In a restaurant overlooking Vicenza I ordered a prime porterhouse steak. It was grilled over a wood fire, served on a white plate and accompanied by a slice of lemon. It was the best steak I have ever eaten. If it had been served in a French restaurant, it probably would have been covered in one of many traditional sauces. But no sauce. This was the best meat cooked to perfection.
When I put together a program for the Australian Chamber Choir, I want the music to speak for itself. The aim is to present it in a way that captures as closely as possible the essence of the composer’s intention: The finest music, presented without fuss or distraction – or sauce!
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What do the critics say?
“The voices of the young singers are trained at the highest level. A lightning-crisp intonation rings through a naturally blended sound. The unaccompanied works of the evening maintained perfect tune … as the choir wended its way with the greatest security through music of many periods and styles” Echo, Darmstadt, 20.07.17
“… world class” ClassikON, 29 August 2017