Thirteen world-renowned Antipodean chefs combine skills for a deserving cause
Some of Australasia’s top chefs came together to support Leukemia & Blood Cancer New Zealand at the SkyCity Dining for a Difference event on 13 October. The initiative is the work of New Zealand chef Peter Gordon, who came up with the idea in 2007 and has been developing it over the past decade. So far, the initiative has raised over NZ$1.25 million for the charity, which supports people diagnosed with blood cancer.
The most recent Dining for a Difference event involved a 300-seat fine dining charity dinner at Auckland’s SkyCity Convention Centre. As well as dinner, tickets included an exclusive auction, with prizes including a special dinner cooked in the recipient’s home by Gordon.
Four Truth, Love & Clean Cutlery chefs were involved in the dinner: New Zealand’s Giulio Sturla (Roots, Lyttelton) and Vaughan Mabee (Amisfield Bistro, Queenstown); and Australia’s Ali Currey-Voumard (The Agrarian Kitchen Eatery, Tasmania) and Thi Le (Anchovy, Melbourne).
Other things you need to know
- A Queensland, Australia restaurant has been awarded two Chef Hats at the annual Good Food Guide Awards. Local Noosa establishment Wasabi Restaurant and Bar received the honour of being the only Two Hat restaurant in regional Queensland. “It’s a combined effort, our kitchen and floor staff are all so committed and hardworking and a huge factor in our success,” explains co-owner Danielle Gjestland. Fellow TL&CC restaurant Ricky’s River Bar and Restaurant was the only other Noosa restaurant to win a hat at the awards. Visit Wasabi Restaurant and Bar’s TL&CC profile here and Ricky’s River Bar and Restaurant here.
- Australian restaurant New Normal Bar + Kitchen collaborated with winemaker Skigh McManus for the Strange Normal dinner. This unique event explored winemaking techniques, uncommon varietals, and an equally-uncommon menu. They also took part in the Western Australia Good Food Guide 2018 Commentary series dinner. Visit their TL&CC profile here.