What's On

Attn Perth Foodies! Internationally Renowned Chef Chele Gonzalez Is Coming To Wildflower

By Emma Pegrum
16th Jul 2018

Buckle up foodies, we've got some news that's going to make you go wild.

Wildflower (aka one of Australia's best restaurants) has just announced a series of exclusive and one-time only collaborative culinary experiences to be staged over two days—10 and 11 August—which will see Wildflower's executive-chef-slash-flavour-extraordinaire Jed Gerrard team up with internationally renowned and award-winning chef Chele Gonzalez for a once in a lifetime foodie experience.

For the uninitiated, Gonzalez holds a resumé worth salivating over. Originally from northern Spain, he’s worked at multi-Michelin Starred El Bulli, the only restaurant in the world to hold the title of ‘World’s Best Restaurant’ five times—yes, FIVE times—plus a host of other restaurants which have all earned top ten spots on ‘World’s Best’ lists including El Celler de Can Roca and Mugaritz. So yeah, he is kind of a big deal.

After a lot of exploration throughout south-east Asia, Gonzalez recently opened Gallery by Chele in Manila, embracing the native flavours and techniques of the Philippine archipelago—his adopted home.

Naturally, Gonzalez will be bringing those flavours with him when he assumes his position in the Wildflower kitchen next month. On the Friday evening, diners can experience the Gallery by Chele dining concept in a wine-paired, five-course showcase, while the Saturday service will see both chefs collaborate on a four-course lunch and a six-course dinner that reflect their shared culinary signature: the best of what their respective cuisines have to offer.  

As for what exactly that tastes like, the menu is still under design. But, highlights for Saturday’s Native Influence lunch and dinner are said to include Gerrard’s incredible raw Shark Bay scallops with watermelon radish, beach banana, Geraldton wax dressing and frozen ginger juice, plus a dish from Gonzalez called Pearls and Clam, incorporating river prawn, moringa, tapioca pearls and seaweed.

Given their mutual fascination with and dedication to the cuisine of their embraced countries, the collaboration between these two chefs promises to make for an unforgettable culinary adventure. ‘Chele seeks to present Filipino cuisine and lesser-known ingredients by way of modern European techniques’, says Gerrard. The parallels are clear when you consider that Gerrard’s own menu not only celebrates native Western Australian ingredients, but was also written with the Noongar seasonal calendar in mind and through consultation with an Aboriginal Elder.

The merging of the passion and talent of Gerrard and Gonzalez certainly spells a cross-cultural dining experience not to be missed. There is one sitting for each of the three dining events, and bookings are, of course, essential, so make yours here.

Until then, check out what's on in Perth.

Image credit: Nancy Hanna

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