It's a line up that would make many foodies weep with an-ti-cip-ation - the not so secret seven hot chefs who are headlining the 2010 Variety of Chefs Dinner.
There's Ben O'Donoghue from the soon to be opened South Bank Surf Club, David Pugh from Restaurant II, Russell Armstrong from Barolo, Shane Bailey from Berado's of Noosa, Kim Machin from Urban and PJ McMillan from Harvey's.
On Saturday, June 5, they'll take up the centre stage at the Brisbane Convention Centre to prepare a three course dinner with wines matched by sommelier Peter Marchant from Mezzanine. There's even a singer, Ricki-Lee and an eight piece band to dance the night away with.
The $250 a head night raises funds for Variety Queensland, an organisation that suports special children's needs. This year's event will assist The Preston James Fund which buys life-support equipment for children suffering lung injuries.
Here's the menu
Entree
- Queensland prawn, pink grapefruit, shaved fennel and avocado salad - Shane Bailey, Berardo's Noosa (pictured top)
- Pastilla of spatchcock with petit salad and pomegranate molasses, all with a dust of icing sugar- Ben O'Donoghue, South Bank Surf Club. Ben says it was inspired by a classic pie of sorts.
Mains
- Slow roasted saddle of Victorian lamb, warm Nicoise salad, braised farrro and warm parmesan bavarois - Russell Armstrong, Seasalt and Barolo and David Pugh, Restaurant Two.
- Fillet of barramundi, roasted garlic and sweet corn puree, king brown mushroom, crisp serrano ham - PJ McMillan, Harvey's
- Banoffi - banana brulee with caramel, almond pralline, toasted almond milk ice cream - Matt Moran, Aria. Matt describes this as a deconstructed version of the traditional banoffi pie.
- Coconut, pineapple, green tea, fennel pollen - Kim Machin, Urban and The Euro. Kim has set out to challenge the palette a little with this one.
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