Top hats in the kitchen

DESPITE only meeting the day before, two young Hobart chefs have cooked up a winning partnership.

BYLINE: LUKE BOWDEN: Luke Roe, 17 from Guilford Young College and Bridget Mallett, 21 a chef from Smolt Restaurant won the Tasmanian division of the Nestle Golden Chef's Hat Award and will travel interstate later in the year to compete for the national title.

DESPITE only meeting the day before, two young Hobart chefs have won the state final of the Nestlé Golden Chef’s Hat Awards.

Second-year apprentice Brigid Mallett, 21, was paired with cookery student Luke Roe, 17, the night before the competition after her original cooking partner pulled out.

WINNING SERVE Entree Ocean trout, crispy zucchini, cucumber raita, tomato, zucchini and chilli salsa with mandarin vinaigrette. Main Course Cinnamon, red wine and tomato braised lamb chuck, celeriac and white bean puree, fondant carrot, pickled leek and celeriac chips. Dessert Ginger poached pears, caramel, port anglaise and oat, rosemary and cashew crumb

The young chefs were among 30 Tasmanian junior and apprentice chefs taking on the three-course culinary cook-off held at Guilford Young College Hobart campus.

Using only the ingredients available to them, it was Brigid’s menu of trout, lamb and poached pears that won over the judging panel made up of food industry editors, Nestlé chefs and members of the Australian Culinary Federation. Competition director Deb Foreman said the Tasmanian final was one of the best the competition had seen.

“It’s the biggest Tasmanian final we’ve ever had and the quality of the dishes were outstanding,” she said.

“The flavours on Brigid and Luke’s plate, the taste of the food was very good and their kitchen work was awesome.”

Year 12 student Luke said the result might influence his future career path.

“It was either going to be an apprenticeship or go to university and study teaching, but I’m looking more towards the apprenticeship now,” he said.

The pair will travel to Sydney in September to compete in the national final at Fine Food Australia for a chance to win a trip to South Africa for a food safari experience.