The SS&A Club's executive chef Justin Hope designed the Bass Strait Massaman Beef Cheeks for a Clubs NSW competition, which attracted enough votes to be declared the region's Perfect Plate.

"People get a QR code and and vote out of five for that dish," he said.

"We thought we had a good shot, obviously we did, we won, so next step is to win the state title."

Mr Hope said the recognition had improved staff morale.

"It gives them something to focus on," he said.

"And because it was something different that they're not used to doing, it got them out of that funk, because you do get bored serving steaks and parmi's all the time.

"So it was good good for everyone."

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Mr Hope put his own spin on the traditional Thai meal of Massaman beef curry to design the dish.

"There's a lot of nice farmland along the Bass Strait so it's really good quality beef from there," he said.

"The beef cheeks from there are sensational you barely need to trim them, they're ready to go.

"I've done a fair bit of Thai cooking in my career so I wanted to bring that to the dish and people loved it."

The beef cheeks are served on top of coconut rice, with a Massaman and satay sauce, potatoes, broccoli and a coriander micro salad with ginger dressing.

"It was something exciting," Mr Hope said.

"I was pretty happy.

"I was very proud of the team obviously that they were able to pull it off."

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