Some of Sydney’s best chefs will unite to raise funds for the millions of Syrian children displaced by civil conflict.
The dinner takes place on February 27 at Three Blue Ducks Rosebery, kicking off UNICEF Australia’s #CookForSyria campaign, which will run throughout March. All funds will go to UNICEF Australia’s Syria Crisis Appeal.
Chefs Kylie Kwong (Billy Kwong), Peter Gilmore (Quay), David Thompson (Long Chim), Clayton Wells (Automata), Mitch Orr (ACME) and the Three Blue Ducks team will cook their signature dishes, with a Syrian twist.
Thompson’s Thai-style chicken-and-prawn salad will cross borders into the Middle East with the addition of pomegranates.
For Thompson, who spent one month in Syria seven years ago, this is a critical cause.
“I was very taken by the culture, hospitality and food of the Levant,” says Thompson. “I had a fantastic time in Aleppo … witnessing layer upon layer of history in Damascus.”
“That’s why in today’s dangerous times, it is so important to be involved, and to extend the hand of hospitality and food.”
As for the dinner, he expects it to be a “happy camaraderie of chefs cooking for a cause.”
Mat Lindsay will be baking his table-sized loaves with za’atar spice and Mitch Orr will serve up his original canapés in a new way. Kylie Kwong’s steamed wallaby buns will also be a highlight.
Syrian sisters and chefs Sharon and Carol Salloum of Almond Bar will bring their traditional Syrian vegetarian dishes. The dinner will also involve canapés on arrival, and cocktails and wine to complement the feast.
In March, the #CookForSyria campaign will invite a slew of restaurants, including Quay and Bennelong to create Syrian-inspired dishes to be added to their restaurant menus. A minimum of $3 from each sale will go to the fund.
Thompson also plans for Long Chim’s involvement but hasn’t quite worked out his dish out yet.
Bookings are available here, or by calling Three Blue Ducks at (02) 9389 0010.