Join our new Head Chef Chris Bernhagen and Functions Manager Andy Williams for this special edition of Topic Talks!
With Christmas just around the corner, it is time to start thinking about what to cook and drink. Be the talk of the neighbourhood when you present the latest in food and wine trends for your guests. Chef Chris is going to show you how to prepare a three-course Christmas Dinner like pro – but without the stress! Hospitality Manager Andy is bringing along a special guest from Matriarch and Rogue Wines to pair wines with each course. It’s going to be the most interactive Topic Talk yet and held in the Girdis Room.
WHAT TO EXPECT
Course One – Learn what to look for when buying fresh oysters and learn how to shuck them and create a delicious (but simple) num jim dressing
Course Two – Learn from a pro how to correctly prepare, cook and carve a turkey and enjoy a sample of the resulting goodness
Course Three – Want a quick but impressive dessert? Chef Chris will show you how to make, ahead of time, a rum’n’raisin pudding to delight.
While you’re enjoying your cooking demo, Andy and his special guest Marnie Roberts will be showcasing the ideal wine for each course, and let you sample each along the way. Read more about Matriarch and Rogue Wines here and be ready to order your favourites on the night.
What a fabulous way to kick off the Silly Season and get your taste buds hungry for more at the upcoming Food and Wine Fair.
Tickets to this special edition of Topic Talks are FREE for RQYS Members, and just $20 for non-members.
Seats will sell fast, so RSVP quick smart!
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