澳洲亿忆网新闻澳洲全澳“欢享海鲜 ‘星’鲜呈献” 星亿美食嘉年华添趣金秋

“欢享海鲜 ‘星’鲜呈献” 星亿美食嘉年华添趣金秋

2019-05-15 来源:The Star 阅读数 2162 分享

澳洲星亿集团(The Star Entertainment Group)将隆重推出澳洲最盛大的海鲜美食嘉年华之一,呈献一系列精品美食和精彩活动,为布里斯班、黄金海岸和悉尼的金秋时节增添无限乐趣。

悉尼星亿、布里斯班金库和黄金海岸星亿的多位世界名厨将引领此次海鲜嘉年华活动,在星亿的数家获奖招牌餐厅和各类精彩活动中,为您奉上举国上下最精致的美食珍馐。

从Flying Fish精品餐厅的知名行政总厨Peter Robertson,到Sokyo和Kiyomi两间日式料理的创意料理大师Chase Kojima、星亿Nineteen屋顶餐厅与酒吧眼界卓越的行政总厨Kelvin Andrews,再到屡获殊荣的Fat Noodle亚洲风味餐厅名厨Luke Nguyen,由这些国内最知名的厨师团队为您倾情打造的美食佳肴,将让星亿当之无愧地成为体验澳洲海鲜的最佳目的地。

澳洲星亿集团的首席市场推广总监George Hughes表示:“欢享海鲜,‘星’鲜呈献”美食嘉年华(Seafood Freshtival)将在各个方面留下最‘鲜活’的美好回忆。

Hughes先生说:“澳洲海鲜闻名世界,其品质令世界各地的名厨钦羡不已。”

“星亿及其在悉尼、布里斯班以及黄金海岸屡获殊荣的多位名厨与澳洲的海鲜供应商建立紧密联系,从而可以选购到本土最上等的食材,而这一切都将在本界海鲜美食嘉年华期间以精彩绝伦的形式为您倾情呈现。”

“我们的招牌餐厅的主厨们精心设计了特别餐单,将在无与伦比的游览胜地为宾客献上澳洲特有的世界级海鲜美食。”

“您可以想象自己在位于高空中的星亿Nineteen屋顶餐厅与酒吧中享用南澳岩龙虾意大利面,或在BLACK精品牛排餐厅欣赏悉尼港美景的同时品味西澳扇贝刺身,亦或是在布里斯班金库Black Hide精品牛排餐厅的精致用餐环境中领悟莫顿湾小龙虾的无限魅力。”

除了我们招牌餐厅推出的特别菜单外,星亿在悉尼、布里斯班和黄金海岸的各大产业也会通过海洋主题装饰、美食快闪店和当日特惠活动来将“欢享海鲜,‘星’鲜呈献”美食嘉年华活灵活现地呈献给每一位宾客。

“本界海鲜美食嘉年华将为每一位宾客带来独特的美好回忆,这正体现了星亿为宾客提供不断升华的美好体验的一贯宗旨。

“欢享海鲜,‘星’鲜呈献”星亿美食嘉年华活动时间:黄金海岸星亿和布里斯班金库为4月18日至5月31日,悉尼星亿为5月9日至6月23日。

悉尼星亿

悉尼星亿备受推崇且屡获殊荣的多家餐厅将呈献一系列令人难忘的饕餮美食,让宾客尽情感受澳洲最优质海鲜的独特魅力。

BLACK精品牛排餐厅的行政总厨Dany Karam运用其精湛的厨艺,为您打造出如下精品菜肴——西澳扇贝刺身,配蜂蜜青柠汁、发酵奶油和亚拉河谷三文鱼籽,每份$29;炭烤西澳多尼布鲁克小龙虾,完美搭配墨鱼烩饭,每份$42;莫顿湾龙虾尾与Rangers Valley安格斯牛排,配番杏和黑胡椒酱,将澳洲最经典的美食元素完美融合,每份$84。

Sokyo日式料理的主厨Chase Kojima和他的团队将创意海鲜料理精髓融入到四种握寿司中,其中包括林肯港墨鱼配紫苏青柠末,每份$40,更有日式传统与创新相结合的备长炭烤多尼布鲁克小龙虾任您享用。

Flying Fish精品餐厅的行政总厨Peter Robertson在烹饪中充分利用食材以发挥最极致的味道。他独创的三道菜体验菜单完美呈现出澳洲海产的绝佳品质。第一道菜;马铃薯华夫饼配东海岸海胆、鸡皮和发酵奶油,这道菜为后面两道菜奠定了美味基石;第二道菜:巴利纳虾配黑胡椒酱和馒头;第三道菜:烤新西兰海鲂鱼配弗里曼特尔甜虾、祖传番茄和青蒜酱。非凡用餐体验价格仅为$110。

