Lloyd wins Aussie chef accolade
LLOYD HILDER has enhanced his reputation as a cutting-edge chef, placing third in the Food Service Australia Chef of the Year competition at the Melbourne Convention and Exhibition Centre.
Hilder finished behind Melbourne chef, Nicholas Poeleart, and last year’s winner, sous-chef Soren Lascelles from Assiette in Sydney, who placed second.
But it was business as usual yesterday (Tues 21/06) for Hilder, who returned to position as chef at Lismore’s La Baracca Espresso Bar.
“It was pretty stressful with 15 minutes to prepare a menu and an hour to cook,” Hilder said.
“We (contestants) were presented with a mystery box of tomatoes, continental parsley, white polenta, bone marrow, and the core ingredient, lamb skirt steak.
“I had to use all of the components in my three dishes, which each had to be presented on four plates for judging.
“With my background in French and Thai cuisine, I prepared a char-grilled skirt steak with green papaya cucumber and Asian herb salad with jus dressing.
“Next was a soft parmesan and herb polenta with a grilled skirt steak and a lemon, tomato and olive oil concasse.
“My final dish was the grilled skirt steak, a fondant of Kipfler potatoes with a sauté bone marrow, and a lemon beurre noisette.
“Having my whole family there to support me was very reassuring.”
In his only style of work since leaving Trinity Catholic College 14 years ago, Hilder was apprenticed in Brisbane at 17, and accelerated through his studies because of his competency.
As a third-year apprentice, he placed second in the Proud to be a Chef competition also in Melbourne.
With the final say, Hilder said that the result ‘was a nice accolade but we’re all only as good as our last meal, and I’ll still let my food do the talking’.