Sorry, your version of Internet Explorer is too old to view SurfersVillage.com properly.

Why not try Chrome instead.

zo

Villages:

Tom Carroll brings heat to the kitchen with SurfAid

SURFAID Chefs & Tom Carroll © Nick Woolacott
SURFAID Chefs & Tom Carroll © Nick Woolacott

 

 

Humanitarian Update

SurfAid hosts a fundraiser dinner and cocktail party with Tom Carroll 

Surfersvillage Global Surf News, 8 September, 2014 - Former two-time ASP world surfing champion Tom Carroll is excited to be joining some of Australia’s top chefs for the Surfing Chefs for SurfAid cocktail party at The Cottesloe Beach Hotel in Perth on Wednesday 22 October.

The fundraiser, held in The Beach Club, will be a special evening of gourmet food and outlandishly fine liquor prepared by Russell Blaikie (Must Winebar Perth) and his team of award-winning celebrity chefs, who share a common passion for surfing.

The Surfing Chefs, who all donate their work, will serve up an exquisite multi-course canape menu sourced from local produce.

Besides Russell Blaikie, Tom Carroll will line up with Ben O’Donoghue (Billykart Kitchen, Brisbane), Aaron Carr (Vasse Felix, Margaret River), Dany Angove (Leeuwin Estate, Margaret River), Jake Drachenberg (Hay Shed Hill, Margaret River), Herb Faust (Herb Faust Food, Perth), Tony Howell (Aravina Estate, Margaret River), Paul Iskov (Yoda - Fervor Food, Perth), and Eamon Sullivan and Scott Bridger (Bib & Tucker, Perth) to raise much-needed funds for the charity SurfAid.

Carroll said that while excited about being part of the team, he was also a bit daunted. “It’s a real challenge to step up next to anyone who’s really good at what they do when you’re a novice,” he said. “But I love cooking when I get a chance and I'll be picking up pointers on the day.”

Carroll met Blaikie and a few of the Surfing Chefs in Margaret River earlier this year. “I saw the spark in their eyes - that spark of creativity and passion that comes with commitment and there’s a kinship in that and understanding, and I connect with that,” he said. 

“I also have a deeper connection because my sister Josephine Pignolet was a great chef in her own right, along with her husband Damien. So the connection with food runs deep with me.” Carroll’s sister tragically died in a car accident in December 1987.

Celebrity chef Russell Blaikie came up with the concept of Surfing Chefs for SurfAid in 2011 and the series of events has now raised nearly $80,000 for the humanitarian group, which works in the Mentawai and Nias islands, off the coast of Sumatra, and Sumbawa and Sumba in Eastern Indonesia.

“As the Surfing Chefs concept rolls along, it seems like it just gets bigger, with more chefs and generous punters so keen to get involved,” Blaikie said. “So that’s why we came up with the concept for Surfing Chefs for SurfAid #4 as a cocktail event for up to 200 people.”

Blaikie said there was no better place to hold the gig than The Beach Club at The Cottesloe Beach Hotel. “It’s stylish and contemporary, and the perfect place to consume beautiful food cooked by chefs who care, matched with boutique beers and stunning wines.”

Blaikie added that the lineup of amazing chefs was getting pretty crowded. “New Surfing Chefs are Eamon Sullivan and Scott Bridger, along with Yoda (Paul Iskov). ‘Old hands’ Aaron Carr, Dany Angove, Tony Howell, Jake Drachenberg and Herb Faust join me to cook some serious food with the care, passion and humour that they are renowned for.

“I'm stoked that we are also being joined by star chef Ben O’Donoghue, of Surfing the Menu and The Best fame. He’ll be taking time away from the pans at his rockin’ new place, Billykart Kitchen in Brisbane, to produce some inspired food and provide his ebullient patronage to the event.”

Blaikie said major auction items are currently being pledged for the event. “And my chef mates are waxing their boards for an expression session at the front of the hotel on the day of the event, ready to charge at producing the best food on the West Coast to generous supporters of SurfAid for the night of 22 October. 

Author: 
Kirk Willcox
Viewed: 
Weight: 
0
 
 

Latest photos

Newsletter

Follow us and sign up to our daily newsletter