With ‘joy in his heart’ George is keen to do his bit

George Calombaris, along with Glenn Austin, Luke Croston and Ryan Stevenson have been named as the high-profile chefs who will be collaborating with one another to create a balanced and inviting menu for guests.

“What a great opportunity for us to come up to Echuca and support an incredible cause,” George said.

“I'm thrilled to be just one part of a phenomenal chef line-up. It’s just nice to be able to team up with like-minded professionals who all have a love affair with food and cooking.

“At the end of the day, we're all there for the same reasons — to raise awareness, raise some money and put some joy into the locals’ hearts and minds.”

George feels passionately about getting behind initiatives that alleviate stress from cancer patients.

“Cancer, for me, is a very important conversation to have. My father had cancer twice,” he said.

“We’ve all got a cancer story, but it’s just nice to be able to come up there, support this incredible cause and give back to a community that is out there doing great things.”

With more than 25 years’ experience as a standout chef, restauranteur and food critic, George has been a consistent face on our Australian television screens.

George admitted he had always had an obsession with the power of food, despite his mother and grandmother never permitting him anywhere near the kitchen as a child.

He said one of the things he loved about food was that it did not discriminate, it did the opposite and brought people of all cultures together.

“It’s a global conversation, it’s not racist and it’s just got so much power,” George said.

“I’ve just always loved the fact that you can make people happy through food.”

It is not the first time George has been invited to regional towns to showcase his cooking skills at a fundraiser, but it is his first fundraising event in Echuca.

“I’ve been all over to Bendigo, Ballarat, Shepparton and the Mornington Peninsula before, but most fundraising events in Victoria are generally focused in Melbourne.

“It's great to be able to get out into regional Victoria and contribute to the communities there.”

George said it was important to recognise regional communities as “the food bowls” of Australia.

“A lot of fresh fruit and vegetables come from the Echuca region and it’s important that we as chefs go out to those communities and see where our food is being grown and sourced from.”

He said there was a kind of personal responsibility for well-known personalities to not only visit but acknowledge and appreciate the work being done regionally.

“I’m a Victorian and I’m an Aussie. Most of my life I’ve spent in Melbourne CBD, but I think there’s an obligation that we have, as well-known personalities, to allow a certain amount of time to give back to our rural communities.

“If we can do our bit as known personalities, well then that’s a great thing. That puts a lot of joy in my heart,” George said.

Although he has visited Echuca-Moama before, he said it was so long ago that he could barely remember, but he was excited to create new memories here.

As to what kind of food we can expect from George, he said he was in the midst of having conversations with Luke Croston to develop a well-balanced menu full of dishes that complemented each other well.

They have repeatedly worked together throughout their culinary careers.

George said all of the chefs would combine their specific skills to develop a stellar menu, much to every epicurean’s delight.

As to the Echuca Cancer and Wellness Centre, George said, “as Victorians we’ve done it tough for so long throughout COVID without being able to hold these important fundraisers’’.

“This is just going to be a great opportunity to do something for the greater good. It’s an incredible initiative for what is one of the biggest killers in this country — cancer.”

George will be sticking around in the Echuca-Moama region for a few days to soak up some of the fantastic food and attractions the two towns have on offer.

“I’m for sure going to have to jump on a paddle steamer.”

The fundraiser will be held on Friday, April 8, at the Echuca Wharf.

None of the chefs are charging any fees to be involved in the event.

If you’re keen to fill your belly with delicious food, but want more information on the event, phone Kaliste Fordham on 5485 5087.