NRL Great Nathan Hindmarsh Tackles the Perfect Plate

Though he modestly insists he’s “no expert” when it comes to cuisine, Nathan was again impressed by the dishes he sampled in the fifth year of the Perfect Plate campaign. 

The Your Local Club Perfect Plate Awards showcase talented club chefs, plus the exceptional standard of club dining across NSW and invites the public to order, sample and vote for their favourite meals.

Nathan said his four-hour club food crawl was a taste sensation.

First up was Woonona Bowling & Recreation Club where Nathan met CEO Peter Bott and chef Ace DeSantos who prepared their entry — Seafood Risotto with King Prawns, Mussels, Salmon and Squid Topped with Parmesan Cheese.

With the constant drizzle outside, the piping-hot risotto was a welcome 10am treat for the former Parramatta Eels captain.

Nathan’s verdict: “There’s king prawns, mussels and salmon in there as well. You know what I loved about this, apart from the flavours because it was beautiful, was the consistency with the risotto. I like the fact that, and I'm no chef people, that there's a bit of juice in my dish which I absolutely love. I can pour it on my mussels, [and] I can dip the prawn back into it. Beautiful meal all around, great flavours and thoroughly loved it.”

Next taste stop was the Fraternity Club in Fairy Meadow, where Nathan met Executive Chef Mauri Villela and Pizza Chef Mauro Greco.

The first dish was Ravioli Di Pesce with Signature Crab & Prawn Bisque Reduction, which Nathan described as: “Beautifully cooked, outstanding flavours too. Seafood is not overpowering — just perfect I thought. Great dish all around.”

His appetite turned next to the Club’s Pizza Trevigiana with Fior Di Latte, Portobello & Shiitake Mushrooms, Italian Pork Sausage, Gorgonzola, Topped with Radicchio, Honey & Truffle Oil

Nathan’s verdict?

“I like to fold my pizza when I eat it,” he declared. 

“The Gorgonzola is beautiful and I can taste the honey with a bit of chilli in there. This is good too. What I like is the taste of the honey with the cheese. This style of pizza comes from Treviso in northern Italy, Mauro says. The shiitake mushrooms are good too. Beautiful pizza!”

Next, it was across town to the Builders Club in Wollongong’s Church Street.

Here, Nathan met Executive Chef Paolo de Luca and chefs Rohin Samraju and Ritesh Sarestha who whipped up two dishes for the hungry Triple M host.

First up was a Byron Bay Berkshire Pork Cutlet with a Honey Soy Glaze, Paired with a Crisp Red Radish and Shaved Fennel Salad, elegantly finished with the chef’s Thai-inspired dressing and grilled corn ribs. 
Next was a Hawaiian Royale Pizza with Italian Tomato Salsa, Authentic Parma Prosciutto and Flame-Grilled Cajun-Spiced Fresh Pineapple and a Luxurious Trio of Cheeses — fior di latte, stracciatella and buffalo burrata, and finished with roasted pistachio, fresh rocket leaves and a drizzle of aged balsamic reduction.

Nathan’s verdict on Rohin’s pork as he chewed on the bone after demolishing the meat was: “It’s good. I usually get in trouble for doing this at restaurants but I’m doing it here. This pork is just what the doctor ordered with just a beautiful sauce and an Asian-style zest to the salad. I’m usually a standard iceberg lettuce fan but this is outstanding.”

And Ritesh’s pizza? 

“Tangy and crispy at the same time,” Nathan said. 

“I spread some burrata on the slice and folded it over. You know what I liked best about this, controversial I know, but the sharpness of the pineapple. The toppings stayed on which I liked. Loved every second of it.”

The final venue for the foodie road trip was Wests Illawarra in Unanderra, where Nathan met Strategic Leader Food & Beverage Yianni Barthelmess and Head Chef Kelly Polzein.

Nathan had already tried five dishes at the other clubs, but of course he was keen to taste the Club’s competition entries come mid-afternoon.

The two dishes, both made by Kelly, were: Turmeric and Coconut Barramundi with a Ginger, Turmeric and Coconut Sauce, Bok Choy and Rice and Bee Sting Pizza with Tomato, Mozzarella, Pepperoni and Chili Crisp Hot Honey — served on top of a 24-hour hand-stretched pizza dough.

Nathan’s verdict on the barramundi dish: “That’s awesome. Good crispy skin, a bit of crackle. Nice and saucy for the barra to soak it up. Delicious. The bok choy sets it off well too — nice, green and healthy.”

And the pizza? 

“Pizza is popular this year — a new dish category for Perfect Plate. The honey and pepperoni together is amazing, the sweetness balances out the salty tang of the meat. This pepperoni from America is spot on. I would definitely eat this pizza over the standard pepperoni one for sure.”

As someone who generally does not eat a lot of seafood but is a self-confessed meat and three veg fan, Nathan said he enjoyed the meaty flavour of the Builder’s Club’s pork chop best.

“I have to say everything was cooked to perfection by all the chefs and with expert flavour. I’m not a chef unlike my wife Bonnie who can pull a great meal together from what we have in the fridge,” Nathan said.

“But I do like my food, and it was all delicious today, so I encourage you to visit your local club, purchase their signature Perfect Plate meal and give them a rating by scanning the QR code and complete the form to submit a score from one to five.

“Upload your receipt as proof of purchase and you can also fill in a paper entry form in the club.

“It’s worth remembering that every vote will be automatically entered into the daily draw for $100 gift cards. And one more thing, visit the most participating eateries for your chance to win one of two Foodie Escapes for Two valued at up to $3500 each.”

To find out more about the 2025 Your Local Club Perfect Plate Awards, click here.