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The 2011 Great Chefs of Adelaide Luncheon raised over $100,000!
South Australia’s chefs are national treasures — and it is their expertise which made this lunch simply the best event of the year.
The 16th Great Chefs Of Adelaide Lunch had a regional flavour, bringing the best produce and wine our state can offer, under the master hands of SA’s best chefs.
The lunch was at the Adelaide Town Hall on Sunday 16 October 2011 – a perfect venue. The Archbishop’s Appeal is fortunate to enjoy this support which makes such a memorable event.
The waiting staff are students from all over the world, studying at the noted International College of Hotel Management.
Wines and produce are donated or sponsored, as is a fabulous collection of auction items.
It was a truly great occasion — and it’s all for a great cause.
If you would like more information about the event, contact Emma Yeend on 8305 9230 or eyeend@anglicare-sa.org.au
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Simon began his career in Thai and Indian restaurants in Melbourne before returning to Adelaide in 1995. He worked at the Hilton Adelaide for over a decade, rising to Executive Chef in 2003. He enjoyed huge success with 152 episodes of ABC’s The Cook & the Chef, co-hosted with Maggie Beer, and today he is a passionate home organic gardener, and supporter of ethical food, animal welfare, land and water care practices.
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At 19, Saskia Beer starting her catering business, working in the homes and wineries of the Barossa Valley, carrying on the tradition of regional, seasonal food, prepared with great love. With a family history of farming, Saskia took over the mantle of pheasant breeding. This led to the birth of Barossa Farm Produce, which now incorporates the best pheasant, chickens, turkeys, guineafowl, Berkshire Pork and milk fed lamb in the country.
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Located in the beautiful South Australian coastal town of Robe, the Wild Mulberry Café sources the finest local ingredients to create a delicious menu of comtemporary cafe fare guaranteed to delight your senses. Whether you’re in the mood for a hearty breakfast, a long languid lunch or a night out to indulge, the Wild Mulberry Cafe is the perfect location.
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Penny Hill’s acclaimed restaurant, The Kitchen Door embraces the honest simplicity of local and seasonal produce from the McLaren Vale region, while maintaining a creative edge. Head Chef Ben Sommariva and his dedicated team are sharing their unbridled passion for regional food, enthusiasm for McLaren Vale wines and attention to personalised service.
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Tim Bourke is passionate about using local, seasonally fresh ingredients in each daily-changing menu. Working with Southern Ocean Lodge owner James Baillie and manager Ben Lanyon, Tim developed the Culinary Philosophy. This ‘locavore’ approach to wining and dining means that all food and beverage ingredients are fresh and in peak season, and sourced from local suppliers from both Kangaroo Island and South Australia.
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InterContinental Adelaide’s new Executive Chef, Tony Hart is using his love of fresh South Australian produce to add a new dimension to the hotel’s menu. “The theme of the restaurant will most definitely highlight all that is great with South Australian produce, but with a real seasonal twist” he says. Tony, who was born in Adelaide, has come home with his family after working in Fiji for the past five years.
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