Gordon gives Queenstown chefs the nod

Two Otago chefs have been hand-picked by internationally recognised New Zealand chef Peter Gordon to take part in a fine-dining event.

The two chefs will work alongside 11 other international and New Zealand chefs to prepare a four-course menu paired with wine for 300 people to raise funds for Leukaemia and Blood Cancer New Zealand on Saturday night.

Ainsley Thompson, from Sherwood, and Vaughan Mabee, from Amisfield, both in Queenstown, are the only two from the South Island and will join top chefs such as Analiese Gregory, of Bar Brose, and Colin Barker, of The Boathouse on Blackwattle Bay, both from Sydney; Dale Gartland, of Kauri Cliffs, Northland; David Moyle, of Peppermint Bay and Franklin, Hobart, Dwayne Cheer, of Potato Head, Bali, and Pablo Del Rio, of Siete Cocinas de Argentina, Mendoza.

Auckland chefs Ernest Pietx, of Bellota, Michael Meredith, of Merediths, Nick Honeyman, of Paris Butter, and Tom Hishon and Josh Helm, of Orphans Kitchen, are also taking part alongside Gordon, of The Providores and Tapa Room, London, and the Sugar Club, Auckland.

''I am thrilled to have so many talented chefs coming together in one kitchen, who so generously give their time with one main goal in mind - to help fight blood cancer,'' Gordon said.

Gordon has a close connection with the cause. In March 1995 his sister Tracey was diagnosed with acute myeloid leukaemia and he donated bone marrow to save her life. The transplant was successful and Tracey today leads a healthy life.

For Thompson, who is nearly eight months' pregnant, the call-up for the event came as a complete surprise, given she has only been head chef at Sherwood for two years.

''I'm pretty flattered and stoked. I didn't even think he'd know I existed. It's really exciting.''

While she had taken part in some large dinners before, they did not compare to the scale of this event, especially the $400-per-person price tag.

There is no ''pop-up'' or make-do kitchen to blame with this one - the group has a full kitchen and staff to make it happen, she said.

Her menu will feature some of the ''specialties'' from the region including, if available, Gibbston asparagus, maybe local hare or rabbit and seafood such as whitebait or freshwater crayfish.

''It will be another level on top of what we do at Sherwood.''

However, the ethos of using locally grown and produced food that is healthy and nourishing will be maintained.

''We'll be stepping outside the normal Sherwood menu. We'll be using lots of fresh local vegetables, wild thyme and cheese from Central and Canterbury - it'll be 100% South Island.''

Mabee, who is a brand-new parent, is also passionate about the unique quality native produce he finds on his doorstep and likes to re-create dishes from his New Zealand upbringing.

He has spent time in The Sky Room, in California, running the test kitchen of Martin Berasategui, in San Sebastian, Spain, to training at Noma in Copenhagen.