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Kirstie Clements Goes Vintaged To Uncover The Brisbane Taste

March 20, 2014 Food & Beverage No Comments Email Email

Hilton Brisbane‘s award-winning restaurant Vintaged Bar + Grill and a fashion icon are teaming up and combining their skills to create a special menu for the month of March.

Kirstie Clements the renowned former editor of Vogue Australia, and Jeremy Clark, Hilton Brisbane’s Executive Chef will meld fashion and food to create #thebrisbanetaste, a special three-course menu.

Local Organic Berries Dish

Clark shared that the creation of the menu was a collaborative process that represents the culinary scene in Brisbane. “The menu will be a true reflection of Brisbane cuisine, focusing heavily on local produce, using simple but meaningful cooking techniques to ensure the offering is bursting with flavour,” said Clark.

The opportunity to collaborate with Kirstie was inspired by the QueensPlaza documentary “Uncovering the Brisbane Look.” “Working with Kirstie really opened my eyes to the finer detail of design and how the use of certain colours can impact an experience and tie in with taste,” he said.

Clements, who took on role as Executive Producer and narrator of the documentary, was invited to collaborate with Clark, to produce a menu that truly reflects the Brisbane taste. The partnership revives a long standing history between Hilton Brisbane and the Brisbane fashion scene, from fashion launches in the 1980s and 1990s, to hosting the inaugural Mercedes-Benz Fashion Festival in 2006, 2007 and 2008.

Hltion Brisbane Executive Chief Jeremy Clark and Kirstie Clements

“When I was first invited to collaborate on a menu, and to put a fashion spin on it, I immediately thought of colour as an inspiration. because that’s what I think of when I think about Brisbane,” Clements said.

“There are strong parallels between the art of fashion design, and the art of food,” said Clements. “It’s about symmetry and vision being used to create pure delight and Jeremy has interpreted this brilliantly.

“I wanted the menu to be fresh, light, clean and uncomplicated, so the dishes incorporate fresh, organic ingredients providing the perfect fashion-inspired menu,” she said.

Retail Manager of QueensPlaza, Emma Chettleburgh, said: “QueensPlaza is Brisbane’s leading premium shopping destination, so it was only fitting that they worked with partners who represented innovation, style and creativity, all of which represents Hilton Brisbane.”

Hilton Brisbane and Clements are also launching an Instagram competition challenging people to upload their personal interpretations of the Brisbane taste and incorporating a food element.

Each week, the participant with the best shot will win a high tea experience for two people valued at $110. The overall winner of the competition will win a Hilton Brisbane Bubbly nights’ accommodation package, featuring an overnight hotel stay and a bottle Veuve Clicquot Vintage 2004 Champagne.

For full details of the competition, visit Hilton Brisbane’s Facebook page.

The menu:
Entree: salmon sashimi, pink grapefruit, seaweed + ocean trout roe

Main: rib eye of lamb, zucchini flower, green peas, polenta panisse, romessco + red vein sorrel

Dessert: local organic berries, yoghurt sorbet + raspberry juice

Matched cocktail: Vintaged kir royale chandon sparkling wine + chambord garnished with fresh berries + a twist of lemon

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