The National Stroked Foundation has been holding dinners around the country and it was my privilege to attend recently in Sydney. Many of us have this disease close to us; my grandmother died from a stroke. Yet strokes do not restrict themselves by age as Chef and MC Michael Moore, a stroke survivor, explained on the evening. I was touched by his story, as a gift to help him and his family understand and appreciate life.
Food for Thought: taste, discover, understand.
There are many problems that face stroke survivors on their journey post-stroke. One common side
effect is loss of sensation. That is, stroke survivors often have difficulty receiving messages from one or more of their five senses (smell, touch, taste, sight and hearing). Think of all the senses that you engage with to enjoy food; the smell of a dish as it is cooking on the stove; the sight of fresh food served on a plate; and the taste of each and every mouthful. The use of each sense is the reason why food is arguably one of life’s best pleasures. (No arguments from me.. )
7 courses and 7 Chefs (donations of time and produce) helped to make the recent Food for Thought dinner in Sydney a huge success raising both awareness and supporting funds.
Confit chicken wing with parfait on crisp tortilla
Citrus-cured kingfish
Colin Fassnidge, Four in Hand
Peas, parmesan, truffle
Nicholas Hill, Duke Bistro
Lightly smoked ‘melting’ ocean trout, cucumber salad, ocean trout roe and baby radish leaves
Anthony Telford, Public Dining Room
Poached scampi, foie gras torchon, miso and apple mizuna salad
Chase Kojima, Sokyo
Homemade red wine rigatoni, Italian pork sausage ragout and buffalo ricotta
Richard Ptacnik, Otto Ristorante
Confit pork belly, salt cod brandade, celeriac, apple, radish, sage and crackle
Jeremy Bentley, The Devonshire
Moore 83
Mark Stone, Stones
