Collins Kitchen at Grand Hyatt Melbourne is set to reveal Duck & Pinot week, 13 – 19 July 2015.
Executive Chef, Jason Camillo’s passion for seasonality and organic produce is highlighted in the dishes with Duck & Pinot week featuring local flavours of Victoria.
“From the succulent wood roasted Mt Macedon duck direct from the farm to the award winning Pinot Noirs sourced from regional Victoria, everything has a local connection.
“Dishes are matched with premium Pinot Noirs drawn from local estates in Mornington, Gippsland and the Yarra Valley.
“Duck & Pinot week offers the opportunity to sample the fresh produce which makes our food, wine and culinary experiences at Collins Kitchen extraordinary,” said Executive Chef Jason Camillo.
Jason’s passion for sourcing quality local produce reflects his childhood growing up in the Barossa Valley and is at the heart of the dining concept at Collins Kitchen.
Collins Kitchen is dynamically designed and ever changing with interactive open kitchens and cooking stations allowing an innovative dining experience.
Suggested Twitter posts:
- Experience the local flavours of Victoria at Duck & Pinot week @GrandHyattMelbo 13-19 July. http://bit.ly/duckpinotweek
- Don’t miss Duck & Pinot week created by Chef Jason Camillo at #GrandHyattMelbourne, 13-19 July. http://bit.ly/duckpinotweek
- Grand Hyatt Melbourne Executive Chef, Jason Camillo.
- Succulent wood roasted Mt Macedon duck.
For more information, please contact Lucy Wilby, Sales & Marketing Coordinator,
03 9653 4761 or email@example.com