Charity Dinner at VENU Restaurant

Support VU's Centre of Excellence in Paramedicine and VU's hospitality, events and culinary students for our charity dinner!

Join us at VENU student-run restaurant for a six-course degustation menu with paired wines, all prepared by renowned Melbourne chef Sascha Randle from the Meatsmith Kitchen, and our talented culinary students.

The dinner will also feature a silent auction, with all proceeds donated to VU's Centre of Excellence in Paramedicine.

About the guest chef

Sascha Randle always had an emotional connection with food. Her fondest food memories are of her grandparents' continental butchers' shop. She has been cooking for over 25 years and her tour of duty at some of Melbourne's finest, including a career-defining move to work with Philippe Mouchel in the late 90s, where she learnt the basics of making French charcuterie. It was here, she discovered the connection between cookery and butchery.

After 10 years with Philippe, Sacha moved on to work for the Andrew McConnell group, opening Builders Arms Bistro in Fitzroy. After two years, Sacha went on to Epocha where she secured one hat in the Good Food Guide and the AFR top 100 restaurants in Australia for two years running.

Today, Sacha is at the Meatsmith Kitchen; first as head chef, then production manager. In 2022, Sascha was awarded the inaugural Saskia Beer Churchill Fellowship to obtain specialised training in the skills and techniques of traditional French Charcuterie production. This fellowship was pivotal in her creating Delicatessen by Sascha Randle, a Melbourne-based handmade charcuterie and condiments.