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Wed 14 Nov @ 11:30 am - 2:00 pm

QLD Executive Round Table Luncheon – Exclusive


Christine Matheson Green

Get... Off the Hotplate… a Sizzling Tale

Executive Round Table Luncheon

Women’s Network Australia’s Executive Round Table luncheons is a forum for open discussion on the latest business, management, leadership and entrepreneurial issues. It’s an opportunity to make new connections, network with each other and share strategies, engage opinions, and canvas comments on issues relating to industry sectors.

At each of the luncheons we place a spotlight on a senior business leader and introduce you to their business and expertise in the marketplace and lead the Table Topic of the Day.   Please note that this is capped at 20 attendees.

Christine Matheson Green

Christine was owner/chef of 10 restaurants and two cooking schools in Queensland. This included her iconic Possum’s Australian food in New Farm and The Tiger Garden Restaurant at Expo 88. Christine was also was a professional actress both in Brisbane and Melbourne.

Christine is now an author, restaurant consultant & food critic known for her brutally honest and entertaining restaurant reviews. An industry consultant and influencer, Christine’s focus is justthesizzle.com – her blog about food – for foodies, and people in the industry. News, views, rants and raves. Christine recently founded Get… Off the Hotplate, a new online system designed especially for hospitality with the latest techniques in mental health delivered by passionate, ex-hospitality professionals.

Her memoirs of being a ground-breaking female chef in Brisbane during the Fitzgerald years is now available – Theatre of War: the art of running a restaurant. In her words “It’s a wild ride – I fed silks, politicians, crime lords, brothels and gambling dens.”

The Table Topic of the Day

The unspoken truths in the kitchen…….. The topic we don’t discuss is what Christine is passionate about. The mental health issues facing the young and even experienced chefs of today.  Off the Hotplate is purely for the culinary industry, and a new approach to give them the skills, knowledge and ability to survive the furnace, and thrive.

Menu

On Arrival: Pre-luncheon drink followed by cash bar.

Main Course:  Alternate Drop of the Following:
Roasted Kingfish, smoked potato, spinach, pickles, basil
Beef rib eye, carrot, nasturtium, walnut

Dessert: Alternate Drop of the following:
Chocolate mousse, peanut nougat, salted caramel
Strawberry gum, macadamia, caramelised yoghurt

Freshly brewed coffee and selection of fine and herbal teas and water on tables.

Special Diets: Special dietary requirements are to be indicated in the comments section of your booking form. Due to venue policy we are required to give 3 working days notice prior to this event for special diets that are to be served on the day. Sorry, but any special diet bookings received after this time cannot be guaranteed. To discuss further contact us on 1800 052 476.

Tickets – Capped at 20 Attendees

Members: $127.00 | Visitors: $177.00
Join WNA now and book at the discounted Member Rate.

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