Posts Tagged ‘chic gourmet’

Margaret River Gourmet Escape


Tickets to the ‘Margaret River Gourmet Escape’ will be available for purchase from THURSDAY 16th August 2012.
The Margaret River Gourmet Escape’s world-class line up of Heston Blumenthal and René Redzepi has been bolstered with new additions to the event launch announcement with more chefs to be announced soon.
Acclaimed Australian chefs Neil Perry, Tetsuya Wakuda and Peter Gilmore will collaborate on a menu to honour Heston; the Gourmet Village will feature global talent, local food and wine experts including 2 Michelin star chef Sat Bains; Matt Moran and Matt Stone will have sand between their toes for beachside dining; international star AA Gill and George Calombaris share their culinary expertise at a Leeuwin Estate dinner; whilst Master of Wine Lisa Perotti-Brown and Nick Stock elevate the wine critiquing in the Gourmet Traveller WINE Theatre.

Tickets to festival events will be available from 16th August including the coveted Heston Icon Dinner at Voyager Estate. This Hero Award event will see an exclusive collaboration by Australia’s three leading chefs, Peter Gilmore from Quay, Neil Perry from Rockpool and Tetsuya Wakuda from Tetsuya’s. The Margaret River Gourmet Escape in its inaugural year is honouring Heston for his creative and gastronomic contribution to the industry. Guests will delight in this star studded affair sharing their superior dining experience with the honoured guest. Tickets are limited for this truly one off event.

The Margaret River Gourmet Escape is profiled through unique events involving our star studded line-up. The heart of the festival is the Gourmet Village open over the weekend and set in the iconic Leeuwin Estate.
The aforementioned globally acclaimed chefs in addition to 20 other Australian food and wine stars will appear here across the weekend in locally themed demonstrations, Q&A’s, panel discussions and masterclasses such as Breville’s Test Kitchen.

The Gourmet Village will be a vibrant hub with over 100 Western Australian premium exhibitors, local vineyards, gourmet producers and pop up restaurants ready to tantalize the tastebuds of the food and wine loving visitors. In one idyllic setting visitors can ‘meet the maker’ and be entertained by the region’s food and wine experts.

Adding to the Gourmet Village experience, there are a host of Satellite Events offering ticket options so visitors can craft their own culinary adventure. Event menus will highlight the exquisite flavours of the local produce with creative and passionate interpretations by the hosting celebrity chefs and wine connoisseurs.

A never before seen Gourmet Beach BBQ will take place at Smiths Beach in a truly unique venue set to capture guests’ imagination in this stunning landscape. Favourite Australian chefs including Matt Moran and Matt Stone are just two celebrities in an exciting line up to make guest appearances here. This unique experience will reflect the laid back sophistication of the South West region.
Leeuwin Estate Winery Restaurant is thrilled to present an intimate dinner affair with international guest AA Gill and George Calombaris.

Attracting true appreciators of wine to the festival is our international guest Master of Wine Lisa Perotti-Brown and Australian based wine guru Nick Stock. Sharing their taste for Margaret River Region and Western Australian wines they will host masterclasses at the Gourmet Traveller Wine Theatre in the Gourmet Village.

The Margaret River Gourmet Escape is an extraordinary festival of food and wine. Held in the Margaret River Wine Region, Western Australia from 22-25 November 2012, visitors will indulge in a culinary adventure celebrating the best of Western Australia.
Tickets are limited. More events and talent are yet to be announced.
To purchase tickets to this little slice of culinary heaven, visit
Singapore Airlines is our International Airline partner. Travel package information will be available from our website for international visitor bookings.
Please note the Gourmet Village at Leeuwin Estate Winery will have its own currency to make a day at the festival fun, easy and as cashless as possible. The Gourmet Escape Money (GEM) is simple to purchase and to use.

Orange to Unveil its Regional Treasures to Sydney

Sydney will have distinctive Orange hue on the 23rd and 24th of August 2012 when the region launches ‘Taste Orange @ Sydney’ in Martin Place.

From 11.30am to 2.30pm each day, Sydney will be able to experience the Orange region as the producers, winemakers, accommodation houses, entertainers and chefs descend on the heart of Sydney’s CBD during lunch time.

In a bold statement, the region will be promoting Orange’s diverse offering as a short stay, holiday and relocation destination. This will be presented by internationally acclaimed winemaker, Philip Shaw, ‘Regional Chef of the Year’, Shaun Arantz from Racine @ La Coline Restaurant, and the 2011 ‘Masterchef’ winner, Kate Bracks. Member for Orange, Mr. Andrew Gee MP, who is a vocal advocate of the region, will also be a special guest.

