When Robb Report Australia & New Zealand invites you to a dinner called, Culinary Masters 2018. This is the event one should not miss. A secret dinner location in Sydney, served by talented Chef, Adam Wolfers, with live entertainment and a whisky room.
But one does expect for $290 per person?
Robb Report is luxury without compromise, attracting a discerning audience who appreciates quality, fine design and exclusive. Sounds like me in all the senses. A luxury lifestyle magazine at your fingertips.
Following the success of the second annual Culinary Masters in 2017, 2018 once again identifies the next generation of talented Chefs for a gourmet dining experience like no other.
“I just want to cook things that are delicious and a bit more balance. Sydney guets will experience matching wines by St Hugo, whisky by The Macallan and live entertainment.” Quotes Adam Wolfers, Etelek Restaurant.
With a select few of 30 people, were transported to a private residence in Cremorne, with panoramic views across Sydney Harbour. Courtesy of Mercedes-Benz, we were driven in luxury flagship models, including Maybach, S Class, and AMG GT C Roadster.
When I arrived and proceeding up the stairs, guests were greeted by a jazz band, welcome canapés – carrot schnitzels and Russian caviar, and sparking wine from St Hugos. Hosted by Robb Report Editor Chief Michael Stahl inside a beautiful garden house, welcoming a Q&A between Joann Savill and Chef Wolfers.
Adam Wolfers is the Chef behind Etelek concept that has toured Sydney, Melbourne and Canberra. Etelek, which means “food” in Hungarian plays a twist on Eastern European and Jewish cuisine.
On the menu:
Grilled bread, smoked sour cream and paprika
Raw kingfish, egg yolk jam, capers, dill
Grilled Moreton Bay bugs, corn and potato
St Hugo Eden Valley Riesling 2018
St Hugo Eden Valley Chardonnay 2017
Charcoal grilled wagyu bavette, sunflower
Fennel carpaccio checkpea miso, native lime
Red velvet salad
St Hugo Baross Grenache Shiraz Mataro 2016
St Hugo Cellar Collection Coonawarra Cabernet Saugivnon 2012
Yoghurt sorbet, whipped matzo, raspberry
I had a quick cheeky photo opp with Chef and praised his food served on the night. My palate isn’t difficult to please, but the occasional hit of flavour is what sparked my tastebuds on the evening. From the grilled bread (yep, carbs), Moreton Bay Bugs, carrot schnitzel and the fennel carpaccio. Chatting to the people around me, it was evident the charcoal grilled wagyu was a hit and the yoghurt sorbet.
The evening continued to the pool house for a night cap with The Macallan. A whisky bar with a selection of single malt whisky revealing the unrivalled commitment to the spirit.
A few that I’ve tried (note, I’m only a novice when it comes to whisky)
The Macallan Double Cask 12YO – warm character with sweet notes of honey, citrus and ginger.
The Macallan Fine Oak 15YO – single malt whisky craftd in triple cask in American sherry seasoned oak. Taste of orange and chocolate flavours.
The Macallan Rare Cask – full and warming with vanilla and chocolate taste with a soft note of raisin.
What’s next? Well… a red nose and a full stomach.
I would highly recommend purchasing tickets to the 2019 series as I’m excited to see which talented Chef Robb Report will be working with.[ngg src=”galleries” ids=”355″ exclusions=”17″ display=”basic_thumbnail”]*all images by La Tessa Photography