The Farmed Table

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.

Nadia Felsch

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.

Laid back, though focused, Brendan churned out two share plates (shared between two people), two individual mains and one dessert for 35 people, to perfection. Consistent, simply presented and served by his team with care, knowledge and a smile. It had me thinking how this is all too rare in restaurants. Although offering a set menu can prove folly to some, as well as providing awesome and seasonal variety, what I really loved was being pleasantly surprised at the arrival of each course. Sampling foods and combinations that I perhaps would not have usually and as Brendan puts it, “we want to make people aware of lesser known ingredients, those that we all forget about or don’t know about.”

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.

Nadia Felsch

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.

Read more on her website, Facebook, Instagram, Pinterest or YouTube

nadiafelsch.com/