Tourism Australia partnered with chef Aaron Turner, from IGNI restaurant in Geelong, for a special dinner in New York City last night (Monday 25 September), giving some of America's most esteemed food media and influencers a flavor of regional Victoria at a private dinner hosted by SAVEUR magazine Editor in Chief Adam Sachs.

As one of Tourism Australia's 'Friends of Australia', Aaron Turner recreated some of his uniquely Australian dishes for the intimate group of VIPs including top NYC chefs Tom Colicchio, Scott Conant and Alex Stupak and journalists from Town & Country, Esquire Magazine, Conde Nast Traveler and Wine Enthusiast.

The menu was inspired by Turner's restaurant IGNI, in regional Victoria, including dishes such as roasted oysters with fermented chili, lobster with butter and finger lime, pickled mussels with zucchini blossoms and squab with plum sauce, along with suckling pig and apple.

Wine Australia selected matching wines including Leeuwin Art Series Chardonnay (Margaret River); Penfolds Bin 389 Cabernet Shiraz (South Australia); Mac Forbes Woori Yallock Pinot Noir (Yarra Valley) and from Geelong, By Farr Sangreal Pinot Noir.

John O'Sullivan, Managing Director, Tourism Australia said that showcasing Australia's unique food and wine offering through the eyes of chef Aaron Turner was an important way to generate advocacy and keep top of mind in one of our key tourism markets. 

“Following on from the success of The World's 50 Best Restaurants in Melbourne this year, Australia's reputation as a global culinary destination has never been stronger. Aaron's passion for local produce and the creativity of his cuisine are one of the reasons that regional Australian restaurants are in the spotlight, and this event is a great opportunity to give some of New York's top food media a taste of Igni and Australia,” said John O'Sullivan.

Aaron Turner is the second Australian chef to feature in one of Saveur's hosted dinners, following on from Curtis Stone (Gwen and Maude) in June, 2016. Past guest chefs including Magnus Nilsson (Fäviken), Virgilio Martinez (Central), Marcus Samuelsson (The Red Rooster) and Melissa Rodriguez (Del Posto). 

 “I've been fortunate enough to eat my way across many parts of Australia, from Perth to Hobart and points in between. I'm always impressed with both the natural bounty of the ingredients and the creative spirit of the chefs and restaurateurs there," said Adam Sachs.

"We loved hosting Aaron Turner as he brought a taste of Australia and IGNI to New York. It was exciting to share his food and story with friends of SAVEUR and with our wider audience.” 

Tourism Australia is supporting Turner's visit to New York City, where he will also meet with top food and wine media. The visit coincides with the launch in October of Aaron's first book, IGNI (publisher Hardie Grant) that explores the remarkable journey behind the first year of Aaron's restaurant.

About Aaron Turner

Aaron Turner is one of Australia's most talented young chefs. His restaurant IGNI has won numerous awards including Gourmet Traveller's Restaurant of the Year, in its first year of business, along with two hats by The Age Good Food Guide 2016, and the guide's awards for both Regional Restaurant of the Year and Chef of the Year.

Aaron grew up in Portland, Victoria and studied graphic design before traveling and working overseas. He opened his first restaurant, Loam on an olive grove in Drysdale, 90 minutes outside of Melbourne, in 2009, earning awards including Regional Restaurant of the Year in The Age Good Food Guide 2012, and Regional Restaurant of the Year in Gourmet Traveller. Since closing Loam in 2013, Aaron has worked and consulted in Nashville, and opened The Hot Chicken Project and IGNI, a degustation-only restaurant with regional and seasonal philosophies similar to Loam, this time in Geelong. In its first year, IGNI was awarded two hats by The Age Good Food Guide 2016, as well as winning the guide's awards for both Regional Restaurant of the Year and Chef of the Year. The name IGNI refers literally to the charcoal in the kitchen that features in so many of the restaurant's dishes, including local saltbush leaves, fried crisp and sprinkled with vinegar powder, zucchini flowers stuffed with pickled mussels and grilled over charcoal or char-grilled squab, claw on, roasted on the crown.

For book requests and interviews in the US and photos from the event please contact:

Tourism Australia, Julie Earle-Levine, Public Relations Manager for North America, in New York: jearlelevine@tourism.australia.com; 917 673 3095

Hardie Grant, Renee Senogles, Marketing and Publicity manager in San Francisco:

reneesenogles@hardiegrant.com; 1 415 409 5674 

In Australia:

Tourism Australia, Nicole Foster, Global PR and Advocacy Manager:

nfoster@tourism.australia.com; +61 439 450 556

Hardie Grant, Kasie Collins in Melbourne

KasiCollins@hardiegrant.com.au; +61 3 8520 6444

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