Two of Wagga's top chefs are preparing to head to Sydney to compete in the ClubsNSW Chef's Table cooking competition.
Up against 45 other clubs from across the state, the competition is described as a 'Masterchef-style cook-off' which recognises and rewards the most talented chefs, cooks and apprentices from New South Wales clubs.
Chaminda Deva is the executive chef of Wagga RSL and will be working alongside the Wagga Commercial Club's head chef, Shaun McFarlane to represent the city.
Both chefs have been in the industry for close to 15 years, and each have their own talents.
"I just focus on the general art of being a chef, so I suppose that is good as I am prepared for most varieties we might be faced with," Mr Deva said.
The competing chefs will have to use ingredients provided in a 'mystery box', the contents of which will only be revealed prior to the start of the cook-off.
Mr McFarlane said it was nerve-wracking, but exciting.
"Everything is a secret at the moment, but we know there is a mystery box with the main ingredients we have to use, then we have a pantry to work with but we still don't know what is in that, it's not just everyday items you'd have in your cupboard," he said.
"We've done a little bit of practice and we've got a few days to do some more, but in the end we can play around all we like, but until we know the ingredients on the day there's only so much we can do."
Mr Deva said there were key elements to look out for, as well as the help of knowing one ingredient available.
"We're basically hoping for one protein, and one sweetness factor to work with, but at this stage all we know is that we have mushrooms in the mystery box," he said.
"Once we know the ingredients, the first step will be breaking it up into what we will use for the entree, what we will use for the main, and then for dessert, then looking at sides whether we use fresh ones, or if we are cooking, serving cold or warm."
Working as a team and loving what they do would be the main tactic to adopt, according to Mr Deva.
"It will be all about us combining our talents and experience to create something worth winning," he said.
ClubsNSW CEO Anthony Ball said the competition showcases the industry's highly accomplished chefs and the food that they produce.
"Our industry is fortunate to have so many talented chefs who produce meals to suit any taste bud, and their skills will be on display throughout the competition as they do battle with their peers," he said.
The dishes will be judged by executive chefs Julio Azzarello and Adam Moore, former Masterchef contestant Courtney Roulston, The Red Spoon Company's Nenad Djuric and World Association of Chefs Societies judge Roshan Thammitaarachchi.
Wagga's chefs will be heading to Sydney's Ryde TAFE on July 16 for the three day competition.