Variety of Chefs 2015

INGREDIENTS

5 x refreshingly talented Australian culinary greats donating their time for Variety – Shaun Presland  (SAKE), Frank Camorra and Ivalu Otaiza (Movida), Adrian Richardson (La Luna, Melbourne), Nino Zoccali (The Restaurant Pendolino) and Logan Campbell (Jonah's).     
4 x delicious courses to take your taste buds around the world, each course matched with its own premium wine
2 x scrumptious hosts – Sylvia Jeffreys and Tim Gilbert
1 x urbane venue, generously donated by Australian Technology Park, Sydney
1 x interactive, live kitchen stadium manned by celebrity chefs
600 x guests joining together for Variety's 40th Anniversary year with a penchant for mind-blowing gastronomic delights and helping our Aussie kids who are sick, disadvantaged or who have special needs
A splash of sensational entertainment and live music
A sprinkling of irresistible money-can't-buy auction items with all proceeds going toward Variety

METHOD

Combine chefs on an interactive kitchen stage to create an inventive, tantalising four course menu:
First Course by Pendolino – Nino Zocalli (Entree): Ravioli di Magro con Burro Fuso - Traditional Hand Made Ravioli with Spinach, Ricotta, Parmigiano Reggiano, Gruyere, Mozzarella, Burnt Butter and Sage
Second Course by Movida – Frank Camorra and Ivalu Otaiza (Entree): Mixed tapas (three types, shared plates to table). Anchovy with smoked tomato sorbet, Cigarillo- quince and goats curd cigar, Pepita crisp with prawn ceviche, Jamon croquette and Octopus pincho
Third Course by Saké - Shaun Presland and La Luna - Adrian Richardson (Main): Crispy skin Hiramasa Kingfish teriyaki with jalapeño cream, carrot puree and spinach and mushrooms (Saké) or Slow braised beef (La Luna)
Fourth Course by Jonah's - Logan Campbell (Dessert): Soft meringue with the confit muscatels with peaches & peach sherbet, or Passionfruit crème with brandied currants, pears & lavender puff
Mix with Sydney foodies, friends, clients and colleagues for a night that you'll truly never forget, irresistible auction prizes and sensational entertainment
Serve with a premium collection of fine wines and an incredible mixology bar for all guests to enjoy

PLATE UP the tastiest fine dining charity event on the Sydney foodie calendar. Now in its seventh year, Variety of Chefs 2015 will showcase culinary delights and matching wine, with a roll call of culinary greats plating up at the Australian Technology Park Sydney from 6:15pm on Saturday 20th June 2015. This sensational night of sophisticated food, premium wines, magnificent entertainment and an irresistible array of prizes is all in the name of fundraising for Aussie kids in need.

COOKING NOTES

To date, this charity fine dining event of the year has forked in hundreds of thousands of dollars for sick, disadvantaged and special needs kids. Variety of Chefs aims to raise $200,000 NET this year, with all funds raised during evening to go toward meeting the needs of many Aussie kids doing it tough, particularly those who fall through the cracks where government funding is unavailable for them.