Event Summary: Food For Thought - National Stroke Foundation

We were fortunate and honoured to have been asked a while ago to present the dessert course at the National Stroke Foundation's annual fundraising dinner, 'Food For Thought'. This event occurred last week and we were in the company of some talented chef's and saw some amazing food being prepared for around 250 guests who were there. The night was to raise awareness and funds for such a worthy cause and we were happy to donate our services and hope that we helped in a small way to improving a sad situation. Our course which were prepared and presented on stage was in the same vein as one of our cakes in our collection. We made a 60% Kendari Chocolate Mousse infused with Tonka bean this had a liquid caramelised pear centre and was velvet sprayed and finished with a hazelnut crumb, chocolate twigs and pear jelly as well as our version of 'Nutella'. The service went smoothly and the feedback was great so thanks to all that attended and enjoyed. Some generous guests also 'won' an exclusive afternoon tea experience for four people at Sweet Studio worth $500 in the live auction for charity. We can't wait until we whip up something spectacular for these people and we will let you know how it goes. If successful we may start a weekly afternoon tea experience at Sweet Studio for our customers so watch this space. We will leave you now with the menu and links to the respective other chefs involved of whom it was an immense pleasure to work with.

National Stroke Foundation - http://www.foodforthoughtmelbourne.com.au/

MENU

'Old school eggs'                                                      
Scott Pickett, The Point
http://www.thepointalbertpark.com.au/restaurant/chefprofile.php


Superfood Salad, quinoa, Mt Vikos feta, avocado & broccoli                                                
Nathan Johnson, The Millswyn
http://www.themillswyn.com.au/


King Salmon, verbena, cucumber, cauliflower  
Michael Fox, Cecconi's Cantina
http://www.cecconis.com/


Roasted chestnut gnocchi, black leek, mussels, prawns & shellfish oil
Riccardo Momesso, Sarti
http://www.sartirestaurant.com.au/


Wagyu Wellington, wild mushrooms & truffle jus
Mathew Macartney, Chateau Yering
http://www.chateauyering.com.au/dining-chef.asp