Wednesday, January 27, 2010

Cuisine NOW

BCF was extremely lucky to experience the cooking of Philippe Mouchel (currently Brasserie at Crown, Melbourne) at CuisineNOW, the initiative of the one and only Tony Bilson. Philippe Mouchel's Master Class/lunch meant divine food and surroundings at Sydney's Doltone House, Jones Bay Wharf. Personal favourite: Oyster jelly with pea puree & mushroom foam. Also thought that Doltone House makes a great venue. 

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