Highlights include a dish from Japanese restaurant Miyako, featuring sashimi carpaccio wrapped with asparagus and persian gold petals. Elsewhere, acclaimed cocktail bar Waterslide have crafted a herbaceous thirst quencher with whole lemon, lavender syrup and soda finished with lavender and lemon thyme, while Bavarian specialists Hophaus have paired violas together with dried raspberry, pistachio, praline and white chocolate in their deconstructed cheesecake.
Also coniciding with the event is Shoot the Chef Exhibition: 2015, the annual portraiture competition that combines food and photography, featuring some of Australia’s brightest up-and-coming chefs. This year’s finalists include portraits of chefs including Heston Blumenthal, and the winning portrait of Adelaide chef Stewart Wesson cooking in his shed with his daughter.
