An inner-west warehouse location in Sydney, seriously fabulous music flashbacks, airline-attired cocktail-makers, soft lighting and seriously good farm to plate food. Were we in New York City or only hours away from where our food was caught, harvested and poured only days earlier? Welcome to The Farmed Table.
The Farmed Table with Brendan Cato, Sydney. Image © Tippy Dray 2015
This was my delightful and eclectic experience of The Farmed Table with Brendan Cato, Sydney. A pop-up dining experience showcasing foods from boutique producers, local farmers and artisans. With such a talented chef at the helm, I knew we were in for a foodie treat however I must admit to being ever more impressed.
The talented Brendan Cato plating up at The Farmed Table Sydney. Image © Tippy Dray 2015
Ingredients foraged just days prior from The Southern Highlands made for a very special, and completely unpretentious meal. This was real food made from real ingredients. “Instead of demanding what we want, we’ve let nature tell us what’s ready, and with that you’ll be eating food that has been picked just a few days ago and travelled less than most of you have tonight.” Indeed. It seems obvious, though the reality is that when it comes to cooking and eating, it’s all too often not the case.
The Farmed Table Sydney pop up dinner with Brendan Cato. Image © Tippy Dray 2015
Talking to Brendan after consuming his epic grass-fed beef brisket with Jerusalem artichoke puree, Belanglo wild mushrooms and roasted garlic, he shared his thoughts on many chefs not knowing, or perhaps caring, about where the produce they cook with has come from. He was speaking right to my own heart.
The Farmed Table
To Share
- Small cow farm cheeses, kohlrabi, granny smith, crispy kale (to die!) and cured olives.
- Organic Dutch crème potatoes, smoked egg, shaved bush lemon & haberno (my favourite dish of the night!)
Small cow farm cheeses, kohlrabi, granny smith, crispy kale & cured olives at The Farmed Table. Image © Tippy Dray 2015
Organic Dutch crème potatoes, smoked egg, shaved bush lemon & haberno at The Farmed Table. Image © Tippy Dray 2015
Individual Plates
- Steamed Murray cod fillet and stinging nettle
- Naturally grass fed beef brisket, Jerusalem artichoke puree, Belanglo wild mushrooms + roasted garlic
- Rhubarb and guava cooked in Barry’s mulberry wine and granny smith granite
Steamed Murray cod fillet and stinging nettle. Image © Tippy Dray 2015
Naturally grass fed beef brisket, Jerusalem artichoke puree, Belanglo wild mushrooms and roasted garlic. Image © Tippy Dray 2015
To complement and delight, all cocktails were made using Southern Highlands foraged ingredients (just delightful!) and being poured were superb, delicious, local wines. The cocktail-making and seriously fabulous team from Trolley’d brought their own brand of flair to both the drinks and the evening – a winning combination that gave the event a sense of fun and unpredictability. Bringing people together to dine on delicious and truly seasonal produce without it all being too serious – mission accomplished.
Trolley’d mixologists at work at The Farmed Table pop up dinner in Sydney
Image © Tippy Dray 2015
Cocktails by Trolley’d at The Farmed Table pop up Sydney
Image © Tippy Dray 2015
Nadia Felsch is a wholefoods recipe developer, writer, food stylist, and nutritionist. Her relatable approach to cooking is based on simple, delicious, and nutritious eating.
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