SLINGING YOUNG GUNS AT OLD OYSTER GREATS
In conjunction with Park Hyatt, Sydney and Food Companion International, it was on.
We had a 'lively chef get-together' over some freshly shucked oysters and a glass of white or two whilst NSW coast oyster growers were in town for a policy meeting.
Executive Chef of The Park Hyatt, Sydney Danny Drinkwater welcomed oyster "young guns" Matt Ravell of Wallis Lakes and Ewan McAsh from Clyde River and "old oyster great" Theo Adamis who showcased and explain to chefs the full traditional language of oysters and how it was best to eat and open oysters.
What the chefs got out of the night and what the FREE DINNER WORKSHOP INCLUDED:
- Flavour profiles and consistency - tasting session.
- Oyster appreciation session and tasting - how to become more oyster discerning.
- Seasonal availability - latest from NSW Farmers Association.
- What's the latest coming to the plate?(by Martin Palmer, Simon Marnie and John Sussman)
- Seasonal vs regional varieties.
- How growers are working with the purveyors and chefs.
- Mingle with all the oyster growers from Eden up to Tweed Heads (old ones there as well).
- Special session "Shucking oysters with Theo Adamis, who is one of our best and knows what he's talking about (courtesy of Sydney City Oysters).
- Every chef will receive a take home information kit.
- Opportunity to network amongst other Sydney chefs
- Educational slideshow
- Lucky door prizes from Chef Works.
Address: Park Hyatt Sydney, 7 Hickson Road, The Rocks Sydney NSW 2000 (in the Harbour Kitchen Bar).
Bill Ranken, Sydney's social newspaper photographer was there to cover the event for Food Companion International.
Please rsvp your name/establishment to Mel Nathan for the next chef get-together at Food Companion International.
Oysters in the kitchen
