Monday, August 16, 2010

The best of the Hilton Brisbane Masterclass Weekend menu - week three

Its week three which means its a new best of the Hilton Brisbane Masterclass Weekend menu in The Atrium. If you didn’t manage to see Masterclass Weekend regular Marin Boetz work his magic in the session Asian Affairs here is your chance to taste his interpretation of Thai cusine and if you also didn’t have the opportunity to pop into theHilton Room, you can taste Hilton Kuala Lumpur’s Indian chef Latchumanan Supramaniam’s aromatic cuisine and then taste why Susur Lee is named one of the top 10 chefs of the Millennium.

The Best of the Hilton Brisbane Masterclass Weekend menu 16 - 23 August 2010

Steamed Duck Winter Melon and Shiitake Mushroom Soup
Martin Boetz
~ Meen Moilee
Latchumanan Supramaniam
~ Tong Yuen
Susur Lee

Lunch
2 courses and a glass of featured wine $35.00 per person
3 courses and a glass of featured wine $45.00 per person

Dinner
2 courses and a glass of featured wine $45.00 per person
3 courses and a glass of featured wine $55.00 per person

For further information phone The Atrium 07 3234 2000 or email: .(JavaScript must be enabled to view this email address)

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Monday, August 09, 2010

The Best of the Masterclass Weekend Menu 9-16 August 2010

Its a new week which means a new best of menu from the 2010 Hilton Brisbane Masterclass Weekend. If you didn’t get along to the ‘Queensland Catch’ session with Nick Holloway, ‘Spice and All Things Nice’ with Lyndey Milan and the delectable ‘Chocolate on my Mind’ with Lindt Master Chocolatier Thomas Schnetzler, here is your chance to try their creations!

The Best of the Hilton Brisbane Masterclass Weekend menu, 9-16 August 2010

Butter Poached Prawns, Spiced lentil Toasty with Yoghurt, Cucumber and Curry Leaf
Nick Holloway

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Baharat Beef with Olives
Lyndey Milan

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Asiette of Petit Dessert
Thomas Schnetzler

Lunch
2 courses and a glass of featured wine $35.00 per person
3 courses and a glass of featured wine $45.00 per person

Dinner
2 courses and a glass of featured wine $45.00 per person
3 courses and a glass of featured wine $55.00 per person

For further information phone The Atrium 07 3234 2000 or email: .(JavaScript must be enabled to view this email address)

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Monday, August 02, 2010

The best of the 2010 Hilton Brisbane Masterclass Weekend

The 2010 Hilton Brisbane Masterclass Weekend has been and gone and what a weekend it was.

Two Michelin star chef Michael Caines MBE wowed the guests with four fabulous dishes that showed why he is so highly respected. Michael finished the weekend by presenting a 7-course dinner of outstanding food that had guests on the edge of their seats.

Susur Lee was one of the early instigators of fusion food and with restaurants stretching from Canada, USA and across to Singapore he showed us a style of food that is rarely shown here that gave us a greater understanding of east meets west.

Dessert king Adriano Zumbo wowed the crowd with his childhood memories of watching his father play lawn bowls, he puzzled guests with his humorous interpretation of wagyu steak and schnitzel, don’t worry it was all dessert! The session was complete with each guest taking away his famed macarons!

Brisbane’s mistress of bubbles Bernadette O’Shea did not disappoint, the session ‘An Abundance of Bubbles’ was the talk of the Masterclass Weekend.
Bernadette along with Peter Bourne presented an exquisite selection of Champagnes that were expertly matched with canapés by PJ McMillan from Harveys, New Farm including Perrier-Jouet “Belle Epoque” Rose 2002, crab and asparagus custard, Laurent Perrier Rose N.V Quail terrine pistachios and prune paste, Dom Perignon 2000 Russian Blini with caviar and fennel Crème Fraiche and chives and Louis Roederer “Cristal” 2002 and Pommes Gaufrettes, scallop, crispy pancetta, mustard cress and saffron mayonnaise.

If you didn’t have the chance to see the stars and indulge in the flavours of the Hilton Brisbane Masterclass Weekend here is your opportunity to taste their creations.

