4 August 2018 – Broughtons at the Bay, D’ALBORA Marinas, Nelson Bay
Experience the provenance of the exceptional local seafood prepared and introduced to you by five talented local chefs. Guests will be treated with freshly shucked oysters followed by a four course set seafood inspired dining experience with matched wine tastings.
Tickets $140 per person. Book early, tickets are limited.
TICKET INCLUDES - Oysters and Prosecco upon arrival followed by a four course seafood inspired dinne...
Your host for the evening is celebrity and Australian food guru, Lyndey Milan OAM.
A familiar face on television and in print, Lydney has been instrumental in changing the way Australians think about food and wine for over 30 years via her own nine best-selling cookbooks, eight TV series and influence as former Food Director of the iconic Australian Women’s Weekly.
Mitchell Turner’s passion for cooking began from a young age dicing and cutting in his family kitchen to his first Head Chef position at just 21-years-old and working as Sous Chef at the Michelin Starred, Castle Terrace in Edinburgh. Returning to Australia, Mitchell joined Rick Stein at Bannisters before becoming Head Chef of The Rooftop Bannisters Pavilion. A lifelong enthusiast of Rick Stein’s seafood, he is thrilled to be Head Chef at Bannisters Port Stephens opening in September 2018 and creating an exciting new dining destination on the north coast.
Born in Normandy France, Ludovic Poyer found his way to Port Stephens via Paris, Belgium, Sydney and the Blue Mountains. Trained in traditional French cuisine in Paris and inspired by experiences gained in kitchens during his travels, Ludovic an award-winning chef, opened The Poyers at Lemon Tree Passage with his wife in 2015.
UK trained and relocated to the Hunter Valley in 2005, Ben Way has created fine dining experiences across the region before opening his own business, Little Beach Boathouse in 2013. Ben’s passion lies in utilising the freshest, locally sourced produce while maintaining the highest level of quality in each dish. Ben creates lasting relationships with local suppliers to develop innovative menu options at one of Nelson Bay’s best restaurants.
Mat has worked in the Port Stephens area for over twenty years. Travelling and working with a lot of experienced chefs has shaped his career to date. He takes inspiration from Asian infused dishes and chefs such as Ludovic Poyer, who he worked under for many years. Mat continues to learn and hopes you enjoy the dish he creates for the dinner.
Michael has lived and worked in the Port Stephens region several times and what continues to draw him back is the ability to source some of the world’s most incredible fresh ingredients. From the estuary that is Port Stephens to the surrounding rivers and valleys, exceptional produce is in abundance. The way I tell my story is to embrace and maintain the integrity of the quality seafood and produce and create a simple, flavourful and satisfying menu.