Fat Noodle亚洲风味和美食汇也将推出“周中精选海鲜”(Catch of the Weekday)特惠,Rock Lily餐厅将提供美味的鱼肉墨西哥玉米薄饼。此外,星亿还与知名品牌Cloudy Bay合作,提供一系列精酿葡萄酒。

Cherry酒吧也带着冰镇炫彩鸡尾酒和超酷音乐加入到我们的海鲜盛会,在“欢享海鲜,‘星’鲜呈献”美食嘉年华期间的每周五和周六傍晚5-7点之间供应价格为$15的半打悉尼岩蚝,并全程提供Grey Goose伏特加。

豪华的五星级达令酒店和Astral Tower and Residences酒店公寓将提供“Fall Into Autumn”住宿套餐,向宾客提供所有单间客房和套房七五折、双人早餐和中午退房优惠,此优惠截至2019年5月31日。

通过在多家获奖餐厅呈献令人垂涎的特色菜肴,悉尼星亿将成为体验顶级名厨烹饪的澳洲最优质海鲜的绝佳地点。

了解详情,请访问 https://www.star.com.au/sydney/whats-on/freshtival

Chef Bios and Headshots

THE STAR SYDNEY

Peter Robertson– Executive Chef, Flying Fish

As one of Australia’s leading chef talents, Peter Robertson brings decades of experience and a focus on fresh, seasonal produce to Flying Fish at The Star.

With six years of experience with Rockpool Group, Robertson credits his growth as a chef to working alongside esteemed Australian chef and restaurateur Neil Perry. Beginning in 2012 as Senior Sous Chef at Rockpool and Eleven Bridge, Robertson later took on the role of Head Chef at contemporary Cantonese restaurant Jade Temple.

Prior to his roles with Rockpool Group, Robertson served as Junior Sous Chef at Bilson’s Restaurant and Head Chef at Sydney’s Baroque Bistro and Oscillate Wildly. In 2005, Robertson was recognised as talent to watch by The Sydney Morning Herald’s Young Chef Dinner. That same year, Robertson took a break from the Australian culinary scene with roles abroad working with some of the world’s best chefs at Michelin-starred kitchens including Heston Blumenthal’s The Fat Duck and Tom Aikens in the UK.

A passion for sustainability stemmed from his time with Kambolis Restaurant Group in Canada. Robertson was involved with local projects that raised awareness of eco-friendly agricultural practices and provided techniques to lower carbon footprints in hospitality venues.

Back home in Australia, Robertson embarked on a reconnaissance trip to South Australia, connecting with local farmers who will supply fresh, seasonally driven produce to Flying Fish at The Star.

These experiences have greatly influenced Robertson’s professional development and overall food philosophy. His passion for using the freshest produce from Australian and New Zealand waters combined with his expertise in international and Australian kitchens mean Flying Fish at The Star will open as one of the country’s most exciting, progressive fine dining seafood restaurants.

Fast Five with Peter

图片.png

Do you feel the seafood range in Australia is broader than other destinations? If so, why?

I think we are lucky in Australia to have access to a large variety of seafood, I would say it’s a broader variety because of the sheer size of the Australian coastline, combined with the industry’s dedication to delivering pristine seafood to a generally discerning/demanding market.

What is your favourite seafood dish that you either currently serve or have served at Flying Fish and why?

I like our black pepper squid. I like the squid because it’s really sweet and tender, it also reaches maturity really quick so stocks recover quickly and it doesn’t spend years taking on heavy metals, oh and the sauce is super tasty.

What do you most enjoy about cooking with seafood?

I like the variety you have with Australian seafood and the intricacies of working with different fish throughout the seasons. I also like it because the care and respect you put into the preparation is immediately recognisable and it’s pretty rewarding when done well. Even a piece of simply grilled fish can be deceptively complex to execute consistently.

Is there a location in Australia that you feel is home to most unique seafood?

Well the Spencer Gulf is the first land mass the nutrient rich waters from Antarctica hit, resulting in some amazing product including tuna and abalone. The east coast also has some pristine waters which see a huge variety of seafood move through it throughout the year. Its proximity to Sydney means it has a slight advantage logistically and the Great Barrier Reef produce amazing coral trout - one of the best eating fish we have in Australia. In season we get wild barramundi from the Daintree and wild barramundi is a revelation, including the local competition encountered to catch them – crocodiles. In Coral Bay, Western Australia we get amazing dhufish – a real treat if you have the opportunity to try it on the East Coast.

