Brisbane Young Chef Collective hosts charity dinner

Got a spare $125 and a bit of an appetite? You may want to consider buying yourself a little karma while being fed by some of Brisbane's up-and-coming young chefs this Saturday night. The brainchild of Stokehouse sous chef Ollie Hansford, the Young Chef Collective is a group of four chefs who have decided to give up their evening and cook for a cause.

"Last year I did a dinner at Restaurant Two in aid of Variety and I thought it was such a great idea I wanted to do one on my own, so I talked three friends into it, " says Hansford, who was a Brisbane Times Good Food Guide Young Chef of the Year finalist last year.

The four chefs include Hansford's Stokehouse colleagues Rob Wood and Callum Gray, and Cormac Bradfield from Sourced, in Teneriffe. The quartet has set a target of raising $10,000 for childen's charity Variety.

"Everyone has been so generous," Hansford says. "Our meat, seafood and vegetable suppliers have all donated the produce and the wine was given to us at cost. All the profits are going to the charity. It's taken a couple of months of planning so I'll feel like we've failed if we don't reach our target."

Each chef is preparing one course, including Hansford's "simple" main of pepperberry-crusted kangaroo with buttermilk poached potatoes, blackberry vinegar beurre noisette, pumpkin puree and beer-braised onion shells. Dessert, by Rob Woods, features a violet parfait with lemon curd, Yorkshire tea "brack", creme fraiche mousse, oat crumble and a burnt orange syrup.

The four-course dinner ($125) will be held on at Wandering Cooks in South Brisbane at 6.30pm on Saturday, March 7, and includes a cocktail on arrival and wine matches. Tickets available here.