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 limited to 40 guests only per session to ensure an intimate experience and include a complimentary Festival Village pass!
Fresh truffle for Guillaume Brahimi's Cabin thanks to Australian Truffle Traders, David Coomer's Cabin thanks to Coomer Truffle, Liam Atkinson's Cabin thanks to Silverwood Truffles, Analiese Gregory and Brendan Pratt's Cabins thanks to Truffle Hill
It’s a star-studded line-up in 2021, bon appetit!
French-born Guillaume Brahimi is one of Australia's most popular and acclaimed chefs. He trained under Michelin-starred chef Joel Robuchon in Paris before moving to Sydney in the 1990s. In late 2001, Guillaume won the prestigious contract to take over the flagship restaurant at the Sydney Opera House, Bennelong, and, after a refurbishment, opened this spectacular venue in November 2001 as Guillaume at Bennelong. The restaurant went on to win almost every major accolade in Australian food, as well as international recognition. By 2003, held Two Chef Hats in the Sydney Morning Herald’s Good Food Guide and in 2013, Guillaume and his team regained their three- hat status in the 2014 Sydney Morning Herald Good Food Guide. That same year, Guillaume was awarded Vittoria Legend Award for his outstanding long-term contribution to the restaurant industry. Guillaume at Bennelong had its last service on New Year’s Eve 2013.
In 2009 Guillaume formed a partnership with Crown Entertainment Complex (Melbourne) and open Bistro Guillaume. In September 2012, Guillaume opened his second Bistro Guillaume in Crown Perth. In August 2016, Guillaume opened his own Bistro Guillaume in Sydney’s CBD. When Crown Sydney opened its doors in late 2020, Guillaume was appointed as Culinary Ambassador, building on the partnership and relationship with Crown that now spans 11 years.
Not rest on his laurels, Guillaume has authored two cookbooks (Guillaume: Food for Friends and Guillaume: Food for Family) and is the host of SBS’s food series, Plat du Tour.
When Manuka’s doors quietly opened in 2015 it didn’t take long for the locals to appreciate the delicious, soulful woodfire mastery from chef & owner Kenny McHardy.
Kenny uses his woodfire oven and the open flames to create simple yet innovative woodfired fare. Sourcing local, seasonal produce from our WA growers and producers whilst supporting ethical and sustainable farming. Produce from Carnarvon to the Great Southern, Manuka gives you the best WA has to offer.
There’s a feeling of unpredictability and vulnerability which comes from cooking simply with fire. But Kenny will tell you that’s where the fun begins. The name Manuka comes from his fond childhood memories of growing up in New Zealand collecting manuka firewood at his home on Kawau Island. Hailing originally from NZ, Kenny’s career as a chef began at the age of 14 and has taken him to Michelin starred kitchens in London and to the celebrated Two Hatted Walters Wine Bar in Melbourne. On returning to WA, he fronted the kitchens of The Garden in Leederville, Coco’s Restaurant in South Perth, The Red Herring in East Fremantle and Due South in Albany.
Kenny’s reputation has continued to excel with the success of Manuka Woodfire Kitchen. He and the team have recently been awarded a Chef’s Hat from the Good Food Guide along with coveted spots in Gourmet Traveller and local top restaurant lists. Including #4 in the Top 50 WA restaurants from the WA Good Food Guide.
Originally hailing from New Zealand’s North Island, and also spending a few years of her childhood travelling remote areas of Australia with her parents, Analiese took up cooking at the age of 15 before graduating with a diploma of culinary arts from Auckland University of Technology. 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, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras. Back in Sydney, Analiese then spent 5 years alongside Peter Gilmore, heading the team at Quay, at the time it received it’s rating in the San Pellegrino Top 50.
Following her time at Quay, Analiese then jetted off to the deserts of Morocco in 2014, running a pop-up restaurant out of Numero 7. She then joined the team behind ACME in the kitchen in January 2015, before it was decided that they wanted to open a bar reflective of the natural wine bars they encountered in Europe.
It was from March 2016 that Analiese then headed up her own Sydney kitchen at Bar Brose, cooking a menu defined by what she would want to cook for friends if they were coming over for a dinner party.
Countryside beckoned over big city, and having already established strong ties with Tasmania after numerous weekend visits to both friends and producers, Analiese decided to make the seachange in July 2017 to head the kitchen at Franklin.
This now sees Analiese diving for urchin on her way to work, establishing personal relationships with her growers, and preparing produce driven menus at the restaurant.
Brendan Pratt joined Vasse Felix in late July 2017. Perth born and trained, his international experience includes positions with Michelin Star Restaurants The Fat Duck and The Ledbury.
Since starting at Vasse Felix, Brendan’s food has evolved to feature wine pairing at its core. The kitchen takes inspiration from the flavour profiles and textures of Margaret River wine and the Vasse Felix winemaking style. This, combined with the superb local produce of Margaret River, has allowed an unmanipulated style to emerge, creating depth and body of flavour through intricate culinary techniques.
“Every week we uncover more of the phenomenal local produce being grown in Australia’s South-West. Margaret River is one of Australia’s leading culinary destinations so to be able to be a part of such a well regarded community, amongst such beautiful produce and scenery is a dream come true.”
Take a glimpse at last year's Chef's Cabin.
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