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Very Much at Home on the Range

Superstar Chef Teage Ezard Brings 'Australian Freestyle Cuisine' to Bali's The Restaurant at The Legian for One Night Only, Friday, October 7, 2005.


Bali News:
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(9/18/2005)

In their continuing series of presenting world-class celebrity chefs, The Legian has invited Melbourne chef Teage Ezard for a one night command performance of his very individual approach to cuisine at The Restaurant at The Legian on Friday, October 7, 2005.

Opening his own restaurant - ezard - in downtown Melbourne in 1999, the establishment became a fast success earning lines at the door, a much-coveted "two hats" designation, and the honor of being named "Best New Restaurant" in The Age Good Food Guide, Later, in 2003, the same prestigious The Age Good Food Guide, widely considered to be Australia's culinary bible, bestowed its highest honor, naming Teage Ezard "Chef of the Year."

Teage Ezard describes his approach to food as "Australian fee style" – something of a non-modifier sufficiently broad to encompas his love of Asian influences, particularly Thailand and China, in his cooking.

Teage's first cookery book "ezard" - published in 2003, was named "Best Chef Book" by Gourmand World Cookbook Awards.

One Night Only in Bali – October 7, 2005

Reservations are a must for the one night appearance of Teage Ezard on Friday, October 7, 2005, when he will offer diners at The Restaurant the alternative of selecting from an a la carte menu or a 5-course degustation menu including some of Ezard's signature dishes, such as • Oxtail Wonton Dumpling with Sweet and Sour Pomegranate • Eggplant two ways • Persian Fetta and Lemon Salad • Crème Brulée flavored with Jerusalem Artichoke and White Truffle Oil.

Seating commences from 7:00 p.m. onwards with dinner complemented by wines from Margan Wine Estates, Hunter Valley, N.S.W. and Peter Lehmann Wines from the Barossa Valley, South Australia.

Reservations a Must!

Advance bookings for the evening can be made by calling The Legian's Food & Beverage Coordinator at ++62-(0)361-730622 (extension #768) or via the e-mail link provided.



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