Cessnock TAFE and the Chips programme combine to give students a taste of Hunter Valley hospitality
Aspiring chefs from Cessnock TAFE’s Cert 2 pre-apprentice cookery course were given the opportunity to experience what it is like to work in the local hospitality industry. In conjunction with the Chips program organiser Susan Mulyk , TAFE’s Louise Turner and chef Tony Budden an excursion to Pokolbin was organised for the students to tour local tourist facilities and see first hand what the Hunter has to offer in the way of tourist information, accommodation, conference and restaurant facilities.
The first port of call was the very accessible Tourist information Office next to the aerodrome, what a wealth of information on the local area and its attractions, it should be the first place to visit for all tourists and I am sure locals would also gain valuable information on what is going on in their local area, friendly staff with a very keen interest in ensuring all 700,000 visitors per annum to the office get the maximum out of their Hunter Valley experience.
The Crown Plaza complex was next on our schedule; this is a brand new facility and well located for easy access being opposite the Information Office and the Airport. The complex has 150 hotel rooms, 72 villas, 18 hole golf course, conference facilities, bars and dining areas including the well known and highly recommended Red Salt Restaurant. The kitchen facilities were extremely modern and very well managed and all students enjoyed our guided tour; facilities like this are the gateways for aspiring chefs to further their careers and provide them with job opportunities in the future.
Hunter Valley Gardens showed us why they are one of the main drawcards to the area. Our guided tour by Guy Parkinson, Chef de Cuisine included the very intimate and beautifully appointed dining areas for the highly acclaimed Lazzarini’s Italian restaurant. I can just imagine the wonderful experience that it would be to attend one of their “ La Tableau” evenings that they hold on the first Friday of each month and be treated to a ten course epicureans delight with each course accompanied by wines personally selected by one of our very own local winemakers
I must say for me the highlight was the cooking demonstration by Hunter Valley Gardens Executive Chef, Nick Vivian, who took time out from his very busy, high profile position to demonstrate seafood preparation, cooking and presentation. Then end result was two dishes, Squid with Zucchini Flowers, Chilli and Garlic Stir Fry and Deep Fried Squid with Fennel and Orange Salad. I can vouch for the end product and I was not the only one to go back for seconds. The fact that people like Nick can take the time out for students like this only goes to show that we have a bright future for students in the local area and that there is a wealth of talent out there that we can draw on to ensure that local students are some of the best trained in the country.
If I went back for seconds at Hunter Valley Gardens then I went back for sevenths at local winemakers, Brokenwood Wines. Manager Grant Radford opened the doors to his whole complex for the students; we toured the vines, went through the wine processing plant, the wood storage areas, the bottling plant and by some very good fortune ended up at their cellar door in the tasting rooms. Grant patiently and very informatively took us through the wine appreciation experience with very generous access to some of his top of the line wines; I could have very easily stayed longer and discussed the merits of his beautiful dessert wine over a few slices of Stilton and a glass or two of his wines.
I did fail to mention the BBQ lunch and soft drinks put on by the teaching staff but it did tend to pale in to insignificance when compared to top class Italian cuisine and locally produced Hunter Valley wines; let’s hope that last comment doesn’t have too serious an impact on my marks at the end of term
Recipes
Squid with Zucchini Flowers, Chilli and Garlic Stir Fry
Prepare squid and marinade overnight in olive oil, chilli, parsley, lemon and garlic
Prepare more chilli for cooking, a fine dice
Remove stems from zucchini and slice longways
Travishio, rough chop
Parsley, chop
Add a reasonably amount of olive oil to pan to stir fry
Heat pan and add chilli, then add squid and salt, cook a little and then add zucchini and parsley near end of cooking, and at the last add the travishio and just heat a little. The whole cooking time is only one, to one and a half minutes.
Place a bed of rocket on the plate and top with the squid, garnish with lemon and sprinkle with olive oil.
Deep Fried Squid with Fennel and Orange Salad
Dip squid pieces in a mix of semolina and plain seasoned flour just to coat it lightly. Deep fry for 30 to 40 seconds and a nice light golden colour, drain squid on absorbent paper and place on top of a mound of rocket, very finely sliced fennel, orange segments and torn fresh basil. Drizzle with reduced Balsamic vinegar.
This report was kindly written by Chris Robertson
Aspiring Chef – Cert 2 Cookery
Cessnock TAFE
Well done and thanks so much for your contribution Chris
Kind regards
Tony Budden
Commercial Cookery Teacher
Ph: 49930457
tony.budden@tafe.nsw.edu.au
Apprentices are given an opportunity to assist Chef Andy as he explained the process in making a Hot Soufflé.
It was a great opportunity for apprentices to discuss what is happening in the industry as Chef Andy is also Secretary of the Hunter Chefs & Co., Andy encouraged the apprentices to go along to meetings when they could.
The taste test, spoons at the ready.
The Soufflé was finished with a chocolate sauce and no one needed prompting to taste test this delicious dessert.
Chef Hernon and apprentices would like to thank Chef Andy Wright for joining us at Cesnock TAFE sharing his knowledge and expertise.
From the left:
Pictured left to right
Seared fillet steak on gratin potato with bean bundles and tomato tartlet 
