Cormac Bradfield and Phil Marchant of Gauge hard at work
Best new talent nominee in the Gourmet Traveller awards, Cormac Bradfield from Gauge restaurant on Grey Street in South Brisbane, will be visiting Harvest Newrybar for the guest chef dinner on Wednesday 23 August.
Cormac’s black garlic bread served with a quenelle of brown butter and burnt vanilla is just one of his innovative dishes, along with aged beetroot slow-cooked in beef juice, oysters with chestnut milk and kangaroo tartare with pickled quandong.
The bearded, tattooed chef works alongside Phil Marchant at Gauge restaurant, which has recently taken out the top gong at the Brisbane Times 2017 Good Food Guide awards. While Gauge is certainly serving food that qualifies it as a ‘restaurant’, the venue’s black garlic bread can be enjoyed with a coffee for a Sunday brunch, cafe style, and the restaurant also functions as a bar, part of a trend away from the pigeonholing of a venue.
As we reported last week, Harvest itself has recently been awarded Gourmet Traveller’s best small wine list of the year award, so if you are looking to sample some of the most innovative wines and food around, Harvest is the place to go next Wednesday night.
Bradfield and Marchant will be joining Harvest’s own Bret Cameron for the evening, creating a collaborative menu that will showcase the best of our area’s seasonal and sustainable produce.
If you can’t make it on the 23rd, the series will continue on 13 September with Mike McEnearney of Sydney’s Kitchen by Mike and No 1 Bent Street Sydney, followed by Mitch Orr, Alessandro Pavoni and Pete Evans the paleo chef.
More info: For all bookings, please email [email protected] or call 6687 2644. Bookings from 6pm, $75 p/p for 4 courses, $45 for paired wines
Harvest is located at 18–22 Old Pacific Highway, Newrybar
harvestnewrybar.com.au
@harvestnewrybar
