22-year-old Blackmans Bay local Nicholas Rudeforth has been named the Tasmanian winner in the prestigious Nestlé Golden Chef’s Hat Award, earning a spot to compete in the grand final.
Now in its 60th year, this is the longest running culinary award in Australia for apprentices and young chefs.
Nicholas and other hopeful young Tasmanian chefs competed at the TasTAFE Drysdale Launceston Campus on Thursday, July 17.
Nicholas wowed the judging panel with his two-course menu boasting a main of rump steak with celeriac puree, honey caramelised pumpkin, confit leek, green lace tuille and lemon myrtle jus.
Dessert was a lemon tart with a rhubarb gel, poached rhubarb and coconut foam.
Nicholas shared with the Kingborough Chronicle that his menu was inspired by Faro Bar + Restaurant at MONA in Berridale, where he currently works.
“The main took inspiration from main courses in Faro, bits and pieces from the ones I really liked,” he said.
“Like the garnish and caramelised pumpkin.
“We don’t do that exact thing at Faro but we have a similar concept, and they just sort of worked together.
“The dessert was honestly a ‘why not?’ sort of thing.
“Last year in a separate competition I did well with an apple tart.
“This year I was looking through my pastry books at home and saw a lemon tart and thought oh, maybe I can do that.
“I’ve already done one tart so why not do another tart?”
Nestlé Executive Chef and Golden Chef judge Elke Travers said Nicholas’ passion, hard work and potential “shone through on every plate.”
“His main course was perfectly cooked and elevated by a beautiful sauce,” she said.
“He also demonstrated strong technical skill with his pastry and coconut foam, as well as creative flair with the dessert’s stunning presentation.”
Nicholas wasn’t the only Kingborough representative who impressed the judging panel.
Kingston’s Lani Harrison took home the newly introduced regional Best Signature Dish Award.
Sponsored by Robot-Coupe, it celebrates the chefs’ style, creativity and culinary identity.
Lani put a unique spin on the classic meat and three veg with a rump steak accompanied by a celeriac Yorkshire pudding, celeriac remoulade, rhubarb-infused demi-glace, roasted rhubarb and caramelised leek.
“The standard of dishes created by these young chefs, demonstrating culinary creativity and
technique beyond their years, is truly inspiring and shows the immense talent in Tasmania,” Elke said.
Nicholas has always been interested in cooking, helping his parents in the kitchen when he was little and working in cafés as a teenager.
His first work experience placement was at Smolt Kitchen in West Hobart, then MONA’s Faro Bar + Restaurant in 2019.
Nicholas loved Faro’s kitchen and contacted the executive chef there a couple of times in the hopes of securing employment.
Initially Nicholas wasn’t successful, instead finding employment at Frank Restaurant on Hobart’s Franklin Wharf.
Two years into his apprenticeship, however, Nicholas landed a spot with Faro.
“It was funny going back because I sort of knew a lot of the stuff there already,” Nicholas said.
Looking forward, Nicholas said his dream is to gain work experience in top European patisseries, “especially Cédric Grolet’s kitchens.”
“Working with chocolate would be pretty fun,” Nicholas shared.
“There’s so much cool stuff you can do with chocolate.”
Nicholas will join 11 other talented finalists from across Australia and New Zealand to compete in the Nestlé Golden Chef’s Hat Award Grand Final held at Sydney’s Fine Food Australia this September.
Held in front of a live audience of industry professionals, the contenders will go head-to-head across two high-pressure heats to determine who will take out the title of 2025 Nestlé Golden Chef of the Year.
The national winner will receive a 14-day international culinary experience in Singapore and Thailand, offering invaluable insight and exposure to global cuisine and professional kitchens.
Nicholas described the opportunity as a huge step forward in his culinary journey.
“It’s such an incredible milestone to compete at this level,” he said.
“To be part of the finals is a career-making moment, and I’m excited to learn, grow and showcase what I can do on a national stage.”
