Currently the most buzzed about chef and restaurant in Hong Kong, Jeremy Biasol’s 1 Michelin Star Mirror Restaurant was awarded Asia’s top 300 best restaurant by the Miele Guide 2012. What’s in your fridge? There is also an opportunity to get close to your favourite chef personally and learn his trade secrets. Dairy Cooperative fo r $(Au)180,000. Consulting expertise is available at an hourly rate on request. Why cooking good food is enough for Adrian Graham, How Fouad Kassab rose from humble beginnings, Dream big: How Masu Izakaya is just the start for John Lee, Recipe: Chestnut pudding with maple syrup ice cream | Community Table. Tools I can’t live without Some of the dishes to look forward to are Crab jelly with cauliflower sauce, caviar and crab roes; Beef tenderloin Rossini, perigueux sauce with potatoes cromesquis black truffles and Half Maine lobster with eggplant, lobster and comte cheese sauce. Contact me 3bittersweetlemon@gmail.com for a chat or partnership and sponsorship collaborations. Your email address will not be published. The Bathers’ Pavillon in Balmoral Beach is a Sydney institution when it comes to the brunch scene. Dansereau is also the author of several cookbooks, including Summer Food, The Bathers’ Pavillon Cafe, and Seasonal Kitchen. I have an extensive library of cookbooks but my favourite in an original version of Le Guide Culinaire 1912 by Auguste Escoffier. Featured as the iconic chef in 2012 MasterChef Australia, the renowned Serge Dansereau is the owner of The Bathers’ Pavilion in Balmoral Beach, Sydney, Australia. Best thing to come out of the microwave Classes held Tuesday, Wednesday & Thursday Peng Joon, 29 years old, is an outstanding and successful internet marketing guru, from Malaysia.He's young, smart and talented. Be mesmerised with culinary temptations such as Scallop in Shanghainese “jolo” sauce, crispy woba and peas foam; Organic Chicken served with 7-years aged Acquerello rice, yellow chicken stock, wooden fungus with sand ginger chicken jus and Cherry tomato baked in Chinese filo with fermented Chinese olives “lam kok” and tomato marshmallow with green oil. What did you last eat? Alvin Leung's restaurant Bo Innovation in Hong Kong is the only independent restaurant to win two Michelin Stars by the coveted Michelin guide. The grilled salmon cravings continue. Arguably Quebec's most famous chef, Serge is owner and Head Chef at Bathers' Pavilion Restaurant, Café and Kiosk on Balmoral Beach in Sydney. Your email address will not be published. Only butter. Click here for instructions on how to enable JavaScript in your browser. Bathers' Pavilion chef Serge Dansereau has gone back in time to recreate some of his most famous dishes matched to museum-vintage Yalumba wine, straight from the vault. Half days or full days, Born in England, now living in Australia since 1995, Mark Holland has over thirty five years experience working as a professional chef in hospitality and associated industries, Marks skill level spans across many different cuisines which has held him in good stead to teach in his cooking classes which he has done over the past ten years. Nov 16, 2016 - This Pin was discovered by sondra weiner. Required fields are marked *. At the table with: Serge Dansereau The Bathers’ Pavillon in Balmoral Beach is a Sydney institution when it comes to the brunch scene. I am very happy to know him personally at his 3 days Internet Income Intensive Course. In these classes Mark has worked with celebrity chefs such as Antonio Caluccio, Rick Stein, Neil Perry, Christine Manfield, Steve Manfredi, Tony Bilson, Matt Moran, Peter Gilmore, Pete Evans, Bill Granger, Kylie Kwong, Stefano de Pieri, Giovanni Pilu, Serge Dansereau, Damien Pignolet to name just a few, Mark, with his wife Louise, run their “Food Stuff” business based on Sydneys Northern Beaches, which covers catering, consulting and private cooking classes. • 10% discount for SPG Restaurants & Bars members, • Group discounts are also available through the hotel. The