Chris Watson sharing his experience working with Sacred heart
Toasted sourdough topped with oilve tapenade and home cured bresaola created by Adam Draper, Donovans
Bay Leaf BLT
Seiftalia created by Themi Milkour - fantastic flavour
Arancini with saffron and peas created by Adam Draper from Donovans - sensational !
Pedro ximenez braised pxtail croquets created by Jesse Garner from Bomba - EPIC!
Chris Watson from Luxembourg putting the finishing touches on the foie gras pate on croute
Sean Judd from St Hotel serving up Spiced mung bean fritters. The dipping sauce was AMAZING
Melbourne best chef's working together for a great cause - "Dine with heart"
Bay Leaf Catering chef working hard creating "The Bay Leaf BLT"
Palace Theatre st kilda - working where the great artists of the world have played
Chef's ready for action ! Dining with heart media night
Jess from Bomba plating up his eggplant, chilli and mint salad with pork scratchings and labneh
Dessert sensation create by Bay Leaf catering - Yoghurt panacotta, lemon curd, confit lemon and lemon ash meringue
Georgie holding her own with some of the best chef's in melbourne
Daniel Wilson (Huxtable) and Jess Gerner (Bomba) discussing their dish and the importance of sacred heart
Getting it done
Canapes by Andrew McConnell and Chris Watson – Luxembourg
Prep under way in our pop up kitchen marquee