The Event


Voted by a leading Queensland publication as one of the top 10 Events of 2014, the Variety of Chefs Ball – a night of decadent food & wine, talented chefs and life changing fundraising - is set to impress again in 2015.

Variety - the Children's Charity of Queensland is delighted to host this evening on Saturday 13 June 2015 at the Hilton Brisbane.

Now in its sixth year, the stunning food and wine event showcases a roll call of culinary greats, with marquee names this year heeding the call from Melbourne, Sunshine Coast, Sydney and all over Brisbane.

A five course degustation menu will be delivered by 10 exceptional chefs who generously donate their time and talent to the Variety cause – each course will be matched with award winning wines sourced by one of Brisbane's premier sommeliers.

With live music, special guests, innovative auction items and a live appeal to raise much-needed funds to provide children who are sick, disadvantaged or have special needs children with life-changing equipment & services - the 2015 Variety of Chefs Ball experience continues to set the standard in Brisbane. This is a night not to be missed.

Tickets

Venue: The Grand Ballroom
Hilton Brisbane
Date: Saturday 13 June 2015
Time: 6:30 pm
Dress: Black Tie/Formal
Price: $275 per person
$2750 for table of ten guests

Premium Table sponsorships available, contact Variety for more information.

Contact Variety office for further information »
SINGLE TICKET: $275 (or $2,750 for table of ten guests)
Our Chefs - Cooking for a Cause


David Pugh
Chef David Pugh's continual search for the best available fresh produce provides his inspiration and the basis of the menu at Restaurant Two. more »

     

Adrian Richardson  
For many people air travel and good food are two mutually exclusive experiences. But for Richardson it was one that led him to the other. more »

Colin Fassnidge
Dublin born Colin Fassnidge learnt very early that he had a passion for cooking. Moving to England Colin carried out his apprenticeship at Le Manoir aux Quat'Saisons under Raymond Blanc in Oxford. more »

 

Matt Golinski
Matt Golinski is a highly regarded Australian chef with a passion for simple, lightly spiced, yet flavour-packed food based on seasonal, fresh local ingredients. more »

Hueman Lam
Hueman Lam started her Hilton Hotels career in 2003. Inspired by the journey from paddock to plate, she is an advocate of high quality local produce and the ‘cook local, think global’ approach. more »

 

Alastair McLeod
Look past the Irish accent and you'll discover Alastair McLeod is one very proud Australian. The much loved chef and TV personality was born in Belfast and classically trained in Europe but has chosen Brisbane, Queensland as his home. more »

Ben Williamson 
Born, bred and trained in Western Australia, Ben worked in several Perth restaurants before relocating to Sydney in 2001 to work with the Stamford Plaza in Double Bay. more »

 

Richard Ousby
Richard Ousby was appointed Head Chef at Stokehouse Brisbane in June 2013 and at just 32 years of age, he already has an impressive list of accomplishments under his hat. more »

Cameron Matthews
Cameron has established a stellar reputation in the tranquil Sunshine Coast Hinterland, with The Long Apron awarded two Chef Hats in the 2015 and 2014 Australian Good Food Guide and one Chef Hat in the 2014 Queensland Good Food Guide. more »

 

Kym Machin
Kym, an Adelaide boy, attributes his cutting-edge culinary style as the result of having worked under a number of high-profile chefs including Adelaide fusion food legend Cheong Liew and Sydney's Tim Pak Poy. more »

     
Click here to view the Chef's full profiles »
About

Variety – the Children’s Charity is dedicated to empowering Queensland kids who are sick, disadvantaged or who have special needs, to live, laugh and learn. Your attendance, bidding and pledges on the night of the 2015 Variety of Chefs Ball will ensure that we can empower as many Queensland kids as possible, through our three core programs.

Variety Freedom Program
Helping children with special needs engage in community life.

The Variety Freedom Program is the gift of independence, mobility, self-esteem and access to varied environments. Variety grants wheelchairs, walkers, standers, modified bikes, postural splints, orthotics, hoists and positioning systems, 12 & 24 seat Sunshine Coaches and Liberty Swings, within this vital program.

Variety Future Program
Helping children to achieve their potential regardless of situation or ability.

The Variety Future Program grants assistive technologies providing enhanced oopportunities to
communicate, educate and include.

Advances in assistive technology are reshaping the very concept of learning and offer flexibility to children with special needs. Variety provides equipment and services such as communication aides, iPads, specialised software, braille machines as well as camps, outings and experiences.

Varity Caring for kids Program
Helping families care for seriously ill children.

