Sunday Sous Sessions

30/06/2019

It's been a while between sessions BUT Sunday Sous Sessions is returning with an all new open kitchen venue and chefs lineup. If your a sous chef of a hatted restaurant and would like to be involved get in touch as we would love to hear from you.

12/02/2018

We are still dreaming of this pork jowl with fermented cabbage, pickled radish and native pepperberry by

11/01/2018

Scallop, sea urchin, salmon roe.
We are starting to plan the year and have some exciting things in the pipe work. We will be starting our hunt for chefs soon, so if you think you have what it takes abd are currently a Sous chef in a hatted restaurant give us a shout.

10/01/2018

Whipped bottaga, salmon roe on wonton pastry by such a tasty snack. You can’t stop at just one.

13/11/2017

Canapés are about finding the right taste, texture, finesse all in one bite. We think did a pretty good job with this scallop Canape.

27/10/2017

Lauren MacDougall from Hopscotch Collective was essential in ensuring Studio NEON's recent Sunday Sous Sessions where a huge success. Lauren was key in managing this project from conception to ex*****on and everything beyond.
Lauren sat down recently with Hospitality Magazine to reflect on our 2017 Season, as well as preview our upcoming 2018 Sunday Sous Sessions. Be sure to sign up to our Sunday Sous Sessions mailing list to stay up to date with announcements for the 2018 season.

After a successful launch this year, the series will return in 2018 with eight new chefs. Advertisement .

30/09/2017

“The ingredients to a great event involve every guest enjoying great food, stunning ambience, expert styling and a seamless production experience.” - Lauren Macdougall, Founder of Hopscotch Collective and Supporting Partner of Sunday Sous Sessions.

29/09/2017

There’s one name synonymous with premium meats in Sydney and that’s Vic's Meat Market.

Each of our chefs have worked with the team at Vic’s to hand pick their preferred produce, from the planning stages of their menus right through to the preparation, cooking and plating.

We are proud to be working with Vic's Meat Market as our produce partner for Sunday Sous Sessions.

29/09/2017

The third course created by Alex Farrow from North Bondi Fish includes a lamb rack sourced from Matt Moran’s farm, coupled with crispy lamb shoulder, spring peas and broad beans.

28/09/2017

Delicate raw kingfish, with daikon, avocado and ponzu dressing makes for a fresh and vibrant second course.

26/09/2017

First course is served: Organic egg with seasonal asparagus and artichoke, topped with a truffle dressing.

25/09/2017

Three stunning starters for the final Sunday Sous Sessions event featuring Alex Farrow from North Bondi Fish.

'Fish & Chips' with Lemon Capers and Cornichons

Chicken Bits with Pickled Walnut

Pea Veloute and Parmesan Foam