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Variety’s ‘Great Eight’ Chefs reveal menu for June 16 event

May 10, 2012 by Vikram Goyal

Variety Children's 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.

The 2012 Variety of Chefs Ball menu has been unveiled and it is a culinary journey through the imaginations of eight of Australia’s most talented chefs. CraftGossip got a rare chance to sample some of these dishes before the main event itself at the Hilton in Brisbane.

Variety Chef's

Adrian Richardson, Alastair McLeod, David Pugh, Hajime Horiguchi, Jeremy Clark, Tony Kelly,  Paul McGivern,  Kym Machin. Dubbed ‘The Great Eight’, these are the names that make food fans swoon, and on Saturday night, June 16, they will donate their time, imaginations and considerable talent to children for the 2012 Variety of Chefs Ball.  The full menu for this culinary event of the year includes:

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 (pictured)

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

Now in its third year, the Variety of Chefs Ball showcases a roll call of culinary greats, with marquee names heeding the call from Melbourne, Noosa and Brisbane. The Great Eight will create an unmatched dining experience, each bringing their own speciality to the shared kitchen, allowing guests to taste an incredible range of flavours over the evening.

David Pugh, Queensland Food Ambassador and owner of famed Restaurant II along with cutting-edge culinary creative Kim Machin now of Spring, have cooked at all three Variety of Chefs events, while Queensland’s much loved Alastair McLeod of Bretts Wharf and Tank Restaurant is aproning up for the second year running.

This year welcomes first time star chefs Hajime Horiguchi from Noosa’s Wasabi;  Jeremy Clarke from the recently multi-million dollar made over The Hilton; Tony Kelly from the much talked about Stokehouse; the celebrated Paul McGivern from Jetty (no stranger to the event having managed the kitchen at the event in 2011), and flying up from the southern colds in Melbourne, the famed Adrian Richardson, chef owner of Charlton’s  La Luna.

“Our 2012 Great Eight headline a leaderboard of chefs who have supported us in the past two years including ARIA’s Matt Moran (2010 and 2011); Russell Armstrong  (2010 and 20110) and Southbank Surf Club’s Ben O’Donoghue, Shane Bailey from Berardos, Harvey’s PJ McMillan, Ian Curley from Melbourne’s The European, and Shinichi Maeda from Sake,” said Riley.

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:             www.varietyofchefs.com.au

Tickets:                07 3907 9300 or [email protected]

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