Moran Kwong and Bennett Takeover Audi Hamilton Island Race Week

Matt Moran created a beautiful ‘Chiswick’ inspired garden dinner, departing from his traditional ARIA theme enjoyed by guests in previous years. Held at Hamilton Island’s coca chu restaurant on Saturday evening, Moran showcased dishes designed for sharing from his lauded Sydney restaurant by the same name. The menu reflected the simplicity of great produce and changing seasons, including To Share dishes of the Wood roasted Moran family lamb with chermoula and cous cous, Fish and prawn tagine, and Roast chicken with baby carrots and radicchio. The dinner was emceed by television personality, Sandra Sully.

The traditional Australian brunch was given an inimitable Cantonese twist by talented chef and author, Kylie Kwong, who presented her unique ‘dim sum-style’ brunch on Sunday morning in the winter sunshine on Hamilton Island Yacht Club’s Bommie Deck. Kwong created delicious, organic and sustainably-harvested treats including her steamed scallop dumplings, crispy prawn wontons, and famous mini pork buns.

Kwong said: ‘My brunch menu showcased the delicate delights of freshly made Cantonese-Style Dim Sum whilst also highlighting the distinct and delicious flavours and textures of our unique Australian native produce.’

In ultimate celebration of the 30th Audi Hamilton Island Race Week, Shannon Bennett and four of his protégés combined their talents to produce ‘30’. Synchronised swimmers, wearing exclusive Collette Dinnigan swimwear capped off with 50’s style floral swimming caps, glided through qualia’s infinity- edged pool at sunset, creating a magical setting for an unforgettable dinner. 

Canapés were by Jim McDougall, previously Vue de monde’s Sous Chef and Vue 401’s Head Chef, now part-owner and Head Chef at two-hatted Stefano’s Restaurant; 1st course was by Josh Lewis, previously of Vue de monde, Spain’s Mugaritz, and Head Chef at Oman’s Vue and now at Loam restaurant on the Bellarine Peninsula; 2nd course by Cory Campbell previously of Copenhagen’s Noma and now Vue de monde’s Head Chef; 3rd course by Shannon Bennett & Cory Campbell; and 4th course by Darren Purchese previously of London’s Savoy Hotel, pastry chef at Vue de monde, and now owner and pastry chef of Burch & Purchese Sweet Studio.