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Chef’s Cabin

Be inspired by Australia’s best, in the festival's most intimate food & wine masterclass experience.

Hosted by Australian Gourmet Traveller’s, Max Veenhuyzen, the Chef’s Cabin Series is a unique chance to gather around the kitchen bench with world class culinary talent (wine glass in hand), pick up some new tips, a chat with our hosts and a delicious, truffle ladden, tasting portion of each dish. Tickets are extremely limited so jump on these quick!

Pls note: you can also choose to package your Chef’s Cabin ticket with a Festival Village ticket at a discounted rate when booking your tickets. You will require a Festival Village ticket to enter this event.

$150*pp without Festival Village Ticket
$175*pp packaged with Festival Village ticket
*plus fees

This is an 18+ event

Chefs Cabin with Jake Kellie

Date: Saturday 24th June // Time: 10am – 12pm

Truffles supplied by Coomer Truffles

Wines by Below & Above, Pemberley of Pemberton, Chateau June Jerome, Cherubino and Woodgate

As the co-owner and Executive Chef of Arkhé (are-kay), Adelaide’s first open-flame restaurant, Michelin-starred chef Jake Kellie knows how to bring the heat and to deliver an experience that goes beyond the palate. His extensive resume includes time with culinary rock stars such as Heston Blumenthal (The Fat Duck, United Kingdom) Brett Graham (The Ledbury, Notting Hill), Scott Pickett (Estelle, Melbourne) and Matt Moran (Aria, Sydney).

Hosted by great friend, Australian Gourmet Traveller’s Max Veenhuyzen, experience Jake’s world-class culinary talent through his umami-rich dishes and demo.

 

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Chefs Cabin with Melissa Palinkas

Date: Saturday 24th June // Time: 12.45 – 2.45pm

Truffles supplied by Calcup Farm – Farm Fresh Truffles

Wines by Below & Above, Pemberley of Pemberton, Chateau June Jerome, Cherubino and Woodgate

The food produced by Young George and Ethos’ executive chef and co-owner Melissa Palinkas has been lavished with praise by food reviewers who describe her food with words like ‘inventive, fun, smart, original and drop-dead gorgeous’. Her ‘nose to tail’ or ‘root to shoot’ approach to cooking with West Australian produce means that nothing is wasted. The trimmings of vegetables and meats are used in stock and leftover vegetables are fermented or used for preserves. Join Melissa for her rich, economy of taste, winter-in-the-Southern Forests experience.

 

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Chefs Cabin with Analiese Gregory

Date: Saturday 24th June // Time: 3.30 – 5.30pm

Truffles supplied by Truffles WA

Wines by Below & Above, Pemberley of Pemberton, Chateau June Jerome, Cherubino and Woodgate

Be curious about nature & slow food with Tassie-based Analiese Gregory. Spending a few years of her childhood traveling remote areas of Australia with her parents, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before traipsing across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues. Back in Sydney, Analiese then spent 5 years alongside Peter Gilmore, heading the team at Quay. Countryside beckoned over big city and having already established strong ties with Tasmania after numerous weekend visits to both friends and producers. This now sees Analiese diving for urchin on her way to work, establishing personal relationships with her growers, and preparing produce driven menus and recipes.

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Chefs Cabin with Paul Iskov

Date: Sunday 25th June // Time: 10am – 12pm

Truffles supplied by Black Solitaire Truffles

Wines by Below & Above, Pemberley of Pemberton, Chateau June Jerome, Cherubino and Woodgate

Paul Iskov established Fervor with the aim of providing a “culinary experience you can’t get anywhere else”. Fervor harness locally sourced native produce and share it with diners at unique locations across WA, including salt lakes, beautiful bush land and pristine beaches. Paul boasts an outstanding resume, including experience in highly acclaimed kitchens around the world, including Vue De Monde, Amuse, D.O.M, COI, Pujol and Noma. He has a great love and respect for the land and endeavors to portray this through his food, locations, dedication and passion.

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Chefs Cabin with Colin Fassnidge

Date: Sunday 25th June // Time: 12.45 – 2.45pm

Truffles supplied by Australian Truffle Traders

Wines by Below & Above, Pemberley of Pemberton, Chateau June Jerome, Cherubino and Woodgate

Be charmed by the charismatic and uber-talented Colin Fassnidge, who counts pork, potato, lemon and peas among his favourite ingredients to cook with, says he was drawn to cooking as a career at the age of 12 after seeing esteemed French chef Raymond Blanc on a television program. The father of two began his career at London’s Le Manoir aux Quat’Saisons in 1994 where he completed his apprenticeship under his idol, Raymond Blanc. Colin was Executive Chef of two-hatted restaurant, The Four in Hand Dining Room from October 2005 to January 2016, as well as hatted restaurant 4Fourteen, from 2011 to 2018 Crowned GQ Magazine’s Chef of the Year in 2013

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Chefs Cabin with Ben Ing

Date: Sunday 25th June // Time: 3.30 – 5.30pm

Truffles supplied by Silverwood Truffles

Wines by Below & Above, Pemberley of Pemberton, Chateau June Jerome, Cherubino and Woodgate

It takes a special kind of chef to cook at Noma. But rising to the rank of head chef of the world’s most influential restaurant at 30, running pop-ups in Sydney and Mexico, and helping oversee its relaunch in Copenhagen is only part of Ben Ing’s extraordinary story. His latest chapter is being lived and worked out of a kitchen in Busselton called Alberta’s. Learn and taste the work of this global talent who’s decided to make Western Australia his home

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Chef's Cabin Gallery