After snacking on Christmas leftovers longer than we all know we should, come January, our taste buds will be begging to try anything that isn’t ham, pork or Christmas pudding!
Rescu. has found the perfect treat to tantalise your taste buds following the Christmas holiday, Master Chef Tony Bilson’s Cuisine NOW.
A celebration of the art of gastronomy, the fortnight long event, which coincides with Sydney Festival, offers three different ways to delight the senses and engage the imagination of food lovers. Whether being treated to delicious cuisine (and wine) prepared by some of the world’s most talented chefs, learning the tricks of the trade in cooking master classes or attending a Gala dinner complete with a degustation menu – Cuisine NOW offers something for everyone.
Who is involved?
A collaboration of internationally renowned chefs, Cuisine NOW is the brainchild of Tony Bilson of Bilson’s & Number One Wine Bar Sydney. A prestigious team of chefs join him from both Australia and France including:
Guillaume Brahimi (Guillaume at Bennelong),
Jean-Luc Rocha (Chateau Cordeillan-Bages France),
Serge Vieira (Restaurant Serge Vieira France),
Shannon Bennett (Vue de monde Melbourne)
Tetsuya Wakuda (Tetsuya’s Restaurant Sydney)
Bringing their own unique culinary flair and experience, the diverse team are sure to create delicious, mouth-watering dishes along with the rare offering of tuition at masterclasses.
Masterclasses
Bid farewell to boring dinners like meat and three veg as each chef (mentioned above) conducts a 2-hour master class. As you sit back, relax and enjoy the action, chefs will create three dishes, sharing insight into preparation and technique so that you can give them a go at home. The best bit? Each masterclass concludes with a tasting plate for sampling, together with a glass of Moet & Chandon vintage Champagne. Cheers!
When: 13th January
Where: The Marble Room Radisson Plaza Hotel, Sydney
Cost: $125
Bookings: www.cuisinenow.com.au
Chefs In The Dining Room
Instead of saying ‘live well’ the French say ‘eat well’. And what better way to experience their cuisine than by sampling a 5 course (lunch) or 8 course (dinner) degustation menu created by French food masters, Sergia Viera and Jean-Luc Rocha. Showcasing their skills, using only Sydney’s highest quality produce and in the setting of one of Australia’s finest five star hotels, Chefs in the dining room is an event not to be missed by any food aficionados.
When: 11-15 January with French Chef Serge Vieira or 18-22 January with French Chef Jean-Luc Rocha
Where:Bilson’s Restaurant Radisson Plaza Hotel Sydney.
Cost: $150 for a 5-course degustation (food only) or $195 for an 8-course degustation (food only).
Bookings: www.cuisinenow.com.au or (61 2) 8214 0496.
Gala Dinner
Set to be the highlight of the festival, the Cuisine NOW gala dinner provides attendees an opportunity to mix and mingle with some of the best in the fine food business. Guests will be treated to a degustation menu sure to leave mouths watering, with each course prepared to reflect the different style of the chef’s involved. Seven dishes in total will be on offer, exemplifying only the finest culinary delights.
A selection of wines from Moet & Hennesy will be available with Cuisine NOW’s founder, Tony Bilson hosting. Perfect for a night out with your partner, family and friends, this Gala dinner is set to be one to remember.
When: Monday 17th Janurary
Where: Doltone House, Darling Island Wharf
Cost: A Reserve $349 per person or B Reserve $299 per person
Bookings: www.cuisinenow.com