Raising the Dough

Overview

Twenty of Australia's best chefs are joining forces for a one-off pizza party — and it's all for charity. It's happening at Three Blue Ducks Rosebery on Monday, March 23, and every dime raised will go towards bushfire relief.

Three Blue Ducks' Mark LaBrooy will, of course, be in the kitchen, alongside local superstar chefs Brent Savage (Bentley, Yellow, Cirrus Dining), Nic Wong (Icebergs), Orazio D'Elia (Matteo Downtown), Trisha Greentree (10 William Street), Jordan Toft (Coogee Pavilion) and Morgan McGlone (Belles Hot Chicken). Plus, there'll be some interstate stars, too, including Shannon Martinez (Smith & Daughters, Melbourne), Roy Ner (ZA ZA TA, Brisbane) and Analiese Gregory (ex-Franklin, Hobart). International pizza consultant — yes, it seems this is an actual job title — Anthony Falco will also be prepping a pizza on the night.

Each chef will create their own pizza for diners to enjoy — with all ingredients and produce sourced from bushfire-affected areas. Three of the (very) limited-edition pizzas you'll find on the night are Martinez's vegan meatball pizza; D'Elia's luxe, caviar-topped pizza with kingfish, buffalo mozzarella and baby endive; and McGlone's Jewish Deli pizza topped with melted swiss cheese, smoked pastrami from Vic's Meats, mustard, sauerkraut power and pickles.

For drinks, bartenders from Fratelli Paradiso and 10 William Street will head up the bar for the night, pouring wines, beers and spirits that come from bushfire-affected areas.

The star-studded event is also happening to promote Breville's new Smart Oven, which can hit a spicy 400 degrees. If you fancy yourself a serious pizzaiolo, it may be worth splashing out on one.

Tickets are a reasonable $50 each and get you three hours of pizza slices and drinks from 6–9pm. And, since it'll all be donated to various charities helping with bushfire recovery, we reckon it's a particularly well-spent pineapple.

Updated March 9, 2020.