July 16, 2020
The award-winning culinary and catering teams at the Australian Turf Club work with a large network of NSW distributors and suppliers. This helps support local industry and gives Australian Turf Club chefs regular access to their supply chain to ensure the use of fresh and sustainable ingredients.
“Working with these people gives us a direct line to them, and it helps us focus on the quality of the produce they bring to the Australian Turf Club,” Gerry Maher, Executive Chef Rosehill Gardens, said.
“This helps us guarantee the quality of the dishes that we serve to our Members in our restaurants.”
Gerry, along with Sous Chef, Lorna Lee and Chef De Partie, Kevin Daloran, took a recent trip to visit suppliers to the west of Sydney, including the Attard’s farm and Gourmet Herbs near Richmond.
“I want to grow things that the chefs want – like edible flowers, zucchini flowers and micro-herbs that all complement each other,” Jane Vassallo, Managing Director of Gourmet Herbs, said.
“Their plate is a work of art. They like to make the plate as pretty as possible.”
Working with smaller local suppliers also allows the ATC to get specific produce grown to order for bespoke culinary creations in the Winning Post Restaurant at Rosehill Gardens and the Grandview Restaurant at Royal Randwick.
The signature dish for 2020 Winter Racing at both venues is a Tajima wagyu sirloin MB4+ (Griffith NSW), truffled porcini potato mash, winter baby vegetables, petite herbs from Gourmet Herbs and thyme reduction.
The Tajima wagyu sirloin is sourced in the Riverina region of NSW by Andrews Meat Industries, a family-run business that has partnered with the Australian Turf Club for over 15 years.
“Andrews Meat Industries is really proud to supply the Australian Turf Club,” Maria Finegan, Sales Manager at Andrews Meats, said.
“The quality of the dishes they cook really allows our produce to shine.”
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.
Australian Turf Club Members and guests can indulge in award-winning trackside hospitality – from stylish cocktail parties to decadent grandstand dining – knowing that their dining experience has been expertly prepared from paddock to plate.
“When you bring the team out to meet the producers and see where the produce comes from it really gives them an understanding and an appreciation of the hard work that goes into growing the products,” Chef Gerry said.
“It creates an emphasis on how the chefs value the products in the kitchen and how they are presented on our plates in our restaurants at the ATC.”
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