By S Haslam
Most restaurants say they serve ‘locally sourced, seasonal’ food, but in reality a lot of compromises are made, for practical and cost-saving reasons. A menu has to last a whole season, so if the ingredients are not available locally every week then most chefs look elsewhere.
And if you think ‘100 miles’ gives you plenty of wriggle room for a local food source, there are plenty of chefs for whom Australia is their backyard!
The upcoming Season popup will be different, and far less compromising. Chef Jude Hughes and experienced events organiser Stephanie Brodeur will be leading a team creating a feasting-style menu to show people exactly how interesting it can be to use truly local products and food that’s normally wasted.
At the last Season dinner they served pig’s head: utilising overlooked and wasted food, leftovers and secondary cuts of meat to create a menu with sustainability and creativity as their inspirations as the mission.
At this winter feast many of the special artisanal producers and farmers of the Byron hinterland will be showcased, along with florists and ceramicists with one common theme: it is our duty not to be wasteful.
Organisers say that all of the little details of sustainable dining have been considered and not overlooked, and of course you can expect an uncompromising approach to quality and flavour as well!
Enjoy three shared courses plus snack on arrival, with cocktails by Brookies Gin, wines from Jilly Wines, and beers from Stone & Wood.
When: 22 August, starts at 6pm
Where: Coorabell Hall
Tickets: bit.ly/2NxzlHS
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