Caviar tastings, oysters shucked to order and a sang choi bau buffet were just some of the highlights from the launch of our first-ever Chinese-language edition of Australian Gourmet Traveller at the Primus Hotel Sydney last night.
Chef Ryan Hong prepared an Asian feast for guests who also enjoyed Louis Roederer on pour and a performance by Opera Australia’s Simon Kim.
The Australian Gourmet Traveller Chinese-language edition is available at premium hotels across the country, City of Sydney venues and Westfield Sydney.
Photographs: Ben Hansen
Champagne on pour.
Editor of Harper’s BAZAAR Kellie Hush and Dior’s Kathleen Ryan.
Sichuan beef salad canapés.
Sashimi was prepared to order.
Yasa caviar waitresses roamed the room doing caviar tastings (and vodka shots).
Nespresso’s Nicole Parker and Mark Driscoll of Bauer Media.
Opera Australia artist Simon Kim performed “La Donna e Mobile” from Rigoletto and “Nessun Dorma” from Turandot.
Guests at the event stand mesmerised by Simon King’s performance.
Lobster on crisp squid ink wontons with XO sauce.
Estée Lauder’s Emerentia Wilding and Gourmet Traveller editor Anthea Loucas.
The sashimi station was stocked with Tasmanian salmon, scallops, yellowfin tuna, Hiramasa kingfish and abalone from the New South Wales coast.
Opera Australia performer Simon Kim with Mirvac’s Nathalie Pasterfield and Natasha Ryko.
Berkshire pork belly baos with chilli and cucumber.
Executive chef at Primus Hotel Sydney, Ryan Hong.
Nicky and Troy Tindall.
Bauer Media publisher Cornelia Schulze welcomed guests.
Australian Gourmet Traveller’s first-ever Chinese-language edition.
