Martin Benn, Shannon Bennett, Peter Gilmore, Lennox Hastie, Analiese Gregory, Kylie Kwong and Jock Zonfrillo

Billy Kwong’s Kylie Kwong, Restaurant Orana’s Jock Zonfrillo and Firedoor’s Lennox Hastie took care of the cuisine, beginning with Australian specialities such as Moreton Bay bugs in XO, 200 day dry-aged Ranger’s Valley rib of beef and Northern Territory magpie goose cooked over fire. Inside, Sepia’s Martin Benn, Quay’s Peter Gilmore, and Vue de Monde’s Shannon Bennett, took care of the sit-down element. Think plates of Mooloolaba yellowfin tuna, Paspaley pearl meat and David Blackmore Wagyu. And what’s a feast without dessert? Sweets (or specifically Hawkesbury River finger lime splices) were served up fireside to finish, the creation of Bar Brose’s Analiese Gregory.

Dan Hunter and Ben Shewry

Tony South, Ben Shewry, The Hon. Minister Stephen Ciobo MP and John O'Sullivan

Lisa Ronson, Tony South, Ben Shewry, The Hon. Minister Stephen Ciobo MP and Phillipa Harrison

Ben Shewry and Dan Hunter

Massimo Bottura

Chefs arriving

David Thompson and Dominique Crenn

Outside The Chefs' Feast

Daniel Humm and Will Guidara

Ana Ros, Ben Shewry, and Dan Hunter

Australian wines on show for the best of the best

The sun sets over The Chefs' Feast

Sashimi of yellowfin tuna, Jamon iberico cream, avocado, ponzu, wasabi, and pork crackling by Sepia's Martin Benn

Congee of pearl oyster, blacklip abalone, heart of palm and black vinegar laver by Quay's Peter Gilmore