Keep Wednesday June 5 free for a Bloody Good Dinner with David Pynt

Australian award-winning chef David Pynt returns to Melbourne for The Bloody Good Dinner charity fundraiser on Wednesday June 5th, bringing his Michelin starred restaurant Burnt Ends from Singapore for a night of flaming BBQ kitsch.

This is no ordinary night of snags on the barbie though. Instead, 500 guests can expect a swish upgrade on his BBQ phenomenon where Pynt puts quality steaks on the grill to deliver his smoking best.

Burnt Ends made Asia's Top 10 Best Restaurants list for 2019 (it moved up two spots from last year) – not a bad effort for a WA-born chef who moved to Sydney and then London to try his luck in food before arriving in Singapore in 2013 to open his eatery.

In July, Pynt will open The Ledge – a new restaurant within the Waldorf Astoria Maldives resort – with an emphasis on seafood BBQs for those chasing the sun.

Pass the plate

But for now, Pynt is focused on cranking the hot coals all in the name of charity for the Snowdome Foundation and to help realise Maddie Riewoldt's Vision to find new treatments for bone marrow failure.

"Charity is something I love to be involved in. Couple that with the opportunity to come back to Melbourne and I couldn't say no," says Pynt, a married father of two who splits his time between Singapore and the Maldives for now.

Guests will be treated to Pynt's famous Snow and King crab with garlic brown butter served with sourdough on the night, which he says makes a great conversation starter at the dinner table.

"Everybody needs to get involved in this, it's a little messy but all hands-on deck," says Pynt.

There's also 12 large grills cranking full steam ahead– where O'Connor Beef Strip Loin (that requires four hours to slow burn on a wood grill) and bone marrow buns make the fancy menu.


Taste testers

From classic fish and chips to Jamaican chicken wings, Pynt will also plate a feast of beef marmalade, eggplant and miso aioli (think baby eggplants thrown on the coals, burnt and peeled back then dunked in a tempura batter) and grill stickers (that's crab and pork dumplings grilled to order] plus steak frites [fried in smoked beef fat) for some well-oiled love handles.

"My obsession with BBQs goes back to my childhood," says Pynt.

"As a kid, my dad would build his own wood fired BBQ and remove the gas one.  I think seeing his passion for it got the ball rolling in my formative thinking," he says.

The art of BBQ

"As I got to travel the world, I was inspired by the best," says Pynt who has worked at Tetsuya's/Waku Ghin, Noma and Asador Etxebarri in Spain. Working for Victor [Arguinzoniz] at Asador Etxebarri was a career highlight," he says.

"That's the king of BBQ right there -the best of the best. That's where I was inspired to do BBQing in a professional restaurant setting," says Pynt.

"It's not about burnt sausages and overcooked prawns," he adds.

"There's so much more to the art of BBQing – it's all about understanding fire and grilling to bring on intense flavours and smokiness without overdoing it. At the same time, I want those coming along to The Bloody Good Dinner to get a taste of what I do and enjoy a great night out for a worthy cause."