Merivale has announced a special fund-raising dinner in support of the family of the late, great Jeremy Strode.
The renowned chef, creator of Bistrode CBD and culinary master of Merivale’s The Fish Shop, passed away mid-2017. He was survived by his wife, Jane, and their two boys.
On 27 March the greatest collection of culinary masters from around Australia will gather at ivy ballroom to produce a star-studded feast of foodie delights and unique experiences, mixed with rare wines and other delicious goods, to raise money for the Strode family and their future.
Merivale and more high-end hospitality venues are donating prizes to be won, while the night will bring together fourteen of Australia’s best and brightest in the kitchen, donating their time and expertise.
Topping the impressive list of prizes, Ben Shewry of Attica and Neil Perry of Rockpool Group will travel to the winner’s house to cook a private BBQ for ten guests, including all food, fine wine and service for the night, valued at $50,000.
Other impressive donations include:
- Lunch for eight guests at the newly opened Bert’s at The Newport, with return sea-plane travel – provided by Justin Hemmes, Merivale, valued at $8,000
- A cake by Flour and Stone delivered to you once a week for a year, valued at $4,000
- A private dining degustation experience for ten guests at Sails on Lavender Bay, valued at $2,500
- Table for four at Rockpool for steak tasting and matched wines – provided by Neil Perry and Rockpool Dining Group, valued at $2,000
- Dinner for four at Attica (with priority reservation) – provided by Ben Shewry, Attica, to the value of $2000
- Two magnums of Chateau Le Puy, 2014 – provided by Andrew Guard, valued at $2,000
Tickets to the event are $300, available HERE, and include canapes, a three-course share-style dinner, and drinks.
People unable to attend but wishing to make a financial donation can do so via the ticket link.
Canapes by Dan Hunter (Brae) and Lauren Murdoch (Merivale):
Herb toast and chicken livers, crisp bread of kingfish, caper, olive, parsley and anchovy mayonnaise
Entrées by Martin Benn (Sepia), Christine Manfield, Dan Hong (Mr. Wong) and Jonathan Thorne (The Newport):
Yellow fin tuna, yuzu kosho, jamón cream, soba-cha cannoli; Smoked alpine salmon, celeriac, horseradish and friend caper salad; Strange flavour white cut chicken with sesame sauce and Sichuan chilli oil; Fried eggplant, roasted beetroot, green lentils, bitter leaves, goat’s fetta
Main course by Danielle Alvarez (Fred’s), Darren Robertson (Three Blue Ducks/Rocker), Mark La Brooy (Three Blue Ducks) and Morgan McGlone (Belles Hot Chicken / Natural History Bar and Grill):
Jezza’s corned wagyu, mustard sauce; Sides to share – celeriac and kohlrabi remoulade with tarragon and picked mustard seeds, Bistrode salad, Jezza’s carrots
Desserts by Lorraine Godsmark (Lorraine’s Patisserie), Peter Doyle (est.), Martin Boetz (The Cooks Co-op) and Colin Fassnidge (4fourteen):
Valrhona chocolate passionfruit tart; Rhubarb, honey, vanilla and lime curd trifle; Peanut butter jelly and ‘Rocky Strode’; Apple, hazelnut and bay leaf mille feuille