Massimo Bottura will host an exclusive dinner with OzHarvest to help prevent food wastage
Internationally acclaimed chef, Massimo Bottura of Italy’s Osteria Francescana, will host a once-in-a-lifetime dinner with OzHarvest at their Alexandria HQ on Sunday, April 2, 2017 as part of his visit to Australia for the World’s 50 Best Restaurant Awards.
The exclusive dinner will be designed around food that would otherwise have gone to waste and will be cooked by a hand-selected crew of chefs including Rob Cockerill, Bennelong; Monty Koludrovic, Icebergs and The Dolphin; Josh Niland, Saint Peter; Matt Stone, Oakridge; James Viles, Biota; O Tama Carey, chef/writer; Aaron Ward, Sixpenny; Clayton Wells, Automata and Duncan Welgemoed, Africola.
Massimo said: ''Ronni and I are both one hundred per cent committed to ensuring good food stops going to waste and is given to people who need it most. I am delighted to host this dinner with OzHarvest to help tackle this global issue”.
The food will be matched with wines from some of Australia’s finest wineries and the OzHarvest warehouse will be transformed into a fine dining space by restaurant designer, George Livissianis. Service will be led by Rockpool Dining Group’s food and beverage director, Jeremy Courmidas and the sommelier for the evening will be award winning James Hird from The Iceberg’s. In keeping with the style of the evening, some of Australia's leading artists such as John Olsen, Stephen Ormandy and Chris Antico are donating works of art to be auctioned and add dramatic visual effects on the night.
OzHarvest CEO and Founder, Ronni Kahn said: “Massimo’s global leadership in the food industry brings much needed focus on the issue of eliminating hunger and food waste. His work inspires chefs, home cooks and consumers to take meaningful action on the social challenges we face today. I am thrilled he is able to share some of his precious time with us,” said Ronni.
There will also be an intimate talk from Massimo about his fight against food waste, his non-profit organisation, Food For Soul, and his experience in setting up the refettorios - soup kitchens in Milan and Rio.
Produce and beverage suppliers, service staff, artists and designers have donated all products and services, allowing all proceeds for the evening to go directly to OzHarvest and Food for Soul.
Tickets go on sale at 9am on Tuesday, March 14 and will cost $1000 per person.
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