Asian Affairs saw Longrain executive chef Martin Boetz working alongside Red Lantern owner Luke Nguyen to create an Asian feast with wines matched by wine consultant Peter Scudamore-Smith.
Martin Boetz and Luke Nguyen
Asian Affairs
Acclaimed international restaurateur and chef Susur Lee lead the session Flavours without Borders with Mezzanine Wine's on-premise manager Peter Marchant matching the wines.
Susur Lee
Lamb Thailandaise with pineapple salsa and mint chutney
Tong Yuen with creme anglaise
Melbourne-based French chef and restaurateur Jacques Reymond ran the session Reymond Rules with Best's Great Western historic vineyards winemaker Adam Wadewitz matching the wines.
Jacques Reymond
Lindt's Master Chocolatier Thomas Schnetzler ran the Chocolate on my Mind session creating to die for chocolates such as the Absinthe "Green Fairy" Truffle, Almond Gianduja Parfait Pops with Chocolate "Dukkah", Fleur de Sel Chocolate Mille Feuille, White Chocolate and Lime Curd Tartlet with Basil-infused Tapioca Pearls and Framboise Pate de Fruit with a Touch of Chocolate.
Thomas Schnetzler
Chocolate delights
1 comment:
It was a great Masterclass, I attended on the Saturday and the sessions lived up to my expectations. Thanks for sharing your pics.
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