Food for Thought Sydney 2012

With so many worthwhile causes, fundraising is sometimes a challenge.  One medical condition affects 60,000 Australians each year and is our second biggest cause of death as well as a leading cause of disability.  Yep, one in six people will have a stroke in their lifetime and a stroke occurs every 10 minutes, but it doesn’t seem to have the same profile as other medical conditions.

A stroke is happens when the blood supply to the brain is cut off suddenly and can happen in two ways; when there’s a clot or when an artery bursts… brain cells can quickly die without the oxygen that the blood supplies. Since the brain controls everything we do – how we think, move, speak, eat – a stroke can leave people with a wide range of physical and cognitive changes and disabilities.

Food for Thought is an annual fundraising event of the Stroke Foundation.  As the condition affects the senses, it makes sense to recruit the help of some of Australia’s leading chefs, some with personal experience – Richard Ptacnik’s (Otto Ristorante’s) grandfather was affected.  At the Sydney event, we also heard from Dan Englund, a stroke survivor who is now doing amazing things to raise awareness and funds to fight stroke – see the featured video above for more information.

Noodlies, Sydney food blog was lucky to attend this event recently and to speak to some of these wonderful chefs who have donated their time for this worthy cause.  Seven chefs donated their time and culinary genius, each contributing a dish, but in the end it was a heart-warming joint effort as each pitched in to help the other:

1. Colin Fassnidge, Four in Hand: Confit chicken wing with parfait on crisp tortilla
2. Nicholas Hill, Duke Bistro: Peas, parmesan, truffle
3. Anthony Telford, Public Dining Room: Lightly smoked ‘melting’ ocean trout, cucumber salad, ocean trout roe and baby radish leaves
4. Chase Kojima, Sokyo at The Star: Poached scampi, foie gras torchon, miso and apple mizuna salad
5. Richard Ptacnik, Otto Ristorante: Homemade red win rigatoni, Italian pork sausage ragout and buffalo ricotta
6. Jeremy Bentley, The Devonshire: Confit pork belly, salt cod, brandade, celeriac, apple, radish, sage and crackle
7. Mark Stone, Stones Patisserie: Moore 83, Caramel mousse dome with grapefruit cream and candied orange sponge

 

4.Chase Kojima, Sokyo at The Star: Poached scampi, foie gras torchon, miso and apple mizuna salad

5. Richard Ptacnik, Otto Ristorante: Homemade red win rigatoni, Italian pork sausage ragout and buffalo ricotta

6. Jeremy Bentley, The Devonshire: Confit pork belly, salt cod, brandade, celeriac, apple, radish, sage and crackle

7. Mark Stone, Stones Patisserie: Moore 83, Caramel mousse dome with grapefruit cream and candied orange sponge

Well done guys, chefs with compassion at Food for Thought, Sydney 2012.