Thursday 19 July is an important night on the stroke calendar. As a national foundation we are taking our annual Food for Thought journey to Hobart. As we all know, stroke is a very relevant issue in Australia with approximately 20% of strokes happening to those under the age of 55.

Tasmania has an ageing population and stroke is particularly relevant to the state. For these reasons we are very excited to have events like Food for Thought taking place in Tasmania. It will be a night to raise critical funds for, and awareness of our National Foundation.

As a signature fundraising event, we plan to celebrate. You might remember that we recently posted about the loss of taste and smell post stroke. We believe that stroke is a reminder of the fragility of life. To live each day, make the most of the moments that count and appreciate the finer things in life. Don’t you agree?

With all of the above in mind we are collaborating with local Tasmanian chefs who have donated their time and creativity to prepare a seven course degustation in the name of stroke. It is set to be a feast for the senses – sight, sound, touch, smell and of course, taste.

Guests will be treated to dishes prepared using the produce Tasmania is renowned for, think local seafood, wagyu beef, shima wasabi, apples, vegetables…

So who are the chefs?

• Klaa Clements from Westend Pumphouse
• Scott Heffernan from Smolt
• Masaaki Koyama from Masaaki’s Sushi
• Vanidol Lilitanond from Vanidol’s and Infusion
• John Mahindroo from Solicit
• Waji Spiby from Waji Catering

Tasmanian State Manager, Connie Digolis summed up the importance of this Food for Thought in saying: “A stroke can happen to anyone at any moment and affect families forever. Food for Thought is about celebrating what we have. There is nothing quite like celebrating” said Connie Digolis.

So spread the Food for Thought word everyone. Tickets for Hobart are on sale now.

Not living in Hobart? How about a Food for Thought meets Hobart weekend away? We have weekend package deals available that include return flights from major cities, accommodation, tickets to Food for Thought and entry to MONA. Prices start from $1360 2ppl.

To find out more about our interstate package deals, please contact Kim on 03 9670 1000 or email kvernon@strokefoundation.com.au

Experience the magic that happens when six elite chefs join together to create an unforgettable and thought provoking menu. www.foodforthoughthobart.com.au

Hosted by Ryk Goddard, 936 ABC Hobart Breakfast presenter, this event will entice your senses and challenge your perceptions of stroke. Exceptional cuisine is complemented by a stunning photographic exhibition that tells the intimate story of survival. In Australia alone 60,000 strokes occur each year: one stroke every 10 minutes. Stroke kills more women than breast cancer, more men than prostate cancer and will affect 1 in 6 people.

Join Alistair Wise, Kent Sullivan, Philippe Leban, Scott Heffernan, Varuni Kulasekera and Waji Spiby will combine their creative expertise to serve up a thought provoking canapé menu, with complementing wines.

A recipe from Waji Spiby to get your mouth watering and to easily make at home.

Steak Sandwich with Port Wine Onion Jam

The humble sandwich is underrated. A delicious stand-up option for your next barbeque. Serve with very cold beer.

400 g rump steak
Pinch of salt and pepper
1 tbsp vegetable oil
1 Lebanese cucumber, cut lengthways into strips
1 medium vine-ripened tomato, sliced
¼ iceberg lettuce
4 slices continental bread
1 tbsp olive oil or butter
4 tbsp Waji port wine onion jam

Serves: 2

Remove meat from fridge thirty minutes before.

Season well and fry in vegetable oil on both sides till medium (pink in the middle).

Leave to rest in a warm place for 5 minutes.

Prepare lettuce, tomato and cucumber on bread brushed with oil or butter. Finish with steak, port onion jam and the last piece of brushed bread on top.

Cut in half and serve.

Find this recipe and many more in ‘Waji’s Black Majic’