Tell you what Guys and Dolls, start saving now and Ladies - you pay for yourselves and likewise for Guys and you'll help a good cause. Better still ladies, why don't you take the guys out and pay for them for a change?
World's best cook for charity
The West Australian
July 19, 2013, 6:22 am
World s best cook for charity
The West Australian ©
It will be the biggest assembly of cooking star-power assembled in Perth.
When Thomas Keller, David Thompson, Neil Perry, Brett Graham, Ben Shewry and Grant Achatz combine to cook the
$1000-a-plate Ultimate Dinner For Starlight in October, the lucky diners will be eating food from the most Michelin-starred and awarded chefs ever gathered under one rangehood in Australia.
"This is the biggest thing Australia has ever seen," Starlight Children's Foundation ambassador Perry said.
The event will be held at Perry's Rockpool Bar and Grill at Crown Perth.
"For all these guys to be together cooking one dinner is pretty extraordinary," Perry said.
The menu, finally agreed to by the chefs only yesterday, has been released exclusively to _The West Australian _.
Thompson, the Australian generally considered to be the most respected Thai chef in the world and the owner of the only Thai restaurant to gain Michelin star status, will be plating up an aromatic curry of chicken and sweet potato with cucumber relish.
Speaking from his restaurant Nahm in Bangkok yesterday, Thompson quipped that he was coming to Perth because he had been given "the royal command".
"Neil has an Order of Australia these days, so you can't say no," he said.
"Besides, the Starlight foundation is a wonderful charity and it's an important thing to do.
"I'll just be cooking an old-style curry but it's something no one would have ever seen in Australia before. It's uniquely Thai."
Keller, whose restaurants Per Se and The French Laundry have both won world No.1 status, will be cooking a herb-roasted saddle of David Blackmore full-blood wagyu beef.
Shewry's Attica restaurant in Melbourne is rated as the world's finest Australian restaurant and is No.21 on the San Pellegrino international rankings.
He will be cooking "cucumbers, holly flax, sauce of Burnet".
"It is tiny cucumbers, marinated in chardonnay vinegar and char- grilled," he said.
"The holly flax is a member of the rosemary family but tastes like an olive. It's very rare."
With all these celebrated stars working together in tight quarters, is there likely to be, ahem, issues?
"No," Perry said. "There's no ego at all.
"They're all awesome guys to the point that when you ring them and ask them to do an event like this, they all put their hands up.
"They're perfectionists, but great guys, too."
Guests will drink premium wines with their six-course meal, including the rare and expensive Tattinger comte de champagne blanc de blancs and the famous Leeuwin Estate Art Series chardonnay from Margaret River.
