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The Medical Foundation 50th Anniversary Dinner

Speakers

Mr Richard Caldwell
Professor Bruce Robinson
Her Excellency Professor Marie Bashir AC CVO

Guests

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Sir Gustav Nossal & Professor Marie Bashir
Sir Gustav Nossal and friends
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Professor Marie Bashir & Sir Gustav Nossal
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Professor Christopher Jackson
Professor Kim Fields
Mr Bruce Kirkpatrick
Mrs Juliette Kirkpatrick
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The Reverend Beth Spence
Professor Michael Spence & Professor Marie Bashir
The Great Hall
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Dr Lise Mellor
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Dr Kim Fields
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The Great Hall
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Sir Gustav Nossal and friends
Mrs Bunny Gardiner-Hill & Dr Bruce Robinson
Sir Gustav Nossal & friends
Ms Fiona Gardiner-Hill & Mrs Margaret Cumberland
Mr Richard Caldwell, Mrs Bunny Gardiner-Hill & Dr Bruce Caldwell
Dr Kim Fields & Sir Gustav Nossal
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Sir Gustav Nossal & friend
Sir Gustav Nossal & friends
Dr Martin Williams & friend

Sponsors

The Medical Foundation would like to thank the following for their generous support of The Medical Foundation 50th Anniversary Dinner.

Presenter & guest of honour
The Foundation is indebted to Professor Sir Gustav Nossal, AC CBE, for his lecture titled, The Fifty-Year Revolution in Global Public Health held at the Eastern Ave Auditorium prior to dinner.

Catering
Mr Arthur Huxley at The Provin Group: Catering Specialists. Without Provin's generous sponsorship and delicious food, the event would not have been such a success. (see below photographs)

Graphic Design
Invitations, programs and table numbers were the work of Ms Sue Elliott from McGill Design Group, who also produce the Foundation's Annual Report.

Table & Great Hall flower arrangements
Thank you to Mimosa Floral Designs for their beautiful floral table settings and displays.

Music
The delightfull background music was provided by the Bloodwood String Quartet from the Conservatorium of Music.

Flowers
Program
Tomato tart tatin with goat
Medallion of grain fed Angus beef fillet with duxelles of mushroom, potato rosti and green beans
Tartare of tuna with avocado, seaweed, mirin and soy dressing
Roasted ocean trout with caponata, red pepper oil and a green olive tapenade
White and dark chocolate mousse with poached vanilla pear