Australian chefs serve up a movable feast
THEY say a change is as good as a holiday, which may go some way to explaining why it’s almost impossible to find a chef in his or her own kitchen these days.
Food Detective is surprised domestic tourism is in the doldrums, what with the number of food industry types hopping on planes, trains and automobiles to make guest appearances, take part in culinary roadshows or strut their stuff in food programs in regions other than their own.
There’s a smorgasbord of events involving displaced chefs in coming months.
On July 24, Mark Best of Sydney’s award-winning Marque restaurant joins Melbourne’s Donovan Cooke, of Atlantic, consultant chef Paul Wilson and Bindi wines’ Michael Dhillon at Lake House in Victoria’s Daylesford to present a Winter Masterclass including demos, tastings, lunch and take-home recipes (lakehouse.com.au). From August 24 to 27, Anthony Milroy and Monique Maul from Lochiel House in the NSWBlue Mountains are off to Tasmania to hook up with Luke Burgess of Hobart’s Garagistes and Hugh Whitehouse of Saffire on the Freycinet Peninsula for a threeday food and wine extravaganza (saffire-freycinet.com.au). There will also be a steady flow of talent to Queensland’s Hamilton Island following last month’s launch of the 2011 Great Barrier Feast food and wine series with Peter Gilmore of Sydney’s Quay. Frank Camorra of Melbourne’s Movida empire will be guest chef at Hamilton’s Qualia for the second in the series on July 22-24, while Dan Hunter of The Royal Mail in Dunkeld, Victoria, will need to break out the sunscreen from December 2 to 4 (hamiltonisland.com.au/feast). They’re even at it in Townsville, with television chef Ben O’Donoghue from Brisbane, Matt Stone from Perth’s Greenhouse and Melbourne-based chef Philippa Sibley joining South Australia’s Maggie Beer and Brisbane’s David Pugh at the Chefs in the North dinner at Jupiters Townsville on July 28 (australianmusiccentre.com.au).
LIKE chefs, truffles seem to be popping up in the strangest of places. Perth-based chef Alain Fabregues recently discovered the first French Perigord truffle on his property in Toodyay, 400km from the state’s main truffle production hub, Manjimup. Fabregues will appear at the Mundaring Truffle Festival on July 30-31, and the lucky winner of T&I’s competition to win a trip for two to the event will be announced next week. Meanwhile, what is billed as the world’s first pop-up truffle shop featuring only Australian produce is open in South Melbourne throughout this month. Madame Truffles is selling Tasmanian truffles from $2.80 a gram, WAtruffles from $2.90 a gram and NSWnuggets from $3.30 a gram (madametruffles. com.au). In Canberra, the Capital Country Truffle Festival is on until the end of July (trufflefestival.com.au).
CROWNStreet in Sydney’s Surry Hills is one of the most exciting food strips in the country, with everyone from Kylie Kwong