Taste of Queensland On The Plate At Harrisons

June 22, 2021 0 35

Join Harrisons on Wednesday evening to experience a true taste of Queensland with renowned guest Chefs, Jake Nicolson and Alastair McLeod.

The evening’s dining experience will begin with a welcome drink and canapes on arrival followed by a Queensland inspired four course menu by Jake Nicolson and Alastair McLeod, paired with matching wines.

Get to know the guest chefs behind Taste of Queensland’s four course menu:

Chef Jake Nicolson /

Jake Nicolson holds many impressive accolades, winning the 2004 Borges/Ferran Adria culinary Scholarship, being selected to represent Australia in 2005 at the Dubai International Food and Wine Festival, being named the 2008 Appetite for Excellence Young Chef of the Year and was recognised with two Chef Hats in the 2012 Age Good Food Guide.

Jake joined Ghanem Group in 2013 as Executive Chef.

Starting with Byblos Brisbane and Melbourne, the award winning Blackbird Bar and Grill, Donna Chang and The Boom Boom Room. Jake recently opened French restaurant, Bisou Bisou, and Iris Rooftop Bar and Restaurant, both situated in Fortitude Valley’s newest 5 Star hotel, Hotel X.
Outside the kitchen, Jake is a member of the Queensland State Judging Panel for the Delicious Produce Awards, Ambassador for Electrolux Appetite for Excellence Program and a member of the Royal National Agricultural beef judging panel.

The first course for Wednesday’s Taste of Queensland dinner by Jake Nicolson is Albacore tuna crudo, fermented chilli dressing, white kimchi & roasted macadamia emulsion, paired with d’Arenberg’s NV Pollyanna Polly sparkling. Image Credit / Harrisons

Chef Alastair McLeod /

Alastair McLeod is a beloved chef and TV personality with roots deeply entrenched in far north Queensland.

Alistair has worked at Michelin-listed restaurants around the world, including Roscoff (Belfast) and Da Giovanni (Torino, Italy).
After classical training in Europe, Alastair decided to follow in the steps of his forefathers, and chose Queensland as his home. Alastair’s grandfather descended from Torres Strait’s Erub Island and his mother was raised on a remote cane farm in the tropics.
Before Alastair established Tank Restaurant and Bar in Brisbane’s CBD, Alastair’s Australian tenures included roles as Executive Chef at Brisbane’s Baguette Bistrot and Bar and Brett’s Wharf Restaurant.

Alastair’s Tank Restaurant and Bar was named in Australia’s hot 50 restaurants for two years running, achieved 17/20 in the Courier Mail awards, 4/5 in The Australian awards and has been recognised with a coveted Chef’s hat. Alastair also has his own business, Al’FreshCo, providing small and large scale catering to private and corporate clients.