Collaboration Dinner Evett x Lamant secret This was a unique one off event based on the theme of wild ingredients. Some things foraged from around this beautiful country and other based off the concept of wild ingredients. I did most of the pastry for this event. The dessert being based off wild mushrooms, leaves and wild bacterias leftover from Korean alcohol. 'Petit Four' was also something I was really proud of, black pear fudge wrapped in a sugar tuile also wrapped in black pear dusted with dangui, anise hyssop and nuruk to represent a stick covered with moss in the wild.
August 26-27 Course Tasting Menu
Possibly the most ambitious event of ours of 2020, Joe and I had been discussing how we could keep pushing ourselves during these troubled times of COVID-19. We wanted to test if we could change our space into something else to see what its true potential was. I came up with a 27-course menu trying to tell a story of our travels and inspirations from around the world and also in Korean sticking to our core values of only Korean ingredients. It was a complete success and will look forward to attempting it again in the future with new ideas.
Franklin - Evett Collaboration
Franklin x Evett was a really fun event and great to cook and serve some old friends from back home. Peter Cooksley was a fantastic host and chef to cook with. The menu would have been a cross between Tasmanian ingredients and Korean-inspired dishes, also using various techniques and ideas I had learned in Scandinavia. The photo is a dish that I was incredibly proud of, based on the seaweed soup you receive on your birthday in Korea. We made it into a cake and served it with a dessert-style banchan, utilizing some beautiful foraged Tasmania ingredients and ferments that Franklin had.
Australian Bush Fire Charity Lunch
It’s hard being away from home for so long, especially when your home is in a crisis. Not sure of what to do or how to help the situation here at Evett.. However, we did what we could. Quickly, we put together a small charity lunch at the restaurant representing some of the food we love from back home. Thank you all for the support and donations!!
Rise - Daniel Garwood
After about 2 months of being here in South Korea, Joe gave me the opportunity to do my own dinner as part of his RISE series. I wanted it to have a separate identity from what we were currently doing at the restaurant. It involved inspiration heavily from my training in Europe but also added some ingredients I was very fond of in Australia. Tasmanian pepper berry, wattleseed and strawberry gum featured on the menu.
Food for Thought - Clanbrassil House Takeover
Mental health and suicide, these issues are something that’s very close to me that I think desperately needs to be talked about and discussed. Kevin O’Donnell and I had multiple conversations about this topic with it affecting people both close to us. Previously, we had done a pop up together, and it only made sense that we could do another one for a better cause. The outcome ended up being a group of us from Kadeau in Copenhagen traveling to Ireland for a 1-night event in collaboration with food for thought Ireland and Clanbrassil house. The menu involved a lot of cooking over charcoal. The money raised from the event went to mental health organizations in Australia and Ireland. Thanks to the amazing people that made this event possible. Jeppe, Tom, Grainne, and Kevin! It was fantastic to do an event with these people, and I would love to do it again someday for the same cause.
David Squire - Daniel Garwood Øl & Brod
Øl & brod a stunning quaint venue, it was a fantastic space for a fun evening. David Squire was nice enough to invite me to do dinner there with him. The menu featured food that we loved to eat and techniques from our past training. Squid noodles with espellette XO, cabbage and smoked mussel emulsion, beef shio koji with ferment mushroom and caramel whiskey apples, just some of the dishes from our menu that night. The preparation was tough but we made it work. Thanks to Jeppe for nailing the front of house and to David for being a great friend and host.
