Saturday 23rd March 2019
COST: $160.00 per person
LOCATION: Cuisine Restaurant
Join guest chefs, Ben Willis from Aubergine Restaurant in Canberra, Alastair Waddell from Harvest Newrybar in Byron Bay & Frank Fawkner from EXP in the Hunter Valley in a 5 course dinner celebrating local produce. The evening will sure to delight with matching wines to each of the 5 courses.
MEET BEN WILLIS
Owner and chef of Aubergine and Temporada Restaurants - CANBERRA
Ben Willis was born and started his career as a Chef in Canberra. After 9 years of travelling and working around the world, he resettled in Canberra and took over Aubergine, with the idea to have an ever evolving restaurant created by regular communication with local farmers, producers and artisians. Aubergine has received 2 SMH Chef's Hats for the last 5 consecutive years. Aubergine is listed as the #1 restaurant in the ACT by Gourmet Traveller in their 2013, 2014 & 2015 Restaurant Guide. In 2014, Ben opened a second restaurant, Temporada in Canberra's city centre, which is Spanish for seasonal. We are excited once again to welcome Ben back to the Resort, who has in the past hosted our winter chef dinners.
Images courtesy of Steve Cuff.
MEET ALASTAIR WADDELL
Head Chef of Harvest - BYRON BAY
Born, educated and trained as a chef in Scotland, Alastair notably worked at both One Devonshire Gardens and Cameron House Hotel in Glasgow under the tutelage of renowned Scottish chef Paul Tamburrini. After travelling to Europe and the USA, he settled in Australia in 2008 and worked at Guillaume Brahimi’s two-hatted Bistro Guillaume in Melbourne.
In 2017, Alastair joined Harvest after leading the team at Southern Ocean Lodge on Kangaroo Island, and previously six years at qualia on Hamilton Island where he was recognised with several awards including HM Magazine’s Hotel Chef of the Year (2012 and 2014) and a one-hat rating in the Australian Good Food Guide (2014 and 2015).
MEET PETER HARDWICK
Forager from Harvest - BYRON BAY
A forager and wild food researcher for 40 years, Peter Hardwick is the pioneer behind increasingly popular wild and native foods such as lemon myrtle, riberries, warrigal greens and aniseed myrtle. Peter is a passionate horticulturalist and conservationist who has spent the past 40 years quietly researching wild food and feeding that information through to the chefs of the day.
MEET FRANK FAWKNER
Owner and Chef of EXP.Restaurant and Fawk Foods - HUNTER VALLEY
Frank began his cooking career at the age of 15 at Mount Broke Wines, a simple cafe in Broke.
He was then a part of the opening team at Crowne Plaza Hunter Valley where he worked for 3 years to complete his apprenticeship. With a hunger for knowledge and EXP.erience he then moved to London to work for Tom Aikens, climbing to the rank of Sous Chef at "Tom's Kitchen".
Upon returning home to the Hunter, Frank landed a position at renowned Muse Restaurant where he worked alongside owners Troy and Megan Rhoades-Brown, chef and restaurant manager. This was a great platform to develop his career; learning how to run a fine dining restaurant and create his own style of food. Great achievements for Frank was becoming Head Chef in late 2013 and being part of the team when Muse Restaurant reached the coveted "2 Hats" from the SMH Good Food Guide.
2015 marked the beginning of a new EXP.edition for Frank and the team; the opening of EXP. restaurant. EXP is pushing the envelope for the Hunter Valley restaurants and always evolving.
In 2017 and 2018 EXP was included in the delicious Top 100, thanks to it’s dedicated and professional staff.
July 2018 marked a new venture Fawk Foods Kitchen & Bakery, where it’s all about good times and tasty food, freshly baked sourdough and barista brew.