Navy fare impresses at culinary event

This article has photo gallery Published on LEUT Mick Wheeler (author), CPOIS Damian Pawlenko (photographer), Kingsley Klau (photographer)

Location(s): Rockingham Foreshore

Topic(s): Training, HMAS Stirling, Fleet Base West, Culture, Events

Navy Maritime Logistics-Chef's and Maritime Logistics-Support Operations sailors stand alongside with Chefs from local Restaurant Rustico Tapas Bar, and local waiters & waitresses, as well as members of the Salvation Army, in the main dining marque. (photo: CPOIS Damian Pawlenko)
Navy Maritime Logistics-Chef's and Maritime Logistics-Support Operations sailors stand alongside with Chefs from local Restaurant Rustico Tapas Bar, and local waiters & waitresses, as well as members of the Salvation Army, in the main dining marque.

Navy chefs and stewards have again joined forces with top Western Australian foodies, delivering first-class results at the annual Rockingham Long Table Lunch.

Maritime logistics - chefs and support operations personnel from HMAS Stirling were involved in the preparation and service of a six course menu at what has now become one of the leading culinary events each year in Rockingham.

This year those attending were treated to such delicacies as chicken with charred peach, freekah, ricotta and hazelnut ensalata; lamb cordero with smoked eggplant and shirazi salad and pork belly with soubise, bruleed fig and pedro ximenez pearls all served with local wines.

The event was organised by the Rockingham Kwinana Chamber of Commerce and was held on the Rockingham Beach foreshore over a two-day period.

The event is designed to show off the culinary delights from local restaurants as well as an opportunity for those attending to sample local produce prepared and served by expert chefs and wait staff.

Rockingham Kwinana Chamber of Commerce president Basil Paparone said as that Navy was a significant part of the Rockingham community, the Navy chefs were a very popular part of the event.

“Navy’s continued participation in the event is most welcome and has really now become quite a feature of the Long Table Lunch experience," he said.

"The chefs' and stewards' skills are first class and those that attend the event always comment on their presentation and the great way that they represent Navy.”

Able Seaman Maritime Logistics - Chef Trent Duncan, who was participating for the first time, said it was a valuable experience.

“Working alongside the local chefs was a great way to share experiences and to learn from each other," he said.

"We were also able to interact with the public, who were very appreciative of our work and having the Navy present on the day," Able Seaman Duncan said.

Navy was well represented over the two days by Petty Officer Maritime Logistics - Chef Submarines Shayne Curby, Leading Seamen Maritime Logistics - Chefs Miko Estares and Laura Freyling, Able Seaman Maritime Logistics - Chef Matthew Cole, and Able Seamen Maritime Logistics - Support Operations Matthew Scott, Emma Cooley-Meiners and Dylan Carkeet.

Navy’s participation was arranged through Petty Officer Maritime Logistics - Supply Chain Paul Graham who is busy preparing for Navy’s participation in a similar event for charity.

“The Rockingham event is a lead up to our chefs taking part in what is the Breast Cancer Care Western Australia’s Long Table Lunch which is their signature fundraising event held each year in Perth,” he siad.

Last year the Breast Cancer Care lunch raised more than $350,000 which is used to support those with breast cancer.