After a sold out event in 2018, Surfing Chefs for SurfAid will return to Three Blue Ducks on The Farm in Byron Bay on 31 March.
Surfing Chefs for SurfAid Byron Bay, 31 March, Three Blue Ducks on The Farm
Surfing Chefs for SurfAid is a seated multi course dinner prepared by some of Australia’s most acclaimed chefs, served with free flowing Balter beer, Brookies cocktails, Villa Vodka cocktails, and McHenry Hohnen wines. SurfAid will recognise Tom Carroll as SurfAid Humanitarian of the Year with a bespoke auction and entertainment by Miss Renee Simone.
“What an extraordinary model SurfAid delivers! We all have an amazing time, eat extraordinary food (doesn’t even come close to describing it), and are offered the opportunity to give back – with people’s lives thousands of kilometres away being improved exponentially”, says Tom Carroll.
The event will be joined by SurfAid Founder, Dr. Dave Jenkins. “Surfing Chefs for SurfAid is not just for surfers, this event is for the globally minded; it’s for people who appreciate good food; surfers who recognise surfing as a vehicle for giving back and for the local community too”.
SurfAid Ambassador Felicity Palmateer will cook alongside Tom Carroll, Connor O’Leary and 12 acclaimed chefs. “The Mentawais is an an incredible region for surf. I’m grateful to be included in a night that is not only fun, but makes such a positive difference to so many. And to learn a thing or two working alongside so many talented chefs is pretty special. All the food that is prepared is just amazing. And to raise so much money is just great, so everyone should come. It is a really special occasion”.
Guest chefs for this year’s lineup include: Ben O’Donoghue, David Lovett, Dennis Baker, Emma McCaskill, Gianluca Donzelli, Matt Stone, Palisa Anderson, Russell Blaikie, Steven Snow, Stuart Toon and Three Blue Ducks.