The Ritz-Carlton Bali Resort & Spa hosted visiting master chefs from Australia Peter Jarmer and Andrew Fielke for a week-long food and wine promotion at the five-star resort.
The highlight event included the prestigious Chaine des Rotisseurs dinner where an international society of gastronomes and culinary professionals devoted to fine dining and the camaraderie of the table sampled the duoâ€™s Modern Australian cuisine. A spectacular Tasmanian Ocean Trout baked in Paperbark with Lemon Myrtle, Verjuice & Sea Parsley Beuree Blanc was served table side from three unique stations and perfectly paired with wines from Southern Australia. Lollipops served at the end of the evening were the most different items of the seven-course degustation dinner. Guests seen enjoying the exquisitely ritzy evening included Jeff and Joan Matthews, Markus and Josie Krickelberg, Pierre and Joelle Berclaz, Mark and Lisa Savage, Sandra and Graham Macarthur and David and Gil Wilson.