On Saturday 19th October, come and join us at the Miele Experience Centre (Haven Newstead) for a delicious day of fun and learning.
Brisbane’s maestro chefs Philip Johnson (Ecco Bistro) and Louis Tikaram (Stanley Restaurant) return to showcase their favourite seasonal dishes, all while you enjoy a glass of sparkling and tastings. So if you have missed out on these extremely popular events previously, now is your chance to secure a space. With plenty of time for questions, these one-and-a-half-hour culinary demonstrations will leave you with all the confidence to replicate at home!
DATE: Saturday 19th October
TIMES: 9:30am – 10:30am and 12:00pm – 1:00pm
COST: $50 per person which includes sparkling on arrival and tastings
ADDRESS: the Miele Experience Centre, 63 Skyring Terrace, Newstead
TICKETS:
Philip Johnson: https://bit.ly/3OTkZSp
Louis Tikaram: https://bit.ly/40b2YDW
PHILIP JOHNSON
New Zealand-born, Philip Johnson is one of Australia’s most celebrated chefs, honing his skills in Australia, London and New Zealand before settling in Brisbane which he now calls home. Philip opened his landmark bistro, e’cco, in 1995 and very quickly made a name for himself with his win of the 1997 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award, a stunning achievement for Philip, but also a coup for Queensland.
As one of Australia’s leading chefs, Philip contributes recipes to a multitude of book publications and has authored six of his own cookbooks. They all include a wonderful collection of recipes that are distinctively Philip Johnson – unpretentious food, simple yet stunning – and a reflection of the ideas and beliefs that have made e’cco the success it is today. Philip considers his cookbook ‘Eating In’, his best work yet.
30 years on, Johnson’s E’cco Bistro has received a multitude of accolades and recognition and is currently a Good Food Guide hatted restaurant.
LOUIS TIKARAM
Chef Louis Tikaram’s culinary journey began on his family’s farm in Mullumbimby, Australia, where he was introduced to Fijian and Chinese cooking by his grandmother. His love for his heritage deepened during his pre-teen years spent in Fiji, ultimately shaping his culinary aspirations. After high school, Tikaram moved to Sydney to pursue a career in cooking, beginning his apprenticeship at Longrain under Chef Martin Boetz, followed by stints at Bentley Restaurant + Bar and Tetsuya’s, where he gained experience in European and Japanese cuisine.
When Boetz left Longrain, Tikaram stepped in as executive chef, where he developed a distinct style focused on authentic, flavorsome food. His success led to the 2014 Josephine Pignolet Young Chef of the Year award, which brought international attention and an opportunity in Los Angeles. At E.P. & L.P., Tikaram showcased his unique culinary heritage with a menu combining Southern Californian ingredients and techniques from his travels, making a notable impact on the city’s food scene and gaining him media exposure, including appearances on “The Today Show” and “The Migrant Kitchen.”
In 2019, Tikaram returned to Australia to lead Stanley Cantonese Restaurant at Brisbane’s Howard Smith Wharves, where he has redefined Cantonese cuisine with local ingredients and innovative dishes like Peking Duck and Lobster Lo Mein. Outside the kitchen, he spends time with his family, enjoys running, cycling, surfing, and supports ocean conservation groups, embodying a chef who values both his craft and his connection to the environment.