On Tuesday 19th July, Bulla Dairy Foods hosted their first ever Bulla Chefs’ Table in Sydney to celebrate their collaboration with award-winning chef ambassadors – George Calombaris, Kirsten Tibballs and Guillaume Brahimi.
Guests were treated to a world-class three-course dining experience at Carriageworks where each dish was inspired by the chefs’ individual favourite Bulla creams.
Launching the festivities was George’s entrée of variations of beetroot with crème fraiche, followed shortly by Guillaume’s Barossa Valley chicken on a bed of confit leek, speck, truffle and cream for the main course. Kirsten Tibballs’ chocolate, raspberry and cream mille feuille was a crowd pleaser and finished the day off on a high note.
Invitees did not go home empty-handed and were gifted Bulla branded marble serving boards as well as a series of the chefs’ recipe cards.
Stay tuned for what’s to come with Bulla and their talented chef collaborators!
Images courtesy of La Tessa Photography