The winning dishes in the Perfect Plate have been revealed ... and one costs just $10

The best club meals in NSW have been named, with two taking out top spot. And a $10 dish also winning a major prize.

Chef Matt Moran and Courtney Roulson with the award winning dishes from the Perfect Plate awards 2024. Picture: Supplied

More than 84,700 dishes from 151 clubs across NSW have been trialed in the 2024 Your Local Club Perfect Plate Awards and turns out when it comes to the best dish, there are too many too choose from.

The first time in the competitions four-year history, two dishes have taken out the award for first place in the Large Club category.

Cabra-Vale Diggers’ luxe Live Lobster with Salted Egg Yolk and Mounties’ twist on a classic Sweet & Sour Pork with Lychee and Green Apple were awarded the top spot in the award ceremony, held at Bankstown Sports on Tuesday evening.

Cabra-Vale Digger’s award-winning Live Lobster with Salted Egg Yolk. Picture: Supplied

Meanwhile, in the newly created Best Dessert category, The Ary Toukley was crowned the winner for their Belgium.

Chocolate Fondant with Creme Anglaise, Vanilla Ice Cream and Vanilla Fairy Floss. They also took home the award for Best Medium Club category for their Queensland King Prawn Ravioli with Saffron Beurre Blanc.

Celebrity chefs and competition ambassador Matt Moran visited over 55 clubs to taste the dishes. In a statement he said Ary Toukley’s fondant was “simply outstanding.”

“Clubs took the Perfect Plate competition to a whole new level this year, I was so impressed with what they

plated up. As someone who started their career in a Western Sydney club, it was refreshing to see so many

young, enthusiastic chefs honing their craft in their local club and pushing themselves to get creative,” he said.

The award-winning Seafood Kataifi created by chef Mark Anthony Dizon at Burwood’s Coro 88. Picture: Richard Dobson

But being creative doesn’t have to break the bank account. Burwood’s Coro 88’s seafood mousse with caviar won first place in for Western Metro, with the dish costing cost $12, or $10 if you’re a member.

Head chef Mark Anthony Dizon, who has worked at fine dining establishments like Franca in Potts Point, worked for months on his dish.

“I come from a fine dining background and create dishes at high price points but when I create my own, I wanted to create elegant, stunning dishes that more people can experience because it doesn’t break the bank,” he said.

From April to June, diners were encouraged to try the dishes at their local club. They could only vote for each Perfect Plate dish once, but they were encouraged to taste as many competition dishes at as many NSW clubs as possible to boost their chances of winning a prize.