Josh Niland returns to the Hunter to share knowledge with the chefs of tomorrow
One of the country’s most highly respected young chefs will weave his culinary magic for guests in a rare cooking demonstration at this year’s Hunter Culinary Association Spring Seasonal Lunch.
Widely known for his unique and ground-breaking approach to seafood, Josh Niland, whose Paddington restaurant Saint Peter was recently placed 11th on the Australian Financial Review’s Top 100 Australian Restaurants, will give guests a much-anticipated glimpse into his refined craft at the event.
The spring seasonal lunch is the second being hosted by the Hunter Culinary Association (HCA) in 2017 and will be held at the award-winning, two-hatted Muse Restaurant on Monday, 11 September. Following the cooking demonstration, Troy Rhoades-Brown and the Muse team will prepare a three-course lunch, which will be served with matching Hunter Valley wines.
HCA Chairman Ben Neil said the spring seasonal lunch was always a highlight of the culinary calendar.
‘Our luncheons begin with a workshop aimed at educating apprentices, members and guests about the new trends, produce and technology being used in the industry,’ Mr Neil said.
‘These events have attracted some of Australia’s finest chefs to the region, including Colin Fassnidge, Massimo Mele, Tetsuya Wakuda and Tony Bilson.
‘It is an opportunity for our guest chefs to share their knowledge, talent, experience and passion with local apprentices, members and guests. This type of industry exposure can make a huge difference to a young chef’s career development and the HCA is passionate about guiding and empowering the up and comers of the region through mentoring and guidance.
‘Josh’s reputation certainly precedes him so it’s going to be a real treat to see him in action. He started his journey in cookery in the Hunter region and we are very excited to have him as part of this year’s event.’
SPRING SEASONAL LUNCH DETAILS
Date: 11 September 2017.
Time: 10am – 230pm.
Location: Muse Restaurant, Pokolbin.
Cost: $100 for HCA members, $130 for non-members and $30 for apprentice chefs.