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.
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.
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.
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
- 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!)
- 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
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 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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