A Conversation with Head Chefs Chris Reali and Craig Knudsen: Designing Memorable Menus for the Sydney Everest Carnival
In the world of culinary arts, crafting an extraordinary dining experience is as much about the inspiration behind each dish as it is about the ingredients themselves. We sat down with Head Chefs Chris Reali and Craig Knudsen to discuss their approach to designing menus for the prestigious Sydney Everest Carnival and the philosophy that drives their culinary creations.
What inspires you when designing menus for the Sydney Everest Carnival, and how do you highlight seasonal ingredients?
Chris: We merge new techniques with local ingredients, focusing on simplicity. Less is more—let the product shine through preparation and presentation.
Craig: The Carnival’s energy inspires our menus. We showcase local, seasonal produce with a focus on natural flavours, simplicity, and vibrant presentation.
Can you share a dish you’re excited about?
Chris: Rainbow Trout with Roasted Tomato, Cicoria, Seeds, and Shallot Crunchy Oil. We source the trout from the Goulburn River and heirloom tomatoes from the Flemington markets. It’s fresh, simple, and full of flavour.
Craig: Oxtail and Foie Gras Ravioli with Champagne Lobster Sauce. A luxurious dish showcasing our team’s skills and exceptional produce.
How do you ensure balance and variety for a diverse crowd?
Chris: We cater to all tastes with multiple outlets and a wide range of options. The key is knowing our audience.
Craig: We offer diverse flavours, seasonal ingredients, and dietary flexibility, with balanced menus that cater to everyone while maintaining efficiency for large-scale events.
How do you minimise waste and promote sustainability?
Chris: Precise recipes and repurposing ingredients. Anything leftover goes into compost.
Craig: Local sourcing, nose-to-tail cooking, portion control, flexible menus, and eco-friendly packaging keep us sustainable.
If you could sit and enjoy a raceday in your restaurant during the Sydney Everest Carnival, what are your top entrées, mains, and desserts?
ENTRÉES
Chris: Cornucopia – Tartlet of spring vegetables, macadamia cheese, confit heirloom tomatoes, spring pea purée, and olive crumb (gf, df, ve). It’s a light vegan and gluten-free array of fresh and cooked cold veggies beautifully composed and arranged on a chickpea crispy layer, all merged together by our house-made roasted macadamia fermented “cheese.”
Craig: Yellowfin tuna, toasted buckwheat, green pea, mint, whipped tofu, jamón crumb
DESSERTS
Chris: Lemon crémeux, yuzu pressed sable, ginger streusel, coconut whipped ganache (gf, nf). This is a very fresh dessert; the notes of yuzu and ginger are incredibly refreshing, and the whole dish is a tribute to spring flavours.
Craig: Paris-Brest with hazelnut tonka bean crème pâtissière, passionfruit ganache, caramelised almonds, and apples
What are the top dining spaces for members and guests at the Sydney Everest Carnival, and what should they try?
Chris: At the Winning Post, our à la carte restaurant, you can enjoy dishes like the Rainbow Trout. The Hive offers a fantastic buffet with a great view of the track. Lastly, Running Rails provides a simple yet tasty pub-style takeaway meal you can enjoy trackside.
Craig: The Peacock Lounge offers a variety of yum cha favourites like prawn and water chestnut dumplings. At the Smokehouse, try our signature 14-hour slow-cooked smoked Angus brisket. Finally, the Chairman’s Club offers a delectable three-course menu with stunning 180-degree racecourse views.
By following a sustainable approach and showcasing the finest local ingredients, Head Chefs Chris Reali and Craig Knudsen continue to elevate the culinary experience at the Sydney Everest Carnival, making each meal as memorable as the races themselves.
DISHES TO TRY AT THE WINNING POST RESTAURANT, ROSEHILL GARDENS
Indulge in the ultimate raceday experience at The Winning Post Restaurant, where private tables await, providing you with sweeping panoramic views of both the Rosehill Gardens racetrack and Parade Ring. Located within the Members Reserve, the exclusive dining experience is complimented with a three-course à la carte menu.
DISHES TO TRY AT THE Chairman’s Club, Royal Randwick
Rub shoulders with racing royalty at this prestigious dining establishment. Nestled on Level 1 of the Queen Elizabeth II Grandstand, the Chairman’s Club features a captivating interior, impeccable service and unrivaled racecourse views from every table. Our chefs artfully prepare a fine dining menu featuring locally sourced ingredients, ensuring a sophisticated and memorable dining experience.
