FINE FOOD & PLACES FOR IT
Tickets
Date
Venue
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Accessible bathroom, Seating available, Wheelchair accessibleWardle and Vue de Monde are working together to provide the city with a dining experience in a cherished Melbourne location, The Fitzroy Pavilion. Distinguished food critic and writer Pat Nourse will probe the creative minds of architect John Wardle and executive chef Hugh Allen in a discussion about the parallels between making fine food and the making of a venue in which to experience fine food. John and Hugh will discuss their collaboration and design propositions as a prelude to the opening of Hugh’s new restaurant. The evening will unfold with a making demonstration and tasting of a small culinary delight with matched wine.
The evening is sponsored by Leif, with all event proceeds donated to charity.
Participants
John Wardle is an internationally renowned architect and the founding partner of Wardle, which has studios in Sydney and Melbourne. In 2020, John was awarded the Australian Institute of Architects’ highest individual distinction, the Gold Medal. John connects those within and beyond the practice to harness the beliefs, skills and ambitions of many. He describes himself as ‘leading from the middle’, which he relishes. His process builds upon ideas that evolve from a site’s topography, landscape, history and context.
Hugh Allen is the executive chef at Vue de Monde in Melbourne. At fifteen years old Hugh’s career began when he commenced working as an apprentice at Rockpool. His career has encompassed a multitude of experiences, accolades and television appearances. In 2021, at just 26 years old, Hugh became the youngest chef ever to be awarded three hats in the Good Food Guide. His diverse culinary experiences in both modern and classic kitchens have shaped his unique cooking style, which is both refined and inventive in its use of local and native ingredients.
A restaurant critic and travel writer with more than two decades’ experience to his name, Pat Nourse is the creative director of Melbourne Food & Wine Festival. A former editor of Gourmet Traveller, he has been published internationally in the likes of Conde Nast Traveller, Travel + Leisure, Saveur, Gourmet, Lucky Peach, Robb Report and Afar, as well as in the books Ester, Signature Dishes That Matter and the Oxford Companion to Spirits and Cocktails.
Date
Tickets
Venue
Access
Accessible bathroom, Seating available, Wheelchair accessibleWardle and Vue de Monde are working together to provide the city with a dining experience in a cherished Melbourne location, The Fitzroy Pavilion. Distinguished food critic and writer Pat Nourse will probe the creative minds of architect John Wardle and executive chef Hugh Allen in a discussion about the parallels between making fine food and the making of a venue in which to experience fine food. John and Hugh will discuss their collaboration and design propositions as a prelude to the opening of Hugh’s new restaurant. The evening will unfold with a making demonstration and tasting of a small culinary delight with matched wine.
The evening is sponsored by Leif, with all event proceeds donated to charity.
Participants
John Wardle is an internationally renowned architect and the founding partner of Wardle, which has studios in Sydney and Melbourne. In 2020, John was awarded the Australian Institute of Architects’ highest individual distinction, the Gold Medal. John connects those within and beyond the practice to harness the beliefs, skills and ambitions of many. He describes himself as ‘leading from the middle’, which he relishes. His process builds upon ideas that evolve from a site’s topography, landscape, history and context.
Hugh Allen is the executive chef at Vue de Monde in Melbourne. At fifteen years old Hugh’s career began when he commenced working as an apprentice at Rockpool. His career has encompassed a multitude of experiences, accolades and television appearances. In 2021, at just 26 years old, Hugh became the youngest chef ever to be awarded three hats in the Good Food Guide. His diverse culinary experiences in both modern and classic kitchens have shaped his unique cooking style, which is both refined and inventive in its use of local and native ingredients.
A restaurant critic and travel writer with more than two decades’ experience to his name, Pat Nourse is the creative director of Melbourne Food & Wine Festival. A former editor of Gourmet Traveller, he has been published internationally in the likes of Conde Nast Traveller, Travel + Leisure, Saveur, Gourmet, Lucky Peach, Robb Report and Afar, as well as in the books Ester, Signature Dishes That Matter and the Oxford Companion to Spirits and Cocktails.