Sorry to repeat myself, but a few Age readers come to this blog and it is a big story that Ferran Adria is coming to Melbourne in October courtesy of the Melbourne Food and Wine Festival and his publisher Phaidon. He is here as part of his world tour, which includes Sydney, to promote his book A day at elBulli and he’ll being doing a gig at Hamer Hall in Melbourne.
There’s about 800 seats available with tickets for the trade going on sale on August 11 and the public on August 25. The bog standard tickets are a bargain $40 or for $75 you can also get a copy of his work, worth $75 in itself.
You can register early for tickets with MFW and there are more details here.
FOOD FASCIST
1. Where will he eat here? The usual suspects although I did catch Nobu in an unexpected restaurant on Acland St last year – Rococo.
2. What will he eat? More to the point what will he make of all the rubbish foam we get blowing in?
3. Gordon Ramsay has been pecked on the nose by a puffin.
4. Ramsay was also savaged by his former star chef Marcus Wareing. From The Independent: “Whatever happens between me and Gordon, if he wants me never to get to the status I want then my advice to him is: put a gun to my head, shoot me, put me in a box and bury me because, if you don’t, I’ll come back and come back. I’ll never give up until I get to where I want to go.”
5. Somebody called Ferran Adria’s food pretentious.
6. He’ll be speaking in Spanish (I think).
7. He’s been using rather a lot of Lays crisps.
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{ 11 comments… read them below or add one }
Hey Ed, a quick question – how do we access the earlier tickets prior to public release?? Thanks heaps for the info… Vida x
You can pre register on the Food and Wine fest site (follow the link above). The email address you’ll get to is: info@foodfest.com.au
Poor Gordon…imagine getting pecked by not one, but three puffins.
Thanks, also, for organising the Meatless Meat on Saturday. Was great to actually meet, properly.
Lucy,
And I used to think puffins were quite cool.
Good to meet properly too.To many more…
Thanks for the info on Adria, organised for first round tickets a couple of weeks ago. Thought I got the info from your site?
He has been using Lay’s Doritos for some time. I had them in a dish at Hacienda Benezuza in Oct 2005 where they were crushed and then formed into a ball-picture here: http://www.flickr.com/photos/27761023@N07/2716087736/
Also, if you check Stephanie Wood’s Elegant Sufficiency site there is a link to a video of Adria tips (in Spanish) No.50 is pulverise nachos to make crumbs to coat prawns ( I think – my Spanish is not buenos)
I think it was one puffin but 3 stitches – lucky they didn’t go for his pecker – latest news about Gordon in The Sun July 29 tells of his great skills in the bedroom. What a man!
He is both pretentious and an artist. Pretension is not a bad thing, except as it is understood in the mainstream. One might not want to eat foam and industrial by-products – I certainly don’t after a day down the mine – but his work, like all great art, creates ripples. Meanwhile the great unwashed are drowning in a sea of Chicken Tonight and Coke.
Thermomixer, not this site – maybe the Food Fest site. There’s loads of Adria out there. This site has a whole channel:
http://wineandfoodtube.com/tube/browse/global-chefs-celebrity-chefs-ferran-adria-353/
Kitchenhand, eloquently put as ever.
I wonder if we’d be able to get signed copies of the book at the event. That would be awesome (i’m a collector of signed cook book
)
Damn! I have to be at a wedding at 4.30pm. Wish it was being held earlier in the day – que sera, sera!
Curious, i’veno idea although Iwouldn’t be surprised. Chefs usually sign their books for these events.
Sticky, bad luck.
I’ve bought my tickets! YAY! And I’ve also emailed the people from Melbourne Food and Wine Show to inquire about the signing and they said that Ferran Adria will be available to sign copies after the talk, but he would not be able to sign every single copies.
It might be asking too much to ask Mr. Adria to sign every copies of the book that’s going to be sold there, No?