Paspaley celebrates race week
Hamilton Island Race Week has once again set the stage for a remarkable display of sailing prowess, coupled with a series of exclusive shore-side events. Among these, the Paspaley White Luncheon stood out for its understated elegance and the remarkable story behind the showcased pearls.
This year, Paspaley, a brand deeply intertwined with the regatta's history, invited guests aboard the superyacht Quantum to reveal their latest collection. The gathering was intimate, the atmosphere relaxed, and the conversation lively, all complemented by Tanqueray gin cocktails in hand.
The culinary highlight of the week was the White Luncheon at Qualia's infinity pool—a menu designed by Executive Chef John Kennedy that celebrated the unique flavors of pearl meat. This ingredient, once an afterthought in pearl harvesting, has found its way to the forefront of Australian haute cuisine.
Paspaley’s origins trace back to Kastelorizo, Greece, where the family's pearling legacy began. The luncheon was as much a tribute to their heritage as it was a gastronomic delight. It provided a rare opportunity to not only view Paspaley pearls up close but to hear firsthand from the family that has built an empire on these iridescent treasures.
The event encapsulated the essence of Race Week—connecting the thrill of sailing with the timeless elegance of Paspaley's pearls. As attendees, we left not just with memories of a refined afternoon by the sea but with an appreciation for the meticulous craft and storied past of a brand that has become an Australian icon.
From the greek island of Kastellorizo to the Kimberley Australia, to the most beautiful pearls in the world. ☆