“The Orange region has been coming to Sydney, specifically to Bondi, for many years now and has always been warmly welcomed,” commented Taste Orange Executive Officer, Rhonda Sear. “The region is going from strength to strength, as we see further investment opportunities constantly being presented.”
The two days in Martin Place will be led by Orange’s food and wine producers with the ‘long table cellar door’ offering tastings and samples. Orange’s musicians and singers will be offering further entertainment and a range of supporting stalls will complete the Orange experience.
The wineries on show will comprise Philip Shaw, Ross Hill, Cumulus, Angullong, Patina, Small Acres Cyder, Belgravia, Brangayne, Printhie, Gordon Hills, Borrodell on the Mount, Twisted River, De Salis, Faisan and Highland Heritage.

These wines will matched with food prepared by local producers including Mandagery Creek Venison, Racine Bread, Paling Yards Oil, Trunkey Creek Pork, Waru Organics, Gaskill Greens, Orange Apples, Jannei Goat Dairy, Hillside Orchard and many more.
“This is the largest and most comprehensive showcase of Orange ever to be set up outside the region,” said Rhonda. “There will also be our universities, schools, golf and sporting clubs, accommodation, art and culture, councils, business and education, and health services joining us. There’s a lot to see, which is reflective of Orange and our surrounding villages.”

Details: Taste Orange @ Sydney
Venue: Martin Place, Sydney CBD
Dates: 23 – 24 August 2012
Time: 11.30 am to 2.30pm both days

Canberra Region Truffle Festival

Canberra Region truffle growers, chefs, restaurants and foodies are getting set for a big year of truffles with the 2012 Canberra & Capital Region Truffle Festival kicking off on Thursday 21 June,  the Winter Solstice.

“This magical, wintry time of year brings with it the Canberra region’s highly prized quality French Black Truffles and marks the start of truffle season in one of Australia’s key truffle growing areas,” said Festival Director and self-confessed truffle groupie, Fred Harden.

“Some of the Canberra region’s best foodie venues including restaurants, wineries, bars, cafes, food markets and truffieres are on board this year to bring you the most amazing truffle-filled events,” he continued.

The festival will include activities such as the popular truffle hunts, master classes and cooking demonstrations led by esteemed chefs, truffle inspired menus and tasting sessions at some of the region’s best venues and educational truffle growing experiences and talks on Australian native truffles.

“We look forward to working with some of the region’s best producers and venues to host a winter-inspired truffle-packed festival this year and welcome all visitors to the Canberra region to experience it for themselves,” Fred concluded.

For more information visit

Saké Restaurant & Bar at the New Hamer Hall Riverside Promenade

Saké Restaurant Bar, one of Australia’s hippest Japanese restaurants will take a riverside promenade berth at Arts Centre Melbourne’s new Hamer Hall in early August and will be serving up its unique version of contemporary Japanese cuisine, offering a mix of modern and classic dishes in a stylish setting.

With a Chef’s Hat at each of the Sydney and Brisbane Saké restaurants Executive Chef Shaun Presland is currently putting together a talented local kitchen and floor team, and the restaurant has secured the services of Enda Cunningham as General Manager.

Like its siblings, Saké Restaurant & Bar Melbourne will offer an impressive selection of traditional Japanese sake and shochu varieties, carefully chosen by the brand’s expert Sake Sommelier Miriam McLachlan and including Japan’s premium Kozaemon range, which Saké Restaurant & Bar exclusively imports.
Located on Arts Centre Melbourne’s Riverside Promenade, Saké Restaurant & Bar will be set over two floors, featuring an open plan kitchen, dining, bar and private dining spaces on the main floor and a mezzanine level featuring further à la carte dining. The venue will have capacity for approximately 250, with dining options including stools at the sushi bar, private rooms and an outdoor area running the length of the restaurant and looking out across the Yarra River and CBD.
Prior to launching Saké Restaurant & Bar, Shaun Presland had dedicated 15 years to mastering his craft by learning the fundamentals in Japan and training intensively with world-class Japanese chefs. He has a loyal following and has been a popular guest on Channel Ten’s MasterChef program.

The decision to open Saké in Melbourne was not taken lightly by John Szangolies, the 30-year veteran of the restaurant industry and CEO of the Urban Purveyor Group. Having received requests from family, friends and Victorian visitors to open a Melbourne counterpart, Szangolies decided to take up the opportunity particularly when the home of the iconic Hamer Hall presented itself as a possible location.
“The Melbourne restaurant scene is sophisticated, discerning and we are excited for Saké to find a place amongst the high calibre of restaurants on offer as we know that the city has a love affair with Japanese food,” said Szangolies.