The Variety Caring for Kids Program supports community health services and organisations including hospitals and specialised medical services. Under this program Variety grants life changing equipment such as neonatal monitoring units, portable oxygen monitors, resuscitation trolleys, hospital beds and nebulisers.
About

Here is a short video of some of the fun had when in 2014, our chefs met the children they were striving to support…






 

Will's Story

Variety Queensland, thanks to our supporters just like guests and sponsors of the Variety of Chefs Ball, has been able to assist with the funding of a new wheelchair for Will, a 4 year old boy with Angelman Syndrome.

Angelman Syndrome (AS) is a neurological disorder characterised by global development delays and severe speech impairment. A few individuals with Angelman Syndrome develop functional speech, but most communicate through a mixture of gestures, eye contact, adaptive sign language and augmentative communication.

READ WILL'S STORY »
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HELP MAKE A DIFFERENCE TODAY
Variety - the Children's Charity is dedicated to empowering the lives of children who are sick, disadvantaged or have special needs to live, laugh and learn. We believe that all children should be given the opportunity to make the most of their abilities and to achieve their aspirations and goals.


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Our Chefs

David Pugh
RESTAURANT II

Chef David Pugh's continual search for the best available fresh produce provides his inspiration and the basis of the menu at Restaurant Two. His use of classic technique combined with these fine ingredients and thoroughly modern flair are what place Restaurant Two at the forefront of contemporary Australian cuisine.

His love of cooking emerged at age eight when he would treat his parents to Sunday breakfast. Since then, David has worked with some of the world's finest chefs, including a two year stint at London's Connaught Hotel, drawing inspiration and skill from each and every encounter. Recently appointed Queensland's Ambassador Chef, confirms David's commitment to Queensland produce and suppliers.

David is a long term and valued Variety supporter and has been an integral part of the Variety of Chefs team since its inception in 2010. He has also supported the Variety of Chefs Ball in Darwin in 2011.

   

Adrian Richardson
LA LUNA BISTRO

For many people air travel and good food are two mutually exclusive experiences. But for Richardson it was one that led him to the other. Thankfully for Melbourne gastronomes his dreams of becoming a pilot were trumped by the captivating chaos of the kitchen. “I started working in kitchens part time to pay for my lessons and that’s where it sort of kicked off, I gave up the flying lessons and went back to school.” Since then he has worked in some of the most prestigious kitchens around the world. Richardson can also be found every afternoon on Network Ten's Good Chef Bad Chef.

Despite his early stint in aviation Richardson had “always been around good food, from day one” admitting “I didn’t know what “bad” food was”. Growing up in a household with “a mélange of North African, Middle Eastern and Italian cuisine” Richardson’s heritage definitely helps explain his enthusiasm for quality food that’s packed with flavour. What his heritage doesn’t help explain is his interest in all things blood and guts, given one side of his family are strict vegetarians.

Nevertheless, when it comes to meat Richardson wrote the book on it, literally. MEAT was released in 2008 and provided readers with a simplistic guide on how to buy, cook and enjoy meat.  At his restaurant, every cut has been dry aged, on the bone for 7 to 8 weeks and is butchered on the premises, “we actually use a lot of cuts that aren’t mainstream, so we’re using the whole animal in our own particular, strange sort of way.” He encourages people to “eat good meat, sustainable produced if you can, grass fed, animals that live a healthy life”.

Richardson’s philosophy on food has always involved unabashed enjoyment, as reflected in his second book, The Good Life, which is influenced by memories of times spent cooking at home, “The book is about, just enjoying food with your family and friends and taking it easy and making some things at home. It’s a simple pleasure, it’s not rocket surgery”.  

This will be Adrian’s third year donating his time and talent to Variety – the Children’s Charity.

   

Colin Fassnidge
FOUR IN HAND

Dublin born Colin Fassnidge learnt very early that he had a passion for cooking. Moving to England Colin carried out his apprenticeship at Le Manoir aux Quat'Saisons under Raymond Blanc in Oxford.

Blanc, a self-taught Chef instilled in his staff a sense of seasonality and also tasting at every stage- a trait Colin uses in his kitchen today. With a passion for travelling Colin arrived in Australia in 1999 working at some of Sydney’s most acclaimed Restaurants, including Liam Tomlin’s celebrated institution that was Banc.

Colin has been Executive of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin’s unique style has seen Colin taking a small Dining Room in a Pub to a Hatted ‘Foodie’ destination. In May 2011 Colin Opened 4Fourteen, a restaurant diametrically different, This Surry Hills hot spot also ascertained the coveted Chefs hat just four months after its doors opened.

Colin’s Nose to Tail philosophy and his diligence for growing and sourcing the best local ingredients have seen him turn the most undesirable off cuts into beautiful, delicious dishes.Terry Durack from the Sydney Morning Herald reviewed that Colin’s food is a “more refined version of nose-to-tail cookery than at that patron saint of offal and honesty, St John in London

Helen Greenwood describes Colin’s style as “Provincial with panache served bistro style with élan”. Colin also known for his Social Media antics has made regular appearances on Master Chef, The Morning Show, Better Homes and Gardens and ABC Radio. 2013 and 2014 were quite a fanfare for Colin, known for not holding back his honesty; Not only did he win GQ chef of the year, Colin also joined the panel as a Judge on television’s popular My Kitchen Rules.