Westin Kuala Lumpur Hotel will  be staging for the first time ever in Kuala Lumpur “Hats Off”. On 11th and 12th May, Alvin will lead the kitchen  brigade at Five Sen5es to showcase his unique 'X-treme Chinese' cuisine of combining traditional Chinese recipes with modern ingredients and cooking techniques. Discover (and save!) You can also stalk me at the following channels: Nasi Kandar Special @ Cinnamon Coffee House, Bubbalicious @ Prego, The Westin Kuala Lumpur, UEFA Champions League Final VIP in Ibiza, Spain. Here's his video on how he made money … All food related photography by Anthony Warry, Mark has 30 years of working as a professional chef in hospitality & consulting to associated industries, Please direct any consulting enquiries to Mark on 0416 228 153, CMCA – Campervan & Motorhome Club of Australia Ltd, Recipes demonstrated at cooking classes at CMCA Rally, Canberra, Fitzroy Pavilion, EPIC, 10-17 October 2016 We do not own a microwave. Alain Ducasse is definitively a friend, and a guiding light in my quest to cook with integrity and innovation, but also to seek the best quality fresh ingredients. Butter, margarine, a mix or neither? This morning its a chirashi salad ちらしサラダ. I mostly go out when I travel. 2 classes per day 11am & 1pm, 2 recipes per class, Thank you to everyone who attended the classes, © document.write(y0); Food Stuff Mona Vale | WordPress Websites Sydney, Consulting with Food Stuff and Mark Holland, Party & Function Catering Services in Sydney, Cooking Classes with Food Stuff and Mark Holland around Sydney, Contact Food Stuff for your Catering Enquiries, Previously; product development for Goodman Fielder, Rockpool, Qantas, Simon Johnson, Swiss Air, Mark regularly holds cooking classes at the. Currently you have JavaScript disabled. Culinary enthusiasts get ready for a spectacular gastronomic journey starting from 8th to 12th May 2013. If you like to sample the stunning culinary magic of all 3 chefs and more, then make sure you block your diary for 10th May 2013. Each of the chefs will represent 2 canapés and one course. What’s currently in your pantry? Join Serge as he takes over the award winning Prego Italian restaurant on 11th and 12th May with simply divine creations such as Galantine of quail, foie gras and leek ash confit leg, verjuice jelly and mizuna; Kombu-baked ocean trout with black salsify baby gold beetroot, dried oyster, woodland sorrel and Duck magret with confit peach, pistachio cream witlof, crisp tongue and kimchi sauce. The “Hats Off” culinary event will see 3 international acclaimed Michelin-star chefs Jeremy Biasiol, Serge Dansereau and Alvin Leung take to the kitchens of the award-winning restaurants at The Westin Kuala Lumpur, to share with their signature dishes and personal brand of culinary specials with KL-ites. The man behind the creation is owner and chef Serge Dansereau, who originally was from Montreal, Canada. Complementing the spectacular cuisine that evening will be a wide range of exquisite wines available from many renowned wineries like M. Chapoutier, Paul Bouchard, Banfi, Torres, De Bortoli, Pascal Jolibvet and more. I do have a love for wood cutting boards, and I have probably too many at home. your own Pins on Pinterest The restaurant located on the first floor is of particular interest: ‘Sandbar Lounge & Dining’ ranks as an international-standard restaurant serving food that would stand up to close scrutiny in Sydney or London. The “Hats Off” culinary event will see 3 international acclaimed Michelin-star chefs Jeremy Biasiol, Serge Dansereau and Alvin Leung take to the kitchens of the award-winning restaurants at The Westin Kuala Lumpur, to share with their signature dishes and personal brand of culinary specials with KL-ites. Priced @ RM448++ per person (inclusive of wines and champagne) and RM388++ per person (exclusive of alcoholic beverages), • Group discounts are also available through the hotel. Who is your inspiration? 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