Known as one of the best culinary experiences in the country, Tasting Australia creates a week long festival for food lovers to explore the best in produce, food and to get up close and personal with some of the hottest chefs in the world.
Offering a truly unique once-in a-lifetime experience, a long table was set down the iconic tree-lined Murdoch Ave in the Adelaide Botanic Gardens. A beautiful setting was matched by an equally beautiful menu curated by Botanic Gardens Restaurant Head Chef, Paul Baker in collaboration with visiting US chef, Anthony Myint from The Perennial.
Giving the fine-dining experience people expect at Botanic Gardens Restaurant and taking this outdoors had its challenges. Being vulnerable to the elements of nature and the cold weather from that time of year meant extra precautions were in place to ensure the best customer experience.
Local, National and International media, food writers and members of the public were indulged to a VIP food experience with culinary delights, such as Savannah lamb, Kinkawooka mussels, nasturtium ice cream and of course the special ingredients that were harvest fresh direct from the 50 hectares within the Adelaide Botanic Gardens.
The Blanco Horner team managed the entire project. Collaborating with a team from The Perennial, event stylists and Adelaide Botanic Gardens management to manage this event onsite. Their capabilities include managing OH&S, risk assessment, responsible service of alcohol and complete onsite management logistics.
A divine experience for the diners, the event won the Botanic Gardens Restaurant several awards, including the Australian Event Award for Best Product or Service. Articles were written on international blogs, as well as national publications throughout Australia.
