Cuisine NOW is a celebration of contemporary cuisine by seven
Australian and French master chef/restaurateurs, and of the theatre
and finesse of gastronomy.
Michelin star entertainment offers unprecedented public access to
culinary maestros. Beginning on 11 January next year for 2 weeks,
this heady, marvelous Michelin star entertainment offers
unprecedented public access to culinary maestros.
Cuisine NOW is running in the summer holiday period concurrently
with the Sydney Festival, adding a new dimension to January’s
entertainment calendar.
It has three tiers involving leading city hotels the Radisson Plaza Hotel
Sydney and the Shangri-La Hotel Sydney, and the polished new events
space, Doltone House Darling Island Wharf in Pyrmont, Sydney.
Doltone House is a welcomed joint venture partner with Cuisine NOW.
As a supporting act, some of Australia’s finest young musical and
cabaret talent are involved.
The Australian gastronomic performers are Tony Bilson (Bilson’s
Restaurant) Cheong Liew (formerly of The Grange, Adelaide Hilton),
Philippe Mouchel (The Brasserie, South Bank, Melbourne) and
Tetsuya Wakuda (Tetsuya’s Sydney)
From Europe – Nicolas le Bec (Restaurant Nicolas Le Bec, Lyon,)
Michel Roux, (The Waterside Inn, Bray, England) and Reine Sammut
(Auberge La Fenière, Lourmarin, France).
For food lovers, choice within choice is amazing, a veritable rolling
visual and culinary feast. The three tiers, something for every taste
and pocket, are:
Chefs in the City – 11-19 January inclusive.
Masterclasses with each chef followed by accompanying
Celebratory Lunches. Each Chef will conduct a 2-hour
Masterclass from 9.30–11.30am where a pre-selected menu will
be demonstrated and showcased. (Doltone House)
Following this, from 12.30–2.00pm, there will be a 5-course
luncheon at the same venue with selected wines to celebrate the
Chef’s culinary career. Through a live interview and audio visual
‘walk down memory lane’, the Chef will share highs, lows, key
influences and inspirations. Live music and entertainment will be
included to enhance the entertainment value. You can choose
just the Masterclass, or the Masterclass/Celebratory Lunch
combination.
A Gala Dinner @ Doltone House on Sunday 17 January where the
seven chefs will collaborate to present a fabulous degustation
menu paired with superb wines – some imported specially from
France for the occasion – and first class entertainment.
Chefs in the Dining Room – lunch and dinner at the two 5-star
hotels. The first week 12-16 January Le Bec @ the Radisson
Plaza Hotel Sydney and Bilson’s, the second week 18-23 January,
Michel Roux @ The Shangri-La’s Altitude Restaurant and Reine
Sammut @ the Radisson Plaza and Bilson’s.
To emphasize the theatre of cuisine, the talents of some of Australia’s
stars of opera and cabaret have been matched with guest culinary
masters.
The performers include Paul Capsis, Phil Scott, Shakuhachi player
Riley Lee, French chanteuse Caroline Nin, soprano Tiffany Speight,
tenors Virgilio Marino and Alexander Lewis, the Song Company, plus
pianists and string ensembles.
Camilla Rountree is responsible for the creative co ordination of each
performance lunch and the Gala Dinner at Doltone House.
A full program for each tier is attached. Prices indicate Cuisine NOW’S
determination to make this scintillating program fully accessible
Chefs in the City Masterclass $99
Chefs in the City Luncheon $199
Chefs in the City Luncheon (seat only) $65
Chefs in the City Masterclass & Luncheon $275
Gala Dinner $399 A Reserve, $329 B Reserve, $299 C Reserve
Cuisine NOW is supported by Air France, the Commonwealth Bank of
Australia, Moet & Hennessy, Radisson Plaza Hotel Sydney, Shangri-La
Hotel Sydney, Land Rover, Georges Duboeuf Wines.
For further developments and news detail go to
For further media information, contact Rea Francis,
info@rfmedia.com.au , 0414250790 or 02 96608000
NEWS 
