Two of the region's finest chefs will head to Perth for the Starlight Children's Foundation's Starlight Five Chefs Dinner in August.
Held at the Pan Pacific Perth, the annual gala fundraiser will treat guests to a night of indulgent dining whilst raising funds to brighten and transform the lives of seriously ill children and their families.
Some of the state's leading chefs will be donating their time to the evening, working alongside each other to create a bespoke menu showcasing West Australian produce.
The dinner will feature dishes from Aravina Estate's head chef Ben Day, Yarri Restaurant and Bar's head chef Aaron Carr, Uma's Alejandro Saravia, The Flour Factory's Charlie Vargas and Pan Pacific Perth's Matt Lonne.
Each chef will create and present a course, forming a five-course degustation matched with local West Australian wines.
Guests will be in for a treat with duck charcuterie, house made mustard and charred bread from Aravina's Ben Day, ceviche Nikkei, lightly smoked West Australian Sea Mullet, soy, Peruvian chilli sauce with braised Shitake mushroom from Alejandro Saravia, Hamlet pork jowl, sunchoke, apple and saltbush from Charlie Vargas, beef tenderloin, pumpkin and goats cheese pie, Berkshire speck, smoked tomato and merlot jus from Matt Lonne and a caramel, passionfruit, coconut and black bean tart from Yarri's Aaron Carr.
Starlight chief executive officer Louise Baxter said the dinners were unique because almost everything on the night is donated.
"This enables us to ensure that more of every dollar on the night goes directly to Starlight programs and giving the joy of childhood to seriously ill children and their families at a time they need it the most."
For Pan Pacific Perth general manager Rob Weeden, the Starlight Five Chefs Dinner is one of the hotel's favourite events of the year.
"Being a part of a team that selflessly donates their time, energy and products is a truly humbling experience," said Mr Weeden.
"In our fifteenth year of supporting the incredible work that the Starlight Foundation do, we are not only incredibly excited about the stellar line-up of chefs and talent involved, we are hoping to exceed all previous fundraising efforts."
