Utlising local Tasmanian produce, matched with wines from Bay of Fires and Josef Chromy Vineyards, the chefs will showcase a selection of iconic dishes from Melbourne's Coda & Tonka, (Adam D'Sylva) and The European (Ian Curley), Adelaide's Press (Andrew Davies) andTasmania's Barnbougle (Tyler Blackberry).
Celebrated Melbourne Chef Adam D'Sylva, of Tonka and Coda fame, is excited to ménage two of Tasmania's key draw cards – exceptional produce and top quality golf – in the inaugural Fore Chefs Golf Classic:
“Tasmania continues to develop a reputation as having some of the finest produce in Australia. The Fore Chef's Golf Classic will be a great event for guests to sample the best that Tassie has to offer in food, wine and golf” he said.
Ian Curley, of the highly acclaimed The European in Melbourne, is also looking forward to his involvement:
“I am thrilled to be a part of this event and itching to getting down to Tassie; food and golf are two of my life's greatest passions. What better venue to showcase the best of Tasmania than Barnbougle?” Curley said.
Packages for the Fore Chefs Golf Classic begin from $657 for the weekend and include dinner and wine on the Friday and Saturday nights, participation in the Golf Classic Saturday and Sunday, two nights' accommodation and breakfast daily.
On Sunday evening, the Barnbougle Restaurant will be open for dinner to local patrons who wish to experience the culinary delights created by the Fore Chefs team sans golf.
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