Arts Centre Melbourne is the flagship of the performing arts in Victoria, and the focal point of Melbourne’s cultural precinct. For what’s on visit phone 1300 182 183 or become a fan of Arts Centre Melbourne on facebook.



New Season at Kinkawooka Mussel Farm

The 2012 mussel season commences today with the first harvest being lead by mussel whisperer Andy Puglisi and a team of leading chefs and food media.
Kinkawooka mussels are characterised by their small size but intense, sweet flavour and soft, buttery texture.
Following the success of the 2011 Delicious Magazine “product of the year” award, the team at Kinkawooka Shellfish in South Australia have again produced a small, seasonal crop of the unique French Style petit bouchot mussels.

The petit bouchot mussel has a unique soft and tender texture and although only available from May to September is highly sought after by chefs such as Neil Perry who states ” this is the best eating mussel in Australia and one of the best I’ve eaten in the world”.

Kinkawooka Shellfish have adopted growing and handling methods used in the traditional farming of mussels in the La Rochelle region of South Western France. These methods focus on keeping the mussels high in the water to maximize their intake of nutrients, which whilst limiting their shell growth, this produces a meat that is unparalleled in flavour and texture.


Like all of the Kinkawooka Mussel crop, the petit bouchot  are Seeded using spat harvested from the wild, the mussels are grown on long ropes suspended in the water from 2-10 metres. Although much shallower than mussels farmed in oceanic conditions, the Kinkawooka team adopted this method in pursuit of producing a small, soft and sweet mussel.

The Kinkawooka mussel farms are located in 5 separate locations throughout Boston Bay, on the West Coast of South Australia. The spread of sites allow the farmers to exploit the various microclimates of the growing sites to condition the mussels to a consistent size, flavour and texture profile.

The Kinkawooka Marine team have been trained to the same sensory level as the processing and marketing teams – prior to every harvest, mussels from each site are tasted and assessed for their eating quality.

At Kinkawooka , under the stewardship of owner Andy Puglisi, the entire team are focussed on producing the best eating mussel in Australia, to them it’s all about being Small, Soft and Sweet.

This years new season celebration is made even more exciting as Kinkawooka has successfully passed Friend of the Sea sustainability audit and its products will soon reach the shelves displaying the coveted international ecolabel.

Director General of Friend of the Sea, Paolo Bray said “Kinkawooka’s programme is a standout of sustainable aquacutlure. They harvest wild spat, which is plentiful in this area, utilizing low density mussel farming techniques. The open farming system has no impact on the countryside. Annual benthic video transect monitoring and reports are required for each lease, as well as an analysis of data, to ensure that there are no impacts on the ecosystem and no cumulative impacts from ropes of mussels on the benthic ecosystem.”

He has further praised the Kinkawooka team for thier post harvest committment to sustainability “At the processing facility, there is no waste from the harvesting and processing of mussels with any damaged or unsuitable mussels being segregated during the various inspection points and then transferred to a crusher, where it is sealed into burley packages.. Additionally, the company recycles plastic, cardboard and other waste into special recycle cages and bins kept on site. Only biodegradable chemicals are used. Kinkawooka Mussels only use environmentally-friendly antifoulants.” ” this is true committment to the environment”

Welcome to the 2012 Kinkawooka Mussel season – small, soft, sweet and sustainable

The Dîner des Grands Chefs 2012 in New York City

Gotham Hall on Broadway hosted the second edition of the Dîner des Grands Chefs Relais & Châteaux on 16 April,. Again this year, 45 of the Associations Grands Chefs continued this Culinary World Tour which started a year ago in France at the Château de Versailles. This time, tribute was paid to the American terroir. The theme “Springtime in New York” attracted 45 renowned Chefs who shared the top billing. 10 different nationalities were represented from all over the world: France, the United States, the United Kingdom, Italy, Japan, South Africa, Germany, Singapore and Taiwan as well as 45 different career paths: from legendary chefs like Daniel Boulud or Patrick O’Connell to future leaders like César Troisgros and Christopher Kostow, including the most recent three-star chefs Thomas Bühner and Emmanuel Renaut and a new generation perfectly represented by Lan-Shu Chen.

