Design your own schedule by choosing one session each hour.

The program is repeated on the second day, so come for two days and attend twice as many sessions!

Click here to download a printable PDF of the program below.

ROOM ONE

ROOM TWO

ROOM THREE

ROOM FOUR

Chefs at Work

Moderator: David Pugh

Great Temptations

Moderator: Alastair McLeod

Vintage

Moderator: Nick Ryan

Lifestyle

Moderator: PJ McMillan

REGISTRATION
8.00am to 9.00am

REGISTRATION
8.00am to 9.00am

REGISTRATION
8.00am to 9.00am

REGISTRATION
8.00am to 9.00am

Session 1

9.00am to 10.00am

THE CATCH OF THE DAY AT ITS FINEST, MARTIN BOSLEY, MARTIN BOSLEY’S, ROYAL PORT NICHOLSON YACHT CLUB, WELLINGTON

“A rare restaurateur who takes passion for his profession to the highest level,” is how Cuisine Magazine judges described Martin Bosley when awarding his eponymous eatery their New Zealand Restaurant of the Year – Supreme Winner 2007. The skilled chef’s mantra is to eat what’s in season, what’s local and what’s fresh, and his seafood-focused menus are devised largely after the morning call to the fish market. Join him to savour some exceptional tastes.

STIMULATING THE SENSES, LUKE NGUYEN, RED LANTERN, SYDNEY, PATRICK MATERMAN, MONTANA NEW ZEALAND

Clean, crisp, delicate, fresh, textured, fragrant and well balanced – these are the hallmarks of Vietnamese cuisine, exemplified in Luke Nguyen’s canh chua ca, tamarind and pineapple broth with silver perch. It is just one of the exquisite dishes Luke will bring to life from the pages of the beautifully illustrated Secrets of the Red Lantern: stories and Vietnamese recipes from the heart, compiled with his sister Pauline. Selecting the appropriate wine matches is Patrick Materman, a New Zealand winemaker with extensive experience with aromatic varieties.

RACY YOUNG THINGS – How to judge the winners of the future, IAIN RIGGS, BROKENWOOD WINES

What is that alchemy that allows a winemaker to look at the grape in the vineyard and see what the wine crafted from it will be like in 10 years? Iain Riggs will provide some of the answers as he takes you through a tasting of barrel samples from the 2008 vintage and explains the intricacies involved in the winemaking process.

CHAMPAGNE, HERVÉ AUGUSTIN, CHAMPAGNE AYALA, JASON PEPPLER, ISIS AND BAR ALTO, BRISBANE

Could there be a better way to start the day than with bewitching Champagne paired with exquisite canapés? Hervé Augustin presents the wines of Champagne Ayala, a small Grand Marque founded in 1860 and revitalised since its acquisition by Bollinger in 2005. The food comes courtesy of one of Brisbane’s best chefs, Jason Peppler.
Surcharge $30

MERLO BREAK

MERLO BREAK

MERLO BREAK

MERLO BREAK

Session 2

10.30am to
12.00pm

CAPTAIN CRUNCH – THE CHEF’S CHEF, MICHEL RICHARD, CITRONELLE, WASHINGTON DC

Frenchman Michel Richard moved to America in the 1970s and did what very few have done — cross over from pastry chef to savoury chef and go on to open a string of successful restaurants. A genius with ingredients and a chef to whom others look for inspiration, in his book Happy in the Kitchen, Michel shares his innovative techniques, from treating onion shells as pasta to scrambling scallops and serving them as if they were eggs. A session with this witty and playful culinary maestro is not to be missed.

FOOD IN TANDEM, JANE AND JEREMY STRODE, BISTRODE, SYDNEY, SIMON HILL, ISIS AND BAR ALTO, BRISBANE

It was a shared love of food, and how to cook it, that brought Jane and Jeremy together, although their backgrounds are quite different. He is English, his training classic French, while her early influences were the modern Australian and Asian of Neil Perry’s Rockpool. Together they make a formidable team, as evidenced by the success of their restaurant Bistrode and book Two’s Cooking. Choosing the perfect wines to complement their savoury and sweet tastes is Brisbane restaurateur and lover of fine wines Simon Hill.

