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 05

Dinner with Michael Lambie

After the glittering success of the four previous dinners, bistro 3 Port Douglas invites Michael Lambie, Executive Chef at Melbourne’s Taxi at the Transport Hotel for the fifth dinner of the Wild About Food series of Six Chefs, Six Dinners on Monday 19th November 2007.

Michael will be joined in the kitchen by bistro 3’s Executive Chef Matthew Wild and his team for an unforgettable night where together they will create a delectable five course degustation dinner with matching wines. Lambie’s innovative Japanese influenced contemporary cuisine has achieved extremely high acclaim and Taxi has received national recognition for its exceptional culinary offerings.

Before being lured to Taxi by Paul Mathis in 2004, Lambie was Executive Chef at restaurant Circa at The Prince in St Kilda since 1998. Here Michael was awarded three chefs hats and appointed the Best New Restaurant by The Age Good Food Guide in 1999. Lambie commenced his career at 10 years of age, cutting chips for a local pub in his home town to earn pocket money. He quickly progressed, eventually taking an apprenticeship at London’s Claridge’s Hotel. As an accredited chef he travelled to Munich and spent two years at Königshof restaurant before returning to England. Subsequently Lambie spent time at the Waterside Inn in Berkshire and then nearly four years at Marco Pierre White’s Harvey’s in London from 1990. He then moved to Melbourne, Australia in 1995 where he turned St Kilda’s Stokehouse into an Australian institution and received two chefs hats in The Age Good Food Guide


Dinner with Michael Lambie

Monday 19th November 2007




Lemon grass broth with enoki mushrooms, coriander and
prawn wonton
2006 Shadowfax Adelaide Hills Sauvignon Blanc


Fresh mud crab with tuna sashimi and red chilli dressing
2006 Shadowfax Adelaide Hills Pinot Gris


Crispy fried quail and master stock pork belly with piquant dressing
2005 Shadowfax Adelaide Hills Chardonnay


Pan-fried Hiramasa kingfish with eggplant caviar and basil puree
2004 Shadowfax Pinot Noir


Chocolate tian with chocolate ganache and passion fruit sorbet
2006 d’Arenberg Noble Riesling

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