Dexter Kim
Quay’s inimitable Snow Egg is coming back for just 10 nights
It’s the dish that became bigger than itself and started a frenzy, and now after six years off the menu, the Snow Egg is returning. After being a standout on the Quay menu for ten years, Peter Gilmore’s famed Snow Egg – which garnered a whole new legion of fans when it was the finale pressure test for Masterchef in 2010 – was taken off the menu in 2018. Now for Vivid this year, fans have another chance to try it – a textural delight comprised of poached meringue, custard, granita, ice-cream, puree and toffee biscuit – across 10 nights. Packages will see the dessert served in a Riedel glass, alongside a glass of Charles Heidsieck Champagne, bubbles or a non-alc option joined by views of the Vivid lights, with the experience costing $98 to $175 per person. Reservations open at midday on Friday 19th April via the Quay website for the 10 dates, which run between Saturday 25th May to Friday 14th June.
Caper Byron Bay returns
The Byron Shire will light up with the return of Caper Byron Bay across ten days in May. Brisbane-based, Northern Rivers-raised chef Louis Tikaram has curated a program that shows off the region’s produce, talented chefs and much loved venues; infused with just the right amount of art, wellness and counterculture of the Northern Rivers is also known for. There will be one-off events from the hinterland to the beachfront with chefs including Jason Saxby (Raes on Wategos), Ben Devlin (Pipit), Matt Stone (You Beauty), Mindy Woods (Karkalla) and Jedd Rifai (North Byron Hotel), while Jake Kellie (Arkhe) and Ross Magnaye (Serai) will fly in from Adelaide and Melbourne respectively.
Singapore’s Burnt Ends is popping up in Perth
Decorated restaurant Burnt Ends is bringing the Lion state to the big state, when head chef and co-founder Dave Pynt returns to his home city for a two-day pop-up. Singapore’s Burnt Ends – a Michelin-starred and World’s 50 Best awarded restaurant – will visit Perth’s Indigo Oscar for just two days. Cottesloe’s glam beachfront restaurant will welcome Pynt to the kitchen to craft a menu that marries his fiery approach to food with WA ingredients. Dishes include smoked quail egg and caviar; Western Australian marron with tobiko and kombu smoked beurre blanc; and 45-day dry-aged Blackmore striploin; paired with Frankland River wine producer Swinney Wines. Burnt Ends’ collaboration with Indigo Oscar will host three seatings over the two-day pop-up, with a 10-course dinner on both Friday 10 May and Saturday 11 May at $350 per person; or an 8-course lunch on Saturday 11 May for $295 per person.
S.Pellegrino’s Young Chef Academy is back for 2024
S.Pellegrino’s Young Chef Academy (SPYCA) is back this year, bringing a fresh opportunity for budding chefs to meet their culinary heroes and hone their skills in the global competition. Applications are now open to Australian chefs under the age of 30 – they must have worked as a sous chef, chef de cuisine, chef de partie or commis chef full-time for one year before applying. To enter, budding culinary stars are invited to share a signature dish. From here, a shortlist of chefs will be selected to take part in regional finals this year, before the grand finale takes place in Milan with the best young chefs from across the globe in late 2025. The Academy will host open days in Melbourne and Sydney in April this year, so green chefs can meet and mingle with previous judges and SPYCA alumni, to hear more about the experience and opportunities thatthe competition brings.
Last year, 10 chefs from Australia and New Zealand competed in the Pacific Regional Finals, preparing their signature dish for local judges Jacqui Challinor (Nomad), Josh Niland (Saint Peter) and Peter Gilmore (Quay Restaurant). South Australia’s Robin Wagner went on to represent the Pacific region with pride in Milan joined by mentor Peter Gilmore. Young chefs keen to enter should keep an eye on the SPYCA website for more details.
sanpellegrinoyoungchefacademy.com
Butcher Crowd is the new meat delivery service to try
Butcher Crowd is a new meat delivery service cutting out the middle man to offer high quality Australian meat and seafood to home chefs. Grass-fed and grass-finished beef and lamb, pasture-raised chicken and pork and wild-caught seafood are sourced from farmers, with customisable boxes delivered monthly.