For the month of August 2010 The Atrium restaurant will feature a select menu showcasing the best of the 2010 Hilton Brisbane Masterclass Weekend. Sample dishes from Michael Caines MBE, Susur Lee, Lindt Master Chocolatier Thomas Schnetzler, Lyndey Milan, Jacques Reymond and Martin Boetz.

Lunch
2 courses and a glass of featured wine $35.00 per person
3 courses and a glass of featured wine $45.00 per person

Dinner
2 courses and a glass of featured wine $45.00 per person
3 courses and a glass of featured wine $55.00 per person

2 - 9 August, Best of Masterclass menu

Horopito and Citrus Kelp Cured Akaroa Salmon on Confit Fennel, Crème Fraiche and Karengo Fronds
Cristiano De Martin

Venison with Braised Pork Belly, Chestnut Puree, Roast Vegetables and Raisins soaked in Jasmine Tea
Michael Caines MBE

Passionfruit Mousse with Passionfruit Sorbet
Michael Caines MBE

For further information phone The Atrium 07 3234 2000 or email: .(JavaScript must be enabled to view this email address)

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Wednesday, July 21, 2010

The Aromatic Flavours of Asian Cuisine

Asian cuisine is so diverse ranging from Thai, Filipino, Korean, Malaysian and Vietnamese just to name a few. The term Asian cuisine has many a meaning throughout the world. In the United Kingdom Asian cuisine refers to South Asian cuisine (Indian, Bangladeshi and Bhutanese) whilst in the United States and Australia it refers to East Asian (Chinese, Japanese and Korean) and in places like Hong Kong and mainland China it is used as an umbrella term for Japanese Korean,  Filipino,  Thai, Vietnamese, Malaysian, Singaporean and Indonesian cuisine.

At the Hilton Brisbane Masterclass Weekend never before have we profiled such a vast array of this eclectic style of cooking. In 2010 we are thrilled to have the experts in Asian cuisine come to showcase to you the nuances of this varied style of cooking.

Martin Boetz and Luke Nguyen – Asian Affairs
Martin Boetz and Luke Nguyen are both Masterclass Weekend regulars see two of Australia’s finest exponents of Asian cuisine work their magic in their session Asian Affairs.  Luke will guide you through his approach to Vietnamese cooking whilst Martin will apply his modern Thai sensibilities to Thai cuisine. They will use the same core ingredients of duck, crab and pomelo but will show their individual interpretations of Thai and Vietnamese food. Peter Scudamore-Smith MW will showcase Granite Belt Wines to match these exciting flavours drawing on the diverse varieties grown in the area.

Susur Lee – Flavours Without Borders
East meets west is Susur Lee’s philosophy in food and he refers to himself as a culinary gypsy.  Susur contrasts the complex food traditions of China with the classical techniques of French cuisine but is adamant – don’t call his food ‘fusion’. The results of his cuisine are “endlessly inventive” and “daring”. In his session ‘Flavours without Borders’ Susur will showcase the exquisite artistry he is renowned for, how does winter melon with caramelized sablefish sound? Susur will be joined by experienced Brisbane sommelier Peter Marchant who will step up to the plate to match the perfect wines with Susur’s stunning dishes. This will be one electrifying session at the Masterclass Weekend.

Jimmy Shu – Hilton Room
Jimmy Shu is one of the experts in Asian cuisine. His love for all things spicy and passion for different Asian flavours is reflected in everything he does. He juxtaposes Thai, Indian and a fusion of Chinese, Malaysian into one unique blend. In his session he will showcase his flair and guests will have the opportunity to sample his version of the Australian classic – the sausage roll, think hand cut pork with five spice and water chestnuts wrapped in dried bean curd skin and fried – it will leave you longing for more! Joining Jimmy will be Glen Goodall from Xanadu Wines in the Margaret River, who will match wines to the aromatic delicacies on offer.

Tickets are still available, contact the Hlilton Events Office on 07 3231 3231 or email: .(JavaScript must be enabled to view this email address)

We look forward to seeing you in less than three days!

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Tuesday, July 20, 2010

Brisbane’s Award-Winning Luminaries

Whist there is plenty of excitement coming from a far, we can’t forget about our wonderful award-winning Brisbane talent, Russell Armstrong from Seasalt at Armstrongs and Barolo, PJ McMillan from Harveys and Trent Robson from Belle Époque, just to name a few. We are delighted to have this amazing combination of talent presenting over the Masterclass Weekend.

