During the Fine Food tradeshow taking place in Melbourne last week, we had the immense pleasure to be invited for dinner at the Press Club Projects, George Calombaris’ experimental and creative kitchen.
Somewhere between a kitchen and a lab, the place is a real playground for the Head Chef Luke Croston who experiments molecular gastronomy and tries new exciting ways to prepare and present dishes. In this development kitchen, Luke Croston explores culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. He blends physics and chemistry to transform the taste and texture of food and it is exciting to see him in action.
We were 9 happy kids around the table that evening and felt extremely lucky to sit there and get the chance to see what happens behind the scene. It was very interesting to watch the transformation of ingredients, to taste new flavors, and also to enjoy inventive presentations of foods. We were served a succulent 7-course dinner and enjoyed each bite.
Starting with unusual frozen vodka cocktail, including a delicious taramasalata made of flowers grown in their garden across the road and ending with a fun chocolate and vanilla foam dessert, the whole diner was flawless. Food was delicate and presented in an artistic way. And before serving each dish, the Chef would take time to list the components and different tools and techniques used to achieve this result. He would also explain us that each plate was carefully chosen and the dish served on it was designed for the plate and not the other way round. We won’t share more details with you here as we don’t want to spoil!
It was a unique and once in a lifetime dining experience and we would like to say a big thank to the Moffat team for inviting us to come along.
The Press Club Projects kitchen is located on 52 Flinders Street Melbourne 3000. If you live around or are planning to be in Melbourne, we highly recommend you to go there. You can find out more about the Press Club Projects here.