THE COOK,

THE CHEF & WASO

Friday 18 July 2014 8pmRiverside Theatre, Perth Convention & Exhibition Centre

EY PRESENTS

2

Tonight’s Menu

EnTréE & CoCkTail

MoZarT The Marriage of Figaro: Overture

VErDi Aida: Triumphal March

BarrY arr. CUSTEr Themes from 007

BraHMS Hungarian Dance No.4

InTerval (20 mins)

MainS & DESSErT

WaGnEr Die Walküre: ride of the valkyries

BEETHoVEn Symphony no.5: allegro con brio

TCHaikoVSkY The Nutcracker: Dance of the Sugar Plum Fairy

TCHaikoVSkY The Nutcracker: Waltz of the Flowers

oFFEnBaCH Orpheus in the Underworld: Can Can

risotto á la mer

Gin & pomegranate dry martini

Oysters au naturel with verjuice & shallot vinaigrette

Flight of the Peking duck Pheasant Symphony no.5

Chocolate ganache

Can-Can coffee

The duration of this concert is approximately 2 hours 10 minutes, including interval.

Menu selections may be subject to change.

Kitchen appliances supplied by Kitchen Headquarters.

Connect with WaSo

waso.com.au | 08 9326 0000

3

WaSo on Stage Tonight

ViolinSemra lee-Smith A/Associate ConcertmasterGraham Pyatt A/Assistant Concertmasterakiko Miyazawaa/Principal 1st violinZak rowntreePrincipal 2nd violinKylie Liang A/Assoc Principal 2nd ViolinSarah BlackmanFleur Challenerin ChenBeth Hebertalexandra IstedSunmi JungShaun lee-Chen*lucas O’BrienMelanie PearnKen Peelerlouise SandercockJolanta SchenkJacek SlawomirskiBao Di TangCerys ToobyTeresa vinci

ViolaPaul McMillan Guest PrincipalKierstan arkleysmithnik BabicKatherine Drakealison Hallrachael Kirkallan McleanHelen Tuckey

CElloLouise McKayShigeru Komatsueve Silver*Fotis SkordasTim SouthXiao le Wu

DoUBlE BaSSandrew rootes*Joan Wright Christine reitzensteinMark Tooby

FlUTEandrew nicholson Chair partnered by apache

Mary-Anne Blades

PiCColoMichael Waye

oBoEElizabeth CheeStephanie nicholls

Cor anGlaiSleanne Glover

ClarinETallan Meyer lorna Cook

BaSS ClarinETalexander Millier Chair partnered by altegra Property Group

BaSSoonadam MikuliczA/PrincipalChair partnered by Sue & ron Wooller

ConTraBaSSoonChloe Turner

HornDavid EvansSharn McIverFrancesco lo SurdoWendy Tait^

TrUMPETBrent GrapesEvan Cromie Peter Miller

TroMBonEJoshua Davis Sean O’Brien^

BaSS TroMBonEPhilip Holdsworth

TUBaCameron Brook

TiMPanialex Timcke

PErCUSSionrobyn GrayTroy Greatz Paul Tanner^

HarPSarah Bowman

kEYBoarDadam Pinto^

*Instruments used by these musicians are on loan from Janet Holmes à Court aC.

PrincipalAssociate PrincipalGuest Musician^

waso.com.au | 08 9326 0000

4

Biographies

Maggie Beer

In 1973 Maggie Beer, originally from Sydney, and husband Colin settled in the Barossa valley to breed game birds and grow grapes. Their passion for fresh, locally grown produce soon led to the establishment of the now legendary Pheasant Farm restaurant. Following the closure of the restaurant in 1993, Maggie was able to concentrate on new projects, including the export Kitchen which opened in the Barossa in the mid-1990s. It is home to her famous gourmet lines including pâtés and pastes.

Maggie’s career has led to food writing and television presenting. Maggie’s appearance on hit television series The Cook & The Chef cemented her place as one of australia’s most well-known food personalities. She has also produced nine publications, the first being Maggie’s Farm.

In 2010 Maggie was named Senior australian of Year and then South australian of the Year for 2011. In 2012 Maggie was presented an Order of australia (aM) for her service to tourism and hospitality. She also sits on the State’s Ministerial advisory Board of ageing, the advanced Manufacturing Council and she is the South australian ambassador for the Stephanie alexander Kitchen Garden Foundation.

Maggie’s philosophy is, “a good food life for all, and all that encompasses.” Her hope for everyone to have a good food life leads her to work on many levels, wanting to encourage everyone (young, old and in between) to have the confidence to cook and to enjoy beautiful simple food of the season every day. On this journey she has a particular interest in driving change where it is needed in food for the aged so that they truly have something to look forward to every day. She has now launched the Maggie Beer Foundation to work towards that goal.maggiebeer.com.au

5

Simon Bryant

On leaving school Simon signed up as an apprentice motor mechanic. after completing a four-year indentureship he returned to university to undertake a Bachelor of economics. While studying, he worked part-time in the university kitchen where he found a new calling as a chef.

His 25-year career includes cooking in Thai, Indian and award-winning fine dining restaurants, as well as a one-year stint as a butcher. He became Hilton adelaide’s executive Chef in 2003, a role he undertook for seven years. From 2006 to 2009 he co-hosted 152 episodes of aBC Television’s The Cook & the Chef with South australian food icon Maggie Beer.