Russell Armstrong – Queensland Catch
Masterclass regular Russell Armstrong is one of Brisbane’s leading chefs, classically trained in some of Europe’s finest kitchens including London’s iconic The Connaught Hotel, where he spent three years at the beginning of the 1980s. He has worked in some of Brisbane’s top restaurants and as executive sous chef at Melbourne’s ‘Le Restaurant’, before opening the acclaimed ‘Tables at Toowong’ – it was twice a Gourmet Traveller finalist.  Russell cites his influences as Michel Bourdin at The Connaught Hotel, U.K, The Trois Gros brothers, France and Tetsuya Wakuda from Sydney. Russell owns and operates Seasalt at Armstrong’s at the Inchcolm Hotel and recently Barolo in the CBD. In his session Queensland Catch Russell will be joined by another Masterclass regular Nick Holloway from Nu Nu in Palm Cove, Cairns. Russell will wow guests with his modern makeover of mullet whilst Nick will work wonders with barramundi. Joining Nick and Russell will be Nick Ryan who will lead guests through a blind tasting of what best suits seafood.

PJ McMillan – An Abundance of Bubbles
PJ McMillan is another Masterclass regular, he has presented and been a moderator and in 2010 returns as a presenter alongside Bernadette O’Shea and Peter Bourne in An Abundance of Bubbles. PJ started his career in his home country of New Zealand and moved to Australia in the late 1980s, settling in Brisbane after a late stint in Sydney. He has held many positions over the years including head chef at Philip Johnson’s award winning Ecco, followed by his own bistro and bar Arc in New Farm which also achieved a variety of awards. He was invited to run the kitchens of the redeveloped Brisbane icon Story Bridge Hotel and now owns and operates Harveys in New Farm where he serves classic bistro style food. The Weekend Australian says that “McMillan has devised a menu of simplicity and abundance: seasonal ingredients, light sauces and beguiling combinations of texture and flavour.” In the session An Abundance of Bubbles PJ will expertly match canapés to the wonderful Champagne on offer including a selection of rose - Billecart-Salmon ‘Elisabeth’ and the grand pinot noir styles of Laurent Perrioer and Egly-Ouriet, followed by a selection of vintage Champagnes featuring the 1997 vintage of Jacquesson, just to name a few.  Wine and food matching is a distinctive skill and PJ is one of the best at it. Don’t miss this very special Sunday only session at the Masterclass Weekend.

Trent Robson – Its cocktail hour!
A former St Laurence’s student, Trent’s passion for cooking started when he worked part time at a small catering firm in Ascot. On completion of his apprenticeship he moved to the UK and worked as junior sous chef at The Firestables in Wimbledon Village followed by a position at Kew Gardens and then worked for the two-Michelin-starred restaurants The Glasshouse and The Trompette under Chef Antony Boyd. Trent returned to Brisbane in 2003 and worked at establishments like Double Cream in Coorparoo and Luxe on James St where he was recognised in the Gourmet Traveller Guide. Trent has been Executive Chef at Pier Nine and also owned his own establishment Noi on Brunswick St. Recently Trent created some of the menus at Woolloongabba’s Enoteca 1889 and is now Executive Chef at Belle Époque where he creates authentic and innovative French bistro food. Trent loves listening to Phil Collins and Gomez whilst cooking and looks forward to a beer at the end of the day. Joining Trent will be mixologist extraordinaire Grant Collins from Hilton Sydney’s Zeta Bar in what Conde Nast hailed as ‘one of the hottest bars in the southern hemisphere’ Grant will excite us with his modern makeovers of classic cocktails including the timeless Martini and marvel at how he adds his flair to a tropical daiquiri. Be excited by his trickery as he takes you on a cocktail sensory experience, how does a vodka & tonic sorbet sound? Trent has been tasked with matching just the right bites to the innovative cocktails on offer. This will be one electrifying session that you shouldn’t miss at the Masterclass Weekend.

Tickets are still available through the Hilton Events Office, phone 07 3231 3231 or email: .(JavaScript must be enabled to view this email address)

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