SuncoastV Master Chef

Greg Miles dreamt up the concept (driving the bus one day) and introduced the Suncoast Master Chef competition. Budding chefs that play for the sunshine coast show off their skills in the kitchen. Entrants produce a dish that is tasted by experienced tasters (hungry players at our regular Wednesday night trainings).
Contact Milesy to arrange a suitable tasting time for your masterpiece. The winner will be awarded the Master Chef trophy at the 2010 Presentation Evening. Bon appetite!

2010 Master Chef

  • Rocket Rod Gooding

        Curried Sausages

    First out of the blocks for Season 2010 and it is a tidy little favourite that many of our mum's made. The pungent aroma of the cumin, tumeric and tamarind blend perfectly with the bed of rice it was delicately rested upon. Superb! However the fishmonger is obviously teasing the competition and has another "big dish" up his sleeve for later in the season. Chef's BEWARE!

  • Captain Crunch (Mick Dawe)

        Spicy Seafood Marinara; Captain Crunchy Skins; Feta & Roasted Pine Nuts Salad

    The presentation was supurb, right down to the candles and chef hat and apron! The Captain Crunchy Skins or fore-skins and many called them were more chewy than crunchy. The main course was exquisite, delicately infused with subtle Thai spices that will undoubtly catch you tomorrow morning in the throne room. Ample seafood (take note Rabbs) and a clean, crisp salad. This one will be hard to beat!

  • Rabbs (Justin Rabett)

        Chicken Noodle Surprise

    Rabbs charmed allcomers with his latest dish, Chicken Noodle Surprise. Hot on the back of his infamous Tuna Surprise, this one actually used chicken! The blending of modern surfer culture (chicken noodles) and the traditional (Chicken & rice) led to a unique fusion of flavours on your palette. Trust Rabbs to manufacture another corker and a genuine surprise!

  • MasterChef Challenge 1

        Chowies Stew

    The Pres laid down the first MasterChef Challenge for 2010 and Chowie has come up smelling of roses. The leftovers (uncooked steak and onions) from the weekend BBQ have never tasted so good. The traditional Braised Steak & Onions was highlighted with the infusion of peppercorns and a medley of garden vegetables to create an extremely pleasant dish. There was no washing up as the serving trays were wiped clean - well done Chow!

  • TBA

        ?????

    To Be Advised



 


Master Chef Highlights



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