Matthew Wild " Wild About Food Series 2007: six chefs, six dinners"
Bistro 3, Port Douglas, QLD Australia
It was my dream to create six dinners with six of Australia's most innovative chefs. This became a reality in 2007 when "The Wild About Food Series" was born.
MATTHEW WILD, wild about food series, 6 chefs, 6 dinners, series 02
Dinner with Javier Codina (Gianni's, Brisbane)
Javier Codina, Executive Chef of Gianni's Restaurant in Brisbane will be the visiting guest chef at bistro 3 Port Douglas for the second dinner of the Wild About Food series of Six Chefs, Six Dinners on Monday July 23, 2007.
Together with bistro 3 Executive Chef, Matthew Wild, Codina will create a five course degustation dinner with matching wines.
Chef Javier Codina brings an international style to his cuisine by blending influences from France, California and his native Barcelona . He has worked in some of the world's finest dining rooms including Hotel Arts in Barcelona, The Ritz Carlton, San Francisco and the Chewton Glen Hotel in Hampshire, outside of London.
It was there where he worked under executive chef Pierre Chedellard for two years before arriving at Hayman Island, where he was appointed chef de cuisine. It was at Hayman Island that he met Gianni Greghini, who was managing the resort's premier restaurant, La Fontaine. They decided to open Gianni´s together and have since set a precedent for fine d ining in Brisbane since opening in 1999.
Gianni's achievements have been recognized with the many awards achieved over the past few years including 2004 Queensland Restaurant of the Year, Best Fine Dining and Best Chef/Owner at the Restaurant and Catering Association State Awards for Excellence. In 2006 Gianni's received an award for Best Fine Dining in the Regional Awards.
Extra Wine Specials
2004 O’Leary Walker ‘Hurtle’ Sparkling $50 per bottle
2004 O’Leary Walker, Chardonnay $30 per bottle
Dinner with Javier Codina
Monday 23rd July 2007
Ceviche of yellowtail kingfish, roasted capsicum and cremolata dressing
(2004 O’Leary Walker ‘Hurtle’ Sparkling Adelaide Hills, SA)
Zucchini flower stuffed with salted cod brandade and pil pil
(2007 O’Leary Walker ‘Watervale’ Riesling, Clare Valley, SA)
Oven roasted poussin, spicy pear chutney and five-spice sauce
(2004 O’Leary Walker, Chardonnay Adelaide Hills, SA)
Darling downs wagyu beef cheek, honey and lemon gastric
(2005 O’Leary Walker Shiraz McClaren Vale SA)
Yoghurt and white chocolate soup, organic pumpkin sorbet and honey jelly
(2005 O’Leary Walker, Cabernet Sauvignon, Clare Valley, SA)
Buon appetito! From Javier, Matthew
and the Bistro 3 team