The Hilton Brisbane Masterclass Weekend is a much-anticipated event for foodies and industry professionals alike. Held on 24th and 25th of July, the program featured a fantastic lineup of guest chefs and wine professionals. All tastes were catered for in the programming with sessions such as Queensland Catch, Asian Affairs, The Master Baker, Spice and All Things Nice and Passionate Patissier.

Asian Affairs saw Longrain executive chef Martin Boetz working alongside Red Lantern owner Luke Nguyen to create an Asian feast with wines matched by wine consultant Peter Scudamore-Smith.

Martin Boetz and Luke Nguyen

Asian Affair

Acclaimed international restaurateur and chef Susur Lee lead the session Flavours without Borders with Mezzanine Wine's on-premise manager Peter Marchant matching the wines.

Susur Lee

Lamb Thailandaise with pineapple salsa and mint chutney

Tong Yuen with creme anglaise

Melbourne-based French chef and restaurateur Jacques Reymond ran the session Reymond Rules with Best's Great Western historic vineyards winemaker Adam Wadewitz matching the wines.

Jacques Reymond

Lindt's Master Chocolatier Thomas Schnetzler ran the Chocolate on my Mind session creating to die for chocolates such as the Absinthe "Green Fairy" Truffle, Almond Gianduja Parfait Pops with Chocolate "Dukkah", Fleur de Sel Chocolate Mille Feuille, White Chocolate and Lime Curd Tartlet with Basil-infused Tapioca Pearls and Framboise Pate de Fruit with a Touch of Chocolate.

Thomas Schnetzler

Chocolate delights

I'd like to thank the organisers, guest chefs and the Hilton staff for putting on such a fantastic foodie event.