Join us on Saturday 23rd July at the Miele Experience Centre to learn from Philip Johnson, Shannon Kellam and Tara Bain as they showcase their favourite seasonal dishes, all while enjoying a glass of sparkling and tastings!
With plenty of time for questions, these three 1.5 hour demonstrations will leave you with the confidence to replicate the recipes at home. Numbers are strictly limited to 20 people, so book early to avoid disappointment.
SHANNON KELLAM
10:00 am-11:30 am
Tickets $50 per person
Shannon Kellam’s life as a chef began at Raphael’s, Shorncliffe. Kellam moved on to the iconic Oxley’s on the River before achieving his goal of returning to Raphael’s as chef/owner. After selling his beloved restaurant Shannon moved his focus to salon culinaires. Since 2008 Shannon has had extreme success and travelled the world with the Culinary Olympics and Bocuse d’Or. After retiring from competing, Shannon with his wife Clare, purchased Montrachet in early 2015. Shannon relishes the opportunity to continue the Montrachet legacy as he pays homage to traditional French cooking whilst showing the elegance and subtlety of modern French cuisine.
PHILIP JOHNSON
12:30 pm-2:00 pm
Tickets $50 per person
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. 27 years on, Johnson’s E’cco Bistro has received a multitude of accolades and recognition and is currently a Good Food Guide Awards hatted restaurant.
TARA BAIN
2:30 pm-4:00 pm
Tickets $50 per person
Tara Bain’s ambition has seen her pack a lot into her nine-year career. She is an accomplished savoury and pastry chef and has competed in prestigious culinary competitions – and now she shares her impressive skillset as the Head of Lumiere Culinary Studio. Tara leads classes with a sincere interest in teaching people how to work with the flavours of fresh produce, so they have the confidence to create elevated meals at home.