Prepare your taste buds for an extraordinary evening as two of Australia’s most celebrated Chefs, Danielle Alvarez from Sydney’s Fred restaurant and Rosheen Kaul from Melbourne’s Etta restaurant, come together for an exclusive dinner at the Museum of Contemporary Art in Sydney.
This one-night-only priceless experience on Friday, November 8, set against the stunning backdrop of Sydney Harbour and the Opera House, promises a culinary experience like no other.
The evening begins with a cocktail on arrival, followed by expertly paired beverages with each course. Guests will be treated to a 5-course tasting menu crafted from local, seasonal ingredients by two remarkable Chefs. As the night unfolds, diners will have the unique opportunity to meet the Chefs and take home a special gift bag as a memento of this magical evening.
Danielle says the event is a merging of two personalities with very different food background that will feel quite harmonious:
"I feel like it will be a surprise for people – not least of all it’ll just be a gorgeous, fun night with delicious food – which is ultimately what it should be. I think people can expect a bit of surprise, let’s say,” she explains.
"I’m really excited about my entrée. It’s a warmish sort of salad. There’s poached squid, some beautiful pea shoots and more of a Spring-y feeling. Underneath is a little crostini, with all the trim from the squid and the tentacles get braised down with some sausage, red chilli and garlic. That’s something my Grandmother would have made – a squid stew. She probably would have done it with chickpeas or something like that, taking it in a very Spanish direction, but I cook it with sherry and actually it ends up tasting like XO sauce.”
Rosheen has always found it easy when two people with very clear cooking styles and ideas about what they think is delicious come together:
"Danielle had her dishes written well before I did, so I wrote around what she wanted to do, which ended up reading quite nicely. We have a really nice split. We’ve both got starters, we’ve both got mains. She’s using a lot of meat, so I’ve gone the other way, with heaps of seafood. It’s a very protein-heavy, moreish, delicious menu.
"I’m most excited about my fish main, a rainbow trout baked with the skin off. It’s carried by this compound butter that’s made with a base of really heavily roasted lobster and prawn shells combined with South Indian curry spices. Once that cools down, I fold through a whole lot of fresh herbs as well as shiso, coriander stems, fresh chilli, dried chilli, lots and lots of garlic and lemon zest, just to bring the whole thing up.
"Then I’m going to take some of compound butter and warm some prawns through in that and use the other part of it to make a butter sauce. It’s got fragrant, fruity, spicy flavours. It’s a really delicate dish, but at the same time really punchy.”
Bookings for the event are open to MasterCard holders only via priceless.com at $170 per person.
