Western Australia Gourmet Escape has expanded in 2019, with the program now encompassing 10 days of culinary events across the Swan Valley (8-10 November), Perth (11-14 November) and the Margaret River (15-17 November).
Eight new events have been added to the already star-studded program, which includes international heavyweights David Chang and Danny Bowien. Colin Fassnidge will now join chefs such as Marco Pierre White, Pierre Koffman, Jo Barrett, Mark Best, Monty Koludrovic, Garima Arora, Palisa Anderson, Paul Carmichael
Global culinary talent will team up with some of Perth’s best restaurants for a series of dinners: An Evening with Pierre Koffmann at Bistro Guillaume (Wed 13 Nov); Santini Presents The Sicilian Job (Thurs 14 Nov); and Redefining Modern Australian: Cloudstreet x Wildflower presented by Singapore Airlines (Mon 11 Nov).
On Friday 8 November the Tex-Mex Takeover at Mandoon Estate will see a meat-centric dinner featuring live cooking by “hardcore carnivore” Jess Pryles, and a menu inspired by her recent trip to Mexico.
The Fraser Gallop Estate Friday Long Lunch is back for another year on Friday 15 November, with matched wines and food from Vue de Monde executive chef Hugh Allen.
The 5 Hats Lunch: Momofuku Seiōbo x Yarri will offer a Caribbean-Australian six-course lunch at the Dunsborough’s restaurant prepared by Momofuku executive chef, Paul Carmichael and Yarri’s Aaron Carr on Saturday 16 November.
After his first event sold out in minutes, Pierre White is back for meet-and-greets for Wine & Sign with Marco Pierre White (Saturday 9 & Sunday 10 Nov) at Gourmet Feast in the Valley.
New headline chef Fassnidge will host an exclusive Wine & Swine lunch on Sunday 17 November.
The World Gourmet Symposium
David Chang, founder of Momofuku, will headline the World Gourmet Symposium on Thursday 14 November at Swan Valley’s Mandoon Estate. Delegates will experience a full day of talks, ideas and panel discussions, with key networking and dining events surrounding The World Gourmet Symposium, which is part of the newly expanded 10-day Western Australia Gourmet Escape (8-17 Nov 2019).
The intimate industry event will explore the creativity, daring, challenges and successes of some of hospitality world’s superstars via a series of thought-provoking talks, panel discussions and networking opportunities.
Chang, who will also hit the pans for the Westpac Gourmet Beach BBQ on 15 November, will be joined by chefs from around the globe, including Jock Zonfrillo (Restaurant Orana and The Orana Foundation, SA); Kobus van der Merwe (Wolfgat, South Africa, The World Restaurant Awards’ Restaurant of the Year); Palisa Anderson (Boon Luck Farm and Boon Café, NSW); Josh Niland (Saint Peter and Fish Butcher, NSW); Ivan Brehm (Nouri, Singapore); and Selassie Atadika (Midunu, Ghana).
Leaders from other hospitality businesses will also reflect on creativity, experimentation and risk, including Syed Asim Hussain (CEO of Black Sheep Group); Fenella Kernebone (Head of Curation at TEDxSydney); Mike Weeks (CEO of Frontline Mind USA); and Rob Laing (CEO of Farm.One).
“The ever-increasing global challenges facing the food and beverage industries impact us across sourcing and sustainability, agriculture, customer experience, technology and the bottom line,” says Hannah Pike, head of Culinary Events (APAC) for IMG. “The World Gourmet Symposium aims to bring together some of the most creative and innovative minds from across the industry to explore and challenge these topics together.”
Key panels from the Symposium include:
In conversation with David Chang — With restaurants in the United States, Canada and Australia, a bestselling cookbook and two Netflix series under his belt, Chang will talk about the highs and lows of his career.
What we can learn from Nomadic Feasting with UN Humanitarian Selassie Atadika from Midunu — What will it take to ensure that we can eat, and eat well, into the future? After a decade of working with the UN in global crises and food insecurity, Atadika returned to Ghana to start Midunu, a nomadic restaurant championing New African Cuisine.
The Origins of Australian Cuisine with Jock Zonfrillo & Bruno Dann — The chef behind Adelaide’s award-winning restaurant, Orana, and Nyul Nyul elder Bruno Dan will discuss Australia’s rich indigenous food culture.
Clean Eating: a 2030 Vision – Take a peek into the future with a panel discussion featuring Rob Laing from Farm.One joined by global innovators reimagining the future of dining.
How sustainability and mission driven models can also make for successful business with Palisa Anderson, Josh Niland & Ivan Brehm — Focusing on sustainability, eliminating food waste and getting the whole family involved can sound like a recipe for business disaster. Or is it the way of the future?
Passion, growth & profit: how to survive the boom & stay true to yourself — From the Black Sheep Restaurant Group, Syed Asim Hussain shares how he manages to maintain the culture, quality and intimacy of his early restaurants, now that his business has grown to over 1,000 staff at more than 20 locations.
Late nights, hard work, hot kitchens & stress: can we do everything? with global special forces trainer Mike Weeks — In an ever more turbulent, high-pressure world, personal and organisational resilience are critical factors for success in business and education. Learning how to be resilient isn’t just a benefit for the demands of work, it is an essential step towards regaining well-being and performing throughout life.