Country Club Casino chefs Jomarie Gealon and Adam Lockhart have been recognised on the national culinary stage.
The pair cooked-up gold medals for their entree and silver medals for their main and dessert courses at the 2019 Nestlé Golden Chef's Hat Award finals.
They were also the winners of the most creative use of a Nestlé product award, impressing the judges with a dessert course of white chocolate mousse with rhubarb and strawberry cheesecake, strawberry and cracked pepper semifreddo, strawberry, pepper and lemon filling with white chocolate and coconut soil.
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Both chefs said they put their nerves aside for the competition, adding they were proud to be representing their home state.
"We stayed focused, stuck to the plan and are so pleased all our hard work has paid off," they said.
"It's been a great experience and we've really enjoyed the atmosphere, cooking in the public arena is a real adrenalin rush."
Now in its 54th year, the Nestlé Golden Chef's Hat Awards exist to support the country's top emerging culinary talent.