Cooking demonstrations with Brisbane City's best chefs
Catch Brisbane City's best chefs in action in the Queen Street Mall, 26-30 July. Learn how to re-create famous Brisbane dishes with fresh, local produce and the season's finest ingredients. Bring a taste of your favourite restaurant into your home with our live cooking demonstrations.
Wednesday 26 July
Customs House Restaurant's Executive Chef, John Offenhauser shares his recipe for pan seared scallops with roasted nori gel and kohlrabi. The seasonal ingredients, radish and kohrabi are paired with an XO sauce.
Josh Harris, Head Chef at Brisbane City's Asana by Pete Evans, demonstrates how to create his famous Ho Mok Pla. Ho Mok Pla is a Thai steamed fish curry. While a number of countries throughout Asia have their own variations of the dish, it is the addition of red curry paste to this recipe that makes Josh's recipe authentically Thai.
Thursday 27 July
OTTO Ristorante Brisbane's Head Chef, Will Cowper brings us his Spaghetti all’Aragosta. Learn how to create Will's fresh, house-made OTTO spaghetti with North QLD Painted Crayfish, cherry tomatoes, chill, garlic & basil.
Argentinian born chef, Alejandro Cancino is an owner of The Urbane Group and he shares his recipe for buckwheat risotto with mint and seasonal watercress and turnips. "We use watercress and turnips and all other herbs from an organic farm on the Sunshine Coast called Falls Farm," says Alejandro.
Friday 28 July
If you love Jellyfish on Eagle Street, you won't want to miss Angelo Velante's cooking demonstration. Angelo shows us how to cook seared scallops with crispy pork belly, cauliflower puree, squid ink vinaigrette and chilli caramel sauce. He uses local Kingaroy pork belly and seasonal pomelo.
E’cco bistro Head Chef, Simon Palmer has a strong focus on seasonal produce and sources suckling pig from Schultz Farm in Toowoomba for this winter dish. Learn how to make his free-range suckling pig with new season apples, potato foam and black lime ash.
Saturday 29 July
Jake Nicolson, Executive Chef of the Ghanem Group, demonstrates a rabbit ravioli recipe for Blackbird Bar and Grill. Jake's ribollita ravioli is a soft braised rabbit mousseline encased in delicate hand made pasta and served with a hearty Tuscan style soup of seasonal winter vegetables. It's finished with toasted walnuts and currants.
Il Centro Restaurant and Bar Executive Chef, Catherine Anders shares her recipe for pan seared Hervey Bay scallops with truffled wild mushrooms and potato gnocchi. A perfect entrée or main dish for winter.
Sunday 30 July
Angelo Velante, Head Chef at Cha Cha Char presents his seared Jack’s Creek beef with walame salad and adobo sauce. Winners of London's International Best Meat/Steak 2015 and 2016, Jack's Creek Wagyu Beef is a local family-owned business. This dish stood in the Char Char Char menu for 20 years, has been revamped dozens of times and continues to be synonymous with the restaurant's identity.
Javier Codina, Chef de Cuisine and Co-Owner of Moda and Moda Events, demonstrates his recipe for quail in escabeche with orange potatoes. This beautiful, simple dish is perfect for winter and quick to prepare. "Various producers in South-East Queensland grow plump, juicy quail. Oranges are in season from the Burdekin region and you'll find fine-skinned potatoes from the Scenic Rim and Lockyer Valley at the Jan Power Markets every Wednesday in Reddacliff Place," says Javier.