(Chef Peter Gilmore, Quay, Sydney)

The stunning South Seas resort of Laucala Island and its talented European and Asian chefs are delighted to be welcoming star chef Peter Gilmore of Sydney's Quay Restaurant as guest chef at a series of culinary events for guests from 11 to 14 October 2013.

Gilmore is renowned for his innovative seasonal cuisine and is consistently recognised in awards, with Quay winning 2013 Restaurant of the Year in both Australian Gourmet Traveller and the Sydney Morning Herald Good Food Guide.  Quay delivers an experience that continuously delights with its harmonies of flavours and contrasts in textures in a choice of three- or four-course dégustation menus and an eight-course tasting menu. Each dish is presented as a work of art and showcases the finest local produce, while often featuring exciting ingredients such as agretti, ice plant, rare-breed Suffolk lamb, Korean virgin black sesame seed oil.

The resort is a tropical hideaway on its own island in the archipelago of Fiji.  Laucala Island has just 25 exquisite villas, with interiors by leading London-based designer Lynne Hunt.  It features a choice of dining venues: the colonial-inspired Plantation House where French-born chef Martin Klein, previously at Ikarus Restaurant in Salzburg, serves light, elegant meals based on produce mostly grown on the island's own farms; Seagrass Restaurant run by Thai chef Khun Santi, formerly at The Mandarin Oriental, Bangkok, who creates Asian cuisine, from Japanese teppanyaki barbecue specialties to fiery Thai dishes.

As well, several bars serve champagne, fine wines and cocktails accompanied by light, delicious tastes, including the Beach Bar, the Pool Bar and the Rock Lounge.

Laucala's chefs enjoy sourcing the freshest produce from the island's own 98 hectares of organic farms, with crops including vanilla, pepper, teas, tropical fruits, vegetables (tomatoes, zucchini, eggplant, broccoli, okra, string beans); and livestock such as cattle (including wagyu), pigs, goats and birds (chickens, quail, and Pekin duck), along with crustaceans such as coconut crabs.  More than a quarter of the land is covered with groves of coconuts, which are used in cocktails and various dishes.

Guests can enjoy a wide range of all-inclusive leisure diversions: water sports such as snorkelling, diving, sailing and sunset cruises; cycling and horse riding; absorbing the authentic mood of Fiji, with traditional music and participating in arts and crafts at the Cultural Village.  They can also enjoy golf on the spectacular 18-hole championship golf-course designed by Scotsman David McLay Kidd, and relaxing indigenous treatments at the serene spa.

GOURMET WEEKEND, LAUCALA ISLAND, FIJI - Friday 11 October 2013 to Monday 14 October 2013

Over this long weekend, Peter Gilmore, executive chef of Quay Restaurant, Sydney, will collaborate with Laucala Island's chefs, French-born Martin Klein and Thai chef Khun Santi, to produce a series of spectacular culinary events.

Highlights include:

Friday

A traditional Fijian evening at Laucala's Cultural Village, with cocktails followed by dinner prepared in a lovo, and a spectacular dance performance.

Saturday

An exploration of the island's organic farms with chefs Martin Klein and Peter Gilmore.

An informal lunch around Laucala's spectacular pool.                                                                                  

An elegant, seasonal seven-course dégustation dinner at Plantation House Restaurant by Quay's Peter Gilmore, showcasing Laucala's home-raised wagyu beef. 

Sunday

An afternoon masterclass with Peter Gilmore at Seagrass Restaurant.

An informal seafood dinner by Laucala chefs together with the kitchen team from Quay at Seagrass Restaurant.

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For More Information

Bookings: Tel +679 888 0077, laucala.com, This e-mail address is being protected from spambots. You need JavaScript enabled to view it . The Leading Hotels of the World, Sydney, tel 9377 8444, elsewhere toll free 1800 222 033.