Day four: Dominant BBQ Cook-Off

Four teams of budding chefs and a solid contingent of families and friends enjoyed a night of gourmet food and friendship at GRYC. Michael Duchow, the guest judge and well-known local chef was impressed with the range and quality of dishes prepared.

Including the mystery boxes, teams could enter in up to five categories: Traditional Red Meat, Open (poultry, fish, seafood, game, vegetarian) or Dessert.

Team Mateer prepared a slow cooked lamb with capsicum and olives served with pesto pasta and a cucumber and anchovy salad.

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Team Brice, where the food is nice, cooked vegetarian pakoras served with a coriander yoghurt dressing.  John tried these pakoras whilst in Jaipur on the night of his 70th birthday and sourced the recipe specially for the Dominant Cook Off.  

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Team Robbos brewed up a Moroccan beef curry which they paired with flat bread and couscous and the youngest of the Robbos mixed up a refreshing Nimbu Pani  drink.

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Team Geoff the Chef entered sumac lamb cutlets with middle eastern herbs and green humous.
The food was spectacular given the teams had just 3 hours and were required to cook on a BBQ! In determining the winners, Judge Michael Duchow was impressed with the unique ingredients included in this year's event.

And the winners were:

Traditional Red Meat: Team Mateer

Open: Team Brice

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