2018 Chefs TBC! This year, Australia’s Oyster Coast brought Colin Barker, the Executive chef from The Boathouse in Sydney to headline the cooking demo. We were excited to see the recipes and techniques Colin show us – The Boathouse being without doubt one of the best oyster restaurants in the country.
We also had on board none other than chef Dave Campbell of Wharf Rd, Nowra demonstrating his craft. With intimate knowledge of the area, Dave will be chaperoning Colin and numerous representatives from the media – helping us showcase the region and it’s fantastic oysters to a much broader audience.
About Colin Barker:
“Award-winning chef Colin Barker, first joined The Boathouse in 2007 as Senior Sous Chef. Early in his career, Colin worked with Liam Tomlin at Banc before winning the NSW Lexus Young Chef of the Year Award in 2005. He then worked alongside Warren Turnbull of Assiette, then spent time in the UK as Senior Chef de Partie under the guidance of Brett Grahame at The Ledbury, a one-Michelin Star restaurant in London’s Notting Hill. A keen fisherman, Colin has a passion for seafood and enjoys seeking out the more unusual species of fish, preparing them in unique combinations with seasonal ingredients.”