Celebration of Food and Wine in Brisbane end July 2005

Brisbane is the place to be 30 and 31 July when food and wine enthusiasts will gather for the eleventh Hilton Brisbane/The Courier-Mail/Qantas Masterclass Weekend.

Recognised as one of Queensland’s premier food and wine events, Masterclass has been instrumental in attracting renowned chefs and winemakers to Australia, and the 2005 Masterclass promises to be even better. The line-up is outstanding with three international chefs and five celebrated international winemakers alongside the cream of epicurean talent from around Australia.

An amazing array of winemakers awaits those who book early enough to secure a place in the Vintage Room, under the guidance of chief moderator James Halliday. First time visitor to Australia, Jean Charles de la Moriniere will present a tasting of Bonneau du Martray wines from Burgundy, Ed Sbragia, winemaker for Beringer in California will co-present with Chris Hatcher from Wolf Blass in the Barossa in a session examining the effects of terroir and Paolo de Marchi will conduct a tasting of his renowned Isole e Olena Tuscan wines. Cyril Brun from Veuve Clicquot, France and Steve Szabo from Palazzo Versace will present a great champagne and food pairing. Also sharing their oenological knowledge are Stephen and Prue Henschke from the Barossa, Jacques Lurton from Bordeaux and Dr. Tony Jordan of Domaine Chandon. Complimenting this year’s program will be a hands-on session on Muscat Blending involving Chris Killeen of Stanton & Killeen and Angelo Puglisi of Ballandean Estate and winemakers working with chefs to present surprising food and wine combinations.

Three international chefs along with some of Australia’s prominent chefs will present sessions that will showcase why they are leaders in their field. Pascal Proyart from Restaurant One-O-One in London, David Pasternack from Esca Restaurant in New York and Didier Corlou from Hanoi are award-winning chefs who will show their unique approach to food.

Included in the outstanding line-up of Australian chefs are Serge Dansereau (The Bathers’ Pavilion), Michael Lambie (Taxi), Kirsten Tibballs (Savour Chocolate & Patisserie School), Robin Wickens (Interlude), Chris Taylor (Fraser’s) and Peter Kuruvita (Flying Fish). Many Queensland chefs have gained national recognition through the Masterclass Weekend and this year local chefs Javier Codina (Gianni’s), Brad Jolly (Lat 27), Paul McGivern (Restaurant Rapide) and Hilton Brisbane’s Executive Pastry Chef Caroline Jones will showcase their broad range of skills. Michael Conrad (Restaurant Two) and Nick Hildebrandt (Marque) will explain the role of the sommelier in a practical session of food and wine matches and Tom Burke (Caxton St Catering) will show how to create a great party.

The two day event comprises 20 one-hour sessions – with a choice of four each hour and will include cooking demonstrations, wine tastings and food and wine matchings. More than 40 chefs and winemakers will be presenting in four rooms – Chefs at Work, Great Temptations, Vintage and Lifestyle.

Registrations Details
Full Cost of Weekend A$555*
One Day A$335*
* includes lunch, morning and afternoon tea and a copy of the Masterclass Book.
Half Day (Morning) A$120+
Half Day (Afternoon) A$175+
+ sessions only – lunch is available for an additional A$60.

The Hilton Brisbane is also offering a special Masterclass Weekend Accommodation rate of A$195 Deluxe Room per night, A$235 Business Room per night and A$265 Executive Room per night.

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