Taste of Australia NOSH Dinners

130 diners watched as premium Australian products were transformed before their eyes into creative 5-star dishes by leading Aussie Chefs at the Taste of Australia NOSH Supper club Dinners on 7 and 14 April, hosted at GRAIN Cooking Studio.

Showcasing the innovative and creative nature of Australian cuisine, and the talent of our Chefs, diners on 7th April night were treated to amazing Meatworks Butchery lamb tartare by Chef Julien Perraudin from Quince – Eatery & Bar Aussie Beef Short ribs by Chef Danny Grimshaw of Mad Cow Wine & Grill and a dessert of Aussie Macadamia, chocolate, beetroot, raspberry & rose by Aussie Chef Jay Taylor from Mekong Merchant Saigon All of these amazing dishes were paired with premium Jacob’s Creek wines.

Following the success of the first night, guests of the second dinner feasted on Australian kingfish sashimi by Chef Heath Gordon from Park Hyatt Saigon, juicy smoked Aussie beef brisket by Chef George Bloomfield of Stoker Woodfired Grill & Bar and ended on a high note with a Aussie grape & yoghurt parfait by Chef Chris Donnellan of The Racha Room. Delicious!