2015 will show Colin in a bigger role than before in MKR. His own two part show ‘Colin’s Ireland’ will also be aired in 2015, showing him revisit his home land and cook with the local people again.

With plentiful ‘pans on the hotplates’ the anticipation is at boiling point on what the future will bring for this award winning chef/restaurateur/TV personality/father and now author of his first cook book Four’s Kitchens….We will just have to wait and see!

   

Matt Golinski

Matt Golinski is a highly regarded Australian chef with a passion for simple, lightly spiced, yet flavour-packed food based on seasonal, fresh local ingredients.

Matt is well known as one of the original team members of the popular, long running ‘Ready Steady Cook’ television series and was a founding partner of the successful Rolling Dolmadecatering company (QLD, Sunshine Coast).

After travelling around the world in 1997 to further hone his cooking skills, Matt consolidated his formidable reputation as Executive Chef at the prestigious Ricky Ricardo’s restaurant in Noosa Heads.

Matt is a passionate supporter of the Slow Food movement, a champion of artisan primary producers and a generous mentor to keen young chefs. His bronze medal from Bologna’s Internationale della Cucina Bolognese for cooking fresh pasta remains a standout in his swag of awards.

In late 2011, a fire in the Golinski family home tragically claimed the lives of Matt’s wife Rachael and their three daughters, Starlia, Willow and Sage. The blaze left Matt fighting for his life with third degree burns to over 40% of his body.

Matt has made extraordinary progress with his recovery. Although Matt requires further surgery before returning to a commercial kitchen he enjoys a busy schedule of cooking demonstrations and public speaking engagements.

He is passionate about good health and fitness and is a regular runner. He is currently training for a full marathon.

   

Hueman Lam
Hilton Brisbane

Hueman Lam started her Hilton Hotels career in 2003. Inspired by the journey from paddock to plate, she is an advocate of high quality local produce and the ‘cook local, think global’ approach. She has enjoyed seeing how the industry has changed over the years, noting the evolution of kitchen practice, from a regimented environment to a more nurturing space; and the increasingly sophisticated palate of today’s diners.

Lam has remained loyal to Hilton Worldwide since her apprenticeship in 2003, rising through the ranks for 12 years, collecting awards for management, training and her kitchen skills as she goes. Lam is keen to revitalise menus for the hotels extensive banqueting facilities which can, on occasions, see in excess of 1000 meals prepared in a single day.

Lam’s cooking style is simple and fresh, and draws on locally grown produce. She looks forward to assisting with the repositioning of the hotel and consolidating its place in the highly competitive five-star-hotel market. Her priority is to ensure that the hatted Hilton Brisbane offering of Vintaged Bar + Grill is on the map as unparalleled as a food and beverage destination among CBD hotels. This is her first time living in Brisbane and what Lam looks forward to most is enjoying the Queensland lifestyle.

   

Alastair McLeod 
AL'FRESHCO

Look past the Irish accent and you'll discover Alastair McLeod is one very proud Australian. The much loved chef and TV personality was born in Belfast and classically trained in Europe but has chosen Brisbane, Queensland as his home.

Alastair is a chef, regular food columnist and television presenter.

His experience in the kitchen is extensive; he's worked at Michelin listed restaurants across the world, such as Roscoff in Belfast, United Kingdom andDa Giovanni in Torino, Italy. He's also worked at La Fregate in Collioure, France and one of Scotland's finest restaurants The Ubiquitous Chip in Glasgow. His tenures in Brisbane have included roles as executive chef at the iconic Bretts Wharf as well as the much acclaimed Tank Restaurant and Bar.

More recently, he has launched Al'FreshCo., his own business that provides catering, markets and his own product line. The new venture is in keeping with Alastair's ardent support of all things local. He believes the closer you are to the source of your food, the better it will taste and the smaller the carbon footprint you will create.

Alastair is also involved with many philanthropic endeavours including Plates for Mates of which he is a founder and patron.

   

Ben Williamson
GERARD’S BISTRO

Born, bred and trained in Western Australia, Ben worked in several Perth restaurants before relocating to Sydney in 2001 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.

In 2002, Ben was recruited by Gulf Air, relocating to Bahrain to create and deliver the in-flight menu for first-class passengers. Several years in the role saw him travelling extensively, working with renowned chefs around the world and  generally broadening his horizons and developing his own culinary style. Returning to Perth in 2006, he joined the primo Ultimo Catering Co as Senior Sous Chef.

