yellow presents adam wolfers

It was such a good opportunity to go and do what we would normally do if it weren’t for the COVID situation. We just didn’t know that it was going to be the most spectacular guest chef night at Yellow.

Let’s face it… we’ve done this before. We even did it around the world at some Michelin Star restaurants but this was something different altogether.

This was by far the most impressive 6-course vegan menu I have ever had at Yellow. I have a thing for Jewish food but this was way beyond my expectations. All the vegetables were utilised to their fullest potential to create incredibly interesting textures and flavours.

‘Yellow Presents’ Dinner with Guest Chef: Adam Wolfers (above).

A little about Adam… Adam Wolfers is the Executive Chef at Gerard’s Bistro in Brisbane at the moment. However, after working overseas, he began working with The Bentley Group as Head Chef at both Monopole and Yellow, where Adam’s affinity for vegetables helped with the transition of Yellow to become a vegetarian restaurant.

More recently, Adam’s focus was on Ételek (Hungarian for ‘food’), a pop-up restaurant founded with front of house and drinks man Marc Dempsey. Ételek roamed Australia’s east coast, popping up in Sydney, Canberra and Melbourne, delivering a modern take on Jewish cuisine. Held in venues such as Ester, Casoni, Bar Brosé, Lee Ho Fook , Paperbark and Sunda, Ételek paid homage to Adam’s Jewish heritage, drawing influence from the Middle East, Hungary, and Austria.

As I mentioned before, the food was spectacular. But for me, coal-grilled hispi cabbage (below) one was the absolute winner of the night.

Here’s the menu for the night:

Warqa Tart + Biber Salçasi + Sunflower Hummus
Batata Harra + Ras el Hanout + Herb Chop
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Laffa Bread + ‘No-Waste Za’atar’
Smoked Red Pepper + Black Barley Burghul + Muhammara
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Local Cucumbers + Chatni Gashneez + Fermented Walnut

Coal-Grilled Cabbage + Tabil Tahini + Lime + Macadamia

Celeriac Filo + Toum + Broad Bean + Orange Zhoug
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Cardamom Booza + Kataifi + Pistachio