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Food & Wine Demonstrations 2016

This was the lineup of food and wine demonstrations for 2016. The demonstrations gave everyone some fantastic ideas into how to bring some professional cooking into their homes. Stay tuned for next years lineup.

11.30am       Jeff Young - executive chef of The Pantry
12.30pm       Adam D'Sylva - part-owner and head chef of Coda
1.30pm         The Pantry Cooking Show
2.30pm         Todd Moses - simple cooking with local produce
3.30pm         Ian Curley - executive chef of The European Group
4.30pm         The Pantry Cooking Show
5.30pm         Scott Pickett - Estelle in Northcote
6.30pm         Adrian Li - head chef at Saigon Sally

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Chef Jeff Young plating figs

Jeff Young

Executive chef of The Pantry, Jeff Young runs fantastic interactive hands-on masterclasses out of The Pantry’s own restaurant.

He knows everything there is to know about a commercial kitchen and enjoys teaching his students how to reproduce his favourite iconic Pantry dishes.

Adam D'Sylva sitting with arms crossed

Adam D'Sylva

It’s no accident that Adam D’Sylva has become one of the most talked-about chefs in town. As part-owner and head chef of Coda, Melbourne’s hottest bar and restaurant, Adam has built himself an enviable culinary reputation.

Growing up in a mixed Indian/Italian family, his mother was a major influence on his decision to follow his passion for cooking. ‘I fell in love with food from an early age. My nonna and aunty looked after us when we were young and always let us cook and eat with them,’ explains Adam.

Adam’s apprenticeship began at Hilton on the Park in Melbourne. He then worked as a chef at the popular celebrity restaurant, Cosi, in South Yarra. He explored his love for quality food travelling through Europe and Asia, working in restaurants in the Marche region of Italy and in Hong Kong. Returning to Australia, Adam worked as Head Chef under the much awarded and respected Geoff Lindsay at Pearl Restaurant, one of Melbourne’s most highly regarded restaurants.

He also became the first Head Chef at Longrain Melbourne for Martin Boetz. Adam won The Age 2008 Good Food Guide’s Young Chef of the Year and as part of his award travelled to New York to work with Thomas Keller at Per Se, arguably one of America’s best restaurants. Adam has also twice been the Victorian winner in the Lexus Young Chef of the Year award.

In June 2009, Adam opened Coda, in Melbourne’s Flinders Lane (the name was borrowed from the title of Led Zeppelin’s 1982 album). Within a year the restaurant was awarded One Chefs’ Hat in The Age Good Food Guide 2010 and 2011. When cooking at Coda, Adam draws inspiration from across the globe, blending Asian and European tastes and techniques.

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The Pantry

The Pantry is a Brighton icon. Now in its 23rd year comprising of – Restaurant, delicatessen, Royale Brothers Burger, Hiro Sushi Bar, Licking fine ice cream, and is home to the Pantry Cooking Show.

Todd Moses sitting with arms crossed

Todd Moses

Todd’s food philosophy is based around simplicity. Using seasonal and ideally local quality produce, with a knowledge of the food’s origins, and the practices incorporated from ‘paddock to plate’. Todd enjoys using modern techniques, but not getting caught up in the current trend or faze; being innovative without trying to re-invent the wheel. Moses appreciates produce for its quality, unique texture, and flavour and by executing every dish with honesty and respect for ingredients, and hopes to bring my personality to the customer.

Ian Curley standing with arms crossed

Ian Curley

Ian Curley is the executive chef of The European Group which includes The European, City Wine Bar, Melbourne Supper Club and Siglo, the owner of Kirks Wine Bar and consulting chef to the Melbourne Racing Club - so it's fair to say he is one of the busiest men in Melbourne! Chef Curley was previously head chef of The Point, Albert Park which he left in 2006 to take over at The European Group. English born, Chef Curley came to Australia in 1988 and is considered one of the country's best chefs.

Scott Pickett standing with arms crossed

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Scott Pickett

Melbourne-born Scott Pickett showed talent from an early age and soon began working as an apprentice chef in various South Australian restaurants. At the age of 18, Scott entered the Salon Culinaire and was dubbed as ‘one to watch’ by Judge Bruno Cerdan. This helped Scott secure a position at restaurant Paul Bocuse with his mentor, Philippe Mouchel.

Since then, Scott has worked in a range of top local and international kitchens such as Three Michelin Star London restaurant, The Square and Melbourne’s Three Hat Ondine. In 2005 Scott represented his country at the most prestigious cooking competition in the world, the Bocuse D’or, achieving Australia’s best ever result at the time and 14th globally.
In 2011 after an extremely successful tenure as Executive Chef at The Point, Scott decided to realise his dream and opened his first restaurant venture, Estelle in Northcote.

Adrian Li standing with arms crossed

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Adrian Li

Li is unassuming, knowledgeable, witty and connected – to his roots, to the social and local scenes, and to the world. He calls things as they are and is candid about life, his experience and his freedom in being an unencumbered 28-year-old very much on the road to success.

As head chef at Saigon Sally, Li brought his unusual style of hip to the plate, offering Asian influences with aplomb.

 


Page last updated: 07 Mar 2016