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     PETER KURUVITA, Flying Fish (Sydney, Fiji) and My Sri LankaAn exotic journey lies ahead as we set off with this SBS television star (and fantastic seafood chef) to his island home of Sri Lanka. Is it all about the spices? Wait and see. DAVID THOMPSON, Nahm (London, Bangkok)Not many non-natives have taken Thai fine-dining to Thailand, nor been ranked among the world's top 50 as a result. From Nahm, Bangkok, we present Australia's very own…David Thompson.  TESSA KIROS, food writer,Limoncello and Linen Water (Italy) With a Greek-Cypriot father and Finnish mother, it's no wonder this best-selling food author is also a dedicated food traveller. Hear about Falling Cloudberries, Venezia, Limoncello and Linen Water.   GABRIELE BONCI, Pizzarium (Italy)The best pizza maker in Rome? That's what they say about Gabriele Bonci and his definitive pizzeria, Pizzarium. Put him to the test and learn his tricks. ALESSANDRO PAVONI, Ormeggio at the Spit (Sydney)This charismatic talent from Lombardy has taught Australia about the food of Italy's north. But he's also pushing the boundaries of cutting-edge Italian cucina. GIOVANNI PILU, Pilu at Freshwater (Sydney) and ROBERTO PETZA, S'Apposentu (Sardinia)The island of Sardinia has a food culture all its own. These two chefs have made it their mission to share it. And preserve it. Explore the ingredients and dishes of Italy's second-largest island. ANTONIO CARLUCCIO, UKAntonio tells a good story. And lots of bad jokes. Get up close and personal with one of the world's favourite Italians as he publishes his memoir, A Recipe for Life. |
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  COLIN FASSNIDGE, The Four in Hand and 4Fourteen (Sydney)He's the endlessly energetic Irishman who's put the gastronomy back into pub dining. He's also famous for his suckling pig. And other pork-y sensations. Stand by to go the whole hog. ANDREW MCCONNELL AND JOHN PAUL TWOMEY, Cutler & Co. Dining Room & Bar, Cumulus Inc, Golden Fields, The Builder's Arms (Melbourne)John Paul Twomey is the Irish head chef at Cutler & Co, the many-times awarded Melbourne restaurant owned by Andrew McConnell. This is cooking with a little touch of the shamrock. DARREN PURCHESE, Burch&Purchese Sweet Studio (Melbourne)He's one of our most original, exciting and talented pastry chefs and his sweet creations are works of edible art. The secrets behind them are revealed in his new book, Sweet Studio – and on show especially for us. JORDI ROCA, El Celler De Can Roca (Spain)What makes an amazing dessert? What is happening in the pastry chef's world? An insight into the creative mind behind the final course at el Celler de Can Roca, ranked second in the world behind Noma.  MASSIMO BOTTURA, Osteria Francescana, Modena (Italy)We were thrilled when Massimo's restaurant was named fifth in the world. His cooking bridges regional tradition and innovation, artisan produce and artistic creativity. He'll share his story, his vision, his food. CHRISTINA TOSI, Momofuku Milk Bar (New York)She's America's Rising Star of the Year, the dessert dare-devil from New York City who breaks all the rules, and bakes some pretty damn fine pastry. Crack pie? Compost cookies? Sweet-tooths, eat your heart out. With RUTH REICHL (US), TERRY DURACK (Australia) and NICK LANDER (UK)The why, how and wherefore of writing about restaurants, from three of the greatest exponents of the art. |
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NOTE: all cooking sessions include tastings; afternoon dessert sessions include a matching drink |
