Monaco and Australia celebrated 10 years of diplomacy with a series of events led by Her Excellency Mrs Catherine Fautrier, Ambassador of Monaco to Australia, focusing on environmental, business, tourism, cultural and philanthropic links between the two countries.The Monaco Government Tourist and Convention Authority opened a representative office to cover Australia and New Zealand in 2010. The office continues to successfully promote tourism, meetings and convention travel to the destination, with Australian visitors ranking the 9th visitor nationality in 2016.Over 10,000 Australians visit Monaco each year and more than 150 Australians reside in the Principality of Monaco. The two countries have developed an important relationship thanks to a sharing of common ideals, such as a support for its arts and culture, protection of the environment and support of sustainable development.Sustainability and environmental protection is important to the Principality of Monaco and HSH Prince Albert II of Monaco, and is a key focus for the 10th anniversary celebrations.LATTE was honoured to be invited to attend some of these events, including a Press Cocktail Reception to mark the anniversary and a sumptuous Michelin-starred charity dinner, both held at Park Hyatt Sydney. The Tuesday 19 September charity dinner featured a never-to-be-repeated menu created by chef Benoît Witz of Michelin-starred Le Vistamar, especially over from the Hotel Hermitage Monte-Carlo for Monaco Week, and Park Hyatt’s executive chef Etienne Karner. A silent auction on the night raised funds for the Princess Charlene Foundation and Royal Life Saving Society – Australia, both organisations that bring public awareness to swimming safety, both at home and abroad. The aim of the Princess Charlene of Monaco Foundation is to save lives by putting an end to drowning, which remains one of the world’s most prevalent accidental killers.Throughout the evening, guests dined on Witz’s amuse bouche of vegetable jardinière and main of Rangers Valley Black Angus beef tenderloin with ravioli à la Monégasque, and Karner’s entrée of seared yellowfin tuna and tarte citron ‘surprise’, hidden in a white Valrhona chocolate dome (created with Shlomi Palensya).