45 different cuisines were showcased as well: regionalist with Marc Meneau or Annie Féolde, fusion with Jean-Georges Vongerichten, just to name a few. 45 passionate personalities came together to create a culinary score live in open pop-up kitchens, only a few metres from the guests. Every chef worked with a star ingredient “Made in the USA”: asparagus, morels, Maine scallops, sea bass from Montauk, rack of lamb… Every table enjoyed its own customised menu; altogether 15 different exceptional menus. The dinner was accompanied by the Maison de Champagne Pommery with its famous Cuvées Louise 1989, 1990 served in jeroboams, and Cuvée Louise Rosé 2000 to round out this exceptional gustatory experience.

This celebration was orchestrated by 42 maîtres d’hôtel, 12 sommeliers…in a naturally decorated Gotham Hall covered by vegetation with the colours of spring from the floor to the ceiling. A perfect setting to awaken all the senses of the 400 guests, including celebrities and public figures like actress Elizabeth Olsen, model Coco Rocha, Frédéric Lefèbvre, French Secretary of State for Trade and François Delattre, Ambassador of France to the Unites States. All discerning gourmets, who were visibly delighted to have the opportunity to celebrate this art de vivre by Relais & Châteaux. The Association has also been happy to offer others the conviviality of a good meal, by supporting Citymeals-on-Wheels. The co-founders of the Zagat Survey, Tim and Nina Zagat, were presented by the Grands Chefs with the Art de Vivre Award, “a recognition created exclusively for the Dîner des Grands Chefs to reward the many years of relentless work and commitment of Tim and Nina for the benefit of the culinary arts and restaurant industry”, said Chairman of the Board Jaume Tàpies.

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Can the KitchenAid be Any More Beautiful

The new premium KitchenAid Platinum Collection includes a Stand Mixer in eight new colour finishes, a Blender in five new colour finishes and a Coffee Maker in Contour Silver. The collection is available now , with the Stand Mixer in Myer, MatchBox and Essential Ingredient as well .

The KitchenAid Platinum Collection features a two coat premium metallic finish in Candy Apple, Raspberry Ice, Medallion Silver, Black Storm, and Electric Blue on both the Stand Mixer and Blender, plus Sugar Pearl Silver, Café Latte and Antique Copper finishes on the Stand Mixer. The Platinum Collection Stand Mixer also features a clear glass bowl instead of the traditional stainless steel bowl, and a new Flex Edge Beater.

“This entirely new finish was first debuted as a limited edition 90th Anniversary stand mixer.  The finish and colour elicited such a positive response that a new collection was designed with the same features in new colours and a rich, metallic finish that is now not limited,” said Alana Fletcher, Communication and Sponsorship Manager for KitchenAid’s Australia and New Zealand distributor, Peter McInnes Pty Ltd.

“Modern design is so open, the kitchen is no longer cut off from the living area,” says Fletcher. “People love to display beautiful things in their kitchens that reflect their personality. An iconic KitchenAid Stand Mixer on the counter in a bold, personal colour is one way people do that. We’re excited this new finish gives people more ways to express their own style while creating great food for themselves and loved ones,” she said.

“The premium metallic finish evokes the look and feel of a beautiful high-end sports car. The colours are inspired by foods like sugar pearls used to decorate elegant biscuits and cakes, summer berries and shiny toffee apples.”

KitchenAid has been a colour leader in appliances since first introducing colourful stand mixers in 1955, and today offers over 40 colours and finishes to choose from across its range around the world.


The new KitchenAid Platinum Collection Stand Mixer features:

Choice of eight new metallic finish colours including Candy Apple, Raspberry Ice, Medallion Silver, Black Storm, Electric Blue, Sugar Pearl Silver, Café Latte and Antique Copper.

A glass bowl with a pour spout and measurement markings.

Unique Flex Edge Beater for more thorough, faster ingredient incorporation.

Tilt-head design for easy bowl access

Bowl capacity for eight to nine cups of flour

10-speed slide control ranges from a very slow stir to a fast whip

67-point planetary mixing action spirals to 67 different touch points within the bowl for quick, complete mixing and the highest beater-to-bowl coverage in the industry.

Every model includes three basic accessories: a flat beater for mixing batters or mashing potatoes; a dough hook for kneading everything from soft dough to stiff pizza dough; and a wire whip for beating egg whites and whipping cream.

By using any of more than a dozen optional attachments, the Stand Mixer’s powerful motor can be tapped for everything from grinding grain and meat to kneading dough, slicing vegetables, rolling and cutting pasta, and even making ice cream.

