Hi There,
Please find a dinner that I am assisting with on the evening.
It will be a great night.
The is a 90 gr x 9 marble score beef skirt kebab on the main course, it’s not just vegan.
Spread the word please.
You're Invited to the Harvest of Hope Sustainable Fundraising Dinner
The Australia Culinary Federation South Queensland (ACFSQ) warmly invites you to join us for the Harvest of Hope, a special evening dedicated to sustainability, community, and giving back.
In collaboration with:
ACFSQ Young Chefs & Rotary Redcliffe Sunrise
In support of:
World Chefs Without Borders, ShelterBox, and GIVIT
This exclusive event will unite passionate food lovers, community-minded professionals, and valued industry partners for an unforgettable gourmet experience with purpose.
Enjoy a specially curated menu crafted by emerging culinary talents and bid on an exciting range of gourmet experiences, artwork, and sporting memorabilia during our charity auction.
Your presence will help bring hope to those in need.
We look forward to sharing this meaningful evening with you.
Press the Harvest for Hope link below.
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Harvest For Hope hosted by ACFSQ and Rotary - Redcliffe Sunrise
events.humanitix.com
Tonight’s Menu: A Celebration of Sustainable Proteins and Disaster Relief Staples
This evening’s menu has been thoughtfully crafted around sustainable proteins and ingredients commonly used in disaster relief efforts. Dried pulses, grains, and beans are nutrient-dense essentials that power food security programs across the globe. Alongside these, nuts, oils, dehydrated milk, and vegetables play a vital role in supporting impoverished and disaster-struck populations.
Our menu features corn, chickpeas, maize meal, soybeans, powdered milk, vegetable oils, and a variety of nuts.
Sustainable proteins are a critical topic as we collectively work to improve the health of our planet. For our entrée, we have selected local sea mullet and its dried roe, accompanied by sardine garum. Each year, sea mullet is harvested from southern Queensland waters for both its fillets and roe. The roe is salted and dried to create bottarga—a delicacy highly prized in Mediterranean cuisine. Sardines from southern Australia, harvested off the coast of Port Lincoln, are fermented whole for 12 months to produce garum, a rich and balanced fish essence.
Our main course features feral (rangeland) goat—an underutilized yet sustainable protein. Originally introduced to rural areas where it became a pest, the goat has since proven its worth. Highly drought-resistant, it now provides farmers with a new revenue stream and is gaining popularity in smallgoods and gourmet cuisine.
Not to be mistaken for “plant-based” (a term that has become synonymous with vegetable proteins moulded to mimic meat), our main vegan offering is just that—vegan. We believe you’ll be pleasantly surprised by the complexity of Flavors and textures created with whole plant ingredients.
While traditional meat dishes will always hold a place on our tables, reducing portion sizes can significantly benefit environmental sustainability. To demonstrate this, we’ve included a small but impactful meat component—a 90-gram skewer of 9-grade Wagyu beef skirt. Rich and satisfying, this serves as an example of how less can indeed be more.
To finish, we present a selection of globally inspired sweet treats. Johnny cakes—once made with native grass seeds like millet—have evolved into wheat-based confections enjoyed across Africa, Australia, and the Americas. They are a true global staple, with each culture lending its own unique twist.
We also feature Milk Peda, a traditional sweet made from powdered milk and aromatic spices, offering an intense and comforting finish to the meal.
We hope you enjoy this culinary journey—from humble ingredients to a celebration of sustainability and global inspiration.
Canapes:
Smoked Goat Birria Tacos – Smoked Rangeland Goat Shoulder Braised in Mild Chilli Consommé Wrapped in a Fresh Corn Tortilla.
Edamame Falafel – Fresh Soybean and Chickpea Baked Falafel Served With Minted Yoghurt
Sophisticated Popcorn – Pistachio and Porcini Infused Popcorn
Beverage Selection – Spiced Light Mulled Wine or Watermelon Beer
Entrée:
From The Sea – Roasted Sea Mullet Marinated in Oil, Garlic Charred Gem Lettuce, Cured Kinilaw of Mullet, Vegetables and Sardine Garum
Beverage Selection – Sparkling Nettle and Finger lime Tea or White Wine
Maid Course:
Vegan - Seared Watermelon Ham, Braised red Cabbage, Grilled Pumpkin Gnocchi, Macadamia Cheese, Crispy Chickpeas, Burnt Onion Jam Jus
Beverage Selection - Pimm’s Non Alcoholic or Red Wine
Sweet Treats:
Johnny Cakes - Millet and Wheat Dough Poached is Golden Syrup
Milk Peda - Rich Sweet Biscuits Infused With Saffron and Cardamon
Rice Pudding Arancini - Creamed Rice Balls Fried in coconut
Beverage Selection – Irish Coffee, Non Alcoholic and Decaffeinated</cfsv3hltjodr4ku4gavx.jpeg>
Also check out other Food & Drink events in Margate, Health & Wellness events in Margate.
