The Grand Gelinaz is an event held every two years where 40 of the world’s most acclaimed, pioneering and creative talents takes part in an international restaurant swap. The chefs will exchange their lives, homes, pets and kitchen for three days before they participate in a 24-hour long dinner.
In addition the ‘guest’ chef will find out who they are swapping with through the results of the Gelinaz ballot and will travel to destination and prepare a unique, unrepeatable 8-course menu. The chefs can only use ingredients from the country they swap with and use their culinary approach to create the unique dishes.
As for guests, they will find out who the ‘guest chef’ on the actual day. During my short trip to South Australia, I visited Restaurant Orana. Restaurant Orana, one of South Australia’s upscale Modern Australia restaurant, was one of the restaurants participating in The Grand Gelinaz with chef Mikael Jonsson from michelin star restaurant Hedone London as the ‘guest chef.’ That night, Mikael skilfully used our beautiful native Australian ingredients to create dishes that had inspired him during his trip to Australia, including the use of our iconic ‘Vegemite.’
It was truly a breathtaking and amazing evening. I hope my photo diary will allow you to live through my amazing experience at Restaurant Orana during the Grand Gelinaz.
Roo Tendon with Mountain Pepper
Goolwa Pipis, wild garlic and young almond
Angasi oyster, strawberry eucalyptus and sheep sorrel
KI Scallop, white aspen and sea elite paired with:
Krug, Grande Cuvee, Reims, Champagne, France, MV
Blue swimmer crab, avocado and hazelnut paired with:
The Other Right, ‘White Young Things’, Chardonnay, Adelaide Hills, SA, 2016
Sour dough bread
Smoked Marron and macadamia paired with:
A et P. De Villane, Aligote, Bouzeron AOC, France, 2014
Vegemite and wild peas paired with:
Pyramid Valley Vineyards, ‘Kerner Vineyards’, Pinot Blanc, Marlborough, NZ, 2014
South Devon beef, beetroot, bone marrow and black garlic paired with
Henley Farm, ‘Clos Otto’, Shiraz, Barossa Valley, SA, 2013
Kris Lloyds ‘Rufus’ semi hard buffalo cheese and davidson plum paired with
Chartreuse de Coutet, Barsac, Sauvignon Blanc, Semillon, Muscadelle Sauternes AOC, France, 2012
Lemon Myrtle, Blueberries, Meringue and Eucalyptus paired with
Rieslingfreak No.8, Riesling, Clare Valley, SA, 2016
Whilst The Grand Gelinaz event only occurs every two years, I would highly recommend a trip to Restaurant Orana – an elegant restaurant that’s perfect for any special occasion.