What is your favourite seafood dish?

Making bouillabaisse with Tony Bilson. It’s a too often poorly executed dish but Tony’s respect for it stands out in my memory. The fact that so much of the seafood classically included in bouillabaisse is available locally only elevates it further for me.

Dany Karam - Executive Chef, BLACK Bar & Grill

图片.png

Dany Karam is Executive Chef of BLACK Bar & Grill, which is one of the signature restaurants and standout culinary attractions at The Star Sydney, overlooking Sydney Harbour.

Since taking the helm of the 114-seat contemporary Australian grill in 2015, Dany has designed bold, seasonal menus that draw on expert craftsmanship and superior ingredients to unleash a spectrum of delicate flavours.

Dany’s international culinary journey began in his home country of Lebanon, where he trained for five years, including a stint as Senior Chef de Partie Chef at Beirut’s award-winning restaurant Le Centrale.

He then moved to Nice, France where he honed his skills and further developed his unique approach to modern cuisine at Michelin-starred restaurant, Particulier.

He moved to Australia in 2009 to join The Star Sydney as Senior Junior Sous Chef at the hatted Astral restaurant. Since then he has made waves across The Star’s dining portfolio with his international palette, expert artistry and fresh takes on traditional cuisine.

In 2014, Dany drew on his culinary talents and business acumen to assist fellow Star chef, Chase Kojima to open Kiyomi at Jupiters Gold Coast, before taking the role of Executive Chef at BLACK Bar & Grill.

In 2017, Dany’s achievements were recognised at the Tourism Accommodation Australia (TAA) NSW Awards for Excellence, where he took out the coveted Chef of the Year title.

Dany is an authority on all things steak and grilling and speaks with passion about sourcing and working with the best produce Australia has to offer. Dany and the BLACK Bar & Grill team hand select Australian grain, ration and grass-fed beef based on texture, marbling and flavour, and lightly smoke each cut over cherry wood ashes to infuse a sweet, delicate aroma, before charring over the wood-burning grill. Dany lives in Sydney with his wife and family.

Fast Five with Dany

Do you feel the seafood range in Australia is broader than other destinations? If so, why?

I think Australia is the home of fresh seafood, as an island continent, Australia is uniquely poised to support a wide range of marine life beyond its coastline of more than 36,000 kilometers. ... name it and Australian seas can deliver it.

What is your favourite seafood dish that you either currently serve or have served at Black Bar & Grill and why?

“Moreton bay bug, vadouvan butter, pickled cauliflower and golden raisin salad, crispy curry leaves” currently on the menu, the sweet and delicate flavour from the bugs with complex flavour of the butter simply delicious.

What do you most enjoy about cooking with seafood?

It’s a delicate and tasty protein to work with.

Is there a location in Australia that you feel is home to most unique seafood?

I believe there is an abundance of opportunities to sample Australia’s seafood, each state have her unique seafood species. 

What is your favourite seafood dish? (Or reworded: what is your fondest memory of a seafood dish you’ve had?)

Simply a grilled john dory with brown butter dressing.

Chase Kojima- Executive Chef, Sokyo at the Star, Sydney, Restaurant Executive Chef, Kiyomi at The Star Gold Coast, Co-Owner, Gojima

图片.png

ABOUT CHASE

Born and raised in San Francisco, California, Chase Kojima’s passion for food and exposure to life as a Chef started at a young age under the tutelage of his father, Sachio Kojima, talented Chef and Owner of the renowned Kabuto Sushi Restaurant in San Francisco, USA. It was there he learned the craft of traditional Japanese cuisine. He has extensive knowledge of seafood and a strong connection with the sea from his grandfather, a fisherman in Hokkaido, Japan. Chase has led kitchens all over the world for the Nobu restaurant group. After four years in Las Vegas working under Nobu Matsuhisa, he circled the globe working in Dubai, London and LA before finishing at Nobu Bahamas as Executive Chef.

Chase Kojima has now made his mark as Australia’s leading and most influential Japanese chefs. He brings exciting and unexpected flavour to Australia’s culinary scene, offering a new way to experience traditional Japanese cuisine. The combination of his traditional training and the influence of his American upbringing shaped his distinct palate bringing together an imaginative spin on the extraordinary dishes he creates. He is highly influenced by his extensive travel and is inspired by people, places and foods from all over the world.

