Gourmet Escape’s famed chef pairings are an exciting challenge not a competition, according to Dunsborough’s George Cooper and English culinary master, Ashley Palmer-Watts.
For Food by the Chef’s Cooper and Dinner By Heston Blumenthal’s Palmer-Watts the opportunity to challenge themselves to collaborate and create cohesion with another chef is a tantalizing concept.
The pair won’t be striving to outdo each other, but rather to create menu items that complement the other’s style while staying true to their own.
The duo will collaborate for an outdoor six-course degustation dinner at Margaret River’s Secret Garden.
Palmer-Watts will combine his fun, technical cooking style with the produce-driven ethos of Cooper to serve a gastronomical masterpiece matched to wines from the surrounding Wilyabrup sub-region.
The wines and the exquisite surrounds of Margaret River’s Secret Garden won’t be the only connections to the region - Cooper will also be cooking with ingredients grown in his own garden.
Cooper said he was excited to work with Palmer-Watts and match it with the best in the business.
“I truly believe some of the venues in our region produce just as good food as the kitchens the visiting chefs work in,” he said.
“My role at Gourmet Escape is to create a world-class dining experience with no kitchen as such at a unique pop-up event.
“Ninety per cent of those coming are doing so for the international talent but I do hope the food matches and shows our abilities are on par.
“My goal is for the diner not to be able to pick between the courses and who cooked what. It is a good challenge to get our own unique food styles to match. I want there to be no difference in our quality and style of the food we create.”
Cooper’s successful high-end dining experience business sees him cooking everywhere from people’s homes to bush land and beaches.
Palmer-Watts said he was keen to use his skills from commercial kitchens in the elements and environments Cooper was known for.
“I have known George for a few years now and always catch up with him and it will be great to collaborate on this special dinner,” he said.
“You never stop learning and that’s the great thing about being a chef – there is always so much to learn.
“The dishes that we have chosen are ones that we are really able to execute with very little kitchen equipment yet are a great representation of dishes that we serve in the restaurant with a little bit of tweaking.”
The Margaret River Gourmet Escape will be held from Friday, November 16 to Sunday, November 18. For details and tickets, visit gourmetescape.com.au.
