On Monday 27 February, an all-star cast of Australian chefs, including Kylie Kwong, Mitch Orr, Peter Gilmore and Clayton Wells, plated up a Syrian-inspired banquet dinner for the launch of #CookForSyria, a month-long campaign which aims to raise funds for children affected by Syria’s current humanitarian crisis. Hosted at Three Blue Ducks in Rosebery, Sydney, the dinner raised over $30,000 for Unicef Australia’s Syria Crisis Appeal.
For more information on upcoming events, or to donate or register your own dinner, visit cookforsyria.com
Pre-dinner drinks
Pre-dinner drinks
Guests were welcomed with drinks and a selection of canapés by Mitch Orr and Peter Gilmore.
Mitch Orr and Clayton Wells
Mitch Orr and Clayton Wells
Acme’s Mitch Orr and Automata’s Clayton Wells stand shoulder-to-shoulder in the kitchen.
Canapés by Peter Gilmore
Canapés by Peter Gilmore
Roasted eggplant salad, falafel, currants and pistachio by Peter Gilmore.
Tight quarters
Tight quarters
It’s all hands on deck in the kitchen with Paul Carmichael, Clayton Wells, Peter Gilmore and Andy Allen.
Marron on the coals
Marron on the coals
Momofuku Seiobo chef Paul Carmichael served coal-grilled marron, baharat and pistachio.
Grapes, labne and za’atar
Grapes, labne and za’atar
Among the shared entrées, Clayton Wells’ grapes, labne and za’atar looked particularly striking.
Guests at #CookForSyria
Guests at #CookForSyria
Long communal tables brought guests together under warm lights.
Kylie Kwong in the kitchen
Kylie Kwong in the kitchen
Kylie Kwong in the kitchen, preparing her entrée of steamed Flinders Island wallaby buns.
A quick photo break
A quick photo break
Three Blue Ducks chef Darren Robertson rounds up some of the chefs for a quick snap.
Luke Powell
Luke Powell
And then it’s sraight back to the kitchen for LP’s Quality Meats chef Luke Powell, who served smoked lamb stuffed with sujuk sausage.
Luke Powell’s dish
Luke Powell’s dish
Whole smoked lamb stuffed with sujuk sausage, a dry spicy sausage popular in the Middle East.
David Thompson’s prawn salad
David Thompson’s prawn salad
David Thompson gave a twist to Long Chim’s grilled prawns, serving them here with chicken and pomegranate.
Dinner conversation
Dinner conversation
Three Blue Ducks Rosebery provided the backdrop for Australia’s #CookForSyria launch event.
Speeches
Speeches
David Thompson and GT managing editor Pat Nourse take the stage.
Dessert by Three Blue Ducks
Dessert by Three Blue Ducks
Toasted marshmallows with a hint of citrus and spice finished the dinner, courtesy of Darren Robertson, Andy Allen and Mark LaBrooy of Three Blue Ducks.
For more information on upcoming events, or to donate or register your own dinner, visit cookforsyria.com.
