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“This year’s program celebrates some of the incredible influences that have made the Australian culinary landscape what it is today and continue to inspire its evolution, from cooking with fire to Cantonese classics," Fairfax Media food events director Venessa Cowell said.
"We are also incredibly proud to shine a light on the young rising talent fuelling our nation’s capital and shaping its exciting culinary future."
Four-course feasting
During Good Food Month, up-and-coming chefs from Canberra’s top restaurants will take over the kitchen at Aubergine under the guidance of head chef and owner, Ben Willis.Credit:Jamila Toderas
On Sunday, March 17, four up-and-coming Canberra chefs will work their culinary magic at Aubergine, with head chef and owner Ben Willis lending his expertise.
The chefs, to be named closer to the day, will hail from the capital's finest dining spots, including Aubergine, XO, Pilot and the Boat House. So let the guessing game begin.
"It's an eclectic mix of people serving up a nice range of cuisines," Willis said.
"Each chef will create a dish of their own, and get full credit for it. In their own work they might have contributed to menus, and customers haven't been able to see the person behind it.
"This is their time to step away from who they work for and show the kind of food they would create if they had their own restaurant."
In the two-hatted restaurant, guests can expect a four-course lunch, with wine.
Hot, unbothered
The oven's hot at Firedoor.Credit:Christopher Pearce
For an evening that sizzles, head to Pialligo Estate for a four-course meal cooked entirely over fire.
Pialligo's Darren Perryman will be joined by chefs Lennox Hastie (of Firedoor, the country's only fully wood-fuelled restaurant) and James Viles (of the two-hatted Biota Dining) on Saturday March 9.
Firedoor: built on an uncompromising love of smoke, fire, wood and coals.
Chinese cuisine: a delicious timeline
Adam Liaw is taking Canberrans on a food odyssey this March.
Adam Liaw will take Canberrans on a food odyssey through the history of Chinese cuisine in Australia with Kwok Keung Tung, head chef at Hong Kong's Michelin-starred restaurant, the Chairman.
It will be like his television series Destination Flavour, except you're not drooling from the couch but eating a six-course dinner of Billy Kee Chicken and a modern spin on fried ice cream.
Leave your hat on
Let’s Do Lunch will also be on the menu in March, with hatted restaurants offering fine dining experiences around town for $45 a pop.
The full list of participating restaurants will be announced in February, and those interested in taking part have until January 29 to register.
Event information
Tickets are on sale now from goodfoodmonth.com.
- Night Noodle Markets. Reconciliation Place, Parkes Place. Friday March 1 - Sunday March 10. Free entry.
- Fire at Dusk with Lennox Hastie & James Viles. Pialligo Estate. Saturday March 9, 6.30-10pm. Four-course dinner with matched wines. 18+. $160.
Serena Coady is a lifestyle reporter at The Canberra Times