Editor's Welcome Note

Australian Gourmet Traveller, the country's leading food and travel magazine, is delighted to support ovarian cancer research through its association with the Ovarian Cancer Research Foundation. We work with the Foundation to increase community awareness, in addition to undertaking a number of fundraising activities, including exclusive reader dinners around the country.

The prestige food, wine and travel magazine, Australian Gourmet Traveller, in conjunction with the Foundation, presents the 2009 Silver Ribbon Exposure Gala at Peninsula, Central Pier. The event, one of the highlights of the Foundation's calendar, promises to be a culinary extravaganza, featuring fine wines from Champagne Devaux and Yering Station, beer courtesy of Trumer-Australia and food from leading chefs Guy Grossi, Ian Curley, Carlo Havelberg and Dan Shanks. This year the menu was designed to the theme "La Dolce Vita" and will take us back to 1950s cuisine, and trust me, you are in for a treat.

Thank you to these chefs who have donated their precious time and expertise to make the night a very special one indeed.

Australian Gourmet Traveller, proud to support Ovarian Cancer research, thanks you for your support, and we look forward to our continued association with the Ovarian Cancer Research Foundation. Look out for our next issue, which will feature more news about the event.

Anthea Loucas
Editor, Australian Gourmet Traveller

Renowned host and presenter Catriona Rowntree will masterfully conduct the evening's proceedings. An acclaimed television presenter and author, she has been a passionate supporter of the Ovarian Cancer Research Foundation since first being asked to host the Silver Ribbon Ball in 2004. The decision to become involved with the foundation was easy as she quickly fell in love with everyone from CEO, Liz Heliotis, to the courageous women whose lives have been affected by ovarian cancer.

Spurred on by the horrific statistics that one Australian woman dies every 10 hours from this insidious disease, Catriona has proudly stepped into the role as ambassador, and when asked, will do all she can to help reduce that statistic. This year she has also generously supported the OCRF radio community service announcement.

Guy Grossi is globally recognised as a leading Australian chef and food personality. For twenty years he has owned and managed numerous renowned Melbourne restaurants. He is devoted to Grossi Florentino and sister restaurant, the aesthetically inspiring Mirka at Tolarno Hotel.

Guy launched into his career early under the watchful eye of his father, Pietro, a renowned chef himself who was instrumental in defining the true pleasures of the Italian table in Melbourne. Guy, surrounded by gastronomy since birth, has dedicated himself to becoming a maestro della cucina Italiana. Perfecting his craft at some of Melbourne's finest.

Guy's insights spring from incredible love and passion — a personal quest for that delicate balance between revering traditional, time-honoured fundamentals and fuelling them with the fires of creativity and innovation.

Guy's latest project is a joint venture with Intercontinental Bangkok; Guy is bringing his passion for all things Italian and over 25 years of culinary experience to Bangkok at Grossi Trattoria & Wine Bar.

Guy is the author of two exquisitely presented and definitely delectable books: Guy Grossi - my Italian heart and Grossi Florentino - Secrets & Recipes, which won the Australian Food Media Book of the Year Award in 2004.

Ian Curley was born is Coventry, England in 1964. He attended the Hendley College of Catering Studies and Further Education before moving to London to begin training as a chef. One of his first positions in a kitchen was as Chef de Partie and First Commis Chef at the Hyatt Carlton Towers Hotel in London. He spent several years training in England, including stints at Sutherlands Restaurant in Soho, before moving to Australia in 1988. Ian's love of a challenge, and his desire to work in the Australian restaurant industry provided the catalyst for his move.

Ian is now considered one of Australia's first class chefs, having worked as Head Chef in a number of Melbourne's top restaurants. In 2006, Ian became Executive Chef of the ever popular European Group venues, with three venues, three kitchens and a team of over 30 staff, the pace never quite slows for Ian.

Ian Curley's philosophy has always been the same, "to create imaginative, honest and flavoursome food" – it's as simple as that.

Head Chef at Da Noi, Italian Restaurant in South Yarra. Da Noi is always a wonderful dining experience. The menu is a based on native Sardinian food and many of the recipes have been handed down for generations.