THE STATUS OF CLASS, JAMES HALLIDAY

This is a rare opportunity to enjoy eleven outstanding Rieslings from the Dr. Loosen estate, located on the steep slopes of Germany’s Mosel Valley. The erudite James Halliday will guide you through wines from a range of regions and vintages in styles from dry to very sweet. This is a collection never seen before on this scale in Brisbane. Don’t miss it.

A BLISSFUL MARRIAGE, THOMAS SCHNETZLER, LINDT, DEAN MERLO, MERLO COFFEE, BRISBANE

As every chocoholic knows, the perfect bedfellow for a chocolate truffle or decadent dessert is coffee. Lindt’s Maître Chocolatier Thomas Schnetzler will send your tastebuds into overdrive with his delectable chocolate creations while Dean Merlo runs through how to make the perfect plunger coffee and espresso. Go on, be seduced!

SIMON GEORGE & SONS LUNCH

SIMON GEORGE & SONS LUNCH

SIMON GEORGE & SONS LUNCH

SIMON GEORGE & SONS LUNCH

Session 3

1.00pm to 2.00pm

BLACK GOLD, MARK BEST, MARQUE, SYDNEY

The harvest of truffles from Manjimup in Western Australia has steadily increased in quantity and quality since the first of the prized pungent funghi was unearthed in 2003. Who better to showcase the unique flavour and versatility of this black gold than Mark Best, a chef passionate about French food who has challenged diners at his gastro temple Marque with, among other dishes, truffle ice cream.

THE GREAT GREEK, THE NEW HELLENIC INFLUENCE, GEORGE CALOMBARIS AND ANDREW PHILLPOT, THE PRESS CLUB, MELBOURNE

George Calombaris burst onto the Melbourne scene pushing the culinary envelope at Reserve. Now at his flagship The Press Club, he continues to mix the experimental and the traditional, giving the Greek cuisine he grew up with a unique and contemporary edge. Greek food, he writes in his book of Press Club recipes, is more than dips and fried cheese. It has “soul, elegance, substance”. See for yourself and taste Hellenic wines chosen by the Press Club’s Andrew Phillpot, who has already convinced plenty of patrons just how good Greek wines can be.

LUBIANA AND FARR – TOO COOL, NICK FARR, FARR RISING, VICTORIA, STEVE LUBIANA, STEFANO LUBIANA, TASMANIA

Winemakers Nick Farr and Steve Lubiana are passionate about their respective cool-climate regions, and their wines, particularly Pinot Noir and Chardonnay, are a strong expression of their individual ideas and approaches to viticultural practices and winemaking techniques. In this session they’ll discuss differing terroir, technique and a whole lot more as you sample their best.

PASTRY MAGIC, WILLIAM WOOD, CARÊME PASTRY, BAROSSA VALLEY

Stephanie Alexander said his all-butter puff pastry is so good, she’ll never bother making her own again. See why chefs and home cooks alike rave about William Wood’s artisan range of puff and shortcrust pastry. His recipes and tips will help you wow the guests at your next dinner party. Instant entertaining has never been this easy, or tasted this good.

MERLO BREAK

MERLO BREAK

MERLO BREAK

MERLO BREAK

Session 4

2.30pm to 4.00pm

SPANISH HEAT, XAVIER PELLICER, RESTAURANT ABAC, BARCELONA

Critics have hailed Xavier Pellicer as one of the most exciting chefs in the city of Barcelona, whose creative cuisine at Abac – think foie gras steamed over bamboo – is “marked by harmony and high-quality ingredients” and “fairly bristles with power and aroma”. Sit in and taste Xavier’s exquisite food and see why late last year he earned the restaurant a second Michelin star.

