Variety of Chefs Ball menu revealed!
Variety’s ‘Great Eight’ Chefs reveal menu for June 16 event at the Hilton.
Entrée # 1
Jeremy Clark – Hilton Brisbane
Sous vide spanner crab, fennel and citrus salad
Hajime Horiguchi – Wasabi Noosa
Sugi smoked ocean trout, micro herbs, umeboshi dressing and Tasmanian Wasabi
Entrée # 2
Paul McGivern – The Jetty South Bank
Ballotine of Rannoch farm quail, poached grapes, parsnip puree
Kym Machin – Spring
Chawanmushi – Noosa spanner crab, kingfish, flying fish roe and quinoa
Main
Adrian Richardson – La Luna Bistro, Melbourne
Grassfeed rib of beef, braised, corn, avocado, tomato salsa
Tony Kelly – Stokehouse Brisbane
Twice cooked pork, crispy pig’s tail, smoked potato puree, apple jam, sauce charcuterie
Dessert
Alastair McLeod – Tank Restaurant and Brett’s Wharf
Bundaberg strawberry Cranachan, yoghurt Chantilly, bushmills
David Pugh – Restaurant Two
Chocolate and beetroot brownie, pear sorbet, licorice cocoa crumb, ganache
Here’s a bit of info about the charity:
“Variety the Children’s Charity is dedicated to empowering Australian children who are sick, disadvantaged or who have special needs to LIVE, LAUGH and LEARN. Each month in Queensland alone, Variety receives over $250,000 worth of appeal requests for children in need. Through grants to children who are sick, disadvantaged and who have special needs, Variety – the Children’s Charity fills a vital gap between what families, schools and communities are able to afford and what our special kids need to lead engaged and fulfilling lives.”
2012 Variety of Chefs Ball
When: 6.30pm Saturday 16 June 2012
Where: The Grand Ballroom, Hilton Hotel Brisbane
Dress: Black Tie/Formal
Cost: $225 per person
$2250 for table of ten guests
Limited Platinum packages available
Website: http://www.varietyofchefs.com.au
Tickets: 07 3907 9300 or georgie@varietyqld.org.au
