In it’s second series, Four Hands at Olio Kensington Street continues throughout selected dates throughout 2018. The series bring International Chef’s to Olio Kensington Street for a few select nights culinary brilliance and collaboration with Olio’s Executive Chef, Lino Sauro.
“We’ve curated a short-term residency program and handpicked the most innovative, inspiring and awarded chefs to join our team at Kensington Street.” Explains Dr. Stanley Quek, commissioner of the series and visionary of the Central Park and Kensington Street Precincts.
Backyard Opera was lucky enough to attend the Four Hands Collaboration between chef Kim Sun of Meta Singapore and Lino Sauro of Olio Kensington Street. There were five courses of collaboration, which saw guests taken through flavours of Singapore and Sicily.
The first dish we received was an Oyster with a spicy Gochujang, lemon and ginger dressing. The hum of the Gochujang and ginger was cut by the salinity and sourness of the oyster and the lemon. Shortly after was the NSW Wild Red Snapper Tartar, with Tomatoes, Avocado and Yuzu, Chef Sun making the most of the New South Wales produce, echoing the philosophies of Chef Lino. Next was a dish from Olio, a fresh Pistachio Ravioli, with Scarlet Prawns and Pomodoro sauce. The nuttiness provided by the pistachio was echoed in the sauce, which even though tomato in colour had a distinct satay flavour.
It was a strictly seafood affair, as the Olio team put a Saffron Cured Humpty Doo Barramundi in from of guests, with Almond pesto and Caper leaf. Stealing the show from the quality produce presented throughout the meal was Meta’s beetroot inspired dessert, which presented a herbaceous sorbet inside of a beetroot. The raspberry tones and gelatinous bits of beetroot down the bottom make you feel like your drinking a refreshing Boba tea.
The on-running series has featured a range of Michelin star-awarded chefs, including members of San Pellegrino’s Top 50 Best Chefs, and Asia’s Top 50. Some of these chefs include: Chef Carlos Montobbio of Esquina, Singapore, on 8 and 9 May; Chef Ivan Brehm of Nouri, Singapore, on 6 – 7 June; Chef Francisco Javier Araya of NAPA, Shanghai, on 7 and 8 August; and ending with sustainable hero and San Pellegrino World Top 50 Chefs Eelke Plasmeijer and Ray Adriansyah of Locavore, Indonesia, in September.
To get a taste of some of the best international chef collaborations offered in Sydney, head to Olio’s website https://olio.kensingtonstreet.com.au/fourhands. Tickets are $120 for food, or $170 for the wine package.