Four of Sydney’s most respected chefs cooked up a whopping $1.4m for the Prostate Cancer Foundation of Australia (PCFA) last week at the Foundation’s inaugural gala dinner, “Sydney’s Secret Ingredients”.

Armando Percuoco of Buon Ricordo, Guillaume Brahimi of Bennelong, Mark Best of Marque Restaurant and Tetsuya Wakuda of Tetsuya’s, lent their culinary expertise to the cause, creating a four course menu to raise funds to fight prostate cancer.

Barry Humphries also pitched with his much loved Dame Edna Everage donating her late husband Norm’s legendary prostate the cause. It was auctioned off to add $7000 to the night’s fundraising total. The winning bidder then generously offered to put the item up on Ebay TODAY, with all proceeds going back to PCFA.

Each chef prepared a course which was matched with a wine of their selection. The 340 guests dressed in a splash of blue and dined on Tartar of Smoked Trout with Scallops Bonbon, Mezzani Ragu Napoletana, Daube of Wagyu Beef Cheeks and Citrus Marshmallow with White Chocolate and Lychee, while watching live coverage of the chefs in action broadcast onto huge screens at the venue.

Armando Percuoco of Buon Ricordo said the four had enjoyed the experience of working together for such an important cause.

“As four men, we all felt that it was very important to help the Prostate Cancer Foundation of Australia” said Percuoco. “We had a fantastic time working together and are very proud to have helped to raise such a sizeable sum for PCFA. We knew that if everyone was well fed, the rest would follow, but we could not have anticipated such amazing generosity on the night.”

September is Prostate Cancer Awareness Month. To find out more about how you can support the Prostate Cancer Foundation of Australia head to www.prostate.org.au.