Go Wild for Jean-Paul Bruneteau’s ‘Bush Tukka’ at Harlan’s

(Hong Kong, April 9, 2009) – Harlan’s, the sensational harbour side fine dining restaurant in ifc is presenting the “bush tukka” cuisine of celebrated chef Jean-Paul Bruneteau, a pioneer of authentic Australian cuisine, from May 8-15.

The French-Australian is the author of the award-winning cookbook Tukka, Real Australian Food (winner of the Julia Child Cookbook Award). His ultimate accolade is praise from legendary French Master Chef Paul Bocuse for developing Australian cuisine using indigenous native “bushfoods” like riberry, Dorrigo Pepper, warrigal greens, lemon myrtle, Wattleseed and Illawarra plum.

As guest chef at Harlan’s, he is serving an extensive a la carte promotional menu of creative Australian cuisine.

On the menu are starters of Wild Black Mussels incorporating lemon myrtle and coconut milk broth, Kakadu Plum Vodka-Cured Tasmanian Salmon, with anisata pancakes and golden caviar, and Classic Duck Neck Sausages, with riberries and mango.

Main courses are highlighted by Red Wine Poached Beef Fillet with six-pepper sauce, the iconic Australian fish Barramundi, with bacon herb pancakes and asparagus in lemon aspen butter sauce and Kangaroo Fillet with Candied Yams and Pepperberry jus.

Desserts feature the Quandong Bourdaloue (a sort of bush fruit tart) with apricot conserve and macadamia nut cream, and Wattleseed Espresso and Frangelico Affogato, with wattleseed ice cream.

Jean-Paul Bruneteau cut his teeth in the kitchens of the Sydney Opera House before opening Rowntrees, The Australian Restaurant in 1984 – the first 'Australian' restaurant listed in Sydney’s Yellow Pages. He subsequently opened Riberries - Taste Australia restaurant in Sydney, and was appointed head chef at two Australian-themed restaurants in Paris, the Bennelong and Woolloomooloo.

He is famed for his world famous signature dish, ‘Rolled Wattleseed Pavlova’ and ‘Kangaroo Fillet with Candied Yams and Pepperberry jus’ and has created over 80 original recipes, 16 of them using Kangaroo.

With Hong Kong’s most dramatic harbour-side view, Harlan’s has become established as a leader in Hong Kong for introducing celebrated guest chefs from around the world, offering guests frequently diverse dining options.

Harlan’s incorporates one of Hong Kong’s largest wine cellars and is operated by JC Group.