Teage Ezard Joins Spotless
“Teague Ezard joins Spotless, Australia’s leading facility management and catering service. From grand events like the Grand Final at the Melbourne Cricket Ground, to catering for important people at the Town Hall, to aged care facilities.”
Teage Ezard Joins Spotless
Spotless is Australia’s leading facility management and catering service. From grand events like the Grand Final at the Melbourne Cricket Ground, to catering for important people at the Town Hall, to aged care facilities. Nothing is too big or small for the team at Spotless. They have recently teamed up with one the best chefs in Australia, Teage Ezard.
Teage is well know for his 2 chef hat restaurant, ezard; as well as Gingerboy, and Black by ezard. Spotless has engaged Teage as its consultant chef and culinary advisory across its catering brands Spotless, EPICURE and Alliance Catering.
We started with canapes on the balcony of Melbourne Town Hall. I didn’t manage to snap any photos, but they included lime-cured cuttlefish and salt & pepper oysters which were amazing. We then moved inside for entree.
As the dishes came to the table, you could just smell the truffle oil. Luckily for this course, I was sitting next to fellow blogger Joyce. We ate half the dish then swapped plates so we could try the other dish. The kingfish sashimi was lovely, but I must say I preferred the polenta and mushrooms. The poached egg was cooked to perfection, and was lovely and runny.
After entrees, we trotted down to ZINC at Federation Square. ZINC is an amazing space that can hold 1000 people for a cocktail party, 520 for a sit down function, or it can be divided off to hold smaller parties. We were treated to an amazing long table, filled with red flowers, and candles (first pic in this post).
We met our chefs from Alliance and Epicure, Peter Dixon and Glenn Flood. Glenn is behind the invention tests on MasterChef. The brands aim for the highest standard of food and service, and adopt sustainable and ethical philosophy, sourcing only local produce where possible. Now guests can enjoy this with a touch of Teage.
The beef was so melt in your mouth, but I think the winning dish was the Barossa chicken. I only managed a bite from the lovely Tessa’s plate, but wow, it was incredible.
For the final course we ended up at Teage’s famous two hat restaurant, ezard. It was my first time to ezard, and I was really impressed with the space. We managed to squeeze in all these desserts, with my favourite being the tofu cheesecake with pandan jelly and mango. A fabulous way to end the evening.
Menus available across the Spotless board will be heavily inspired by Teage’s much-loved signature dishes and will change according to season and occasion. EPICURE clients can book a Teage inspired menu through any of its venues and existing Spotless and Alliance Catering customers can also to take advantage of the partnership for their special events.
Iron Chef Shellie dined as a guest thanks to Spotless, Teage Ezard & Run Forrest PR.