YELLOW PRESENTS… GUEST CHEFS
Upcoming in 2020:
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Since we introduced our series of “Yellow Presents…” Guest Chef dinners we’ve welcomed outstanding Chefs to our kitchen:
Wednesday January 29: YELLOW PRESENTS… A DINNER FOR THE BUSHFIRE APPEAL
We were devastated by the catastrophic bushfires that ravaged our beautiful country in January 2020 and our thoughts go out to all of the people and wildlife that have been affected by this ongoing crisis. The Bentley Group rallied in response to the bushfire crisis, by bringing together some of Australia’s top chefs for a very special instalment of our Yellow Presents series. On Wednesday 29 of January we hosted a plant-based feast like no other, featuring a 5-course vegetarian menu curated by:
BRENT SAVAGE (THE BENTLEY GROUP) | CLAYTON WELLS (AUTOMATA/AI CANTEEN) | FEDERICO ZANELLATO (LUMI) | LENNOX HASTIE (FIREDOOR) | PASI PETANEN (CAFE PACI) | ROSS LUSTED (BRIDGE ROOM)
With wine by: Andrew Guard | Harkham Wines | Sami-Odi | Vinous Solutions | Giorgio de Maria | Vintage & Vine. We donated all proceeds from the evening to the WIRES- Emergency Fund for Wildlife.🐨
Wednesday 11 December: We helped celebrate Matt Preston, the award-winning food journalist, best-selling cookbook author and International TV personality’s latest book, MORE: More recipes with more veg for more joy.
In what was a collaborative affair, Brent Savage selected his favourite dishes from MORE and hit the pans to help bring the recipes to life on the evening.
Monday 14 October 2019: Clayton Wells, Chef and Co-Owner of Automata and A1 Canteen will prepared a 5 course vegetarian tasting menu + snacks.
20th August 2019: Melbourne-based chef, restaurateur, cookbook author and columnist Andrew McConnell combined elements of fine and casual dining with meticulously sourced ingredients and precise cooking methods for a sell-out dinner.
4th June 2019: Dave Verheul of Embla and Lesa in Melbourne created a perfectly-balanced menu that unleashed the wild power of the simplest ingredients and his back-to-the-soil ethos that elevates vegetables to hero status.
30th April 2019: Jo Barrett + Matt Stone of Oakridge Wines in the Yarra Valley constructed a seasonal menu that showcased their strong philosophies in ethical food concepts, by incorporating only local produce and adopting a no-waste policy in all their dishes on the evening.
12th November 2018: Yellow welcomed Chef Jock Zonfrillo Owner + Chef of Blackwood Bistro and Orana to the burners for one-night-only.
7th May 2018: Mike McEnearney, Owner & Chef of No.1 Bent Street and Kitchen By Mike. Sharing his love of sustainable edibles with an exclusive vegetarian menu.
5th March 2018: James Viles, Owner & Chef of two-hatted Biota Dining & Rooms, lent his passion for native botanicals to an exclusive vegetarian menu.
August 2017: Paul Carmichael, Exec Chef of Momofuku Seiobo, used his vast international experience to take us on a 5 course vego adventure.
June 2017: Ben Greeno of The Paddington presented a creative 5 course vegetarian menu
October 2016: Ramael Scully of Nopi, showcased a vegetarian menu with bold flavours, an irreverent blend of ingredients, vibrant colours and a generosity of spirit
July 2016: 2016’s ‘Chef of the Year’ Pasi Petanen thrilled us with a 6-course vegetarian tasting menu. A sell-out.
November 2015: For 2015’s crescendo, we presented the wines of French wonder-producers Jean Foillard, Thierry Puzelat & Laurent Cazottes with importer Andrew Guard featuring a 5-course meal designed by Brent.
October 2015: Alistair Wise presented a 5-course menu featuring Sweet Envy classics.
July 2015: Industry legends Damien Pignolet & Janni Kyritsis wowed with a back-to-back fusion of nostalgia and modernity.
April 2015: Emma McCaskill and Scott Huggins, Co-Head Chefs at Penfold’s Magill Estate Restaurant, South Australia fused uniquely Australian flavours over 5 courses.
October 2014: Luke Burgess (Garagistes) impressed with a 6-course degustation.
August 2014: Aaron Turner (ex-Loam, Drysdale Australia) & Morgan McGlone (ex-Husk USA) brought their special brand of progressive cooking to our tables.