SOKYO

Since opening its doors in November 2011, Sokyo, has been the taste of Tokyo in the heart of Sydney. Sokyo sits in The Darling and offers sophisticated dining at its best. Chase has created flavours that are bold and complex, while staying true to his traditional Japanese artistry and the integrity of the finest local produce. Sokyo has earnt several accolades over the years that reflect the unique and successful offering Chase has shaped. Recent examples being in 2017 and 2018 a one star from Gourmet Traveller Restaurant Awards, Hotel Management’s Hotel Bar of the Year 2018, Hotel Management’s Hotel Restaurant of the Year 2018, Three glasses from Gourmet Traveller’s Restaurant Awards in 2018 and One hat from the Food Guide in 2019.

GOJIMA

Gojima opened in September 2016 to create a world first sushi burger restaurant, serving a unique range of premium Japanese rice burgers, sides and desserts – a first of kind. The opening followed the enormous success of Kojima’s casual ramen pop-up in The Star Cafe Court in 2015, which was led to it become a permanent resident by popular demand.

KIYOMI

In December 2014, Chase opened his second Australian restaurant, Kiyomi, at The Star in Gold Coast. In just six months of opening, Kiyomi claimed its first Chef’s Hat at the 2015 Brisbane Times Good Food Guide Awards and within 12 months had been awarded Australia’s Best New Restaurant at the 2015 at the 2015 Queensland Hotels Association Awards for Excellence. It has since reclaimed the Best Prestige Restaurant award at the 2017 Queensland Hotels Association Awards for Excellence and retained its Chef’s Hat at the first national 2018 Good Food Guide Awards, an accolade it has retained for the third year in a row. Kiyomi has garnered several awards such as being included in Gourmet Traveller’s Top 10 restaurants in regional Queensland 2018, Queensland Hotels Association 2017 Awards for Excellence where the team secured Best Prestige Restaurant and most recently Good Food Guide Awards 2019 Chef's Hat Winner.

CHUUKA  This year, Chase has a new challenge in his sights and has joined forces with renowned Chef, Victor Liong and The Star Entertainment Group to launch a new concept restaurant, Chuuka, converging the distinct flavours and techniques of Japan and China into one visionary dining experience. Launching July 2019, Chuuka will be sitting in Sydney’s most iconic location – Jones Bay Wharf, Pyrmont (previously home to Flying Fish).

MEDIA AND ACCOLADES

Gourmet Traveller Wine List of The Year, Three Goblets – 2017

Sydney Morning Herald Good Food Guide, One Chef’s Hat – 2014, 2015, 2016, 2017 & 2018

Australian Financial Review, Australia’s Top 100 Restaurants 2015 & 2016

Gourmet Traveller Wine List of The Year, Two Goblets – 2015 & 2016

Gourmet Traveller Restaurant Guide Awards 2019 – One Star

Time Out’s Hotel Bars Cocktail Competition 2018    

Chase’s Fast Five

Do you feel the seafood range in Australia is broader than other destinations? If so, why?

Australia definitely has one of the most broad range of seafood! But of course it can’t compare to Japan. But in saying that, I love Australian fish more as it has a cleaner in taste in my opinion.

What is your favourite seafood dish that you either currently serve or have served at Sokyo and why?

One of my favourite seafood dish’s that we did in Sokyo is a super-rich Imperador white fish - I brine it very gently, then air dry the skin overnight. I then gently cook it over binchotan Japanese charcoal then using my secret method of sticking mini rice crackers on to the skin, and then finish the cooking on the charcoal. I then season with my truffle poke sauce and garnish with some asparagus and king brown mushroom. I love how the rice crackers gives the dish a very cool texture to the fish, as if you were eating it’s owns scales.

What do you most enjoy about cooking with seafood?

There is so many different techniques and cooking styles to choose from, I love having the options of variety cooking.

Is there a location in Australia that you feel is home to most unique seafood?

I don’t know about unique seafood but I really love when I went to Tasmania and eating the local seafood there. It was so fresh and tastes different from fish we get in Sydney. I love aging fish to maximises the flavour but in Tasmania, I truly love the extra fresh taste and texture of lots of fish like tuna and striped trumpeter. 

What is your favourite seafood dish? (Or reworded: what is your fondest memory of a seafood dish you’ve had?)

My favourite is my dad’s bonito tataki when he used to own Kabuto Sushi in San Francisco. His ponzu sauce and the way he sears the bonito and the vegetables he serves it with like Myoga it’s super delicious. I wish I could serve it in Australia.

(本文由客户提供)

责任编辑:Sharon

*文章内容转载自The Star,不代表亿忆网观点,亿忆网或做细微修改。

下载APP

手机亿忆

亿忆澳洲

返回顶部

web analytics shopify traffic stats web analytics