BRAD Carson and Morgan Neverceral have won, for the second time, the ACT title for the  Golden Chef’s Hat Award.

Mr Carson and Mr Neverceral, both chefs at Parliament House, first represented the ACT in the competition in 2009. This year they will represent the ACT again in the national final of the Gold Chef’s Hat Award this September in Sydney.

Competition host and the National Convention Centre head chef Mike Scheumann said the winning duo truly earned their place at this year’s national final.

“Brad and Morgan produced dishes of a very high calibre and put in an outstanding effort to win the ACT culinary cook-off,” he said.

Their winning dishes included an entrée comprising duo of barramundi, poached roulade with coconut-scented mousse, with pan-fried barramundi fillet, bisque poached prawn, red curry and hollandaise.

The main course was twice cooked lamb loin and cider braised oyster blade with mushroom pudding, carrot and potato puree, and turned zucchini with red wine jus lie reduction.

And their dessert was a sponge layered with coffee and chocolate mousse, cinnamon pana cotta, and poached mandarin with almond praline, frangelico, white chocolate sauce and mandarin syrup.

If Mr Carson and Mr Neverceral win the national final, they will be awarded with an international travel prize worth $15,000.

The competition is for chefs under the age of 25, to give them the opportunity to develop their career with international training.