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Journeys Luxury Resort The Sanchaya Will Hold Its Highly-Anticipated Guest Chef Series Again Next Month

Luxury Resort The Sanchaya Will Hold Its Highly-Anticipated Guest Chef Series Again Next Month

Luxury Resort The Sanchaya Will Hold Its Highly-Anticipated Guest Chef Series Again Next Month
Chef Cameron Matthews (Image: The Sanchaya)
By Dudi Aureus
By Dudi Aureus
February 19, 2020
The culinary weekend featuring Australian culinary icon Cameron Matthews includes specially-crafted menus and a lavish Sunday brunch

If your idea of a perfect weekend includes beach, sun and glorious food, we’ve got great news: the luxurious Bintan estate The Sanchaya has brought back its guest chef series from September 11 to 13. This time around, they’ve invited revered Australian chef Cameron Matthews to cook up a feast alongside The Sanchaya’s culinary director, Giacomo Turzo.

Serious gourmands would know that Matthews has quite an impressive culinary pedigree, having worked at Brisbane’s iconic Siggi’s restaurant as well as Restaurant Lurleens Sirromet Winery. The latter has the distinctions of ‘Best Tourism Restaurant’ and ‘Best Winery Restaurant in Australia’ 2001/2002. He is currently the executive chef at Spicers Retreats in Long Valley.

(Related: 5 Minutes With… Natalya Pavchinskaya, Founder And CEO Of The Sanchaya)

Amuse bouche of carraway grissini, mushroom caramel and Montville roses with brown butter emulsion
Lamb pastrami, black garlic, ortiz anchovy, pickled daikon
Chilled goat milk, herbs from the garden, sorrel oil
Wolvi duck breast, burnt peal, fennel puree, artichoke jus and skin
 

Matthews’ culinary philosophy is to use fresh produce, sourced locally where possible. Shares Matthew: "My top priority is to pay homage to the local culture and cuisine. There is so much more access to native produce everywhere in the world, so it’s about taking a mix of old and new school techniques and ingredients to create something wonderful and refreshing." 

The guest chef series kicks off on Friday (March 27) with a three-course dinner highlighting Matthews' popular dishes throughout his illustrious career: scallop crudo brightened by citrus notes; grilled seasonal greens seasoned delicately to let their natural flavours shine through; and aged Hunter Valley beef prepared tartare style.

Raspberry cream, sour meringue, amazake
Raspberry cream, sour meringue, amazake
Porchetta, fermented slaw, dill pickles
Porchetta, fermented slaw, dill pickles

He will continue cooking for guests on Saturday (March 28) in a tantalising dinner menu created especially for the event. Matthews quipped that the repertoire presents his signature style through his menu written using "Australian ingredients incorporating the best of Indonesian produce after our visit to the local market." Appetisers include the tartlet confit tomatoes brightened by the citrusy note of sherry vinegar caramel and the creaminess of the whipped goat's cheese, and the milk curds accented with courgette, lemon jam, herbs.

One of the entrées is the lip-smacking cacio e pepe made even more indulgent with butter emulsion and Australian mountain pepper. Mains include the locally-sourced pan-fried market fish served with an ensemble of cabbage, herb sauce, stems and leaves.

The dinner will take place at the resort’s Decanter room, and comes with an exceptional pairing of Australian and French wines, courtesy of resident sommelier Jeroen L’Abée.  

(Related: 4 New Ways To Indulge In The Finest Wines In Singapore)

 

 

The Sunday brunch will he held at the lawn area of the estate, complete with bean bags for a more comfortable setting
The Sunday brunch will he held at the lawn area of the estate, complete with bean bags for a more comfortable setting

It’s a culinary weekend after all, so the last day (March 29) is an even bigger feast thanks to a decadent Sunday brunch crafted by Matthews and Turzo; it will be held at the sprawling lawn area of the estate. The theme? Quintessential Aussie BBQ with an international twist.

"There’s definitely a mix of cultures and cuisines (in this brunch) so that’s very exciting," quips Turzo, adding that he'll present his popular arrosticini, a charcoal-roasted lamb skewer from his hometown in the Abruzzo region in Italy, alongside the usual grilled meats such as beef and suckling pig. You’ll also enjoy free-flow rosés chosen by L’Abée, as well as ice-cold Australian beers. 

 

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Journeys the sanchaya cameron matthews bintan culinary weekend

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