Variety of Chefs Black Tie Gala Dinner

INGREDIENTS

5 x Deliciously talented Australian chefs – Matt Moran (ARIA), Darren Robertson and Mark LaBrooy (Three Blue Ducks), Marion Grasby (Marion's Thailand) and Justin North (Hotel Centennial).

2 x fabulous hosts – Karen Ledbury & Luke Hinze

1 x 5 star venue – The Hilton Grand Ballroom, Sydney

1 x Interactive, live kitchen stadium setup manned by celebrity chefs

450 x guests with a passion for fine dining and helping our Aussie Kids in need

A pinch of sensational entertainment including new Variety Ambassador, 11 year old drumming prodigy, Jagger Erber-Alexander

A handful of money-can't-buy lifestyle and getaway prizes on auction 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 Darren Robertson and Mark LaBrooy (Entree): Raw King Fish, Fennel Buttermilk, Beetroot and Wasabi Vinegar

Second Course by Justin North (Entree): Ocean Trout Pastrami, Devilled Crab and Green Mango

Third Course by Matt Moran (Main): Slow Roasted Lamb Neck with Roasted Eggplant, Caramelised Yoghurt and Tarragon

Fourth Course by Marion Grasby (Dessert): Coconut and Kaffir Lime Pannacotta

Mix with fantastic company, irresistible auction prizes and sensational entertainment

Serve with a premium collection of fine wines by Bimbadgen, Calabria and Pieroth