The Pullman Palm Cove Sea Temple Resort and Spa culinary team will collaborate with three of the country's leading artisan chefs for a two-day culinary event, In Good Company, on Saturday 24 and Sunday 25 November 2018.

The luxury beachside resort will welcome award-winning chefs Jacques Reymond (Restaurant Jacques Reymond), Michael Lambie (Lucy Liu Kitchen and Bar) and Nelly Robinson (nel.) for two interactive culinary days, which include two culinary masterclasses, Champagne beach breakfast with the chefs, and an eight-course degustation dinner.

Beginning on Saturday, November 24, enjoy an intimate Champagne breakfast with the chefs on a secluded beach behind the resort, as they share culinary tales over Taittinger Champagne and a curated breakfast of the finest local produce. Guests wanting a truly awe-inspiring experience can take a scenic helicopter ride over the picturesque Great Barrier Reef after breakfast as an additional activity.

The culinary weekend's main event will be a once-in- a-lifetime dining experience under the stars at Pullman Palm Cove, with the three chefs serving up their signature flavours from 6.30pm on Saturday, November 24.

The dinner – an eight-course degustation –will highlight the finest delicacies created by the three visiting celebrity chefs, as well as the experienced Pullman Palm Cove culinary team, led by head chef Anthony Smith. The degustation dinner is ideal for entertaining corporate clients.

Hear about the life experiences and culinary visions of “grandfather of culinary” Jacques Reymond, British trailblazer Michael Lambie of Lucy Liu Kitchen and Bar, and Nelly Robinson from nel. in Sydney, while you are wowed by each plate. Dinner will be served poolside and all courses will be matched with wines from McWilliams and Sesion tequila by Jennifer Hawkins.

Be sure to arrive in your finest resort wear and walk the red carpet, with party atmosphere, entertainment and, of course, the paparazzi.

Then, on Sunday, November 25, the Pullman will host two masterclasses.

From 11.30am, get up close and personal with Jacques Reymond, who's been awarded more than 80 Chef's Hats in his career; and then at 1pm, be inspired by the young and innovative Nelly Robinson, who was recently named one of the top 300 chefs in the world by The Best Chef Awards.

Each masterclass will be matched with wine from McWilliams, with expert sommelier Sabino Matera on hand to teach guests how to hone to their senses. Numbers are limited, so secure your seat today.

From discounted accommodation, special spa treatments and restaurant offers, Pullman Palm Cove looks after the locals with a range of exclusive offers. Locals attending the premium culinary events can choose to make the most of the weekend and stay a few nights at a great rate. For the locals-offer bookings, phone (07) 4059 9600 or email H8761@accor.com quoting “locals offer”.

Pullman Palm Cove Sea Temple Resort and Spa will host In Good Company on Saturday and Sunday, November 24-25. Tickets are $95pp for the Taittinger Champagne Breakfast, $220pp for the eight-course degustation dinner and $125pp for each of the chef's masterclasses.

For bookings phone (07) 4059 9600 or email h8761-sb@accor.com. For more information, visit pullmanpalmcove.com.au

ENDS

Editor's Notes

Chef Nelly Robinson

At 29, Nelly opened nel., offering guests a unique dining experience with an innovative flair. Well known for his role as nel. Restaurant's executive chef and owner, Nelly has found his feet as one of Australia's top chef personalities. His attention to detail, especially when it comes to guest interaction, has earned him a loyal following of international and local guests.

Nelly and nel. Have also been awarded #79 best restaurant in Australia in the Australian financial awards in there first year and also Nelly himself has been voted in the top 300 chefs of the world by world chef awards and will be attending a awards dinner in Milan in October were he will find out his ranking, regardless a great achievement.

Chef Jacques Raymond

In 2014, after reaching the pinnacle of his career and receiving his 80th Hat, it was time to hand over the running of his Restaurant Jacques Reymond. Jacques is now a highly sought after guest chef, consultant and ambassador of commercial events and products.

Not one for rest, Jacques is continuing his support of the industry by focusing on sharing his
experiences and knowledge with like-minded people.

He is involved with the family's two restaurants Bistro Gitan in Toorak Road and L'Hotel Gitan in Commercial Road. He also maintains a close relationship and consultancy with exclusive Turtle Island Resort in Fiji. In 2015 and 2016 he also consulted with The Auberge Group Nanuku Resort in Fiji and helped them win 'Best Fine Dining Restaurant in Fiji 2016'.

For the last two years he has also been a judge and mentor for the 'San Pellegrino Young Chef of the Year' for Asia Pacific region.

Chef Michael Lambie

Michael Lambie is a culinary trailblazer. His story reads like a checklist of gastronomic greatness. At 12 a young Lambie was tasked with peeling potatoes, cleaning the coolrooms and washing the greens three school nights a week at his parents' Castle Mayne Pub in Basildon, Essex.

At 15 he moved to London, starting his apprenticeship in the 88-chef kitchen at Claridge's Hotel.

Then 18, Lambie spent the next two years at Munich's two-Michelin-starred restaurant Konigshof before returning to London to work at three-Michelin-starred Waterside Inn in Berkshire.

Almost three years later, the lure of working alongside the ''hottest chef in the world'', Marco Pierre White, had Lambie jumping ship to Pierre White's self-titled restaurant in Knightsbridge, where Lambie became head chef.

In 1995, he accepted an executive chef position at St Kilda seaside beauty Stokehouse, joining brothers and Stokehouse owners Frank and John Van Haandel. Taking stock of his European fine-dining training, Lambie reset the clock, demanding kitchen staff start at 7.45am, wear chef whites, hats and butchers aprons, clean down the kitchen and cool rooms three times a day, and halt the use of frozen seafood.

At 27 Lambie was offered a partnership in a new Van Haandel establishment, Circa The Prince. He delivered a menu bright with French cuisine and heavily inspired by Marco Pierre White. In its opening year Circa won three hats in The Age Good Food Guide - and best new restaurant.

However, it was Taxi, his partnership with Paul and Jo Mathis at Federation Square, that cemented his reputation.