Hats off to Seniors’ Master Chef competitors

30 October 2015: After weeks of preparation, which involved researching recipes, sourcing ingredients and producing video accompaniments, the residents competing in Vasey RSL Care’s  version of MasterChef, submitted their creations to the judges at RSL Park on Thursday, 29 October.

Based on the theme of the Melbourne Cup and the Spring Racing Carnival,  the entries in the 5th annual Seniors’ MasterChef raised the level of competition to new heights, well beyond simple cake baking. Fashion came to the fore. The women matched elaborate millinery with stylish frocks. Some of the men suited up and others appeared in jockey’s colours and sequined riding caps.

Homemade videos played a prominent part in setting the scene and capturing the action in the kitchen and beyond. The entry from Vasey House featured a garden party and a race run by five resident jockeys taking their high speed zimmer frames for a gallop around  the local athletics track. The entry from Sir William Hall Hostel featured a story about their entry written and delivered by Alice Stephenson.

Three ADF judges prepare to taste SWHH’s entry

For the first time in the history of the competition, judging of the entries from the five residences was delegated to serving members of the ADF based at HMAS Cerberus at Cribb Point. The judges, Flight Sergeant Lance Rennie, Chief Petty Officer Paul Bailey and Petty Officer Craig Keygan, applied themselves diligently to the task of sampling and evaluating the five entries, which ranged from cup cakes to a salmon quiche and fruit and savouries served on skewers. As a prelude to announcing the winner General Manager of Residential Services, Lee-Anne Suryn read excerpts from the judges comments on each entry.

The entry from Sir William Hall Hostel, a traditional fruit cake, spiced with sherry and in the shape of a horse shoe, decorated with white icing and roses in the spirit of Melbourne’s Spring Racing Carnival, was declared the winner.

The prize for Fashions on the Field was carried off by Vasey House. And if there had been an award for the healthy option it would surely have gone to ANZAC Hostel for it’s praiseworthy salmon quiche and skewers. The hospitality and catering award on the day was richly deserved by the staff at RSL Park, assisted by Medirest.