Piers 19-21, 26 - 32 Pirrama Road, Pyrmont Point NSW 2009
Sydney fundraiser for stroke
“Food for Thought is the National Stroke Foundation’s signature foodie fundraising event. The night aims to give Australia’s second biggest killer (stroke) a voice and for guests to enjoy a gastronomic journey.”
Thanks to Anna Hickey from the National Stroke Foundation for inviting me as a media guest to the Food For Thought fundraiser dinner held at Doltone House. Michael Moore did a fine job at being Master of Ceremonies and we also found out he was once a stroke victim. Colin Fassnidge from Four in Hand created substantial sized welcoming canapes of Confit chicken wing with parfait on crisp tortilla and a Citrus-cured kingfish. Peas, parmesan, truffle by Nicholas Hill from Duke Bistro was the first dish served. Flavours work well together although I had a hard time tasting the truffle for some reason. Maybe because it wasn't a particularly hot dish which tends to bring out the truffle taste? My favourite dish of the night was the Lightly smoked ‘melting’ ocean trout, cucumber salad, ocean trout roe and baby radish leaves by Anthony Telford from Public Dining Room. Nice flavour combo and more pickled cucumber on the plate would have been appreciated to help cut through the melt-in-your-mouth ocean trout.
Chase Kojima from Sokyo created a rich flavoured Poached scampi, foie gras torchon, miso and apple mizuna salad which was popular amongst the diners. Homemade red wine rigatoni, Italian pork sausage ragout and buffalo ricotta by Richard Ptacnik from Otto Ristorante was a good, well-seasoned comfort dish. The ricotta helped cut through richness of the pasta and sauce. I liked the presentation of the Confit pork belly, salt cod brandade, celeriac, apple, radish, sage and crackle by Jeremy Bentley from The Devonshire. The crackle crumbs was interesting but I think I'd prefer a full piece of crackle any day as nature intended. For dessert the Moore 83 Caramel mousse dome with grapefruit cream and candied orange sponge by Mark Stone from Stone's Patisserie looked great on the plate. I enjoyed the flavour combination. During the night The Isaac Show provided fantastic singing and entertainment with a big cheeky smile.
Check out more photos on Facebook
Chefs on board:
Colin Fassinidge - Four in Hand
Nicholas Hill - Duke Bistro
Anthony Telford - Public Dining Room
Chase Kojima - Sokyo
Richard Ptacnik - Otto Ristorante
Jeremy Bentley - The Devonshire
Mark Stone - Stones Patisserie
SNAPSHOT REVIEW:
PROS: Fundraiser for a good cause, Awareness of the risk factors and signs of stroke and promoting healthy lifestyles, Sampling dishes from a variety of top chefs, Event raised $130,338
CONS: You don't get to decide what you'll be eating although vegetarians are catered for
FAVOURITE DISH: Lightly smoked ‘melting’ ocean trout, cucumber salad, ocean trout roe and baby radish leaves by Anthony Telford from Public Dining Room
VERDICT: $260 per person is not cheap but supporting a good cause is priceless. If you can muster up a small group you'll have a fun time with plenty of free flowing wine on offer.
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| Menu |
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| Michael Moore, Master of Ceremonies |
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| Colin Fassnidge busy in the kitchen with roving reporter Jamie Malcolm. Colin shared his sense of humor. When asked what's the difference between a canape and a hors d'oeuvre he remarked it's the price. Also when asked where he gets his inspiration his answer was 'red wine'. |
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| Confit chicken wing with parfait on crisp tortilla and Citrus-cured kingfish by Colin Fassnidge from Four in Hand |
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| Nicholas Hill from Duke Bistro |
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| Peas, parmesan, truffle by Nicholas Hill from Duke Bistro |
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| Anthony Telford from Public Dining Room |
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Lightly smoked ‘melting’ ocean trout, cucumber salad, ocean trout roe and baby radish leaves by Anthony Telford from Public Dining Room
SIMON FAVOURITE :-) |
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| Chase Kojima from Sokyo |
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| Poached scampi, foie gras torchon, miso and apple mizuna salad by Chase Kojima from Sokyo |
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| Richard Ptacnik from Otto Ristorante |
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| Homemade red wine rigatoni, Italian pork sausage ragout and buffalo ricotta by Richard Ptacnik from Otto Ristorante |
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| Jeremy Bentley from The Devonshire |
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| Confit pork belly, salt cod brandade, celeriac, apple, radish, sage and crackle by Jeremy Bentley from The Devonshire |
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| Mark Stone from Stone's Patisserie |
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| Moore 83 Caramel mousse dome with grapefruit cream and candied orange sponge by Mark Stone from Stone's Patisserie |
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| Jamie Durie table |
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| Silent auction items |
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| Auction time |
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| Dan Englund – Inspirational Stroke Survivor |
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| Lucky key winner |
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| Alice Zaslavsky and Jamie Durie |
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| Even chefs love taking photos of food |
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| Serving up dessert with a steady hand |
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| I hear hungry people on their way |
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| Many hands make light work |
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| Thanks to the sponsors for making it all possible |
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| Goodie bag |
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| Nice views outside |
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1 comment:
How can one simply say 'My respects' and sound meaningful? I do! Delightful occasion: wish I had had the privilege!
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