CHEF SERIES: 100% VEGETARIAN MASTERCLASS WITH BRENT SAVAGE
Carriageworks, in partnership with Smeg Australia, welcomes acclaimed Sydney chef Brent Savage for the third Masterclass event of 2018. This unique event offers a 100% vegetarian menu, co-hosted by Pat Nourse, Managing Editor and chief restaurant critic, Gourmet Traveller.
Cooked on a state of the art SMEG kitchen and celebrating spring flavours, Brent will share four vegetarian dishes over two hours in an interactive session inspired by the seasonal produce available at Carriageworks Farmers Market. ‘Saturdays are the highlight of my week,’ says Brent. ‘I start the day by picking up produce for all four restaurants from Carriageworks. It’s a close community and I have great relationships with the growers, which enables me to source the best quality produce for my restaurants.’
- Roast Celeriac with Nettle and Hazelnut
- Charred Heirloom Zucchini with Mustard and Seaweed
- Watermelon Radish with Goats Curd and Plum
- Fermented Strawberries with Licorice Honeycomb and Vanilla Cream
About Brent Savage
Brent Savage is chef and co-owner of four highly regarded Sydney establishments- Bentley Restaurant + Bar, Monopole, Cirrus and Yellow, which in 2013 transitioned into a fully vegetarian menu. Brent is considered one of Australia’s most respected chefs and restaurateurs, with a reputation for creating inventive food with contrasting flavours and textures. He has been voted Sydney Morning Herald’s Chef of the Year and his restaurants have collectively been awarded seven starts in the Gourmet Traveller Restaurant Guide, and seven hats in the Sydney Morning Herald Good Food Guide.
IMAGE : ANNA KUČERA, 2018
SAT 22 SEP
SAT 22 SEP 12-2PM
$40 + bf
Ticket includes a recipe booklet.