Savour Tasmania wrap up: Demon chef Alvin Leung at Mee Wah and Maggie & Simon’s Masterclass

I recently wrote about Savour Tasmania and having just returned from Hobart, wanted to share further details and images with you.

I was thrilled to be part of the second annual Savour Tasmania, an epicurean festival featuring Australian and international chefs and fabulous Tasmanian produce. Beginning on 27 May there were various sell-out degustation dinners and masterclasses for students and the public in Hobart and next weekend more events in Launceston and Burnie.

Guests came from around Australia to dine on the cuisine of Spain’s Paco Roncero from Casino de Madrid, Alvin Leung from Bo Innovation in Hong Kong, Philippe Nouzillat from Brasserie Wolf in Singapore, New Zealand’s Martin Bosley from Martin Bosley’s in Wellington and our very own The Cook and the Chef, Maggie Beer and Simon Bryant.

I mced two dinners by Alvin Leung, whose restaurant, Bo Innovation in Hong Kong recently catapulted up the San Pellegrino Top 100 List from position 97 to position 65. Held at Mee Wah, which brought elegant and sophisticated Cantonese dining to Tasmania, the dinners were as much fun as they were innovative.

Alvin, with his streaked hair, sunglasses, funky clothes and ‘Demon chef’ tattoos, held the audience captivated as he explained the motivation behind his dishes created with the science of molecular gastronomy. All had a recognisable basis in Chinese cuisine from his Molecular ‘xiao long bao’ transforming the much loved Shanghainese dumpling into a sphere which popped in the mouth with familiar flavours

Question: What is an Octopop ...?

Answer: The first of ten courses culinary feats served performed by Australian chef-to-watch Adam Melonas at an amazing dinner I recently hosted in Sydney.

Chef Adam Melonas preparing his signature Octopops

At just 28 years old, Adam’s technical skills and knowledge of food are both amazing and inspiring. I met him two years ago while he was working at the Al Mahara Restaurant in the 7 star Burj al Arab Hotel, Dubai. Since then he has further developed his love of creative cuisine (known in some circles as molecular gastronomy or progressive cuisine) during a two year stint as Head Chef in Charge of the Lab at La Terraza del Casino (recently awarded a second Michelin Star) at the ultra-exclusive Casino de Madria in Spain.  he has also worked with the international hero of innovative, progressive cooking, Ferran Adria at El Bulli, also in Spain.

Now back to the Octopops … as one of Adam’s signature dishes they were the first of ten courses prepared and presented by Adam to showcase his culinary skills to some of Australia’s top food and publishing glitterati.