Queensland is blessed with near perfect weather, an abundance of fresh local produce and COVID-19 community spread approaching zero. Add an active Chaîne membership and you have a recipe for a successful World Chaîne Day (WCD) in 2021.

The Bailliage has embraced WCD from its inception with progressive dining proven to be a popular format. This year, we were determined to capture the zeitgeist of a celebratory Chaîne world.

The day started at 10.30am at Lumière Culinary Studio in Newstead (a suburb of Brisbane) with its light-filled space and panoramic views of the river city. A band of eager members gathered to learn all about Australian seafood. Chef Tara Bain led us on the journey from sourcing the best produce to preparing it for the table.

Members rolled up their sleeves and had fun learning professional tips and tricks balancing flavours and honouring Australian fruits de mer. In teams of two, with excitement and a little competitiveness, we watched then prepared dishes, sampling as we went. Timing and technique were key with everyone receiving individual guidance from Tara and taking a few selfies with their fellow students.

For lunch, what better way to say “life is good” than to be welcomed to dine with friends at the historic wine cellar within The Brisbane Club. In the capable hands of Maître Rôtisseur Caleb Bilewicz, all the elements of hospitality came together setting the scene for great memories.

The Club has been working closely with our Bailliage for several years, with Caleb taking a leading role in training several of our young chefs. With the room abuzz with mirth and good cheer, it was a joy to sit back and watch the magic that occurs when Rôtisseurs gather at the table. The lunch continued at a leisurely pace with cognac and coffee rounding out the meal, enjoyed by all.

Time flies when you are having fun! The clock struck 5pm and we had to depart if we were to make it to our next engagement: a roof-top party at C’est Bon Restaurant.

At C’est Bon, Chef/Restaurateur Andy Ashby created a mini-French quarter in the historic heart of Woollongabba, another Brisbane suburb. The Garden Terrace and Rooftop Bar were the perfect place to watch the sun set and moon rise while sampling honest food, good wine and great cocktails all with egg as a thematic ingredient.

With conversation flowing in the night air and flash photography filling the night sky, onlookers would have been forgiven for mistaking our WCD party for a paparazzi celebrity event!

Not all of our members could make it to the party. However, this did not stop them from celebrating with family and friends at home and connecting with the Bailliage by posting their memories on the WCD Social Media Wall.

In Australia, World Time Zones work in our favour, so when we awakened on April 25th, it was not yet WCD in many parts of the world. Our Vice-Conseiller Gastronomique Jeremy Ryland took advantage of this fact to share his early breakfast on social media. Equally, Bailli Shymal Dhar prepared quail eggs with caviar for breakfast with his wife, Vice-Chancelier Majella Pugh, whose diligent social media posting helped open Brisbane to the greater Chaîne world.

Majella Pugh
Vice-Chancelier