Through his role with Atlantic Group [V], Dan Shanks oversees five commercial kitchens, which last festive season fed an average of 15,000 people each week.

Shanks' childhood had great influence on his decision to follow a career in the kitchen. Growing up in Borneo taught him that vibrancy taste and balance in Malay and Thai cuisine is essential, while access to sheep and chickens on his family farm and home-grown vegetables convinced him from an early age that fresh is best.

As an apprentice chef in New Zealand, Shanks trained under the guidance of Phillip Kraul at Le Bon Bolli, one of the country's top fine-dining French restaurants. During his early years in the kitchen, he worked with a number of culinary 'superstars' including Peter Gordan, Tetsuya and Jimmy McIntyre for whom he credits his creative style.

With the benefit of an events and restaurant background, Shanks' goal at Central Pier Docklands is to close the gap between restaurant and function dining, "It's really about planning ahead, being creative and using the freshest ingredients possible. These rules apply whether you're feeding five or 500 people," says Shanks.

Indulge yourself by visiting the L'Oréal Paris Powder Room which will be located in the main entrance of the pre function area. The L'Oréal Paris Powder Room will be open throughout the evening to help guests look their glamorous best all night long! Visitors to the Powder Room can trial their favourite lip shade, have their nails painted in the latest spring colours or simply be pampered with a make-up touch up. Plus, the L'Oréal Paris team will be on hand to provide professional advice on cosmetics, skincare, haircare and haircolour.

Kate Ceberano is undeniably one of Australia's premier female artists and her dedication and talent is reflected now that she celebrates 25 years as an entertainer. Kate's discography features 5 Platinum albums, 4 Gold albums and over 1 million albums sold in Australia alone. Her unique ability to evolve through the years and maintain the essence of her musical devotion has ensured her long lasting appeal.

Kate's latest album, 'Bittersweet' is currently available through Universal Music Australia and features Grammy Award winner Mark Isham. Doing what she loves most, making beautiful music; Kate Ceberano found she shared a musical connection with Mark. After performing together recently in the US and forming a great musical bond, both artists were joined on a quest based on their mutual love for "bitter-sweet, broken hearted love songs" from the 30s, 40s and 50s.

To support Kate there will be number of feature surprise acts. For further information visit www.kateceberano.com

Dejavu is Australia's most respected and applauded corporate outfit boasting 13 strong and successful years – the event industry recommends this country's finest!

Fronted and managed by veteran entertainer Anthony Jaye, this outfit began its journey and established itself in 1996 setting and maintaining the benchmark within the Australian corporate event industry. Whilst the envy of some and the very obvious inspiration of others, this entourage of professionals carry an enigma of stage presence and performance energy that is truly unsurpassed in this market place.

Slick, tasteful, and extraordinarily accurate in the execution of every single performance, Dejavu deliver an outstanding entertainment experience.

Visit Dejavu at the Talent Solutions Direct website under 'managed talent.

My Dream Mio Visione – "Words can't describe how I felt, they really can't," says 15 year-old Mark Vincent of the moment he was named the latest winner of Australia's Got Talent - joining the likes of Susan Boyle and Paul Potts, who have been made global superstars thanks to the Got Talent format. Under the masterful eye of producer/arranger Chong Lim, Mark recorded his debut album My Dream - Mio Visione, an eclectic mix of songs - covering decades and genres and making them all distinctly Mark's.

The Song Room is a national not-for-profit organisation that provides opportunities for enhanced learning and development for disadvantaged children through music and creative arts. Music and the arts give children the chance to experience success and to better engage in their school and community, it improves their self esteem and learning outcomes, and as a result they are more likely to have successful futures.

The Song Room targets its long-term, free and tailored programs to disadvantaged children who would otherwise not have such opportunities. These include socio-economically disadvantaged children, urban and rural Indigenous youth, children and youth with learning, health or behavioural challenges, new migrant arrivals and children for whom English is a second language, children at risk of juvenile crime involvement, very young children (0-5 years) in disadvantaged areas and children in geographically isolated and remote regions.

The Song Room reaches over 45,000 disadvantaged children each year with its unique programs in over 250 programs across Australia.