Anytime I get the opportunity to do something for charity, if I am able to do it, and do it properly, obviously I do. When it is a charity that has at it’s heart the wellbeing of children, I am even more motivated to get involved.
So in 2013 when Variety Club – The Children’s Charity hosted it’s Chocoliscious dinner at The Hyatt Canberra to raise valuable revenue for the charity, obviously I was more than keen to get involved.
The idea – a six course chocoliscious meal, every course involving and element of chocolate. The following chefs plying their expertise Chefs: James Mussillon – Courgette Canberra; Robyn Cooper – Homestead Cafe Canberra; Darren Simpson – of Aqua Luna; Nitin Kumar – Head Chef, Hyatt Canberra; Alan Myburgh – The Nutmeg Group and Kylie Millar – Master Chef 4 Series .
Every dish involving an element of chocolate, No mean feat, even for a bunch of creative chefs. Kylie Millar having the easiest route in doing the desserts for the evening. Every dish had to be cooked on stage in front of a gala dinner of 260 eager hungry charity patrons, whilst being interviewed by Mark Parton.
I decided, in keeping of with chocolate and anything savoury, and having been given the role of cooking the main course, that I would do venison with dark chocolate, a traditional fare famed from its routes in Switzerland and Austria. I took a slightly modernist twist in, with a sous vide loin, a croquette of braised shoulder, cabbage – puree, gel and confetti with heirloom vegetables.
Along with the other dishes, all involving a breath of chocolate, a very good event was had, and all for a a great charitable cause.