Four serves of green curry scallops with oyster mushrooms prepped, cooked, plated and served in 35 minutes to three judges. That was the task embraced and completed by 2019 ETC Apprentice of the Year grand finalist and Club Taree apprentice chef, Sarah Townsend.
Sarah worked to cook her original recipe that had to meet the competition requirements of featuring scallops or king prawns and seasonal produce with an Asian influence.
A display kitchen set up in Coffs Central Shopping Centre on July 11 presented Sarah, and her competitors, Coffs Harbour-based apprentice, Nick Delves and Lismore-based apprentice Joe Carrall, with the additional challenge of preparing their competition dishes while being watched by the judges and a crowd of people.
Latitude 30's Marcus Blackwell, Taste Restaurant's Bevan Collin and ETC's Karen Busby tasted all three dishes, with the title of 2019 ETC Apprentice of the Year and $500 awarded to Nick Delves for his dish of king prawns, burnt corn and miso.
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