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Chocolate on my mind

Thomas Schnetzler

The Courier-Mail Room

Moderator: Alastair McLeod

What better way to finish the day than with a sensory and sensual journey through the wonderful world of chocolate from bean to bar, under the guidance of Lindt Master Chocolatier Thomas Schnetzler. Learn how to appreciate quality chocolate with all five senses, then sample a mouth-watering selection of petits fours with unique flavour combinations. A white chocolate and lime tartlet with basil infused tapioca pearls, or absinthe ‘ Green Fairy’ truffle anyone? A gift bag of goodies will also be yours to take home.

Thomas Schnetzler

Trained in Switzerland in the craft of creating fine patisserie, pralines, truffles and other chocolate specialities, Thomas Schnetzler now shares his life-long chocolate passion as Lindt’s Master Chocolatier for Australia, educating culinary students, holding monthly chocolate appreciation evenings and contributing recipes to magazines and newspapers.

Going the whole hog

Nino Zoccali

Dan Clark

Singapore Airlines Room

Moderator: David Pugh

When it comes to pork, the Italian approach is very much “waste not, want not”. Nino Zoccali will show why the whole pig is prized, demonstrate how to cook the different cuts and take you through salumi – lardo, pancetta, culatello, coppa and the other delicious charcuterie that is a cornerstone of Italian cooking – all using Australian pork. The perfect wine for an array of fresh and cured delights, including classic pork and fennel sausages, will be selected by Italian fine wine importer Dan Clark.

Nino Zoccali

Chef-restaurateur Nino Zoccali’s more than two decades of culinary achievement stretch from opening Caffe Contadino in Margaret River at age 25 to his most recent project Pendolino in Sydney’s historic Strand Arcade where his passion for all things Italian shines.

Dan Clark

Wine merchant Dan Clark swapped retail for wholesale in 2004 to establish Addley Clark Fine Wines, focussing on the great producers of Australia and Italy. In 2008 he opened restaurant and fine wine store 1889 Enoteca and in 2010 won the Pol Roger Wine List of the Year.

The Greatness of Graveyard

Iain Riggs

Matt Golinksi

Vintage Room

Moderator: Ben Edwards

It’s 40 years since the first shiraz vines were planted in the Graveyard Vineyard, the jewel in the Hunter Valley crown of Brokenwood Wines. Still the winery’s flagship, the Graveyard Shiraz is a wine, says Langton’s Andrew Caillard MW, “that seriously reflects and delivers the idea of terroir in a meaningful and consistent way”. Iain Riggs will take you through a retrospective of this sought after Shiraz. Chef Matt Golinski tackles the challenge of what bites pair with big, rich wines. Gourmet baby pies, perhaps, but with what fillings? Come along and find out.

Iain Riggs

Iain Riggs’s skills have put Brokenwood Wines on the map, bringing it from a small hobby winery into a national and internationally recognised enterprise. Part-owner, chief winemaker and managing director, Iain is also an in-demand wine judge.

Matt Golinksi

Sunshine Coast based chef Matt Goliniski, who steered Ricky Ricardo’s to notice with his Mediterranean inspired menus, now co-owns and runs Noosa catering company The Rolling Dol'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. 'mv' is not recognized as an internal or external command, operable program or batch file. made, which produces a mezze range based on locally sourced ingredients. Matt is also a regular on TV’s Ready Steady Cook.

Grant Collins

Zeta Bar, Hilton Sydney


Trent Robson

Belle Epoque


Hilton Room

Moderator: Peter Howard

It’s cocktail hour and who better to shake, stir and dazzle than star mixologist Grant Collins, who has been pivotal in building Zeta Bar at the Hilton Sydney into what Conde Nast Traveller dubbed “one of the hottest bars in the southern hemisphere”. While Grant whips up both classic cocktails and the clever reinventions and deconstructions he’s famed for, talented Brisbane chef Trent Robson will prepare just the right bites.

Grant Collins

After a decade at some of London’s best bars and accolades including 2001 UK Bartender of the Year, Grant Collins brought his mixology magic to Australia. Under his Barsolutions banner he’s designed award-wining cocktail lists for bars in the USA, Asia, and Australia. Last year Travel + Leisure magazine named him one of the “World’s Greatest Hotel Bartenders”.

Trent Robson

Trent Robson finished his apprenticeship in Brisbane, then headed to the UK where he gained experience in Michelin starred restaurants. Since returning in 2003 he’s worked in various restaurants including Double Cream, Luxe, his own venture Noi, Pier Nine and now French bistro Belle Epoque.

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