BIG, BOLD AND GAULLIC, BRUNO LOUBET, BAGUETTE, BRISBANE, RORY SMITH, BOUCHON WINES

When Bordeaux-born Bruno Loubet landed in Brisbane six years ago diners were soon relishing the sophisticated cuisine that had brought him wide acclaim and Michelin star success in London. He is a culinary innovator, continually juxtaposing unexpected flavours and delivering them with the accomplishment of classical French techniques. Enjoy Bruno’s exceptional food with wines selected by Rory Smith, whose experience in the industry has acquainted him well with wines of equally exceptional class and quality.

LA BELLE BURGUNDY, JULIE LEFLAIVE, OLIVIER LEFLAIVE FRÈRES

It was in 1984 that Olivier Leflaive decided to strike out from the family domaine in Burgundy, and established Olivier Leflaive Frères with his uncle Vincent and brother Patrick, producing exceptional quality wines from the outset. His original négociant has grown over the decades with the purchase of vineyards in Puligy-Montrachet, Chassagne-Montrachet and Meursault. His daughter Julie will present selections from Domaine Olivier Leflaive’s 2006 and 2005 vintages as well as much sought-after museum wines.
Surcharge $85

ANYTHING BUT RED WINE AND CHEESE, LYNDEY MILAN, PETER BOURNE

Man may not be able to live by bread alone, but combine it with cheese and wine and you have the makings of a sensational meal, as the always entertaining and effervescent Lyndey Milan and co-presenter Peter Bourne will demonstrate. Expect to be challenged by wine and cheese pairings and have fun with a twist on some classic dishes.

MERLO BREAK

MERLO BREAK

MERLO BREAK

MERLO BREAK

Session 5

4.30pm to 5.30pm

Brett Graham started his career scaling fish at a restaurant on Newcastle’s wharfs. Now the young Australian is making his mark in London, achieving a Michelin star for The Ledbury in Notting Hill, which he opened in 2005, in its first year and maintaining its stellar standard ever since. At this session Brett will be dressing up vegetables and venison in his inimitable Ledbury style, and he’ll have a special sweet surprise for you to take home.

TANTALISING TAPAS – BAR FOOD AT ITS BEST, FRANK CAMORRA, MOVIDA, MELBOURNE, SANDRO MOSELE, KOOYONG & PORT PHILLIP ESTATE WINES

Frank Camorra has brought to MoVida the vibrant flavours of his Spanish homeland, but with a modern edge that is all his own, and why not? Even in Spain, he says, there is no single way to make any dish. Frank’s approach, as he will demonstrate, is to create food that is true to both the country and culture that inspired it, and that which provides the produce. In charge of matching wines for his mod-Spanish morsels is talented Mornington Peninsula winemaker Sandro Mosele.

A MOVEABLE ITALIAN FEAST, PAOLO DE MARCHI, ISOLE E OLENA, TUSCANY, ROLLO CRITTENDEN, CRITTENDEN WINES, VICTORIA, STEFANO MANFREDI, BELLS AT KILLCARE, KILLCARE

Here you will discover the tastes of Italy, with two of Paolo De Marchi’s super Tuscans and an Uvaggio from his Proprietà Sperino vineyard in Piedmont. Then look at how sangiovese, nebbiolo and other Italian varietals sit in the modern Australian context in the hands of Rollo Crittenden. As you sip and savour, enjoy delicious antipasti prepared by Stefano Manfredi, one of Australia’s best chefs and leading exponents of modern Italian cooking.

BEHIND THE GOLDEN DOOR, DAVID HUNTER, THE GOLDEN DOOR HEALTH RETREAT

You asked for him, and now the most requested Masterclass Weekend presenter from previous years is back. David Hunter has been executive chef at The Golden Door for more than a decade and compiled three cookbooks. Say goodbye to dieting and depriving yourself and discover a whole new world of fabulous flavours without the fat.