Ben Williamson is having a Prince of Persia moment, pulling focus from the wealth of Middle Eastern cuisines at his fingertips at Fortitude Valley favourite Gerard’s Bistro to zoom in on the ancient culinary traditions of Iran in a Gourmet Institute session that’s bound to enrich your culinary horizons.
At Gerard’s the charms of many cultures are harnessed across the menu, sometimes on the same plate, as Williamson’s love of Aleppo pepper, North African ras-el-hanout and Turkish apple flavours comes to the fore.
Tonight, though, it’s all about Persia, and two of the region’s greatest contributions to the table, rendered in a modern style. Fesenjan combines the savour of duck with the richness of walnuts and the brightness of pomegranate and sour cherry, while Williamson’s take on the classic Iranian jewelled rice is perfumed with saffron, barberries, orange zest, pistachio nuts and mint.
Event details:
Chef
Ben Williamson
Topic
Modern Middle Eastern
Location
Harvey Norman Aspley, 1411-1419 Gympie Rd, Aspley, QLD
Date & Time
7pm, Wednesday 17 August
Tickets
$60 each
To book
For more information, a full event calendar and recipes, visit HN.com.au/gourmet-institute.
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