Noughties Long Lunch with Mitch Orr and Kate Reid
Date: Sunday, 14 October 2018
Time: 12:30pm – 3:00pm
Venue: Hyde Park Palms, Hyde Park North (St James Station), Elizabeth St
Let the millennial master chefs, Kate Reid (Lune Croissanterie, MEL) and Mitch Orr (ACME), take you on a culinary retrospective of life-changing dishes from the noughties. She’s the international sensation who traded her job as a aerodynamicist in Formula One to create the world’s best croissant. He’s the young gun chef who won the Young Chef of the Year Award and went on to make pasta uber-cool again. Safe to say, this throwback lunch is going to be very tasty.
Together they will create a menu of some quintessentially 2000s dishes that had a whopping impact on them, and that altered the trajectory of their careers forever. Our overachieving chefs haven’t revealed what their menu is yet, but they’ve told us that in just one bite, you’ll feel like it’s 2005 all over again **Don’t Phunk with My Heart plays softly in background**.
Both Kate and Mitch have made a habit of bringing food items from their childhood back into vogue. On the menu at Kate‘s Lune Croissanterie, you’ll find noughties bakery staples like the classic croissant, (every kid’s favourite) the finger bun, and of course, pecan pie. Mitch, meanwhile, has given us his famous baloney sandwich (that nearly broke the internet) as well as his legendary use of Jatz. Both Kate and Mitch have made a point of paying homage to their delicious childhood treats.
Let’s give some honour to the glorious food moments from the noughties as we ask you to join us at the Noughties Long Lunch. Book now to join Kate and Mitch for the ultimate taste adventure back in time.
Orr is a chef who breaks boundaries every which way he turns. He’s driven and passionate, so it’s poetic justice that his career had a fortuitous start. After school, he landing a cooking gig working with Porteno’s Elvis Abrahanowicz at a restaurant in a shopping centre of all places, in Sydney’s North West suburb of Castle Hill.
From there, it was the rise and rise of Orr. One fateful day, Orr happened to cook alongside Phil Wood (Point Leo Estate) and Daniel Puskas (Sixpenny) at a dinner showcasing the next generation of talented chefs in Sydney. And boom; they become his mentors. At their encouragement, Orr enrolled, and won, the 2010 Josephine Pignolet Young Chef of the Year Award, while working at three-hatted Sepia.
Orr also had a stint working at Massimo Bottura’s Osteria Francescana in Modena, currently ranked the best restaurant in the world by the World’s 50 Best. Following that, Orr together with Thomas Lim (Goldies, LA) opened Duke Bisto above the Flinders Hotel in Darlinghurst.
Today, he owns ACME restaurant with front-of-house manager Cam Fairbairn (2016 Good Food Guide Awards Citi Service Excellence winner) and regularly breaks the internet with his famous baloney sandwich, or with legendary use of Jatz. We can’t wait to see him bring the magic to this year’s Good Food Month.
She’s the international sensation who traded her job as an aerodynamicist in Formula One to create the world’s best croissant. Literally. As voted by The New York Times.
Reid’s childhood dream was to become the first female technical director of a Formula One team and she was eventually offered a role as the aerodynamicist at Williams F1. But after realising her passion was dwindling, she wrote a note to Christophe Vasseur at legendary Paris boulangerie, Du Pain et des Idees, asking for an apprenticeship.
He said yes.
Vasseur was a strategic choice for Reid, as he was a highly awarded pastry chef: awarded Best Baker in Paris by Gourmet magazine in 2008, and Baker of the Year 2012 by Pudlo Guide. Reid has once again set her sights high and her ambition paid off. Now she is the owner of Lune Croissanterie, her ultra-modern bakery housed in a warehouse on Rose Street, Fitzroy. Her engineering background is evident, as her futuristic bakery space is actually a six-metre squared condition-controlled glass cube – that turn out the world’s most perfect, light and fluffy, buttery croissants.
This event is strictly 18+.
Entry will not be permitted to guests under 18 years of age.
Attendees must carry with them valid photo ID as proof of age and will be required to present this upon entry.
Please note that seating at this event will be at share tables and seating allocations will be advised at the event. If you plan on attending this event with friends who are booking tickets separately, please notify us at time of booking and we will do our best to accommodate your request.