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 03

Dinner with Andrew McConnell

Following the huge success of the first two dinners in this series, Andrew McConnell, awarded Chef of the Year by The Age Good Food Guide 2007, will be the visiting guest chef at bistro 3 Port Douglas for the third dinner in the Wild About Food series of Six Chefs, Six Dinners on Monday August 20, 2007.

McConnell will join bistro 3 Executive Chef, Matthew Wild and his team for an unforgettable night where together they will create a sumptuous five course degustation dinner with wines to match.

McConnell is passionate about using unique seasonal produce and his food incorporates the best of European tradition with his own unique innovation.

Currently he is the Executive Chef and co-owner of Three,One,Two in Melbourne’s Carlton and since 2004 the consulting Executive Chef at Circa, The Prince Restaurant in St Kilda.

Three, One, Two, was awarded as the 2007 Best New Restaurant by both Australian Gourmet Traveller magazine and The Age Good Food Guide.

His first independent venture with partner, Pascale Gomes-McNabb, d iningroom 211, was referred to by one reviewer as ‘a semi-icon in Melbourne’s culinary scene’. Previously, McConnell spent three years in Hong Kong at the award- winning M at the Fringe restaurant. In London during the 1990s, he worked at Anthony Worrall-Thompson’s timeless establishment, 190 Queens Gate London. Melbourne born and bred, Andrew trained at Marchetti’s Latin, Tansy’s, O’Connell’s Hotel, Capers and Maria and Walters.



Dinner with Andrew McConnell

Monday 20th August 2007


Golden chicken broth, picked crab meat and aromatics
(2006 Grant Burge ‘East Argyle’ Pinot Gris, Eden Valley, SA)



Winter vegetable salad with fenugreek shoots and air dried
sheep’s milk cheese
(2006 Grant Burge ‘Kraft’ Sauvignon Blanc, Barossa/Adelaide Hills, SA)


Wild Barramundi and roast prawn, celeriac remoulade
(2005 Grant Burge ‘Hillcot’ Merlot, Barossa, SA)


Roast salt pork
(2001 Grant Burge ‘Shadrach’ Cabernet Sauvignon, Barossa/Coonawarra/Adelaide Hills, SA)


Yoghurt cake with mandarin sorbet, passion fruit and essence of vanilla
(2006 Grant Burge Moscato, Barossa, SA)




Bon appetit! From Andrew, Matthew
and the Bistro 3 team