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Sweet success at Beacon Foundation Dessert Challenge

Lemon curd mousse with rosemary, apple and raspberry custard scrolls, blueberry cream with ginger crumb…not a bad day at the office for the Country Club Kitchens staff who were judges at the Beacon Foundation Dessert Challenge.

Five schools affiliated with the Beacon Foundation selected representative students to compete in the final, held at the Country Club commercial kitchen. There were certainly some hospitality stars of the future in the room.

Chelsea Rushton, from Deloraine High School, was the creator of the winning dish – a trio of truffles – that will now feature on the Links Buffet menu for three months.

The challenge helps students to hone their culinary skills with expert advice from Country Club’s professional chefs.

For students considering a career in hospitality, it provided invaluable insight into the teamwork and skill required to work in a kitchen environment. For Country Club’s Kitchens team, it was an opportunity to teach, mentor and present.

The dessert challenge is a great example of the Beacon Foundation’s work to build connections between schools and industry, and create pathways between education and meaningful employment.

Country Club is a proud supporter of the Beacon Foundation, and the team was genuinely impressed by the students’ dessert creations.