2009 saw Ben move to Brisbane, where he worked with several of the city’s most highly acclaimed and awarded restaurants. He initially teamed up with 1889 Enoteca, subsequently taking the helm at Cha Cha Char and Organic Char (the latter earning top marks in the Courier Mail’s restaurant rankings). In 2011, he joined the cutting edge team atUrbane/The Euro and in 2011 was one of eight master chefs chosen for the second Variety of Chefs Ball.

In perhaps his biggest challenge to date, Ben teamed up with the Moubaraks in 2012 to launch Gerard’s Bistro—creating the menu and driving the kitchen for the new restaurant and bar. Gerard’s is the culmination of everything he knows and loves about food and dining.

One thing Ben is particularly excited about is the opportunity to make great bar cuisine with people who know share a love of bar cuisine and know how to run a bar – it is an inspirational combination. “Everything on the menu is designed to be flexible and interactive—encouraging sharing, mixing and matching. It’s serious food, done in a fun way.”

Outside Gerard’s, Ben tries to stay out of the kitchen as much as possible, limiting his creativity to craft brewing. If you like his Valrhona Aero, wait till you try his Chocolate Porter!

   

Cameron Matthews
The Long Apron


Cameron has established a stellar reputation in the tranquil Sunshine Coast Hinterland, with The Long Apron awarded two Chef Hats in the 2015 and 2014 Australian Good Food Guide and one Chef Hat in the 2014 Queensland Good Food Guide. Quite simply, it's one of the finest dining experiences in Australia.

In a career spanning 17 years, this passionate chef has been Head Chef of Simone's, Executive Chef de Cuisine at Siggi's Restaurant, Brisbane and Executive Chef of Restaurant Lurleen's at the Sirromet Winery. He now leads a talented team dedicated to delivering innovative, distinctive food created from local, seasonal produce cooked in a modern European manner with a French accent.

   

Kym Machin
BARE BONES SOCIETY

Kym, an Adelaide boy, attributes his cutting-edge culinary style as the result of having worked under a number of high-profile chefs including Adelaide fusion food legend Cheong Liew and Sydney's Tim Pak Poy. Kym has also worked in some of Australia's most well known kitchens including The Cello, The Grange Restaurant and Chloe's Restaurant to name a few.

While completing his apprenticeship at Jarmers Restaurant in South Australia and being trained by celebrated chefs, Donovan Cooke and David Swain, Kym won Australian Apprentice of the Year.  Following his apprenticeship Kym moved to the Grange where he worked as the understudy to master chef, Cheong Liew.

During this time Kym also undertook work experience during his holidays to broaden his experience at Daily Street Thai with David Thompson, Claude's with Tim Pak Poy andTetszyua's. Kym then decided to take a break from his masters to forge an identity for himself through his own cuisine.

Kym joined the Urbane team in 2003 creating a distinct and inspiring menu for the burgeoning venue. In 2004, globally renowned chef, Ferran Adria, invited Kym to work in his famous three Michelin star restaurant, El Bulli, in Spain.

The extraordinary skills and artistic flair of Kym have helped Urbane to build an enviable reputation with a string of awards and accolades which include being named one of the 50 best restaurants in Australia by The Weekend Australian, being only one of two Queensland restaurants to receive three stars from The Courier-Mail's 2008 Food and Wine Guide and being awarded Restaurant of The Year in 2009 as well as a coveted two hat by Brisbanetimes.com.au.

A multi-award winner in his craft, Kym is now owner and chef of Bare Bones Society in Brisbane. Although Kym is now all about keeping things simple, he continues to use high-quality local and national ingredients, just in a more pared back and relaxed setting.

   

Richard Ousby
STOKEHOUSE BRISBANE

Richard Ousby was appointed Head Chef at Stokehouse Brisbane in June 2013 and at just 32 years of age, he already has an impressive list of accomplishments under his hat.

Richard initially joined the Stokehouse team as Sous Chef shortly after winning the international title of San Pellegrino & Acqua Panna Young Chef of the Year in 2012. In 2011, he was also named the Electrolux Australian Young Chef of the Year and he is still heavily involved in this prestigious competition.

Prior to Stokehouse Brisbane, Richard was Sous Chef to Peter Gilmore at Quay Restaurant in Sydney.

Richard began his career in Brisbane, where he started his apprenticeship working in a family-owned Italian restaurant. When the opportunity arose for him to help with the establishment of a fine dining restaurant, he gladly took it, utilising every bit of knowledge attained to improve and perfect his skills.

With a thirst for knowledge, Richard moved to England to work for Michael Roux at the Waterside Inn where he learnt about classical French cuisine and his core cooking skills were honed.

Richard's passion is for producing creative and contemporary dishes, utilising the freshest and highest quality ingredients, which is reflected in his menus. 



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