This Week in Food: Fundraising for farmers and slow-cooked Sundays
THIS WEEK IN FOOD
DINE TO MAKE A DIFFERENCE: We know across the country farmers are doing it tough. Well, on Sunday 19th August, Jerry Mai with a group of passionate fellow chefs and generous front-of-house staff will take to the the Annam kitchen for a very special fundraising lunch. They want to save Angelica Organic Farm, a small farm near Daylesford that supplies restaurants and homes throughout Melbourne with beautiful seasonal and sustainable produce but has had an incredibly difficult growing season and various business setbacks, and so is facing a bleak future. The likes of Nicky Reimer (Bellota) and Sascha Rust (Messer) will use produce donated by Angelica’s neighbours as well as Warialda Belted Galloway, and pork from Bundarra Berkshire. No staff will be paid. All proceeds will go straight to the farm. It’ll be a five course family style lunch priced at $65pp with drinks available to purchase too. Bookings via Annam – firstname.lastname@example.org.
(Photo credit: Jo Stewart)
Angelica Organic Farm is also raising funds through crowdfunding. Donations of any size are welcome, with all proceeds put towards keeping the farm open, operating and supplying produce well into the future. To donate click here.
DIEMEN DRINK: For the first time, Pure South Dining are hosting Wine Tasmania’s annual VIN Diemen event, bringing 100 wines from over 20 Tasmanian vinters together with their rare produce on the banks of the Yarra River. Some of Pure South Dining’s remote artisan suppliers will be profiled on the day, offering a truly intimate experience of the ‘pure south’s’ startling fresh produce. It all happens Sunday 12 August from 12pm – 5pm, you can rove around tasting stations trying the different food, wines and spirits Tasmania has to offer. Enjoy a glass of sparkling on arrival, then work your way through over 100 different wines from more than 20 Tassie wineries. Details here.
TAKE IT SLOW: Starting next Sunday, Brunswick favourite Etta is starting their Slow-Cooked Sundays series – long lazy lunches with a set menu of dishes cooked low and slow on the restaurant’s Big Green Egg. For $50pp you’ll get some of Etta’s renowned sourdough to start, followed by a sharing menu served over three courses – think slow-roasted lamb neck with gremolata, rosemary polenta with pine nuts and a dessert of pavlova with candied cumquat and grapefruit curd. More here.
BAYSIDE BABU: St Kilda’s Babu Ji expanded eastside with Piquancy in Hawthorn, now they’re headed further south again, announcing Elichi will open in Black Rock in mid-August. Meaning cardamom in Punjabi, they promise Elichi will mirror its siblings in that it won’t be your typical Indian restaurant. Guests can come in and enjoy the likes of the Brussel sprouts with roasted coconut and curry leaf and the Darjeeling chai brulee with rhubarb and ginger compote, or opt for classics such as dal makhani and butter chicken with homemade naan. Stay tuned for opening date – 6/8 Bluff Road, Black Rock.