Brisbane Chefs Celebrate Pork and Creativity – West Village

Brisbane Chefs Celebrate Pork and Creativity

Monday, 30th Apr 2018

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Brisbane Chefs Celebrate Pork and Creativity

Creativity was on display and central to celebrations when PorkStar hosted its dinner at The Bromley Room in the new West Village.

A quartet of inspired Brisbane chefs delivered a collaborative menu for the event, which attracted more than 100 of their peers to the historic Peters Ice Cream Factory. Richard Ousby, Ben O'Donoghue, Cameron Matthews and Ben Williamson united to serve up a pork feast in the gallery space, displaying art by acclaimed Australian artist, David Bromley, and others.

PorkStar's Mitch Edwards said it was an edgy space that perfectly fit the event.

"We've always been about encouraging chefs to play with pork, get creative and showcase the protein in all its glory," he said.

"This venue provided an extra special backdrop for the creative menu from Richard, Cameron and the two Bens. Our chef guests enjoyed dishes that showed how versatile Australian pork is, but also how inspired and innovative our chefs are, while also appreciating some of Australia's best art."

Guests enjoyed a range of canapes from Ben Williamson, Gerard's Bistro, including crostini, mortadella, green olive, tomato; pork tartare, anchovy, garlic, sourdough; pork blood crumpet, egg, caviar, and suckling pork heart yakitori. Cameron Matthews, who recently left Spicers Retreats to start Myrtle, prepared a fermented pork, roasted carrot and XO, while the main event was pork shoulder in milk, cima di rapa from Ben O'Donoghue, Billykart Kitchen. Fitting for the venue, the dessert included ice cream, with Stokehouse's Richard Ousby creating a MACCY D Soft Serve for his peers.

"These are clever chefs serving up delicious food, utilising the whole pig and satisfying tastebuds both savoury and sweet," Mr Edwards said.

"Australian Pork Limited developed the PorkStar program at a time when pork was often absent from restaurant menus. While that's changed, we're so excited that chefs are embracing pork and trying new cuts, new flavour combinations and continuing to challenge themselves and their peers."

The PorkStar program is on its second decade of encouraging and celebrating chef's pork usage. Guests enjoyed beer from Endeavour Vintage Beer Co, Santa Vittoria Water and Vittoria Coffee, while Gourmet Traveller Wine matched the meal to wines from the iconic Australian wine regions.

This was the final event for The Bromley Room, before renovations commence on the historic factory, delivering a new restaurant precinct in the West Village development.