Guests to Thinking Ergonomix‘s Thinking Gastronomix event were met by a swag of chefs and cocktail makers, ready to reveal the delicate art of cocktail making and fine food preparation.
With Australian, Asian and European dishes prepared (between generous sips of champagne and ready-made cocktails) the architecture and design community cooked a memorable three-course banquet.
With the food prepared, dished up and then promptly consumed, the boisterous budding chefs were then treated to a firey display of cocktail tossing, juggled by dexterous barmen.