The new KitchenAid Platinum Collection Blender is available in Candy Apple Red, Raspberry Ice, Medallion Silver, Black Storm and Electric Blue. It features a BPA free, plastic 1.75L jug, five speeds plus a pulse mode and crush ice feature and a 550 wattage motor with 7,000-10,000 RPM blade speed.

The new KitchenAid Platinum Collection Coffee Maker is a 12 cup thermal carafe coffee maker available in Contour Silver.  It keeps freshly brewed filter coffee hot and full of flavour for hours.


The KitchenAid Platinum Collection has an exclusive and limited distribution through Myer, MatchBox and Essential Ingredient. The Electric Blue finish is available only in Myer.

Visit for more detail on stockists. Pricing is as follows:

Stand Mixer: RRP $799 (inc GST)

Blender: RRP $379 (inc GST)

Coffee Maker: RRP $215 (inc GST)

Decking you out on the Ferris Wheel of Love

This Valentine’s Day, lovebirds will be treated to a double delight right on the harbour, thanks to The Deck Sydney and Luna Park.
Offering the most unique Valentine’s Day package in Sydney, The Deck will ‘wow’ guests with its sunset Ferris Wheel ride with sky-top city view.
Cupid will strike every romantic chord as couples arrive through The Face, and are welcomed with a glass of French sparkling. They’ll then board their private Ferris Wheel car, complete with tasty canapés prepared by Executive Chef, Michael Roper, who has cooked for Princesses and movie stars around the world.

Once the ‘Ferris Wheel of Love’ has completed its circuit and the mood is set, guests will be shown to their table where they will enjoy the rest of St. Valentine’s evening, front row on the harbour. The menu, developed with love in mind, includes three entrees, mains and desserts to choose from, so even the fussiest date’s tastes will be satisfied. Highlights include Seared Atlantic Scallops with a tomato and ginger butter, mollica crumbs and fine herbs to start; Char-grilled Spatchcock with harissa spiced potato and fennel salad; and a sweet ending of Chocolate Terrine with clotted cream, raspberry compote and Grand Marnier Oranges.
For those who prefer to share, the menu includes a Seafood Tasting Plate; signature dish, Paella; and Dessert Tasting Plate, all made for two.

Sure to tick all the boxes for couples young and old looking to celebrate their love with a touch of quirky fun, The Deck Sydney provides the ultimate Valentine’s Day – guys may even feel the need to pop a certain question (and we can tell you it has a very healthy acceptance rate). The best part? It won’t break the budget, meaning romance in Sydney just got a whole lot easier, and affordable.
So, how much, you ask, for three courses, French sparkling and canapés on arrival, and a romantic Ferris Wheel ride on the most beautiful harbour in the world?
Just $150 per couple*.
Bookings are limited and essential so don’t miss your chance to don Cupid’s arrow and spoil the one you love…. Or like a lot this Valentine’s Day, Tuesday 14 February (write that down gents…)
Visit or call 02 9033 7670.
*The Valentine’s Day package includes a three-course meal, glass of French sparkling, canapés and Ferris Wheel ride for two. Other drinks are not included.

Location: 1 Olympic Drive, Milson’s Point 2061 (just inside the Luna Park Sydney Face)
Bookings: 02 9033 7670

Patisse turns up the heat in the kitchen for Valentines Day!

In usual Valentines Day tradition at Patisse, Vincent Gadan has again created two seductive desserts that
will appeal to the romantics in all of us.  Inspired by Bon Jovi’s 1992 hit ‘Bed of Roses’, Vincent has constructed a dessert in the shape of a romantic lovers bed.  The dessert bed, which is meant to be shared, features a Raspberry and Rose Mousse laid upon an almond milk dacquoise (a meringue with a sponge style texture) and is encased in an ornate bedhead made of delicate Valrhona chocolate and elegantly adorned with bold red rose petals.

Vincent who loves his Harley, and names French Singer Johnny Hallyday as his idol loves everything ‘rock’n’roll’.  “’Bed of Roses’, is a Bon Jovi classic – I thought why not mix my passion for music with my passion for dessert to create this unique expression of romance and love.  I am thrilled with the result!” says Vincent

If you are seriously looking to give your heart to someone this year why not try Vincent’s   second creation “Mon Petit Choux”- My Little Cauliflower.  A heart shaped dessert for two made of a croissant biscuit base filled with violet Chantilly Cream and decorated with ravishing  cream patissiere filled redchoux pastry.

Each dessert is available on pre-order at or you can call Patisse 02 9690 0665 to order.  Patisse is located in the PYD Building, 197 Young Street,Waterloo.

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