Canberra Good Food Month has announced the line-up for its national capital iteration, with international and homegrown hospitality superstars filling out the program.

The al fresco food festival officially kicks off on 1 March with the launch of Night Noodle Markets at Reconciliation Place.

This year will see the return of Asian Hawker-style signature dishes from Hoy Pinoy, Chur Burger, Churken, Shallot Thai, Mr Bao, Bangkok Street Food, What the Pho, Bao Brothers, May’s Malaysian Hawker, Twistto, Flying Noodles, Little Kyoto, Waffleland, Wok Master, Satay Brothers, Donburi Station with many more to be announced in February.

Canberra Good Food Month’s program of special events includes Fire Dusk with Lennox Hastie and James Viles at Pialligo Estate on Saturday 9 March. Lennox Hastie (Firedoor) and James Viles (Biota Dining) will plate up four-course menu cooked over fire. Hastie honed his wood-fired grilling craft over the asado open fire-pit at the Asador Etxebarri (number six on the World’s 50 Best Restaurants), before opening Australia’s only fully wood-fuelled restaurant. Viles’ award-winning two-hatted Biota Dining restaurant is currently ranked 46 in Australia’s Top Restaurants.

Also on the roster of special events is Adam Liaw’s Chinese-Australian Food Odyssey at Chairman & Yip on Friday 15 March. Liaw will take guests on an edible history through the past, present and future of Chinese food in Australia with Kwok Keung Tung, head chef at Michelin-starred restaurant, Chairman Hong Kong. Chairman was recently awarded the ‘Highest Climber Award’ and is now sitting at number 22 in Asia’s Best Restaurants of 2018. Together, Liaw and Tung will explore Chinese cuisine through six-courses with matched wines at 20-year old Canberra institution, Chairman & Yip. The courses will reimagine classic dishes such as Billy Kee Chicken and fried ice-cream, as well as discovering new directions for modern Chinese Australian food.

Wrapping up the suite of three standout events is the Young Chefs Lunch presented by Citi at Aubergine on Sunday 17 March. Three rising chefs from Canberra’s top restaurants will take over the kitchen at Aubergine under the guidance of head chef and owner, Ben Willis. Lending his expertise to the latest alumni of talented chefs, the four talented young chefs will plate up their very best culinary creations for an impressive four course lunch with matched wines in the stunning surrounds of the two-hatted Aubergine restaurant.

Also back this year is Let’s Do Lunch, which sees Good Food Guide hatted Canberra restaurants offering a fine dining experience for just $45. Registrations for restaurants keen to take part are open until 29 January, with the full list of participating restaurants announced in February.

“This year’s program celebrates some of the incredible influences that have made the Australia culinary landscape what it is today and continue to inspire its evolution, from cooking with fire to Cantonese classics. We are also incredibly proud to shine a light on the young rising talent fuelling our nation’s capital and shaping its exciting culinary future,” Venessa Cowell, Director of Food Events, Fairfax events & entertainment says.

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