Darren Purchese to unleash his creativity at Savour Tasmania 2013

At the Long Table Dinner on 1st June

Media release
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Sweet Studio - The art of divine desserts - by Darren Purchese

Sweet Studio - The art of divine desserts - by Darren Purchese

 

One of the world’s most innovative pastry chefs, Darren Purchese, will unleash his creativity on Tasmanians for the first time at the Savour Tasmania's Long Table Dinner.

Purchese uses unique food pairing combinations and the latest kitchen gadgets (along with some hard-core hardware appliances) to produce cutting-edge, flavour-filled desserts at his acclaimed Burch & Purchese Sweet Studio in Melbourne’s Chapel Street.

“Darren is not your conventional pastry chef, although that is his background having worked at several five-star hotels in London, including the Savoy Hotel and Bentley Hotel,” Savour Tasmania Event Manager Alan Campbell said.

“His exciting creations, including edible art, a chocolate flower garden and smoked chocolate, are sophisticated and almost scientific in their creation.

“We can’t wait to see what he will unleash upon guests at the Long Table Dinner – we are prepared for anything!”

Purchese uses liquid nitrogen and spray paint guns in an almost laboratory- like exploration and experimentation with the art of pastry cooking.

“My desserts combine old and new techniques with contrasts in flavour and texture, they include local and seasonal ingredients and always have to have a final touch of extravagance,” Darren said.

“For all of the flourishes, visual delight and whimsical feeling going through my creations the most important thing for me is that it tastes delicious. I am really excited about the chance to showcase my cuisine for the first time to the people of Tasmania. They can expect a few surprises and some signature Sweet Studio flavour combinations.”

Darren is also a regular on Australian TV, including Masterchef Australia, and in October 2012 released his first book, Sweet Studio – The art of divine desserts in October 2012 to rave reviews.

He will present dessert for 500 people at the Long Table Dinner on Saturday, June 1, at PW1 on Hobart’s waterfront.

Joining Darren will be another Melbourne maestro, Shane Delia, along with Michelin-starred Belgian chef Kobe Desramaults, as well as several other well-known chefs who will be announced in coming weeks.

Kobe will also partner with acclaimed Tasmanian chef Luke Burgess to present a more intimate dining experience at Luke’s Hobart restaurant Garagistes.

Savour Tasmania's mission is to promote the flavour, diversity and purity of Tasmanian produce and beverages. Now in its fifth year, the event has placed Tasmania firmly on the map of gourmet destinations around the world.

The Tasmanian Red Wine Weekend is also as part of Savour Tasmania’s 2013 program along with master classes for budding apprentice chefs.
 

Further details about these events will be released in coming weeks. Register online at www.savourtasmania.com.au for updates, or find us on Facebook: www.facebook.com/SavourTasmania or follow us on Twitter: www.twitter.com/SavourTasmania 

BOOKINGS (from March 20th): Phone Wrest Point bookings 1300 795 257 or 03 6221 1700



 

Regions

  • Hobart (TAS)

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