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Sunday 14 February 2016

Why some of Australia's icon chefs are set to descend on Tasmania

Some of the finest chefs in the country will link with leading Tasmanian wineries and work with students at TasTAFE Drysdale to host a series of degustation dinners in Launceston between April and October. 

Chefs including French legend Jacques Reymond, Mark Best from Marque and Pei Modern and culinary legend Tetsuya Wakuda are among the chefs lined up for the dinners, which will all be held at TasTAFE at 93 Paterson Street, Launceston.

Mark Best
The dinners will include Jacques Reymond paired with Goaty Hill Wines on April 15, Donovan Cooke teamed with Josef Chromy Wines on May 13, Tetsuya Wakuda working with Holm Oak on July 29 and Sydney wild child Dan Hong alongside Moores Hill on September 30. 

Goaty Hill has also just been confirmed with Best on June 24 and Red Brick Road Cider and a craft brewer will pair for a lunch with Michael Luo on October 2. 

The six-course degustation dinners with matching wines will cost $165, with Luo's traditional dim sum and yum cha banquet $99. 

The Great Chefs Series is seen as an opportunity for some of the most influential culinary minds in Australia to collaborate with some of the up-and-coming talents within the Tasmanian hospitality industry.

Tetsuya Wakuda
TasTAFE Drysdale students across events, tourism, hospitality and commercial cookery programs in Launceston will be involved in working with the chefs, all of whom have global reputations. 

Each of the courses will be complemented by a wine from the partner winery and will offer a culinary journey as the chefs impart their passion for cuisine to the next generation in the kitchen. 

For full details and bookings see:

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