By Jade Le-Moigne
We're lovers of good food here at Style, so we couldn’t be happier our city now has a smorgasbord of culinary delights for Brisbane diners to feast their senses on. The latest offering in the world of fantastic eats and drinks, returning for another year is the 2014 Variety of Chefs Ball. The rockstar line-up includes ARIA’s leading man, Matt Moran, and Ben Williamson of award-winning Gerard’s Bistro. The ball will be held on Saturday June 14 in the Hilton’s Grand Ballroom. Grab a seat for $275 or a table of ten for $2,750. The majority of proceeds go to the Variety Children’s Charity, dedicated to empowering Australian children who are sick, disadvantaged or have special needs.
Masterchef mentor and guest judge Matt Moran started his career at the tender age of 15, where he completed an apprenticeship at La Belle Helene is Sydney’s Roseville. It was here he learnt and finessed his classical French cooking skills that remain a facet in his cooking style today. Under Moran’s belt are a handful of Australia’s top culinary delights such as Aria Sydney at Circular Quay, Aria Brisbane at Eagle Street Pier and most recently, Riverbar and Kitchen also along Brisbane’s riverfront. In 2012 he was appointed GQ Magazine’s ‘Chef of the Year’.
Richardson grew up in a household with “a mélange of North African, Middle Eastern and Italian cuisine”, and inherited a passion from his grandfather for modern Mediterranean infused dishes that packed some punch. A regular face on television, he made his mark on network Ten’s Good Chef, Bad Chef and captured audience’s attention with his passion for protein in the series, Secret Meat Business. Executive Chef at La Luna Bistro in Melbourne’s North Carlton, you’ll find a tantalising menu of aged steaks in a warm and inviting setting.
Acclaimed for his use of rare and premium produce carefully sourced from suppliers and combined together with classic techniques and modern flair, Pugh creates a dazzling array of Contemporary Australian cuisine at Brisbane’s very own Restaurant Two and Wine Bar. The award-winning restaurant situated on Edward Street boasts a mezzanine overlooking the city’s Botanical Gardens. His love of cooking stemmed from the ripe age of eight when he would treat his parents a big Sunday breakfast. Pugh is a long-term Variety chef since the ball’s 2010 inception.
Considering himself to be Australian despite an Irish accent, McLeod has travelled and worked in some of Europe’s top fine dining restaurants prior to his arrival in Australia. With an impressive resume boasting Michelin experience at Roscoff in his native Ireland, Da Giovanni in Italy and La Fregate in France. Most recently, McLeod launched his own business, Al’FreshCo., providing catering, markets and his own range of products. The project places emphasis on the support of locally sourced and produced ingredients.
The Sunshine Coast native completed his apprenticeship at Chevaliers Restaurant in Brisbane’s Milton in 1994. Several years later, he set off on a round-the-country adventure soaking up the culture and broadening his culinary experience. A regular staple on Network Ten’s Ready, Steady Cook, Golinski’s passion for simple, lightly spiced yet flavour-packed food made from locally sourced produce will ensure a night of unforgettable taste-sensations.
Originating from Hertfordshire outside of London, Clark arrived on our shores two decades ago and has gone from strength to strength. His role as Executive Chef at the Hilton in Brisbane ensured his responsibility for the launch of the hotel’s newly refurbished restaurant, Vintaged Bar + Grill. Joining the rest of the variety team in 2012, this is Clark’s third year working for the children’s charity and is elated to be hosting the ball once again this year.
Direct from Tokyo’s prestigious Ginza, the luxurious area known for high-end Sushi bars and housing elite fashion houses such as Chanel, Louis Vuitton and Gucci. Now claimed as one of our own, Numata is Head Sushi Chef at Wasabi Restaurant, located near the exclusive beaches of Noosa on the Sunshine Coast. With a passion for the freshest ingredients, Numata spends his spare time at the docks with local fisherman, sourcing the best quality seafood for Wasabi.
Born, bred and professionally trained in Western Australia, Williamson flocked to Sydney to work with the Stamford Plaza in Double Bay. It was here he gained experience in the à la carte restaurant of a busy, five-star operation. He then relocated to Brisbane in 2009, working at a variety of local restaurants including Eagle Street Pier’s steakhouse, Cha Cha Char. Most recently, he launched Gerard’s Bistro in 2012 – a relaxed bar boasting fun cuisine that is flexible, interactive and encourages sharing, mixing and matching.
Hailing from Adelaide and completing his chef’s apprenticeship at Jarmers Restaurant in South Australia, Machin was trained by celebrity chefs and later won ‘Apprentice of the Year’. Joining Urbane in 2003, he helped create an undeniable reputation for himself and the restaurant, winning a string of awards and accolades which included being named one of the ’50 Best Restaurants in Australia’ by The Weekend Australian. Today, Machin resides as the owner and chef at Bare Bones Society in Brisbane, delivering a menu full of high-quality local and national ingredients.
O’Donoghue started off his career working in London at the famous River Café and later joined celebrity chef and friend, Jamie Oliver at the exclusive Monte’s Club as Executive Chef. Among his list of achievements, he has starred in four series of internationally acclaimed food and travel show, Surfing the Menu with chef Curtis Stone. Until recently, O’Donoghue co-owned Southbank Surf Club – receiving the ‘Best Casual Dining’ award after four months. He believes food should be simple, distinctive and technically and culturally correct.
The Variety of Chefs Ball - Saturday June 14
The Grand Ballroom, Hilton Brisbane
P 3907 9306 www.varietyofchefs.com.au