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Program 4 Asia
MC's Joanna Savill and Simon Marnie |  |
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Program 5 Creative
MC Matt Preston | |
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Program 6 Japan
MC Simon Thomsen
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RAINER BECKER
(Zuma: London, Hong Kong, Istanbul, Dubai)
Rainer Becker from the hip Japan-inspired Zuma restaurants, presents Zuma classics, past, present and future.
(with Neil Perry, Rockpool, Spice Temple - Sydney)
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SEBASTIEN BRAS
(Michel Bras, France and Japan)
Nature cuisine and local inspirations: Sebastien Bras presents his creative process.
(with Peter Gilmore, Quay - Sydney)
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YOSHIHIRO MURATA
(Kikunoi, Kyoto)
You say umami: Japan's leading culinary authority demonstrates the elusive "fifth taste".
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CHUI LEE LUK
(Claude's, Sydney)
CHRISTOPHER TAN
(Singapore's Food Fella)
Meet a writer/cook and a contemporary chef with a common heritage and a love of food history. Expect two very different takes on Singapore/Malaysian favourites.
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ANDRE CHIANG
(Jaan par Andre, Singapore)
Cutting-edge cooking with a French accent, or not?
Taiwan-born Chiang and Sydney star Mark Best have both worked with France's greats. They present their own cuisine.
(with Mark Best, Marque)
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TALK AND TASTE
What is the "fifth taste" and where do you get it?
Kumiko Nimoya from Japan's Umami Information Centre is joined by David Thompson and Alexandre Bourdas to nail that umami thing. Audience participation required.
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PRAVEEN ANAND
(Dakshin, Chennai)
From South India to Sri Lanka: South Indian food explorer chef Anand presents the recipes and ingredients of India's most interesting regions.
(with Kumar Mahadevan, Aki's and Abhi's)
PETER KURUVITA
(Flying Fish, Sydney) compares and contrasts.
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YU BO & FUCHSIA DUNLOP
(Yu's Family Kitchen, Chengdu)
The writer/chef who unlocked regional Chinese cuisine for Western readers introduces her favourite cutting-edge culinary genius - China's answer to Ferran Adria.
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RAITA NODA
(Ocean Room, Sydney)
MAMORU TATEMORI
(Ichino-Ichino-Ichi, Tokyo)
One of Sydney's top modern Japanese talents fires up the robata grill with Tokyo colleague Mamoru Tatemori from the trendy Zetton group.
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TALK SESSION
The culinary road less travelled: "extreme cuisine" or cultural difference?
Fuchsia Dunlop (Shark's Fin & Sichuan Pepper), Alvin Leung (Bo Innovation) and Andre Chiang (Jaan par Andre) discuss ways of tasting from East to West.
moderator: Sue Bennett (editor, Good Living) |
TALK SESSION
Sitting in judgement
Sebastien Demorand and Benedict Beauge
Their book on food criticism has the French critics talking. We match them up with Australia's best, Terry Durack, Good Living restaurant reviewer and Simon Thomsen, co-editor SMH Good Food Guide 2010.
moderator: Helen Greenwood
(SMH Spectrum/Good Living) |
TALK SESSION
The Michelin capital
Australian-Japanese journalist Mark Robinson (The Izakaya Cookbook), Zuma's Rainer Becker and Sebastien Bras (Michel Bras, Laguiole and Hokkaido) analyse the lure of Japan and how it translates elsewhere.
moderator: Anthony Dennis (editor, Travel + Leisure) |
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DRINKS AND DESSERTS
Colin Fassnidge (Four in Hand)
And you thought beer was for drinking? This Irishman will show you different. A stout-infused chocolate delice? Stand by for some beery good desserts (sorry!) and a cleansing Coopers ale, or two.
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DRINKS AND DESSERTS
Guillaume Brahimi (Guillaume at Bennelong, Bistro Guillaume)
The art of petits fours, as practised at Guillaume’s Bennelong restaurant. Good Weekend¹s regular contributor teaches us the tricks.
Brown Bros bubbles included.
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DRINKS AND DESSERTS
Adriano Zumbo (Adriano Zumbo Patisserie and Chocolate Cafe)
Sydney’s superstar pastry chef dazzles with a sprinkling of Zumbo chocolate magic. Tastings and tipples included.
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