July 8, 2020
The Australian Turf Club is proud to launch a ‘Flavours of NSW’ Winter Menu that celebrates locally-sourced produce from New South Wales’ racing heartlands. This culinary initiative showcases the diversity and quality of produce from the Hunter, Riverina, Hawkesbury, North Coast and South Coast regions, with signature recipes crafted by Australian Turf Club chefs working in conjunction with providores from these areas.
Hospitality guests at Royal Randwick’s Bentley Chairman’s Club, along with the Winning Post Restaurant at Rosehill Gardens will enjoy these sumptuous menus curated by the Australian Turf Club team under the stewardship of Executive Chefs George Mullen and Gerry Maher.
Gerry and George have worked with local producers including Gourmet Herbs and Andrews Meat to help NSW food businesses continue to trade coming out of COVID-19 restrictions.
The signature dish is a Tajima wagyu sirloin MB4+ (Griffith NSW), truffled porcini potato mash, winter baby vegetables, petite herbs from Gourmet Herbs and thyme reduction.
“It is important that we support our NSW farmers, not only in times of COVID-19 but throughout the year, as we continue to produce outstanding cuisine for our Members and guests at the Australian Turf Club,” Gerry Maher, Rosehill Gardens Executive Chef, said.
“Having a direct connection with our supply chain allows us to ensure the highest quality, locally-sourced ingredients for our chefs to work with and for our patrons to enjoy.”
The Tajima Wagyu signature Winter Races dish will be paired with Tyrrell’s Winemaker’s Selection Vat 8 Shiraz Cabernet 2017 from the Hunter Valley in NSW.
The Winemaker’s Selection Vat 8 Shiraz Cabernet 2017 is a modern style of Australian red that also respects the tradition of varietal blending to make a more rounded wine. The wine shows intense plum fruit sweetness from the shiraz with dark berry and chocolate characters. The cabernet component adds to the length and fullness of the wine.
From two of NSW’s finest producers, the Tyrrell’s Vat 8 Shiraz Cabernet and Tajima Wagyu sirloin are a perfect match. The tenderness of the beef compliments the fruit sweetness of the Shiraz, whilst the richness of Wagyu works well alongside the boldness and length of the Cabernet.
In addition, a number of winter cocktails have been expertly created by our mixologists for racegoers in Members areas at Royal Randwick and Rosehill Gardens, including the Ketel One Espresso Martini, Gordon’s Pink Gin Spritz and the Passionfruit Collins.
Corina Black, Australian Turf Club EGM Commercial, said: “Our ‘Flavours of NSW’ menus shine a light on wonderful local produce and the talented, dedicated and passionate providores from regions that are also at the epicentre of the racing industry.
“Many of New South Wales’ 50,000 thoroughbred racing industry employees reside in the Hunter Region, Riverina, North Coast and Southern Coast, and these areas are responsible for the ingredients that make New South Wales cuisine the envy of the world.
“It has been an incredibly challenging 12 months for these regions and we are delighted that we are again able to collaborate to create memorable raceday occasions through world-class thoroughbred racing and culinary excellence.”
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