World Gourmet Summit 2011 Brent Savage Culinary Masterclass, Slow-Cooked Duck Breast
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Uploaded by WorldGourmetSummit on Sep 2, 2011
Having grown up with an inclination towards the culinary craft, it's no wonder that Chef Brent Savage is a two chefs hats honouree today. His restaurant, Bentley Restaurant & Bar, is one of Sydney's best and hosted by Tippling Club during his time here at the World Gourmet Summit, Chef Savage presented a culinary masterclass to a group of keen culinarians-to-be at the Singapore Tourism Board Auditorium. With a touch of modern European in his cuisine coupled with his culinary ingenuity and the best Australian ingredients, it sure was one masterclass no one wants to miss! Watch him prepare slow-cooked Duck breast with Jerusaem artichokes, black garlic and nettle sauce.
Event: Brent Savage Culinary Masterclass
Location: Singapore Tourism Board, Auditorium
Date: 28 April 2011
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