Inside Culinary Masters Melbourne
All that happened at Culinary Masters Melbourne – with Vue De Monde’s executive chef Hugh Allen.
The Robb Report 2019 Culinary Masters dinner series landed in Melbourne last week — with an exclusive evening heralding the incredible talent of Vue de Monde’s young executive chef, Hugh Allen. Sat high above the city – guests were treated to an exclusive menu and opportunity to engage Allen, who, at just 24, has already written an incredibly impressive CV.
Allen detailed the hard graft – along with some youthful pluckiness – that’s led to this point, having started out at Rockpool before a stint with Rene Redzepi at lauded Copenhagen diner, Noma.
Allen’s exclusive Culinary Masters menu proved his deft touch – a showcase of skill and playfulness built on a desire to highlight local ingredients.
An opener of kingfish proved avocado has a place beyond breakfast and brunch, followed by a silky WA marron curry and truly memorable Blackmore rump cap with smoked bone marrow.
A concluding ‘toasted marshmallow’ was more than it reads on the page – matched by an equally elevated passionfruit pav.
Conversation flowed as freely as the exquisite drops on offer – thanks to Taylors Wines and a heady selection of the stronger stuff care of W.Grant and Sons (think Balvenie and Glenfiddich).
Time was well-kept thanks to IWC and a wealth of enviable timepieces, with further support from the country’s finest retailer, Harrolds, as well as Bentley Melbourne, ensuring the night was a showcase of luxury and what it means to experience dinner with Robb Report.
As editor-in-chief- Richard Clune told guests: “At Robb Report we pride ourselves on delivering the best in class, as seen tonight with Hugh and also the many friends who are here in support of this impeccable evening.”
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