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


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


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


Tickets: 07 3907 9300 or