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Caters for ADF families in the ACT
October 25, 2012
NAVY cooks revealed their recipes for
success at the MasterChef Live exhibi-
tion in Sydney where more than 5000
food lovers sampled the cuisine that
keeps sailors happy at sea.
Cooks from HMAS Kuttabul and
Newcastle won the hearts, minds and
stomachs of the public as well as noted
food connoisseurs such as Matt Moran
by serving up a feast fit for a king.
The Navy booth was almost over-
run by swarms of people who jostled
to savour the banquet that included fil-
let mignon, summer salads, massaman
curry, chocolate mousse fefita rolls and
other culinary delights.
POCK Scott Oram, of HMAS
Kuttabul, said the exhibition from
October 5-7 gave the Navy a chance
to showcase its cooking skills as well
as to raise awareness of the trades and
apprenticeships on offer in the ADF.
"We are here to exhibit our cooking
skills and show what we serve to sailors
at sea," he said.
"It is important to demonstrate to
the public how well chefs cook in the
Defence force because of the training
and qualifications we gain."
The cooks included LSCK Nick
Collins, LSCK Daryl Ford and ABCK
Kate Svanfelds who chatted with inquis-
itive members of the public about the
challenges and rewards of being a chef
in the Navy.
ABCK Svanfelds said many peo-
ple expressed surprise that they could
enhance their culinary skills with the
Navy, which operated work experience
programs with popular commercial ven-
ues such as Matt Moran's ARIA restau-
rant, Choco Bean.
The Navy work experience programs
also allow cooks to learn from highly
regarded chefs and to return to shore
postings or ships with new skills and
POCK Oram said the morale of a
ship's company was directly linked to
the quality of the food they received and
the commitment of the cooks.
"Nothing speaks so eloquently of
a RAN cooks' culinary mastery as the
rave reviews of the crew at meal times,"
"To me the bottom line of ship's
morale is the food and therefore we
strive to do our best by giving them
what they want."
POCK Oram said Navy cooks often
showcased their excellence by preparing
meals for banquets.
In one of the most notable, Kuttabul
cooks served up a feast for Prince
Frederick and Princess Mary, as well
as some 400 Danish VIPs, when they
visited the RAN Heritage Centre late
MasterChef Live 2012 at the Horden
Pavilion in Sydney invited budding
chefs to get up close with the television
program's favourite contestants as well
as some of the nation's most renowned
chefs for an interactive food experi-
ence including demonstrations, cooking
shows and master classes.
of all kinds
THE 2012 HMAS Penguin annual
Gate to Gate 5km fun run/walk will be
held on November 28 at 10.30am.
Competitors of all skill and fitness
levels are welcome to participate.
The course will cover 5km of chal-
lenging terrain with spectacular views
of Sydney Harbour. Entry is free and
participants will receive a free race
T-shirt and a barbecue lunch.
All competitors must ensure they
enter by November 23.
The 2012 Gate to Gate will also
introduce prizes for best dressed com-
Entry forms are available from
your local area physical trainer or by
contacting LSPT Ron Ainsworth at
firstname.lastname@example.org or on
(02) 9647 5275.
Loads of fun from gate to gate
COOKING FOR A CROWD: LSCK
Adam Wallis and ABCK Courtney
Hall put the finishing touches on
fresh profiteroles at MasterChef Live
(above) as ABCK Ned Jago tosses
the Hoisin barbecue pork stir fry
which was a favourite with visitors.
Photos: Phil Barling
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