The Furthest Islands
Our First pop up in Copenhagen After working together in Kadeau Bornholm, Kevin and I had a lot of conversation about the food we loved to eat and cook, talking about how great it would be to do dinner together. With help From Lars Lundo at Restaurant Pony and a lot of others, we had a pretty special event. With some clash of Australian Irish ideas and a crazy American doing wall art, we couldn't have asked for more success. - Chips, sour cream and roe - Oyster, sourdough - Red venison, vegemite - Fresh cheese and fava - Lamb, swede, onion - Squid seXO sauce - Duck, Courgette, Pear - Duck leg Bao - Macadamia, pumpkin, nectarine - Penguin slam
Slow food Return Scholarship 17 Courses Dinner
Return Home Dinner I was 20 at the time and had been inspired by In de Wulf and Faviken my most recent stages/internships, each restaurant's menu consisting of 18 - 33 courses. I wanted to try it myself. Thanks to the support of the slow food community in Tasmania I was able to source some incredible ingredients for the event. The menu was 15 courses, for approx 50 guests. It was a hard event to pull off, but thanks to everyone involved we got there and it was a success. Personal favorite dishes from the night: - Oyster cooked at 64 with Whey granita - Calamari, blueberries, and chicken broth - Tomato, rosehip, and figleaf - Pigeon, chervil, and Pear - Mushroom ice cream, plum, and sorrel - Apples, Black Garlic, and milk
Postrivoro - Faenza, Italy
This one wasn’t my event but it was one of the greatest inspirations of my career. I was invited to assist by Enrico Vignoli to help at his event which was starring guest chef Leonardo Pereira. These 2 people left a creative mark on my career, both insanely talented people who taught me a lot. 2 events in the heart of Faenza over 2 days, filled with genuine and amazing people. Thank you to all the people that took the time to show and teach me something new.
Surprise Teacher in Sicily
After meeting with some incredible people at a dinner after the Slow Food Salone del Gusto event, I was invited to come to teach at a cooking school in Ragusa, Sicily. My masterclasses were on and based around foraging and what we could find to use near the school combined with some of the techniques I had learned during my time at Faviken and Garagistes. I prepared a 3-course menu with the foraged ingredients presented to the students and the following day we prepared it together. The next few weeks I was able to join the students in learning about various Italian products, visiting olive oil producers, and many more.
First Dinner in 2014 - 6 Courses
This was my first dinner preparing for 46 guests a five-course menu. Luke Burgess, a talented chef, incredible leader, and mentor was kind enough to allow me to use the restaurant for this event. There was a lot of support from him and others to make this all possible. Thanks to everyone involved. It was very early in my career but I always had great chefs to help guide the direction of what way my food was to go in. These lessons have still stayed with me throughout my life.
Winning Slow Food Scholarship
The Slow Food Salone del Gusto scholarship was the award that built the foundations for my career. The award itself was to travel to Italy for the event. I was fortunate enough that I took the opportunity to organize some stages whilst I was in Europe. Faviken in Sweden and In De Wulf in Belgium. I met so many amazing and talented people during this time that changed the direction of my career forever. Thanks to the people of Slow Food Hobart for giving me this opportunity.
Nestle Golden Chef Hat Winner
This competition with my teammate Libby Green was fantastic. Training and development were hard. Starting at 6am, practice after practice.. This gave the groundwork necessary for the future kitchens I would come to work in the future. The knowledge passed down from our mentors of that time was impeccable, which also led to our victory. Competing against equally talented chefs of that time was one of the most intense experiences. Winning this competition took us as a team to travel to Europe and stage at 3 Michelin star The Waterside Inn.
3rd Place Fonterra Proud to be a Chef
A great incentive by the people of Fonterra to put together such a great event/competition for young chefs around New Zealand and Australia. The masterclasses, direct mentorship, and other competitors made it such an insightful experience. Managing to place 3rd in the overall competition was a great accomplishment but it was meeting all the other young chefs of that time that all would go on to do great things that made it the most memorable. I was lucky to be a part of that community and am still friends with the people from back then.
National Apprentice of the Year - AUS
I was fortunate enough to be at a workplace where competitions were so supported by my chefs and mentors. This helped me build skills that I otherwise wouldn't have had the opportunity for. This competition held in Brisbane, Australia, found myself competing for 2nd-year appearance level. It was months of training over and over again, all absolutely worth it, in the end, to come home with a win. Thanks again to the people responsible for my training, especially Vincent Macdonald and Andre Kropp.