CHEFS STEP UP TO THE PLATE

Southern Gazette (South Perth) - - Lifestyle - Denise S. Cahill

AS Cy­clone Ol­wyn tore through Carnar­von last month, South Perth’s In­con­tro chef Peter Man­i­fis was eat­ing his break­fast.

“I said to my fam­ily ‘We have to do some­thing’ be­cause I have close farmer friends in Carnar­von who have been sorting me out for years,” he said.

He has teamed with fel­low chef Don Hancey to co­or­di­nate Chefs for the Gas­coyne to raise money for pro­duc­ers af­fected by the cy­clone.

The duo has al­ready se­cured Anna Gare, Justin Bell, Stu­art Laws, Adam Bielawski, So­phie Budd, Bren­dan Pratt and Vince Gar­reffa for the sun­downer on Sun­day, April 19, from 4pm but is con­fi­dent of hav­ing more than 25 chefs cre­at­ing their own del­i­ca­cies on the day.

More than 40 WA busi­nesses and farm­ers have al­ready do­nated goods for the event.

“It’s re­ally just peo­ple car­ing about fel­low food­ies,” Mr Hancey said.

The WA Food Am­bas­sador will pre­pare pork loin slid­ers and lob­ster bisque with sin­gle malt whiskey cream, while Mr Man­i­fis will of­fer a goat tagine among other dishes.

Each chef will have a food sta­tion and there will be savoury, sweet and veg­e­tar­ian op­tions avail­able, as well as bev­er­age stalls.

Mr Man­i­fis said they hoped to raise $70,000 for the Gas­coyne Food Coun­cil (GFC).

GFC ex­ec­u­tive of­fi­cer Alex Maslen said the money would be used to mar­ket Carnar­von pro­duce when it was back in the mar­ket.

“We’ll be a month out from the sea­son start­ing so we’re hop­ing at the end of May we’ll be back in the mar­ket place with our win­ter pro­duce like toma­toes, egg­plant, capsicum, zucchini, beans, corn, pump­kin, straw­ber­ries, or­ange and grapefruit,” she said.

“One of the farm­ers said to me the other day ‘The grow­ers aren’t grow­ing for them­selves, they’re grow­ing for the con­sumers’, so it would be great for ev­ery­one to sup­port this event.”

Mr Man­i­fis said over the years he had re­alised how im­por­tant the farmer chef re­la­tion­ship was.

“We’ve been on to it for years but more chefs are learn­ing it’s the way to go,” he said.

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