Jockeys Plate Up at Royal Randwick Ahead of Sydney Everest Carnival

Channel 7’s hit cooking show, My Kitchen Rules, came to Royal Randwick in the countdown to the Sydney Everest Carnival as two of Australia’s most celebrated jockeys, Kerrin McEvoy and Tommy Berry, stepped out of the saddle and into the spotlight for a gourmet plating challenge on the terrace of the Winx Stand at Royal Randwick.

The duo assembled two exquisite dishes under the watchful eyes of celebrity chefs and My Kitchen Rules judges, Manu Feildel and Colin Fassnidge, bringing a fresh flavour to Spring racing content.

This wasn’t your average cook-off with dishes pre-prepared by the Australian Turf Club culinary team, leaving Kerrin and Tommy with the task of plating them to perfection – no pressure, right?

“The pressure’s on mate, we’d better not stuff up”, Kerrin joked to Tommy as the challenge began.

The two dishes featured in the challenge were nothing short of culinary artistry:

• Yellowfin tuna tartare with white soy, radish, buttermilk and herb oil (Tommy Berry)
• Smoked egg yolk with spring peas, broad beans, ricotta, heirloom tomato and mushroom consommé (Kerrin McEvoy)

These gourmet creations are just a sample of some of the incredible and delicious dishes served in Premium Dining at Royal Randwick and Rosehill Gardens this Sydney Everest Carnival.

Tommy Berry, known for his competitive nature on the track, admitted the plating challenge was a different kind of pressure.

“I’m a bit nervous about plating it up”, he said. “I do like tuna – but usually when it’s prepared for me.”

The segment was filled with light-hearted banter and behind-the-scenes laughs.

At one point, Manu asked Tommy about a horse he used to ride – Nettoyer, whose trainer Wendy Roche famously fed her pizza and champagne after a win.

And when Kerrin hesitated with the plating, Tommy reminded him: “Come on mate, get going, we’ve got a time limit remember.”

The judges were glowing in their feedback. Manu praised the vegetarian smoked egg yolk dish, saying, “It’s got this texture that’s silky and gorgeous. I take my hat off to you guys.”

Colin, who sampled the tuna tartare, was equally impressed.

“I love when you don’t overcomplicate a dish. The tuna is just singing. That dressing sort of binds it together, and the heirloom radishes on top give it a little bit of crunch.”

The challenge wasn’t just about food, it was about celebrating the spirit of racing and the people who make it special.

When asked what he loves most about the Australian racing season, Tommy said “I love the people that it brings to the races. You get to meet some people like you guys, which is awesome.”

This unique activation is part of the build-up to the Sydney Everest Carnival, a seven-week celebration of racing, fashion and food.

Held across Royal Randwick and Rosehill Gardens, the Carnival showcases the very best of Sydney’s social scene, with premium experiences like the Chairman’s Club offering guests a front-row seat to the action – both on and off the track.

Whether you’re a racing enthusiast, a foodie or simply looking for an unforgettable day out, the Sydney Everest Carnival promises to bring out your best.

The My Kitchen Rules jockey challenge will screen at 7:30pm, Tuesday 16 September on Channel 7.

Tune into Channel 7 when the show returns on Tuesday 23 and Wednesday 24 September at 7:30pm, and on Saturdays for all the racing action.

Buy Sydney Everest Carnival Tickets