The Australian capital, Canberra, marked its inaugural Chapitre in February with fine food, outstanding wines and a sell-out black tie dinner. The Induction Ceremony saw almost 60 inductions, promotions and awards. Canberra has so much to offer. It’s all about the experience of sharing those opportunities.

Norm Harrison, Bailli Délégué of Australia and a Member of the Conseil Magistral, officiated at what is believed to be the largest Australian Induction Ceremony for many years. There was the induction of over 40 new members for the Bailliage of Canberra Regions, including five chefs. Chaîne membership in the local Bailliage has now grown from 11 mid-2025 to almost 60 to date.

New members include His Excellency Mr Pierre-André Imbert, the Ambassador for France in Australia. He was unable to attend the Chapitre dinner, however, His Excellency was inducted at a special ceremony on the previous night at his official residence where he hosted a cocktail party for 80 Chaîne members and guests.

National committee members and Baillis from around Australia travelled to Canberra for the Chapitre held at The Commonwealth Club, a private club on the shores of Lake Burley Griffin.

MENU

Amuse-Bouche
Foie gras olive
Goose liver parfait / olive / brioche

Entrée Trio
Porcini cremeux / éclair / cherry / quince
Lobster / capsicum / avocado / aspic
Corn and crab custard / radish / Desiree Oblea

Main
Classic beef Wellington
red wine glaze / pommes Duchesse
glazed carrots / green beans

Dessert
Blueberry mousse
raspberry / mirror glaze / honey tuile

Maître Rôtisseur Karl Krautler, the Club’s Executive Chef, and his team received a standing ovation for their innovative and delicious menu with accolades especially for his dessert which was an edible replica of the Chaîne ribbon and medallion.

Norm Harrison said the successful membership drive conducted in the Bailliage of Canberra Regions showed that, although it’s not a large capital city, there is a definite appetite for fine dining, food and wine experiences.

Bailli Provincial for the Australian Capital Territory and New South Wales, Bruce Mackie, said the committee of the Bailliage of Canberra Regions had a wide range of food and wine experiences planned for members throughout the coming year. Bruce concluded that the camaraderie amongst members was truly palpable at the Chaîne events held so far. Moreover, he wanted to continue to foster that aspect of the culture of the table.

Vive la Chaîne!

Deborah Mackie
Chargée de Presse