The chefs and the menu they created
Japan – Executive Sous Chef Asif Al Mamun
– grilled vegetarian gyoza and prawns with brown vinegar dressing (hot)
– Shaved Tajima wagyu beef teppanyaki with Japanese omelets and miso dressing. (hot)
– Marinated and seasame seared tuna, green tea noodle salad, ponzu foam (cold)
– Japanese Condiments
Japan is the land of the rising sun, where the past meets the future. Asif traveled to Japan in search of something different.
The Japanese cuisine is renowned for its emphasis of fresh seasonal ingredients and has taken the world and Asif by storm.
Asif has worked at many Japanese restaurants throughout Melbourne. Including the worlds most recognized Japanese restaurant Nobu. Asif continues to delight guests with his Japanese flare.
Asif has even been specially trained in the art of preparing Fugu or puffer fish a delicacy in Japan despite being highly poisonous. Although with this highly risky skill Asif dares not to try this at home as the puffer fish is so poisonous the emperor himself is banned from eating it.
New York – Sous Chef Matthew Maslak– Manhattan clam chowder shooters
– Mini sliders with: shredded veal sholder with gravy and gherkin pickle
Angus beef, chest, crisp onion and smoky bbq
Creole chicken burger, bean salal and romaine lettuce
Our very own sous chef Matthew grew up imitating the godfather. Once at age he has traveled back and forth to the City that never sleeps, New York.
From the hussle and bustle of time square to the fast paced rhythmic opera of the Delaware kitchen, when ever Matthew gets in a kitchen it’s like watching a show on Broadway. People are drawn to attention like the Statue of Liberty.
Hong Kong – Chef Ye Yin Thu
– char sui pork belly with Szechuan apple chutney
– fried peaking duck with spiced congee (hot)
– prawns in green tea pancake and chilli dip (cold)
From concert heights overlooking stunning views of the harbour towers above you while the names of Hong Kong’s movie icons lie beneath your feet.
Yea loves Hong Kong for its souvenirs snacks, opera singers, fortune tellers and thriving culture. With 11000 restaurants at your service in Hong Kong where do you start?
From walled village dishes to Hong Kong style tea houses and dai pai dong the true flavors of Hong Kong are revealed in it indigenous food and the way it is prepared, served and eaten.
London – Chef Chris Wilkinson
– mini fish and chips with green pea mash and vinegar
– Yorkshire pudding with ale braised beef pot
– Scotch eggs with Hp dipper
Growing up in the coal mines of Wales coming from an English mother and having a Father who is a member of the British Empire Chris crossed the boarder to England. In the words of dick Whittington and the story of puss in boots Chris left on an adventure of a life time to “find his fortune on the roads paved with gold”.
So with Big Ben in mind he found work in Soho. Singing tunes of the spice girls and crossing Abby road Chris discovered the huge variety of Gastropubs and Michelin Star Restaurants. Chris even had the pleasure to cook up a storm for The Queen herself.
Chris is very excited to work with Delaware who encourage him to explore and develop his journey with food.
Mediterranean – Chef Marissa Campbell
– ouzo flambéed calamari and prawns with green olive and basil tapenade
– grilled saganaki with lemon and garlic
– roasted Jerusalem artichoke with anchovy and cherry tomato confit.
The fresh flavors and spices of the Mediterranean encouraged Marissa to make it her home for 5 years.
From the paella, churros and tapas of Madrid, to the homemade kebabs and meze plate of Istanbul. Marissa was dedicated to the tantalizing flavors of the Mediterranean.
Marissa brings the richness and fresh flavors of the Mediterranean cuisine to events hosted at Melbourne and Olympic parks.
Spanish churros with strawberries and chocolate fondue
Vanilla and passion fruit mousse with popping candy cones
Liquorices cheese and mint basil cone
Selection of macarons
Whisky chocolate with cream and chocolate crunch
Miniature Christmas brulee