Join us for the inaugural Weekends of Wonderment event; a new event series at Qualia designed to appeal to those with a love affair for all things luxurious and artisanal, who travel for the senses and are seeking a unique, hands-on experience in the region.
The weekend will begin on the Friday evening, 13 June with an intimate candle making class with Elise Balzac, founder of high-end Australian soy wax candle brand Maison Balzac, where you will select your own unique scent and pour soy wax candles into a personal heirloom or jar of choice.
On the Saturday 14 June, take part in a hands-on crabbing experience with renowned chef and Tourism Australia’s ‘Restaurant Australia’ ambassador, Mark Best and expert crabber and marine biologist, Matt Vickers. After pulling your mud crabs from sustainable fishery crab pots found off the shores of Qualia, you will then enjoy a well-deserved tasting of your freshly caught bounty.
The love for all things artisanal continues with an art of flower arranging session with founder of Grandiflora, Saskia Havekes; often referred to as the First Lady of Flowers. With experience working with the likes of Louis Vuitton, Chanel, Hermes, Dries Van Noten and Acne, Havekes promises to inspire, inform and delight guests in both visual and conversational form. Following a discussion around her signature perfume, Magnolia Grandiflora EDP, you’ll be provided with the opportunity to make your own exquisite floral arrangement under Havekes’ expert tutelage. Or, choose to take part in a Gentleman’s Club talk on the Legacy of Sailing with Iain Murray, CEO of Team Australia.
The day will culminate in an elegant ‘Weekends of Wonderment’ dinner at Qualia’s renowned Long Pavilion as prepared by guest chef, Mark Best. Mark Best has won ‘Chef of the Year’ in the annual Sydney Morning Herald Good Food Guide and ‘Restaurant of the Year’ in Australian Gourmet Traveller, Sydney Morning Herald, Time Out magazine and also in the Restaurant and Catering Association’s Awards for Excellence. His Sydney restaurant, Marque has also featured in San Pellegrino and Restaurant Magazine’s ‘World’s 50 Best Restaurants’.