Over the past few weeks, Eustralis Food had the pleasure of welcoming Guy de Saint-Laurent, Commercial and Marketing Director of Sturia, visiting from France. Travelling across Perth, Adelaide and Sydney, Guy joined us for four unique experiences: from an exclusive VIP evening to a retail masterclass, a collaborative chef dinner, and a private training session. This visit was incredibly valuable for both our team and our clients, strengthening relationships while most importantly celebrating caviar through culinary creativity, education, and shared passion.
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Perth – A luxurious and exclusive evening with Olio's
After years of building a strong relationship together, Olio's has become one of our proud Sturia Ambassadors, always pushing boundaries to create memorable experiences for his guests. This time, Chef Oliver Buenviaje partnered with Eustralis Food and Sturia as we hosted an exclusive evening in Perth where we invited our customers and Chef Oliver’s VIP clientele for a night dedicated to high-end fine food showcasing Sturia caviar and Moët & Chandon Champagne.
Held at the beautiful Residence on Langley Park, the cocktail-style event combined elegance and education. Guy de Saint-Laurent shared the heritage and sustainable practices behind Sturia caviar, giving guests deeper insight into the brand. The menu featured refined canapes with the Sturia Oscietra caviar, paired with Elle & Vire cream and foie gras.
It was a sophisticated evening celebrating premium ingredients and fine food in a stunning setting. Chef Oliver Buenviaje has now moved into Residence on Langley Park and will be looking after the catering, room service and restaurant operations, another milestone for him.
Photo Credit: Norman Yap Photography https://www.instagram.com/normanyapphotography/?hl=en
Adelaide – Three Moments, One Shared Passion for Caviar
The first Adelaide event moved into a retail and consumer-focused setting with Valérie Henbest from Smelly Cheese, Sturia’s first retail ambassador in Australia.
Hosted after hours at the Adelaide Central Market, the masterclass was intentionally intimate, bringing together 18 cheese aficionados and loyal Smelly Cheese customers. Led by Valérie and Guy de Saint-Laurent, the evening centred on open conversation and shared tastings, with Sturia IGP, Oscietra and Vintage caviar paired with burrata, Delice St-Cyr, Parmigiano Reggiano and Époisses, alongside Champagne and wine.
The night was a true exchange of what Valérie and Guy are most passionate about: cheese, caviar and wine. That exchange continues beyond the event, with Guy set to appear as a guest on Valérie’s podcast Sensing Up in the coming weeks.
Chef Fabian Lehmann, a Sturia Ambassador for over five years, continues to elevate every dish into a memorable culinary experience. After hosting a successful Sturia event at Maxwell Wines last year, Chef Fabian wanted to create a dinner that would be more accessible for guests this time around. For the occasion, Chef Scott Huggins from Magill Estate at Penfolds Winery opened his kitchen to Chef Fabian and his team, setting the stage for a unique collaboration in one of South Australia’s most iconic venues.
The evening was rich in signature creations and shared passion for exceptional ingredients. Guests were welcomed with a caviar bump of Sturia IGP, before Guy de Saint-Laurent shared the brand’s story and expertise throughout the night. The Eustralis Food team had the pleasure of experiencing the degustation alongside guests, who expressed their enthusiasm for Chef Fabian’s dishes and the seamless pairing with Sturia Oscietra caviar.
On Friday morning, Yakisan, contemporary Japanese restaurant in North Adelaide, opened its doors to Guy de Saint-Laurent for an exclusive training session. The kitchen and front-of-house teams gathered for a personalised presentation, learning about the Sturia range: Oscietra, Vintage and IGP. The team then sat down together for lunch, enjoying refined creations paired with Sturia caviar.
The impact of the visit extended well beyond the training session. Yakisan is now a new Sturia Ambassador and has launched a dedicated Sturia menu alongside its à la carte offering, featuring caviar bumps, caviar-led dishes and tin sales.
Sydney - A Refined Lunch of Culinary Excellence at Oncore by Clare Smyth
The final event of the tour took place at Crown Sydney, where 50 guests gathered for an intimate lunch at Oncore by Clare Smyth overlooking the Harbour Bridge. Led by Head Chef Alan Stuart, the experience showcased Oncore’s refined craftsmanship and attention to detail.
Guests enjoyed Chef Clare Smyth’s iconic signature dish, Potato and Roe — seaweed beurre blanc, herring and Sturia Vintage caviar. This was followed by a delicate leek and potato terrine paired with Sturia Oscietra caviar.
For dessert, Chef Alan Stuart delivered a creative finale: a white chocolate transfer sheet featuring the Sturia logo, served with pistachio mousse, crème fraîche and Sturia IGP caviar. This was an elegant and memorable conclusion to the lunch.
Throughout the experience, Guy de Saint-Laurent shared insights into Sturia’s heritage and commitment to sustainability, enriching the afternoon with his knowledge and passion.
From Perth to Adelaide and Sydney, Guy de Saint-Laurent’s visit reinforced Sturia’s commitment to education, collaboration and culinary excellence. Each event offered something unique, but together they shared one common purpose: celebrating caviar, the chefs who elevate it, and the customers who continue to embrace it.