A multi-sensory dining experience served up by some of Australia’s finest chefs will attempt to change the lives of 1.5 billion people – whilst delivering a dining experience with a difference!
For one night only, on 27 November in Noosa, culinary masters and chefs, Matt Golinski, Eric Pernoud and Glen Barratt will present a four course feast for ‘Dinner in the Dark’, an initiative by The Light Foundation to raise awareness and funds to tackle the global issue of energy poverty, which is fast becoming one of the biggest causes of death in developing countries.
The Light Foundation CEO Steve Huff said that according to the World Bank there were more than 1.5 billion people in the developing world with little or no access to clean and efficient energy and lighting.
“Energy poverty is not just about daily inconvenience,” he said. “Lack of access to electricity has led to kerosene becoming the fuel of choice for cooking and light in the developing world and the real tragedy is that using kerosene causes respiratory disease which is killing more people than AIDS/HIV and malaria combined.”
It is estimated that 590 million people in Africa, spend up to 25%-35% of annual household income (or $17 billion per year) on fuel-based lanterns that are slowly killing them through respiratory illnesses and fires.
The Light Foundation has a clear mission of eradicating energy poverty and replacing harmful kerosene, used in cooking and lighting throughout the developing world, with innovative solar technology.
The non-profit organisation was started by Noosa local Steve Huff together with his business partner and fellow Director, Simon Doble from Coolum-based Doble Group, and is dedicated to raising funds to develop solar research and technology and as a result provide energy solutions to schools, medical clinics and homes so communities can prosper in healthy and safe environments.
With offices on the Sunshine Coast and in New York, they are currently working in sub-Saharan Africa with the UNHCR piloting new solar LED technology which is designed on the Sunshine Coast and is used to power distance education classes; lighting for communal learning areas in refugee camps; lighting for homes which allow students to do homework; charges for electronic learning devices; and lighting for schools, allowing for more flexible learning times.
"When Simon and I first became involved with working in Africa to address energy poverty, we realized how much we took for granted - imagine going about your normal evening activities without any lights or power; no fridge or cooking, no TV, no phones and the impact this also has on the ability to communicate and interact with our families,” Steve said.
“We realised how easy our lives were, but most importantly, how impossible it is for families to eat, bath, read and for kids to do their homework.
“The Dinner in the Dark is a chance to start a conversation in a setting that is universally shared - communicating over meals crosses cultures and this gives us the chance to say light is not a luxury. It is necessary to improve the quality of life in the developing world and help people climb out of poverty,”
“The number of people who have come out to help us in our first year has been overwhelming and we are so excited to have Matt Golinski and his fellow amazing chefs donate their time and culinary expertise.
“We have just hosted a sellout Dinner in the Dark event in Melbourne and are very excited about the inaugural Noosa event. Tickets to Dinner in the Dark start at $120 with corporate packages and sponsorship opportunities available.
“If you haven’t arranged your staff Christmas party or normally have an end-of-year get together with clients or friends, Dinner in the Dark offers a fantastic experience to enjoy a four course feast with matching wines while also providing light to 10 families who currently live in the dark; helping light a medical clinic and school in a village in Chad; or lighting a whole village in Chad including a school, medical centre and 20 homes.”
Matt Golinski said he was pleased to support the Dinner in the Dark initiative and the work of The Light Foundation.
“Access to safe energy sources is something that most of us living in first world countries take for granted. As a chef, the fact that people are dying due to the multiple, harmful impacts of using kerosene for cooking and lighting is of serious concern,” he said. “Dinner in the Dark offers a great opportunity to shine a light on the issue and raise funds to be part of a solution whilst enjoying an amazing dining experience.
“We’re looking forward to serving up a delicious four course feast which we’ve designed to highlight the flavours and spices of Africa. It will be a night to remember.”
Dinner in the Dark will be held on Wednesday 27 November at The “J” Noosa Junction from 6.30pm. It is a four course African inspired menu with matching wines. Solar LED lights will be on display and a sound installation will feature.
For more information or to set up interviews contact Deb Caruso on 0414 436 732; firstname.lastname@example.org; or The Light Foundation CEO Steve Huff on 0407 697 010, email@example.com.
