Ten years of Waterfall Bay Dinners

Media Release
Ten years of Waterfall Bay Dinners
13-16 February 2009

2000 Peter Gordon, ‘The Providores’, London
2001 Peter Gordon, ‘The Providores’, London
2002 Geoff Lindsay, ‘Pearl‘, Melbourne
2003 Guillaume Brahimi, ‘Guillaume at Bennelong’, Sydney
2004 Philip Johnson, ‘Ecco’, Brisbane
2005 Anna Hansen, ‘The Modern Pantry’, London
2006 Peter Doyle, ‘Doyles’, Sydney
2007 Melissa Perello, ‘Fifth Floor’, San Francisco
2008 Brad Farmerie, ‘Public Restaurant’, New York
2009 Geoff Lindsay, ‘Pearl’ Melbourne

Waterfall Bay restaurant celebrates ten years of beautiful food and unique dining this February with the tenth anniversary of the annual Seresin Waterfall Bay dinners.

Seresin Estate held the first dinners in 1999, in a restored timber waterside cabin; converted into an intimate special occasion restaurant on Michael Seresin’s property in the Marlborough Sounds. Each year around 240 guests journey by launch to Waterfall Bay for a series of dinners held in conjunction with the Marlborough Wine Festival.

A top international chef is invited to design the five course menu and for four days, assisted by three chefs, two kitchen hands and four front of house staff, transforms the small waterside building into a world-class restaurant.

Michael Seresin says “I want to give people a world-class experience at Waterfall Bay, the same as they have come to expect from the wine.”

The Waterfall Bay dinners were the result of Michael Seresin’s desire to bring some of the world’s finest chefs to Marlborough and to present their talent alongside Seresin wines.

Michael says “I would love to see Marlborough develop its own unique cultural identity, embracing the arts, cuisine, our local produce and the environment. The introduction of grapes and wine to a region increases the availability of good food and wine and enhances the culture of an area. I hope in some small way the Waterfall Bay dinners have contributed to this.”

To help celebrate the tenth anniversary Chef Geoff Lindsay, of Pearl Restaurant in Melbourne, has been asked to return to Waterfall Bay to prepare the menu.

Geoff says “I’m most delighted to be invited back for this prestigious occasion and to cook at Waterfall Bay again. It’s the most beautiful spot, and it’s great to think that good food and wine has been able to further enhance this raw and unique part of the world”.

Chef Lindsay last cooked at Waterfall Bay in February of 2002.

Michael says “in the rustic surrounds of Waterfall Bay Geoff’s cooking was so imaginative and inspired. A lot of the regulars enjoyed his food so much they been asking us to bring him back, so it seemed appropriate to invite him back to help celebrate the tenth anniversary”.

Geoff Lindsay grew up in a food loving family that understood the importance of fresh, seasonal ingredients.

“My dad had a veggie garden, and a meal wasn’t a meal without something from the garden. My mum used to pick mushrooms, pine mushrooms and slippery jacks.”

Geoff was trained and worked in family-run restaurants that shared those same values. Travelling the world introduced him to new flavours and ideas.

Geoff says “the main inspiration for my cooking comes from cuisines whose food is based on love and respect for the ingredients, and the shared table, where food is enjoyed together with people who care for each other.”

His career began at the legendary Stephanie’s at Hawthorne, in Melbourne. In 1993 he left to join the team at Blake’s Southgate restaurant. His success there, and at their new restaurant Stella, led to international acclaim. In 1997 Geoff Lindsay was invited to cook dinner for the James Beard Foundation in New York, this was followed by the release of his first book – Chow Down, and in 1999 TENPLATES, a collaboration with artist David Band. In 2001 Geoff opened Pearl with business partner Andrew Gunn. The Restaurant has received numerous accolades, and during its eight years in business established a reputation as one of Melbourne’s finest restaurants.

Geoff describes his food as multi-cultural and layered with influences from all over the world.

“I’m a fifth generation Aussie boy who is seduced by ginger, chilli and palm sugar, Turkish delight, pomegranate, and chocolate,” he explains.

Waterfall Bay Dinning Series – February 2009
Dinners: Friday 13th, Saturday 14th, Sunday 15th and Monday 16th February.
Lunches: Sunday 15th and Monday 16th
Reservations: Jan Whillans, jan@seresin.co.nz
Ph +64 3 5729408

5 courses matched with Seresin Estate Wines.
$275 per person including return boat travel from Picton.

ENDS

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