Culinary Dinner Series with Matt Kemp

Culinary Dinner Series with Matt Kemp

Boilerhouse Restaurant Culinary Dinner Series with Executive Chef Matt Kemp

The Boilerhouse Culinary Dinner Series is a series of customised dinner events held seasonally throughout the year as a showcase of Boilerhouse Restaurant's Ambassador Chef Matt Kemp’s culinary philosophy of fresh, seasonal, quality food that offers something for everyone, in the unique setting of Q Station. Matt Kemp has since taken on the role of Executive Chef of Q Station.

The themed dinner events are intimate and interactive; bringing diners through a true culinary journey in a dining experience that explodes the senses. 

About Matt Kemp

Matthew Kemp, one of Australia’s most well respected and recognised chefs, joined Q Station’s Boilerhouse Restaurant in May 2014, as an Ambassador Chef, assisting with the hotel’s culinary MK webconcept. He took on the role of Executive Chef of Q Station in March 2016, where he will oversee all Food & Beverage in Q Station, including Boilerhouse Restaurant, Conferencing & Events as well as Weddings. 

Originating from the UK and now calling Australia home, Matt has worked for and alongside some of the best in the business. Matt was the Chef de Cuisine at the legendary but now-defunct Banc. The restaurant achieved a three-hat rating, won ‘Restaurant of the Year’ in the Sydney Morning Herald Good Food Guide 2001, amongst other accolades.

Opening his own restaurant ‘Restaurant Balzac’ at The Spot in Randwick, Matt gained a one-hat rating within a year. Other restaurant openings soon followed, including Billingsgate Fish Bistro as well as Burlington Bar and Dining. After 11 years of running his own businesses and experimenting with different directions, Matt finished up his independent projects. He then commenced with The Keystone Group as Senior Head Chef, working on revitalising the menus at a number of venues across the Sydney, before taking up his role with Boilerhouse Restaurant.

Matt's most recent role was the Executive Chef of The Charing Cross Hotel Dining Room.

 

Next Dinner Event

To be advised.

 

Past Dinner Events

‘Rich Man, Poor Man’ Dinner


The fourth instalment to the Boilerhouse Culinary Dinner series was held on 23 October 2015, as part of Good Food Month.

A Victorian Era dining experience through the Classes, diners were brought back in time in an exquisite and interactive journey through the diverse food offerings for the different classes of passengers who stayed at the Quarantine Station in the late 1800s to early 1900s. Ambassador Chef Matt Kemp's six-course matched dinner was accompanied by cooking demonstrations and historical role-playing as tastebuds were tantalised with dishes indicative of this bygone era.

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Read more about the dinner:

All About Food

Snapshots of Food

Belly Rumbles

Ningjaeats

‘Meet Your Maker’ Dinner

The third instalment to the Boilerhouse Culinary Dinner series was held on 24 September 2015.

The experience of a 6-course dinner with matching beverages was heightened with Ambassador Chef Matt Kemp doing cooking demonstrations of each course. Guest speakers were present, which includes a wine-maker, meat producer and a fruit & vegetable producer - essentially the makers of the dinner. They spoke about produce practices, giving diners the opportunity to learn more about what they are dining on.

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Guest Speakers:


Helen McCarthy, Head Winemaker of Thorn-Clarke Wines

Helen believes that good wine is made in the vineyard and aims to create wines which respect the characters produced in the vineyard. In the pursuit of this, she has gained winemaking experience in many Australian wine regions since completing her degree at the University of Adelaide. In 2008 she was invited to attend the Len Evans Tutorial and is actively involved on the wine show circuit. In 2010 she participated in the Wine Industry Future Leaders program.

After a long stint in the Clare Valley, Helen returned to the Barossa to join the team at Thorn-Clarke Wines. She is pleased to have access to excellent Barossa fruit ranging from Eden Valley Riesling to traditional Barossa Valley Shiraz.


Tony Mann, Director of Export Fresh

London-born Tony Mann embarked on his career within the hospitality industry working at some of the finest hotels and restaurants within the London and Berkshire regions. In 1989, he backpacked around Australia and was headhunted for the Executive Chef role at the prestigious Lizard Island Resort. He then relocated to Sydney, heading many kitchens until 1999 when he began Export Fresh.

The business began with one grower and a van with produce being sold within the Sydney market. It grew exponentially over the past nine years to encompass 12 growers around Australia. The once infamous ‘salad farm’ was purchased three years ago and transformed into a now function farm producing hydroponically-grown leaves, edible flowers and gourmet vegetable lines. Petite bouche was introduced into the market place, allowing chefs to opportunity to create their own mixes and flavours from seasonally-grown produce. Coupled with the bulk salad lines and the 35 or so micro herb varieties, Export Fresh continues to be market leaders in the speciality lines for many of Australia’s elite kitchens.


Mark Lorenz, Butcher of Haverick Meats

Born in Australia, Mark developed his love of the land and produce while being raised in New Zealand. He began his career in butchery at 15 where he had formal training in Rotorua with an award-winning butcher, learning this old-fashioned craft under the guidance of a master butcher. After completing his apprenticeship, Mark moved to Australia and has worked with the leading butchery professionals both on the production floor and in account management.

Mark is now considered one of the most esteemed professionals in the foodservice industry. Now with Haverick Meats which started in 1985, he remains passionate about butchery and his love of produce continues to drive him.  The family-owned butchery sets the benchmark in the hospitality industry as a leading supplier to the best foodservice partners in the business.

Read more about the dinner:

I Ate My Way Through

For Food's Sake

 

Winter Wine Feast

The second instalment to the Boilerhouse Culinary Dinner series, in partnership with Ross Hill Wines, was held on 18 June 2015.

Diners experienced our version of the shared table overflowing with our winter feast of hearty food and cool climate wines. This event was a real showcase of the shared dining experience as we break bread and shared a tureen of winter delights.

Guest host James Robson of Ross Hill Wines was present to showcase a fabulous selection of hand-picked wines matched to an astounding six-course dinner created by Ambassador Chef Matt Kemp. 

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Read more about the dinner:

The Jugernauts

Sir and M’lady Dine Out

Best Restaurants of Australia

The Great Aussie Bite

Autumn Harvest Dinner

The first instalment of the Boilerhouse Culinary Dinner Series was held on 25 March 2015.

A festive night of celebration and indulgence was had at our inaugural dinner event, with cooking demonstrations done by Matt Kemp for wholly interactive dining experience. Wassail, a traditional English Autumn drink was toasted to celebrate the arrival of Autumn.

The Autumn Harvest is traditionally celebrated across the world to welcome the change in seasonal produce.

Read more about the dinner:

Sydney Scoop  

Gourmantic 

The AU Review 

2 Hungry Guys 

Sydney Social 101

 

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