Dinner in the Dark menu and chef profiles follow.
Dinner in the Dark Noosa: Chefs
Matt Golinski is a highly regarded Australian chef. Matt is well known as one of the original team of the popular, long running Ready Steady Cook television series where he cooked hundreds of delicious dishes delighting viewers with his skill and good humour.
He is a founding partner of the very successful Rolling Dolmade catering company based on Queensland’s Sunshine Coast, having consolidated his formidable reputation as Executive Chef at Ricky Ricardo’s restaurant in Noosa Heads. His bronze medal from Bologna’s Internationale della Cucina Bolognese for cooking fresh pasta remains a standout in his swag of awards.
A local Sunshine Coast lad, from an early age Matt was excited about the possibility of dual careers, both as a rock star and a chef, so he commenced his professional cooking career in Brisbane, while continuing to play with his fledgling rock band at any opportunity.
Matt’s passion for cooking won the toss as he further honed his interests and skills with overseas travel and authentic cooking experiences, particularly in Europe and countries that border the Mediterranean. A delicious illustration of this is the Rolling Dolmade mezze range of traditional Middle Eastern style starters.
Matt’s individual signature is evident in his simple, lightly spiced, yet flavour-packed food based on seasonally fresh local ingredients, regardless of the location.
Matt is a passionate cook, a supporter of the Slow Food movement, a champion of artisan primary producers and a generous mentor to keen young chefs.
He is also passionate about good health and fitness and is a regular runner. He is currently in training for a full marathon.
He is yet to make it as a rock star.
Eric Pernoud is the Chef Patissier/owner of Maison de Provence- Noosa Hinterland in Cooroy and a master of fine French patisseries, Chocolates and Macarons.
Born and raised in the French Alps in the family business, he learned most of his skills from his father.
In his early twenties he moved to New York-USA to extend his skills alongside re-known Chefs Daniel Boulud (restaurant “Le Cirque” and “DB”), Jacques Torres (Aka “Mr Chocolat”) and many others…
After 3 years in the “Big Apple” he followed his childhood dream of living in “Skippy’s land” and settled in Australia.
He opened the Nikko Hotel – Pots Point, alongside Chef Robuchon’s right hand man Maurice Guillouet then The Ritz Carlton Hotel in Double bay and Sydney city and became their Austral-Asian corporate pastry chef opening in Seoul Korea and more.
When the Ritz Hotel Company decided to leave Australia, Eric not wanting to follow, opened his own French patisserie in Bowral- Southern Highland.
Many more exciting adventures later, here he is in Queensland with 5 children (including identical triplet boys), running his own successful family business in Cooroy-Noosa Hinterland with his high school sweet heart, business partner and wife Francoise.
Glen Barratt brings more than two decades of experience in some of Brisbane’s most iconic restaurants including most recently five years as Head Chef at Restaurant II, Glen is currently freelancing whilst awaiting the finishing touches to his next exciting heartfelt adventure.
A keen supporter of farmers markets, local produce and permaculture, living in the Samford Valley with his wife and five children has further invigorated his passion with an ever-growing organic garden. Glen is a contributor to 612 ABC radio with Sunday lunch creations inspired by his own produce.
Dinner in the Dark Noosa: Menu
Smoked Eggplant, Goats Curd, Pineapple Tabouli, Flatbread
Cumulus 2012 Climbing Sauvignon Blanc
Tunisian Spanner Crab and Cous Cous Brik with Shaved Fennel, Preserved Lemon, Green Olive Tapenade
Baharat Spiced Lamb, Braised Chickpeas, Roasted Peppers, Tzatziki
Cumulus 2010 Climbing Merlot
“The Tier Drop”
White Chocolate and Raspberries
Dinner In The Dark
The J, 60 Noosa Drive, Noosa Junction
Wednesday 27th of November 2013
Tickets are $120 from https://dinnerinthedark2013.eventbrite.com.au/, http://www.dinnerinthedark.co/ http://www.lightfoundation.org/, https://www.facebook.com/MyDinnerInTheDark https://twitter.com/KelSoLar
For further information please contact 0414 436 732
The J, Noosa Junction
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