Guests arrived to Kylie Kwong (Billy Kwong), Jock Zonfrillo (Restaurant Orana) and Lennox Hastie (Firedoor) cooking on the beach.
On the menu were Moreton Bay bugs in XO, 200+ day dry-aged Ranger’s Valley rib of beef and Northern Territory magpie goose cooked over fire.
Inside, Martin Benn (Sepia), Peter Gilmore (Quay and Bennelong), and Shannon Bennett (Vue de monde), looked after the sit-down element of the night with Mooloolaba yellowfin tuna, Paspaley pearl meat and David Blackmore Wagyu served to the international visitors.
Rising Australian culinary star, Analiese Gregory (Bar Brose), served Hawkesbury River finger lime splices fireside, to end the night. Wine Australia matched wines to each of the courses, highlighting the diversity of Australia’s wine regions.