What an experience to learn, watch, listen, touch and try foods produced by some of the most talented chefs in Australia and the globe. It was a fantastic opportunity to absorb the knowledge and passion displayed by some of the best young chefs in the world.
These talented young chefs brought a new way of thinking and a clear path of the evolution of Australian cuisine.
All chefs shared the same vision, looking to the past to take flavours and skills to reinvent our cuisine.
Carla Jones: 4 Fourteen
Demonstrated how to produce a pork terrine using all parts of the pig. It was the best terrine I have ever tasted.
Brought to us a little soul food and made each of us a Hush Puppy and demonstrated how to cure fish. It was truly amazing to hear how she established herself by starting pop up diners in convenience stores !
An amazing character who brought a cheeky sense of humour to the culinary arts. He demonstrated how to make a gorgeous squid salad with crunchy potatoes. He shared with us his passion for cooking, quality produce and excellent flavours. He proudly uses Australian iron bark at Papi Chulo.
Taught us how to fillet a flat fish and how to use all parts of the fish to minimise wastage. At For in Hand they use the whole fish from head to tail. He demonstrated how to perfectly pan fry fish and make a sorrel and apple emulsion sauce.
Omnivore has finished for 2014 so keep your eyes peeled for 2015. The Omnivore festival is not one to be missed.