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Cuisine Now

tony_bilson12Veteran Sydney chef and restaurateur, Tony Bilson, is the key person behind Cuisine NOW 2011, a food festival that showcases the development of contemporary cuisine over the past 30 years.

There will be cutting edge Chefs participating - Michelin-starred chefs from France and some of the very best chefs in Australia. Each and every one of them represents the best in modern gastronomy and he is confident that everyone will enjoy learning from them and tasting their food.

All the information you need on Chefs in the Dining Room, the Masterclasses and the Gala Dinner are on the website.

Starting 11 January 2011, the two-week festival of gastronomy will showcase a series of culinary events offering the public a chance to experience the extraordinary talents of Australian and French internationally renowned chefs. Coinciding with the Sydney Festival, Cuisine NOW will give gastronomes the chance to sample the finest food offerings and to learn from the culinary maestros.

Cuisine NOW offers three different ways to delight the senses and engage the imagination of food lovers: CHEFS IN THE DINING ROOM - lunches and dinners at Bilson's Restaurant, Radisson Plaza Sydney created by international guest chefs Serge Vieira and Jean-Luc Rocha. MASTERCLASSES - a series of Masterclasses taught by guest Chefs. And the piéce de resistance - a GALA DINNER at Doltone House Darling Island Wharf.

THE CHEFS: Tony Bilson (Bilson's & Number One Wine Bar Sydney), Brent Savage (Bentley Restaurant & Bar Sydney), Guillaume Brahimi (Guillaume at Bennelong), Jean-Luc Rocha (Chateau Cordeillan-Bages France), Serge Vieira (Restaurant Serge Vieira France), Shannon Bennett (Vue de monde Melbourne), Tetsuya Wakuda (Tetsuya's Restaurant Sydney).

MASTERCLASSES: From the 13 January - The Marble Room Radisson Plaza Hotel 27 O'Connell Street, Sydney

  • Each Chef will conduct a 2-hour Masterclass. The public will have direct access to the Chefs who will demonstrate three dishes and share insights on preparation and technique. A tasting plate of the sumptuous dishes will be presented for sampling, together with a glass of Moet & Chandon vintage Champagne.


  • Week One: 11-15 January - French Chef Serge Vieira, Bilson's Restaurant Radisson Plaza Hotel Sydney.
  • Week Two 18-22 January - French Chef Jean-Luc Rocha, Bilson's Restaurant Radisson Plaza Hotel Sydney.

 GALA DINNER: Monday 17 January - Doltone House Darling Island Wharf Accenture Building Pyrmont Sydney.

  • Featuring a superb collaboration of seven guest Chefs presenting an unprecedented degustation menu with each course reflecting the different styles of the Chefs. A selection of matching wines from Moet & Chandon will enhance the gastronomic feast.

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