He is the author of Vegies published by Penguin lantern, a collection of seasonal vegetarian recipes. Simon holds the position of Creative Director - Tasting australia 2014, australia’s premium Food and Wine festival. He is also a providore of single origin, traceable, non-genetically modified, australian foods and a semi-competent organic home vegie gardener.

Simon strongly believes in using his profile to highlight ethical food issues, including paying fair prices to producers for ethically produced food; using local, seasonal, fresh ingredients with minimal environmental impact; the use of australian native foods; and in particular, the ethical treatment of animals in the food chain. above all, he is an advocate of simple produce driven cooking. He is an ambassador for The animal Welfare league (South australia), animals asia Foundation, The Department of environment and Heritage Kitchen Garden Foundation, Premium Food and Wine from South australia’s Clean environment, Oxfam GrOW, and Meat Free Week.simonbryant.com.au

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waso.com.au | 08 9326 0000

6

Biography WaSo Philanthropy

Guy nobleConductor

Guy noble is a conductor, broadcaster, pianist, writer, composer, producer and raconteur who loves all genres of music and has played, conducted or talked about most of them. He has conducted the all the australian orchestras, the auckland Philharmonia, Hong Kong Symphony and Malaysian Philharmonic orchestras and has also been Musical Director and Musical Supervisor of many major musicals, including Phantom of the Opera, Sunset Boulevard, and South Pacific.

He was the host of the Breakfast show on aBC Classic FM from 1999-2001, and is still a regular guest presenter on the network. He writes a regular column for Limelight Magazine and has worked with a wide variety of international and local artists including Harry Connick Jnr, Ben Folds, The Beach Boys, The Whitlams, The Pointer Sisters, Human nature, Dianne reeves, Glenn Frey, randy newman and Clive James. recently he has been rearranging and producing the new on-field version of the team song for the adelaide Crows, and writing and performing the Guy noble radio Show on iTunes.

We hope you enjoy The Cook, The Chef & WaSO. There are many people that would love to attend this event but are unable to, some because of the cost, and others because they cannot make it to the venue.

WaSO’s education and Community engagement programs reach out to people who cannot easily access live music. You can help us create magical musical moments across the state by making a donation to support these programs.

If everyone attending this performance today donated just $10 we could:

• giveclassroominstrumentsto275regionalschools.• give300parentsorcarersofsickchildrena

night out at a WaSO concert.• provide490musicaleducationpacksfor

school groups. • provideAuslaninterpretersat30children’sconcerts.• give880secondarystudentsaBackstagePass

experience at a WaSO concert.

Go to waso.com.au to make your tax deductible donation or you can contact Jane on 9326 0014 or clarej@waso.com.au to find out more.

WaSO Philanthropy Partner

waso.com.au | 08 9326 0000

7

recipe

Maggie Beer’s Squid-ink Pasta with Poached PrawnsServes 4 as an entrée or 2 as a main

This is the dish I make when I feel like going to a bit more trouble. I love the contrasting colours of the pink prawns on the black pasta. Be very careful to only just cook the prawns. My tip for cooking pasta is to follow the packet instructions, and never rinse it after cooking to cool it. If you wish to cook pasta in advance, it is better to place it on a large dish after draining, drizzle it liberally with extra virgin olive oil and leave it to cool naturally, then warm it briefly in the microwave before serving.

ingredients¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling60g sourdough bread, crusts removed, cut into 1 cm-thick slices and torn into 2 cm pieces5 litres water1 tablespoon Pernod16 raw prawnsSea salt200g dried squid-ink spaghetti3 tablespoons flat-leaf parsley, finely chopped2 tablespoons mint, thinly sliced1 tablespoon finely grated lemon zest2 tablespoons lemon juice1 clove garlic, crushed

Heat 2 tablespoons of the olive oil in a heavy-based frying pan over high heat.

add the bread, then cook on all sides, turning for 3–4 minutes or until golden brown all over. remove from the heat and leave to cool. Transfer to a blender and blend until fine breadcrumbs form.

Place 1 litre of the water and the Pernod in a large saucepan, then bring to a simmer.

add 8 of the prawns and poach for 3 minutes or until just cooked, then remove with a slotted spoon, drain and leave to cool. repeat with the remaining prawns. remove the heads and tails and devein the prawns, then drizzle with a little olive oil and set aside.

Fill a large saucepan with the remaining water, add ¼ cup (55g) salt and bring to the boil. Cook the pasta following the packet instructions until al dente, then drain.

Immediately place the parsley, mint, lemon zest and juice, garlic and remaining 1 tablespoon olive oil in a bowl, add the breadcrumbs, then toss the prawns through to coat evenly in the herb and breadcrumb mixture. Divide the pasta among plates, then evenly top with the prawn mixture. add a final drizzle of olive oil, then serve at once.Recipe printed as per Maggie’s Christmas

waso.com.au | 08 9326 0000

*Transaction fees may apply. $30 Choir stall seats not available for Beethoven’s Ninth.

Call 9326 0000 quoting 1086 or visit waso.com.au

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