Oh what a catch
Savour Tasmania lures celebrity chef Giovanni Pilu
THEY’RE calling it “fi ve festive days of cool food with hot chefs”. And from May 29 to June 2, the program for Savour Tasmania promises to deliver with a broad range of degustation and long table dinners, pop- ups and master classes featuring, as the promo puts it, “a Michelin star, a produce star, two television stars, a dessert constructor and a PorkStar”.
The Michelin star belongs to Kobe Desramaults, chef at his family’s restaurant In de Wulf in a Belgian village only 100m from the northern French border.
In 2005, he was the country’s youngest chef to be awarded a Michelin star and last year won inclusion in the San Pelligrino World’s Best Restaurants list.
Featuring on his menu are dishes such as celeriac cooked in salt crust, wild duck marinated and cooked in hay for two weeks and roasted leek, quail eggs and fermented leek juice.
If this sounds a little like menu items from Garagistes, it’s because Desramaults and Luke Burgess share a similar approach to what they do with food, an approach Desramaults describes as “not just a gratuitous expression, a blind desire for innovation, but has the objective of creating an explosion of fl avours, searching out top products and fi nding methods of preparation that more subtly bring out their fl avour”.
With the two of them in the kitchen at Garagistes on May 30 and 31, it should be exciting to see what their meeting of minds comes up with. And I’m assured that this year Garagistes will enter into the true spirit of Savour by serving Tasmanian wines to accompany the degustation menus.
But the fi ve days of Savour kick off the afternoon before, on May 29, with the alfresco, something- for- everyone, nose- to- tail, Pop- up Pork event in the TMAG courtyard featuring acclaimed Sydney chef and guest judge on popular reality show Colin Fassnidge, the himself, Matthew Evans from Cygnet, and a supporting cast of locals including chefs Waji Spiby and Terry Clarke.
Between them they will treat patrons to a celebration of the Huon Valley’s abundance with a spit- roasted pig, hot- smoked salmon, mussels, charcuterie and a selection of Huon
My Kitchen Rules, Gourmet Farmer
CULINARY KINGS: Valley wines and ciders. At $ 65, it should be fun and a sell- out.
Then the warm colours, fl avours and history of the western, middle and eastern
Above, acclaimed Sydney chef Colin Fassnidge will take part in the Pop- up Pork event. Right, Shane Delia will showcase his modern take on ancient Turkish and Middle Eastern cuisine at the Long Table Dinner. Mediterranean come to the Hobart waterfront with Jahan Patterson- Were’s Spanish entrees, Giovanni Pilu and his Sardinian- inspired cooking and Shane Delia’s modern take on ancient Turkish and Middle Eastern cuisine at the Long Table Dinner on Saturday, June 1, at Princess Wharf 1.
After its resounding success last year, the Long Table is back by popular demand with a more refi ned format, welcoming canapés, beers and sparklers, plattered entrees, main courses and salads to share from each of the chefs, individual and roving desserts, cheeses, Anvers chocolates, coffee, a range of entertainment and a wide selection of well- priced new and vintage Tasmanian wines by the glass and bottle.
On the night, Tasmanian PattersonWere, Pilu from Sydney’s two- hatted Pilu, at Freshwater, and Delia from Melbourne’s highly acclaimed Maha restaurant will be joined by Kobe Desramaults after his gigs at Garagistes, as well as dessert and pastry maestro Darren Purchese.
Purchese is famous for his sophisticated, almost scientifi c edible art creations at Burche