TWO young local chefs have had their cooking skills recognised in Australia’s longest-running culinary competition.
Greenfields man Hayden Bilton (20), apprentice chef at the Peninsula, and 21-year old Jason Scott, apprentice chef at C-op Dining, went hat to hat at North Metropolitan Tafe last month in the 2017 Golden Chef’s Hat Award and took home a gold medal.
The WA regional cook-off saw 17 teams step up to the plate to deliver their best dishes.
The pair created a two-course menu of lamb loin rolled in ash, braised lamb rillettes, capsicum puree, mushroom puree, potato, pickled fennel and lamb jus for the main dish and aniseed flavoured mousse encased in chocolate, citrus curd, saffron jelly, roasted chocolate and pistachio crumb with coffee and cardamom shards for dessert.
They entered the competition to see how they would stack up against their peers. They said they had also competed last year and wanted to show the judges how much they had learned and grown in the past year.
The City will enjoy continuing growth at about 4.8 per cent per annum but faces the challenge of stimulating local businesses to drive job creation.
Mandurah experienced its highest population growth rate of 4.2 per cent per annum from 2001 to 2013.
With an economic structure showing strong foundations in healthcare, construction and retail, Mandurah is building its economy around servicing the growing population.
RAI’s forecasts for Mandurah’s economic output growth are among the highest of all regional cities at 4.8 per cent per annum.
The challenge for Mandurah is deepening its share and economic contribution from locally-based jobs and moving away from the reliance on FIFO incomes.