At the 30th Audi Hamilton Island Race Week over the weekend, three of Australia’s most notable chefs, Matt Moran, Kylie Kwong and Shannon Bennett have dazzled guests with their gastronomic ingenuity.
Matt Moran created a beautiful ‘Chiswick’ inspired garden dinner, departing from his traditional ARIA theme enjoyed by guests in previous years. Held at Hamilton Island’s coca chu restaurant on Saturday evening, Moran showcased dishes designed for sharing from his lauded Sydney restaurant by the same name. The menu reflected the simplicity of great produce and changing seasons, including To Share dishes of the Wood roasted Moran family lamb with chermoula and cous cous, Fish and prawn tagine, and Roast chicken with baby carrots and radicchio. The dinner was emceed by television personality, Sandra Sully.
The traditional Australian brunch was given an inimitable Cantonese twist by talented chef and author, Kylie Kwong, who presented her unique ‘dim sum-style’ brunch on Sunday morning in the winter sunshine on Hamilton Island Yacht Club’s Bommie Deck. Kwong created delicious, organic and sustainably-harvested treats including her steamed scallop dumplings, crispy prawn wontons, and famous mini pork buns.
Kwong said: ‘My brunch menu showcased the delicate delights of freshly made Cantonese-Style Dim Sum whilst also highlighting the distinct and delicious flavours and textures of our unique Australian native produce.’
In ultimate celebration of the 30th Audi Hamilton Island Race Week, Shannon Bennett and four of his protégés combined their talents to produce ‘30’. Synchronised swimmers, wearing exclusive Collette Dinnigan swimwear capped off with 50’s style floral swimming caps, glided through qualia’s infinity-edged pool at sunset, creating a magical setting for an unforgettable dinner.
Canapés were by Jim McDougall, previously Vue de monde’s Sous Chef and Cafe Vue 401’s Head Chef, now part-owner and Head Chef at two-hatted Stefano’s Restaurant; first course was by Josh Lewis, previously of Vue de monde, Spain’s Mugaritz, and Head Chef at Oman’s Vue and now at Loam restaurant on the Bellarine Peninsula; second course by Cory Campbell previously of Copenhagen’s Noma and now Vue de monde’s Head Chef; third course by Shannon Bennett and Cory Campbell; and fourth course by Darren Purchese previously of London’s Savoy Hotel, pastry chef at Vue de monde, and now owner and pastry chef of Burch and Purchese Sweet Studio.
These impressive gastronomic displays by principal sponsor, Audi’s, three esteemed ambassadors were highlights of the opening weekend. Now the largest offshore regatta in Australia, Audi Hamilton Island Race Week has evolved over the past three decades into a spectacular display of on-water racing paired with the finest epicurean cuisine, exclusive fashion shows, flowing champagne and celebrity guests.
For more information visit Hamilton Island Race week website
by Michelle Crowshaw
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5:30 AM Mon 19 Aug 2013GMT
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