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Bells at Killcare Special Event

Bells at Killcare Special Event

We love Bells at Killcare and a stay at this chic retreat just got hotter with the news that the soul of South East Asia is coming to Bells! Manfredi at Bells presents a very special guest chef event with Louis Tikaram, Head Chef of Longrain Sydney and winner of the esteemed title as the 2014 Josephine Pignolet Best Young Chef.

On Friday 21 March, Louis and Manfredi at Bells’ Head Chef Cameron Cansdell, will collaborate to delight guests with a menu inspired by Longrain’s communal eating philosophy of the Asian table.

The menu will be a selection of Longrain favourites, made up of ingredients sourced to produce the fresh, zingy flavours carefully balanced with wines and cocktails.

Guests are invited to share the award winning hospitality of Brian and Karina Barry, proprietors of Bells at Killcare, and enjoy the change of pace and dine with pioneers of the Australian restaurant industry Stefano Manfredi, Julie Manfredi Hughes, Damien Pignolet and Sam Christie as they recognise Louis as one of Sydney’s most promising young chefs.

The Josephine Pignolet award was initiated in 1989 by Damien Pignolet as part of the SMH Good Food Guide Awards publication. Judged by a panel of industry experts including Damien, Simon Johnson, Janni Kyritsis and Neil Perry, the winning chef is given the opportunity to be flown overseas to train in a restaurant of their choosing.

The Manfredi’s celebrated 30 years of service to the Australian food industry last November and as part of this service, made a donation and an ongoing commitment to the Josephine Pignolet Best Young Chef Award, to help young chefs realise their dreams.

Manfredi says, “The Josephine Pignolet Award is a great achievement and provides an up-and-coming chef with opportunities he or she may not have been able to do alone. Supporting this is our way of giving back to the industry and to those who will one day take the restaurant industry to a new level.”

Louis completed his apprenticeship to Longrain founding-chef, Martin Boetz at Longrain Sydney.  He then joined the opening team at The Bentley restaurant and went on to hone his skills at Tetsuya’s.  Louis’ love for food began in Fiji where his Fijian-Chinese grandmother taught him the flavours of the South Pacific as they fished and foraged, which can now be seen throughout his South East Asian cuisine at Longrain.

Dont miss out on your place at our table. Seats are limited.

$135 per person

Friday 21 March 2014, 7pm, for 7:30pm

Bookings essential 02 4349 7000

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2014 Hottest Travel Trends

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