Surfing Chefs For SurfAid Byron Bay

22 Feb 2018 0 Share

COASTALWATCH | SURFING CHEFS FOR SURFAID

Surfing Chefs for SurfAid is on for 2018...this time at Byron Bay’s favourite venue: Three Blue Ducks on the Farm.

On March 11, 2018 surfing World Champions, Tom Carroll and Mark Occhilupo will join Darren Robertson (Three Blue Ducks), Russell Blaikie (Must Winebar Perth), Ben O'Donoghue (Billykart Kitchen), Steven Snow (Fins Kingscliff), Ben Devlin (Paper Daisy), Giles Hohnen (Sumi Open Kitchen Noosa), Brett Cameron (Pacific Club), David Moyle (Melbourne Longsong), Clayton Donovan (Jaaning Tree) and Stuart Toon (Rocker) in the kitchen.

“I'm always keen to get involved with Surfing Chefs for SurfAid. It's an extraordinarily fun event and an opportunity to give back to this special place in the world – to go to this amazing event is to give life. The array of chef talent this year too, it's going to be a flavour adventure. These guys are the top of their field, and they play effortlessly with taste, it's like their brains have been programmed through flavour and they know how to toy with our senses. Chuck Occ into the mix and you know we're going to be treated to something special...Occ always makes things extra fun.” says Tom Carroll.

Surfing Chefs for SurfAid originated when 2017 SurfAid Humanitarian of the Year Russell Blaikie (Must Winebar Perth) asked some of Australia’s finest chefs to donate their time. These chefs reached out to farmers, distillers, brewers, and vintners for support. If the most talented chefs, finest ingredients and artisan beverages were not enough: SurfAid’s pro surfing Ambassadors took to the frypans to deliver  Surfing Chefs for SurfAid, raising over $350,000 since 2011.

Three Blue Ducks is a place for lovers of real food. With an incredible lineup of chefs at Byron’s most stunning venue, it’s no surprise guests are coming from California, New Zealand, Indonesia, Perth, and up and down Australia’s east coast. Doing good can feel (and taste) good too.

"We are going to be cooking a dinner inspired by the street food we've enjoyed over the years around the world on surf trips, using food and drinks from local producers. Lots of seafood, whole pigs, fish wrapped in leaves, veggies, salads, big bold flavours and a lots of cooking outside over coals. The night is going to be very interactive, fun and probably somewhat chaotic. It's for a great cause and for me and the Ducks it's an an honour to be involved." says Darren Robertson, chef and co-owner of Three Blue Ducks.

What to Expect

Entertainment by Renee Simone, welcome drink by mixologists from Brookie’s Gin, free flowing Balter beers and McHenry Hohnen wines, seafood canapes, an island themed long table feast, live auction, sweet treats, and dancing under the stars in Byron Bay with Occy and Tom Carroll.

“SurfAid do fantastic work, I’ve been supporting SurfAid since the beginning - I’ve been up in the Ments and seen the work SurfAid does, and it just made me want to get involved. I love what SurfAid does and I’m always keen to help out. It’s going to be unreal teaming up with Tom for this Surfing Chefs, and I can’t wait to cook with the chefs that are lined up. I’m looking forward to tasting their dishes, I’m not much of a chef, but I love food!” says Mark Occhilupo.

All proceeds support improved access to clean water and sanitation, basic healthcare, and nutrition in remote island communities.

SURFING CHEFS FOR SURFAID BYRON BAY

6:30pm Sunday 11 March 2018
Three Blue Ducks on The Farm

To book, head on over to the Surfing Chefs event page over here.

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