BUILDING on their success as 2014 national finalists, Georgia Harrison (National Press Club, sous chef) and Amanda Polsen (Hyatt Hotel Canberra) have out-cooked some of ACT’s best young chefs to take gold, cementing their place in the final of the Nestlé Golden Chef’s Hat Award.

An entrée of ocean trout; sancho cured, grilled and poached, main course of herb crusted lamb chuck with celeriac puree and smoked eggplant chutney, and dessert of glazed dark chocolate mousse and blood orange caramel lava dome will take the two young ACT chefs to the national final.

The three-course culinary challenge at Canberra Institute of Technology commercial kitchens impressed the judging panel, (made up of internationally recognised World Association of Chef’s Societies (WACS) judges, Nestlé chefs and members of the Australian Culinary Federation).

Australian Culinary Federation Competition Director, Deb Foreman, said, “With record entries into the Award this year, the competition was tougher than ever. Georgia and Amanda were up against some talented chefs but they kept their focus, delivering some exceptional dishes.”

Georgia and Amanda will represent the ACT, cooking alongside fellow national finalists from around the country, at Fine Food Australia in Sydney this September, in front of a live audience.

Celebrating it’s 50th year, Australia’s longest running culinary competition for young chefs will award the national winning team what promises to be a career kick-starting trip to South Africa, for a once in a lifetime food safari experience.

You can follow their progress in the National Final at facebook.com/goldenchefs