THE Hunter's up and coming chefs have faced off in a regional final of the 2019 Nestle Golden Chef's Hat Award.
Twelve two-chef teams created a two-course menu at the competition at TAFE NSW Hamilton on Wednesday, in a bid to ignite their culinary careers.
Judges awarded the gold medal to Hunters Quarter staff and TAFE alumni Casey Parsons, 24, and Thomas Wesche, 18, for their pan roasted lamb rump with carrot, kohlrabi, cavolo nero and fresh ricotta and a chocolate and orange mousse with caramelised white chocolate, orange, chilli and a coconut meringue.
"I'm really happy with how everything went today, we've been putting in the practice and I think it really showed," Mr Parsons said.
Another regional final will be held in Tamworth next Tuesday.
The team with the highest score from either Newcastle or Tamworth will represent regional NSW and compete at the national final at Fine Food Australia in September.
The national winner will go on a $15,000 culinary trip to the USA.