Internationally acclaimed chef Massimo Bottura, of Italy’s Osteria Francescana, will host a once-in-a-lifetime dinner with OzHarvest at their Alexandria HQ on Sunday, 2 April 2017. Bottura is visiting Australia as part of the World’s 50 Best Restaurant Awards.
The exclusive and exceptional degustation dinner for 130 guests will be prepared and cooked by a hand-selected crew of magnificent chefs with a conscience, including Rob Cockerill (Bennelong), Monty Koludrovic (Icebergs and The Dolphin), Josh Niland (Saint Peter), Matt Stone (Oakridge), James Viles (biota), O Tama Carey (chef/writer), Aaron Ward (sixpenny), Clayton Wells (Automata) and Duncan Welgemoed (Africola).
The exquisite menu will be designed around food that would otherwise have gone to waste and will be matched with wines from some of Australia’s finest wineries. The OzHarvest warehouse will be transformed into a fine dining space by the country’s hottest restaurant designer George Livissianis. Service will be led by Rockpool Dining Group’s Food and Beverage Director, Jeremy Courmidas and the sommelier for the evening will be award winning James Hird from The Iceberg’s. In keeping with the style of the evening, some of Australia’s leading artists such as John Olsen, Stephen Ormandy and Chris Antico are donating works of art to be auctioned and add dramatic visual effect to the night.
Guests will gain valuable insights into Bottura’s passion and determination to fight food waste during an intimate talk about his non-profit organisation, Food For Soul, and his experience in setting up the refettorios – unique soup kitchens, in Milan and Rio.
”Ronni and I are both one hundred per cent committed to ensuring good food stops going to waste and is given to people who need it most. I am delighted to host this dinner with OzHarvest to help tackle this global issue,” said Bottura.
OzHarvest CEO and Founder, Ronni Kahn said both organisations share the same vision of a world with zero food waste and free of hunger.
“Massimo’s global leadership in the food industry brings much needed focus on the issue of eliminating hunger and food waste. His work inspires chefs, home cooks and consumers to take meaningful action on the social challenges we face today. I am thrilled he is able to share some of his precious time with us,” said Ronni.
The nine chefs have generously donated their time and talent to cook for the event. Produce and beverage suppliers, service staff, artists and designers have also all donated products and services, allowing all proceeds for the evening to go directly to OzHarvest and Food for Soul.
Time: 5:30pm – 9:30pm
Date: Sunday, 2 April 2017
Location: OzHarvest HQ, Warehouse G3/G4 46-62 Maddox Street, Alexandria NSW 2015
Tickets go on sale at 9am Tuesday 14th March and are $1000 per person.
Book your tickets here: — THIS EVENT IS SOLD OUT —
A taste of what’s on offer on the night…
Bread by Aaron Ward, sixpenny
Old bread and coffee grounds.
Roasted and dried leftover bread ground back into a flour. Coffee grounds dried and then rehydrated with the leftover bread flour and golden syrup. This ‘mash’ added into a sourdough dough and baked.
Main by by Aaron Ward, sixpenny
Lamb neck, beer wort, beetroot stems and peels, radicchio, smoked heart.
Lamb marinated in beer wort then slowly cooked. Sauce made from fermented beetroot peels and rendered lamb fat. Radicchio ‘agrodolce’. A sweet and sour condiment using a vinegar made with leftover red wine. Candied beetroot stems. Cured, smoked and dried lambs heart gated over the top.
Main by Rob Cockerill, Bennelong
Southern calamari, roast shellfish custard, black garlic, rye, tomato & chili water.
Wings of calamari hoods prepped to resemble noodles and gently poached in clarified butter. Discarded prawn heads and shells roasted with a fermented chili paste to achieve a bisque-like silken savory custard.
Garlic trim collected earlier in the year and processed to create a black garlic cream.
Yesterday’s rye bread dried and fried for a textural crunch.
Garnish of daylily petals discarded from bud thinning agricultural practices in late March.
Tomato off-cuts blitzed, clarified and combined with chili to create tomato and chili water poured at the table to provide acidity and sharpness.
For more information contact:
Fiona Nearn, OzHarvest Media Manager: Fiona.firstname.lastname@example.org 02 9516 3877 or 0405 588186
Frankie Gallucci, Liquid Ideas: FrankieGallucci@liquidideas.com.au 02 9667 4211 or 0400 155958