Forty of the most cutting-edge chefs around the world will swap restaurants, homes and personal lives on November 10 as part of the - a global collaboration designed to push culinary boundaries and broaden cultural horizens.
The chefs, who come from 17 countries and 5 continents, will pack up their knives and leave their kitchens to take up residence at a fellow chef's restaurant to learn from the staff and create an eight-course menu inspired by the culinary delights and culture of their new city.
Each chef's destination is decided by a lottery, and they will have three days in their host restaurant to devise their eight new dishes.
The public can buy tickets for a specific restaurant, but will only find out who the visiting chef is on November 10, when dinners will be held simultaneously at participating restaurants around the world.
The event was first held in 2015 with 37 chefs, organised by Andrea Petrini and Alexandra Swenden who created Gelinaz! as a collective made by chefs for chefs.
Among the participating chefs are local talents including Ben Shewry fromin Melbourne, Dan Hunter from in Birregurra, Paul Carmichael from in Sydney, and Jock Zonfrillo from Adelaide restaurant .
After being part of the Grand Gelinaz Shuffle in 2015, Zonfrillo is taking part for a second time, and his motto is "expect the unexpected".
Jock Zonfrillo, from Orana in Adelaide, is looking forward to immersing himself in another culture and getting creative. Source: Mathew Turner
Last year took Zonfrillo to California, where he swapped restaurants and lives with David Kinch from - an experience he found great fun, but also very challenging.
"Just creating a menu on the spot which sits comfortably with the restaurant you are visiting is challenging in such a great way, its super fun," he tells SBS.
"Even more challenging for me last year was making friends with David Kinch's cat. We got there in the end!"
This year, he is hoping to find himself in a non-English speaking country and learn all he can about some new ingredients.
"I love to be really thrown into the deep end so if I end up somewhere that doesn't speak English and have crazy ingredients I'll be super happy," he says.
Back in Adelaide, the chef who ends up at Orana will be learning about all about the Indigenous Australian ingredients that Zonfrillo has made the cornerstone of his restaurant.
"He or she will have no choice, you cannot do your own food at the restaurant you visit so they will have a crash course from my team when they arrive, eat at Orana and then start the creative process from there," he says.
Thai chef Bo Songivsava, from in Bangkok, says she is taking part again this year "because I'm crazy enough", and believes the most challenging aspect will be "cook[ing] with the team in different languages and trying to do their cuisine with my philosophy".
Chefs participating in the Grand Gelinaz! Shuffle Two. Source: Gelinaz!
Solvenian chef Ana Ros is also back for another culinary adventure, having last year left her restaurant in Kobarid for Rodolfo Guzman's restuarant in Santiago, Chile.
She takes a philosophical approach to the fish-out-of-water experience: "I try to leave for my destination like an empty paper ready to write the story."
