Robb Report Culinary Masters series has launched its first Australian national iteration headlined by Neil Perry, Peter Gilmore, Andrew McConnell, Philip Johnson and Duncan Welgemoed.
A roster of five chefs joins this year’s program of events: Analiese Gregory, head chef at Franklin (Tasmania); Tim Goegan, head chef at Supernormal Canteen (Victoria); Simon Palmer, head chef at E’cco Bistro (Queensland); Imogen Czulowski, head chef at Africola (SA) and Sarah Knights, head chef at Automata (NSW).
Each chef, under the guidance of the culinary visionaries, will create dishes for 30 guests.
Beginning Wednesday 11 October at Sydney’s Automata restaurant, Knights’ menu revolves around bug tail, steamed hapuka and black Angus tri tip. Moving through to E’cco Bistro Monday 23 October, Palmer will indulge diners in a feast of pearl meat.
Melburnians will be treated to a banquet of Supernormal classics as well as some seasonal seafood from a raw bar by Goegan at Supernormal on Tuesday 24 October, while Czulowski will offer three courses that emulate everything Africola has become known for.
Gregory at Franklin will complete the program, dishing up a share-style meal of local, seasonal produce.
Peter Gilmore says choosing chefs for the series was difficult. “The talent in Australia, coupled with some of the most innovative approaches in cooking, made nominating chefs for this year’s series incredibly challenging,” he says.
Pommery Champagne will open the festivities at each event, pouring some of its latest vintages for guests on arrival, while Four Pillars Gin, Capi mixers, Sesión Tequila, Bowmore Single Malt Whiskey and De Bortoli Wines will hand-select the perfect pour for every course.
A portion of ticket sales will be donated to Oz Harvest, and all leftover food from the Culinary Masters events will be rescued by Oz Harvest in Sydney, Brisbane, Melbourne and Adelaide.