From the 2009 Melbourne Food and Wine Festival. The next day we had dinner at Vue de Monde by Shane Osborn and Marcus Eaves. Left to right, top to bottom:

Theirry Marx on how his life in Japan and France influenced his philosophy on his food. In France it’s half about the ingredient and half on the technique. In Japan, it’s 90% on the ingredient (sacred and spiritual) and the 10% is traditional techniques. Seasonality from day to day is also something he observed in Japan

Thomas Keller and Heson Blumenthal, with Neil Perry on issues on their approach to the culinary arts. It’s also about a balance of haute cusine and giving something back to the community and environment.

Thomas and his 3 exellent books.

Party at Giuseppe, Arnaldo & Sons. This is the tuna station. Without a doubt, the toro portion was my favorite.

Carlo Cracco: Marinated egg yolk with parmesan water, toasted butter breadc crumbs, poppy seeds and dried tomatoes

Thomas and Heston and me!

Carlo Cracco: Egg yolk pasta, tomatoes, fried basil and sardines