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)

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.