A Dinner To Thai For With Chef Chris Donnellan
by Cristabel Chia
@ 11 Mar 2016
From 6 April – 9 April, enjoy a Thai feast with a modern twist by Chef Chris Donnellan at Ding Dong. Satiate your appetite with dishes like Tom Kha soup with seared foie gras and fine de Claire oyseter; coconut grilled prawns, promegranate and cucumber salad with sweet and sour herb dressing; and wok fried Mahi Mahi with dry green curry.
Chef Chris Donnellan started cooking on the Victorian Peninsula at Portsea, under the guidance of Executive Chef Craig Gorton at Peppers Delgany. This was where he established his yearning for cooking. After completing his apprenticeship at Peppers Delgany, he moved to Melbourne to work with masterchef Teage Ezard at his award-winning 3-Hat restaurant, Ezard. In that year, his learning curve steepened; he not only learnt the fundamentals in cooking, but also the skills and mindset to become the best.
Visit
http://www.worldgourmetsummit.com/wgs2016/main.php/chef/details/id/106 to find out more.
