Australian cuisine has never been this amazing
Drew Nocente from the Singapore restaurant Salted & Hung will be in the kitchen at Freebird in Bangkok on March 31 as part of the “Fine Dining Lovers Guest Chef” series presented by Sanpellegrino.
The mineral-water bottler is keen to show diners how its product can enhance even the most exciting meals.
And Nocente does get pretty exciting at Salted & Hung, which, like Freebird, focuses on “contemporary Australian” cuisine. The menu at Salted, which opened in the first half of last year, centres on meats both cured and grilled on the premises.
Nocente and Freebrid’s Dallas Cuddy will next week together prepare an eight-course banquet that includes Barramundi Brandade with roe and pennywort, Crab with Seaweed, Umeboshi and Dashi, Pork Belly with pickled apples, nuts and mustard and, as if that isn’t amazing enough, a “Snickers bar presentation”.
“Growing up on a family farm in Australia I was constantly surrounded by seasonal fresh produce and inspired by family members who are very passionate about cooking and charcuterie,” says Nocente.
“Singapore has been very receptive to the extraordinary blend of flavours and techniques that are now coming out of Australia.”
He’s been cooking in restaurants since he was 15. In 2008 he was offered the chance to serve as sous chef to Jason Atherton at Gordon Ramsey’s Michelin-star Maze Grill in London.
Freebird is on Sukhumvit Soi 47. The eight-course dinner costs Bt2,750 or Bt4,750 with wine pairing. Reserve a seat at (02) 384 4660.
