artistry of the presentation.’
Main: roast loin
of Cervena venison wrapped with pancetta & morel
mushroom, creamed purple congo, spiced red cabbage,
braised
salisfy
in red wine,
bitter chocolate
and tawny port sauce.
‘A
surprise!
Unusual
and brave, the plate was perfectly executed in
every
way.’
Dessert: Arabica coffee delice, crunchy hazelnut layer,
Riesling
poached
Corella pears, macadamia and honey ice cream. ‘A
fitting finale to a
well balanced meal, each element complimented the
other right to the end.’
Aaron draws from this experience and background to provide a more
refined fine dining experience for our MCC Members. This year
Aaron has worked with Jacques Raymond and Shannon Bennett of
Vue de Monde to take dining at the MCG to an even higher standard
CLUBConnect August 2012 21