Tetsuya Wakuda and Lyndey Milan at the launch.
Indeed exciting news for Sydney! Tony Bilson has announced the launch of Cuisine NOW. This coming January will see the inaugral culinary celebration with French luminaries Michel Roux (senior), Nicolas Le Bec and Reine Sammut joining Australian stars Tony Bilson, Tetsuya Wakuda, Cheong Liew and Philippe Mouchel.
Cuisine NOW is running in the summer holiday period concurrently with the Sydney Festival, adding a new dimension to January’s entertainment calendar.
And, it’s not only a celebration of food! As a supporting act, some of Australia’s finest young musical and cabaret talent are involved.
If the launch party was anything to go on, this will be a fabulous festival which is not to be missed. I’ve booked a masterclass and lunch, an eight course degustation and my seat at the Gala dinner.
My masterclass is with Le Bec. His food can dazzle! Think roast scallops with chervil root cream, black seaweed and truffles, but at it’s heart is a simplicity and respect for the land. And, with that I can connect.
One of his most admired dishes is pureed potatoes, made with butter, cream and a dash of olive oil, which achieves a remarkable lightness.
Nicolas Le Bec will cook at Bilson’s at the Radisson Plaza Hotel, Sydney January 12 – 16 2010 as part of Cuisine NOW. Chefs in the City will be take place at Doltone House. Michel Roux (senior) cooks at Altitude Restaurant, Shangri-La Hotel and Reine Sammut at Bilson’s.
All 7 Cuisine NOW Chefs will collaborate to present a Gala Dinner on Sunday 17 January.
Could not grab feed.
