John McFadden's confit salmon, baby beets, pickled cucumber & squid ink.

Newly-crowned world champion and former club chef John McFadden will replicate the World Food Championships menu at Mona Vale Surf Club’s The Basin restaurant, including the winning dishes that helped secure him the $US100,000 first prize.

McFadden is the first non-American to ever win the WFC title in 10 years of the competition. The former Pittwater RSL Club executive chef took out the title after defeating three teams of three chefs, and creating two winning dishes from a choice of four. All four of the dishes, plus a dessert from The Basin, will be showcased at the $145pp dinner at Mona Vale Surf Club on Wednesday 28 June and Wednesday 5 July.

“The Basin came about due to public demand with people wanting to know where my restaurant is so they could try my food,” says McFadden who is now national business development manager at Squizify. “So I got thinking to support a local restaurant where my style of food fits. The Basin is perfect and here we are.”

This year’s Final Table event was held in Bentonville, Arkansas, the corporate headquarters of retail giants Walmart and Sam’s Club, sponsors of the WFC competition which is considered a competitive ‘food sport’ in the US.

“I won the final by 10 points across five judges with a score of 95,” said McFadden whose family in Mona Vale on Sydney’s northern beaches, watched live on Facebook as the presentation took place. 

McFadden made his way through to the major final after winning the World Food Championships Australia and being crowned world seafood champion last year. The next WFC Australia competition is being held at the Melbourne Convention Centre from 30 June to 2 July and at Sydney Showground from 22-24 September.

The featured courses at The Basin are:

Prawn & snapper ravioli, scallops, pea puree, salmon caviar & prawn butter.

1st Course: Prawn & snapper ravioli, scallops, pea puree, salmon caviar & prawn butter

2nd Course: Confit salmon, baby beets, pickled cucumber & squid ink

3rd Course: Surf n Turf: Prawns, chorizo & scallops, cauliflower puree, roast crab & prawn sauce

4th Course: Seared lamb, roast heirloom carrots, spiced carrot puree, dukkah, hazelnuts & salted yoghurt

5th Course: A dessert from the Basin menu

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