World Chaîne Day 2020 coincided with Australia’s annual ANZAC Day commemoration, originally for the heroes of the abortive Gallipoli campaign in the First World War but now extended to commemorate all those who gave service to their country.

Starting with a virtual dawn service before celebrating the Chaîne, Bailliage of Brisbane members honoured those who gave so much so that we can enjoy our freedom.

Baking ANZAC biscuits - another ANZAC Day tradition - fitted perfectly with this year’s World Chaîne Day themes of “home cooking” and “celebration”.

Vice-Conseiller Culinaire Paul Wilderbeek and his family volunteer every year to raise funds for the Lotus Children’s Centre in Ulaanbaatar, Mongolia. This year their support took the form of a virtual lunch.

They turned out to be fabulous bakers by baking for 40! Paul, Emily and the team were up in the early hours certainly befitting the “home cooking” and “celebration” themes.

A third event of note in Brisbane was a menu by young chef Dino (Yan Ng), who is a Chef Rôtisseur, for his own enjoyment. We wished we could all go over!!

The first course …
Mushroom and aged Grana Padano agnolotti, shiitake and king mushrooms, creamy Tasmanian blue cheese, Western Australia truffle

Main course …
Sous-vide dry aged sirloin, confit of leek with Queensland caramelized strawberry balsamic, taro mousse, fermented chili sauce

Nothing can stop us sharing love, food and wine.

Vive la Chaîne!