Oh what a catch

Savour Tas­ma­nia lures celebrity chef Gio­vanni Pilu

Sunday Tasmanian - Tassie Living - - FRONT PAGE -


Graeme Phillips

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

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