Celebrities Step out for Stroke
September 16, 2013
The National Stroke Foundation’s Food for Thought gala dinner was held at Jones Bay Wharf, Pyrmont Point on Wednesday night, raising much needed funds to help stop stroke.
The dinner, held in the midst of National Stroke Week, showcased the collaborative culinary talent of five leading Sydney chefs who lived-out the week’s theme – Unite to Stop Stroke.
Daniel Russo (Tappo Osteria), Richard Ptacnik (Otto Ristorante), Raita Noda (Ocean Room), Kumar Mahadevan (Aki’s), Donato Toce (Gelato Messina) with assistance from Julia Taylor took guests on a creative food journey with a flavourful five course degustation.
Dishes included a Banana Split with a twist developed especially for Food for Thought by Sydney’s favourite dessert makers, Gelato Messina. Another dish that delighted guests senses was a tuna served five ways prepared by renowned Japanese chef, Raita Noda from Ocean Room.
Famous faces such as Bruce “Hoppo” Hopkins, Chris Bath, Jim Wilson, Casey Burgess, Bonnie Sveen and Lachlan Cosgrove joined over 230 guests to enjoy the five course degustation.
Chefs plated-up their dish in front of guests who attended the National Stroke Foundation’s signature charity event. Event hosts Michael Moore and Alice Zaslavsky partnered with the chefs and guided guests through the night.
National Stroke Foundation chief executive officer Dr Erin Lalor said:
“It was fabulous to see the generosity of so many people at the event. We couldn’t have achieved such success without the generosity of the chefs who took time out of their hectic schedules and donated all of the produce. Such support truly is food for thought”.
The dinner, held in the midst of National Stroke Week, showcased the collaborative culinary talent of five leading Sydney chefs who lived-out the week’s theme – Unite to Stop Stroke.
Daniel Russo (Tappo Osteria), Richard Ptacnik (Otto Ristorante), Raita Noda (Ocean Room), Kumar Mahadevan (Aki’s), Donato Toce (Gelato Messina) with assistance from Julia Taylor took guests on a creative food journey with a flavourful five course degustation.
Dishes included a Banana Split with a twist developed especially for Food for Thought by Sydney’s favourite dessert makers, Gelato Messina. Another dish that delighted guests senses was a tuna served five ways prepared by renowned Japanese chef, Raita Noda from Ocean Room.
Famous faces such as Bruce “Hoppo” Hopkins, Chris Bath, Jim Wilson, Casey Burgess, Bonnie Sveen and Lachlan Cosgrove joined over 230 guests to enjoy the five course degustation.
Chefs plated-up their dish in front of guests who attended the National Stroke Foundation’s signature charity event. Event hosts Michael Moore and Alice Zaslavsky partnered with the chefs and guided guests through the night.
National Stroke Foundation chief executive officer Dr Erin Lalor said:
“It was fabulous to see the generosity of so many people at the event. We couldn’t have achieved such success without the generosity of the chefs who took time out of their hectic schedules and donated all of the produce. Such support truly is food for thought”.