Gueridon or silver service, the art of cooking at table, is demonstrated by Pte Troy Kenny, Steward, 1RAR.

Far Right: Cpl Chris Ross the team captain for 4 Fd Regt displays a cold collation.

Photos by Pte Duncan Blandford, 1RAR

Cooks tittilate tastebuds

By Capt Marianne Phillips

JUNIOR chefs from 1RAR and 4 Fd Regt have gone head to head in a cook-off, which will culminate in the top three teams competing in the final of the 3 Bde catering competition in November.

For the moment 1RAR holds the title Superieure de Cuisine (most superior in the kitchen).

The 1RAR team included Sgt Jim Abram (manager), Cpl Darren Matthew (team captain), and Privates Matthew McVicar, John Carlton and Troy Kenney.

The 4 Fd Regt team included Sgt Terry Morris (manager), Cpl Chris Ross (team captain), and Privates Matt Jessop, Cliff Inches and Kate Parker.

This haute cuisine (cooking to a high level) features in the 3 Bde battlespace.

It highlights the central traditional role and significance of the humble chef and the food skills necessary to sustain modern day military life.

The rules for a Salon Culinaire (literally the room where the competition takes place) are strict, competitors may not speak to each other and the teams have a set structure, as do the judges who also have set rules on what to look for in the food and its preparation.

The troops in the culinary battle scenario, unlike their predecessors in the French Revolution, did not desire to flee employers, monarchy or their country, but rather set about to impress their commander, the judge of the competition, Brig David Morrison, known for his discerning and sensitive palate and perfect and exquisite taste.

Five covers of each dish went to the assessors in the common ground judging area.

Dishes ranged from hors d’oeuvres of Ham and Chicken Bouchees, Curried Shrimp Barquettes and Angels on Horseback.

Main meals included Roasted Boned Leg of Lamb with Fresh Herbs and Red Onion Stuffing, Roasted Sirloin of Beef with Pan gravy and Apricot Pork Roast.

Covers included Roghan Josh (Lamb in Spices and Yoghurt); Lapis Daging Semarang (Semarang Style sliced beef) and Pancit Guisado (Fried Noodles with mixed meats).

Meals were accompanied by chateau potatoes, glazed carrots and steamed bean bundles.


Hot and cold presentations allowed for the professional demonstration of chef and steward skills and provided a tasty buffet for graduands and guests of the Subject One for Corporal Course.

A variety of salads, fruits and desserts complimented the main course.

It’s no wonder that in the great kitchens of the world team members are called a brigade.