On Friday, 3 March 2017, The Legian Bali brings back its signature “Four Hands” dinner; a dining series centred around two expert chefs (hence the four hands!) working together to create a one-of-a-kind culinary experience for those present for this ‘wine and dine’ event at ‘The Restaurant’.
The Restaurant at The Legian Bali
Two of those four hands is always Luke Macleod, The Legian’s resident Executive Chef who has worked closely with kitchen legends like Thierry Blouet and Raymond Capaldi in previous Four Hands dinners.
The second pair of hands is a guest chef and in March Chef Luke will be welcoming the revered Philip Johnson of e’cco bistro and Madame Rouge, Brisbane. New Zealand born but celebrated in Australia, Chef Philip was the winner of the 1997 Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year award, from there, he went on to win numerous awards, year after year, with the latest being the Two Chef Hat in the Queensland Good Food Guide 2017 and winner of best dinner dish in The Weekend Edition Taste of Queensland Awards 2016. He also has six cookbooks under his belt.
Chefs Luke Macleod (Left) and Philip Johnson (Right)
Those who have ever dined in the ever-popular, ever-full e’cco bistro, will know of Philip’s philosophy. Modern, yes, but with a simplicity that aims to throw any pretentiousness of dining away. Don’t be mistaken, his food is incredibly sophisticated. This sophistication stems from his incredible knowledge of ingredients; he focuses on the original flavours of each element and finds the best pairings and combinations. The result is perfect harmony in one dish. Simple, yes, but with balance your palate will thank you for.
Luke Macleod, on the other hand, has deep knowledge of Bali’s best kept secrets and fresh array of tropical ingredients. He sources herbs and vegetables from specialty organic growers in and around central Bali, with select seafood items obtained from the fishermen of Jimbaran and the neighboring island of Lombok.
Deliciously simple dishes, done right
With these incredible, individual qualities from each chef, the combination is likely to create a highly memorable dining experience. What’s more, The Legian’s ‘The Restaurant’, a warm, elegant space that enjoy beach views and a salty sea breeze, will surely set the scene for an evening of culinary bliss.
Details: Friday, 3 March 2017. 6.30pm
Canapés and cocktails reception upon arrival, followed by 7-course dinner. IDR 1,600,000++ per person with wine pairing (IDR 850,000++, food only)