Feature | Journey to the Culinary Continent of Australia: A Gastronomic and Wine Tour | Hobart, Tasmania Gallery
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April 20, 2015

Feature | Journey to the Culinary Continent of Australia: A Gastronomic and Wine Tour | Hobart, Tasmania Gallery

The harbor town of Hobart, Tasmania. View from the room at the Grand Chancellor where I stayed.
Appetizers for the highlight dinner were served on an offshore pontoon. A hearty grilled rock lobster.
Throughout the event, the entire state created a welcoming atmosphere. Bold installations like this appeared on the streets.
A crustacean called 'marron'. Similar to a crayfish, it has a sweet flavor. This one is from Western Australia.
From left: Chef Neil Perry, who prepared tonight's dinner; Andre Chiang of Singapore's renowned restaurant 'Andre'; columnist Takanori Nakamura; and the well-known Takuro Tatsumi.
Three chefs took the stage to introduce the promotion and tonight's dinner. The MC was visibly excited.
Finger foods made with Australian ingredients were available for tasting at the marketplace.
A speedboat, like something out of a James Bond film, roared as it carried 80 guests to the dinner venue.
Natural flat oysters are from Bruny Island, where nature remains pristine.
A toast with a celebratory Blanc de Blancs.
Many of the invited guests were chefs themselves, and were seen helping out.
Excavating bedrock to create underground spaces.MONA exclusively booked "
Enjoying appetizers on a pontoon was a distinctly Australian touch.
Special guestHeston Blumenthal of The Fat Duck (right)"
At the venue, information was shared on social media using the hashtag Restaurant Australia.
During the day, 80 influencers gathered at the marketplace for lunch.
Communication with producers, owners, and winemakers.
Grange was uncorked one after another without hesitation!
Producers and exporters were also excited about the time spent with influencers from around the world.
Coffee produced in Australia was also featured.
Virgin Australia sponsored the domestic flights. Beautiful flight attendants also made an appearance.
Born in '77, Ben Shewry; in '57, Neil Perry; and in '68, Peter Gilmore. The culinary scene in Australia is certainly being passed on to the next generation.
Featured on the front page of the local newspaper the next day.
Approximately 200 guests were seated one after another. The atmosphere in the venue gradually heated up.
Instead of a menu, guests were handed a graphical booklet. This too was superb.
Peter Gilmore's 'Smoked & Confit Pork Jowl' was a dish that moved me.
Neil Perry of Rockpool and Peter Gilmore of Quay. Both are charismatic figures supporting Sydney's leading restaurants.
Neil Perry's main course was full-blood Wagyu beef. It paired exceptionally well with Henschke's Shiraz.
Entertainment began, and the dinner reached its climax.
Ben's serious expression while serving ice cream was endearing, reflecting his earnest nature.
By jet boatGuests arriving at MONA"
An impressive table setting.
Ben Shewry's dish of salted kangaroo loin and a native Australian plant called 'bunyah bunyah' had a powerful impact.
Heston Blumenthal of The Fat Duck also dined as a guest that night, savoring Australian gastronomy."
The service, from food delivery to wine pouring, was impeccable. Guests enjoyed the exquisite food, wine, and conversation without any stress.
A luxurious collaboration where three chefs were each responsible for appetizers, main course, and dessert.
As the main course concluded, the chefs appeared and were met with thunderous applause. Gratitude!
A toast with a celebratory Blanc de Blancs.
Natural flat oysters are from Bruny Island, where nature remains pristine.
Many of the invited guests were chefs themselves, and were seen helping out.
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Feature: A Journey Through Australia's Gastronomic Continent – Tasmania, Hobart Gallery

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