The Recipe for a Good Night
THERE’S ONLY ONE thing better than tucking into a multi-course meal prepared by some of the country’s best chefs. Well, maybe two! First, learning the tricks of the trade from the chefs themselves during a live demonstration. And second, doing it all for a good cause.
By Tamara Howie
Variety of Chefs brings gourmet gurus Karen Doyle, Danny Yeum, Jimmy Shu, Martin Bouchier and William Wicking to the stage to raise funds for Variety NT, the children’s charity, as it celebrates 30 years in the Territory.
President of the Australian Culinary Federation, chef Karen Doyle, shares some simple tips to wow your dinner guests with her main dish. But she’s tight-lipped about what’s on the menu, so guests are in for a surprise.
“I’ll just say it’s a chicken dish,” she laughs.
“I tried to do something that’s easy for the kitchen but full of flavour, and still respects the ingredients and produce of the Northern Territory. Martin (Bouchier) and I have known each other a long time, and between the two of us we’ll share a lot of techniques. We’ll show those little things you don’t even think of – the easy way to do things or how to make something look absolutely stunning without having to do too much.”
It’s been 20 years since Doyle has been to the Top End, but she often orders tropical delights down south to help teach her students at the prestigious Le Cordon Bleu at the Sydney Culinary Arts Institute.
“You’ve got Humpty Doo barramundi and crocodile, which I get brought down here (to Sydney). Buffalo is another ingredient I use from that area as well. Buffalo is one of my dishes I do with our students because a lot of them are international and have access to it overseas. It’s good to teach them how to handle different types of meat but crocodile is the best. They all die when they have to cook that!”
Regular attendees know that Variety of Chef’s is always a lot of (delicious) fun, and Doyle says it’s no different for the chefs.
“I don’t do events like this too much anymore, so it’s fantastic. For me, it’s the most fun when you get hands on and you can share that with others.”