RedBalloon is excited to offer five exclusive dining experiences featuring Taste partner chefs, exclusive to Taste of Sydney.
These limited experiences are the perfect blend of conversation and degustation. The chefs will delve into the detail of their signature dishes, all while personally preparing the meal for guests. Afterwards, guests are invited to ask questions and gain invaluable insights into the world of fine dining.
Tickets are strictly limited - only 10 seats available per session, with only one session prepared by each chef. Get in fast to secure your place.
Select which day you would like to attend Taste and then add on your RedBalloon experience before check out. All sessions only $15.29 through Ticketek!
Red Red Dine Dates & Times
Fri 11th March
Sat 12th March
Sun 13th March
Chef Rob started his career in esteemed company, completing his apprenticeship with Colin Fassnidge and Peter Doyle. He has also worked alongside Gordon Ramsay, Jason Atherton and Phil Carmichael in Prague, winning a Michelin star.
Rob launched Kensington Street Social in 2015, working alongside Atherton again. We’re so excited to have the globe-trotting Rob on board as part of our maiden Taste voyage.
Owner and Chef of Biota Dining James Viles was the youngest chef to be awarded a Chef’s Hat in 2004. In 2012 Biota Dining was awarded 2 chef’s hats (both retained), while most recently James was awarded 2013 Electrolux Restaurateur of the Year. Biota was awarded Best Regional Restaurant in NSW and Best Regional Wine List in the SMH 2014 Good Food Guide Awards.
One of Australia’s hottest chefs of the moment, we are so proud to have him on board for the RedBalloon Red Red Dine experience at Taste of Sydney.
The cheeky and outspoken Irishman is currently starring as a judge on Channel Seven’s My Kitchen Rules. Colin has had a keen interest in cooking since the age of 12 after witnessing French chef Raymond Blanc on television. He later completed his apprenticeship under Blanc in 1994. Colin moved to Australia in 1999 and has since worked for a number of high profile establishments, transforming many of them into popular foodie haunts.
In 2014 Colin was named GQ Magazine’s Chef of the Year. We are incredibly excited to have him feature as part of the RedBalloon Red Red Dine experience at Taste of Sydney.
Seckold’s vision for Sydney’s Salaryman was a “grungy, modern-day noodle bar”. With a fine dining element to the daily-changing menu at Salaryman, there is a clear commitment to quality and seasonal ingredients, dictated by local availability. He even butchers his pork on site.
Steven brings an exciting element to the RedBalloon Red Red Dine experience at taste of Sydney, so grab your ticket and secure one of only 10 spots.
With his parents owning a café, Julian’s love of food was established at an early age. He had the privilege to work under Chef Neil Perry at Rockpool and has also honed his international expertise working at some of the top restaurants in the US. In 2015 Julian won the prestigious Josephine Pignolet Young Chef of the Year award in the SMH Good Food Guide 2015.
Grab your ticket and see Julian up close as part of the RedBalloon Red Red Dine experience at Taste of Sydney.