The Everest Carnival: Head chef’s top tips for posh meals en masse
The food offerings through the Everest Carnival have been months in the planning. Here are culinary ambassador Colin Fassnidge’s tips for feeding racing’s hungry multitudes.
Confidential
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The food offerings through the Everest Carnival have been six months in the planning.
Gerry Maher, Group Executive Chef of the Australian Turf Club, spends many months working through menus, venue planning and lining up local produce to ensure there is something for everyone at Royal Randwick Racecourse for The Everest this Saturday and on other days through the carnival.
“We probably started production about six months ago,” Maher told Kitchen Confidential.
“From concepts to retail innovation, retail food, to our corporate foods and stand-alone events. One of the unique things about Royal Randwick and us as a sporting venue is that we have about 90 tailored individual menus to deliver across the Carnival, which is kind of unheard of in the sporting arenas that I’ve worked in because they normally have four or five menus that they deliver across all of their events.
“We tailor our menus to the spaces. It is a massive operation.”
Supporting local is a key pillar for Maher and his team.
“I greatly admire the resilience of those Australian producers who have faced fires and floods and still bounce back and deliver for customers,” he said.
“I have cooked all over the world and the quality of Aussie produce is truly amazing – Southern NSW small producers are an inspiration – I am only limited in the food on offer by my own creativity.’’
Frank Shek meanwhile will be in charge of The Manor by China Doll at Randwick on Saturday.
Celebrity chef’s winning tips for feeding racing’s hungry multitudes
When it comes to feeding hundreds of people, possibly thousands, in one sitting, celebrity chef Colin Fassnidge has a few tricks up his sleeve.
The host of new Seven show Kitchen Nightmares is the Australian Turf Club’s Official Culinary Ambassador for the Everest Carnival and has been trackside throughout.
“Number one, you’ve got to plan a dish and it shouldn’t have too many steps involved,” Fassnidge told Kitchen Confidential.
“By steps, I mean components, like different ingredients. You want four or five different ingredients that are easy to get out fast.”
Number two, he continued: “It has got to be packed full of flavour because you have got less on there so you want them to remember what it was. My style of food is comforting and flavoursome so I hope that will add to the celebrations and gatherings with family and friends at this year’s Sydney Everest Carnival.”
Visually, he added, a dish must stand out.
“There is only so much you can do when you’re feeding hundreds of people, but visually it has to look appealing,” he said.
Fassnidge provided the delicious food at Thursday’s Everest Fashion Lunch at Royal Randwick. He will also be involved in the Fabrics of Multicultural Australia luncheon at Rosehill Gardens on Golden Eagle Day on October 29.
“Something like the braised lamb shoulder, that you cook off a day before and it is easy to re-heat, that is the way to do it,” he explained. “We’ve also got beef pies, but like a posh beef pie and a posh sausage roll, stuff that people are accustomed to but you take it to the next level.”
Using good quality ingredients is important, he said.
“It all comes through in the flavour,” Fassnidge said. “The minute people taste it, they will know it is the real deal.”
Early preparation is also key.
“What you do is you look at what can go wrong and then you work from there,” he said. “If it goes wrong and you are cooking for 400 people, then you are in a world of pain.”
Fassnidge has learnt not to overthink the job.
“I have done five events since the Everest Fashion Lunch,” he said. “I have another one tonight. That is the job, that is what we are paid to do. The only time you think about it is if it went bad. You can always do something better, so that is when you need to think.”
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