Sydney’s top chefs are cooking up a multicultural lamb dining experience at The Currency Kitchen (Sydney)

Three Williams Cafe have been pretty open to collaborative projects in the past, such as their art gallery collaboration with Brad Robson a couple of years ago so it’s great to see the space handed over for another worthy cause, hosting a five night pop-up dining experience dubbed The Currency Kitchen. Meat and Livestock Australia have partnered with the venue and five stellar chefs of reputable note to further reinforce their We Love Our Lamb campaign and promote diversity with a global cuisine and currency theme.

MLA Autumn Lamb 2017 – The Currency Kitchen event at Three Williams in Redfern on May 9, 2017 in Sydney, Australia. (Photo by Anna Kucera)

Set-up as a communal dining space punters can book any night from Tuesday 16th May to Saturday 20th May inclusive and tuck into lamb dishes interpreted from the heritage and cultural influences of chefs Ben Milgate and Elvis Abrahanowicz (Porteno), Nic Wong (Cho Cho San), Analiese Gregory (Bar Brose), Paul Carmichael (Momofuku Seiobo) and Jacqui Challinor (Nomad). It’s a chance for them to put their stamp on the protein and apply techniques not traditionally associated with lamb, such as spiced Lamb Tartare to be served by Porteno’s Ben Milgate and Elvis Abrahanowicz. Each chef will also talk a little bit about themselves, their cooking careers and the influences contributing to the chosen dish served that night.

MLA Autumn Lamb 2017 – The Currency Kitchen event at Three Williams in Redfern on May 9, 2017 in Sydney, Australia. (Photo by Anna Kucera)

According to Cho Cho San’s Nic Wong it was a toss up between highlighting his Chinese/Burmese heritage or showcasing the restaurant’s Japanese flavours. The latter won out in his choice of Koji Glazed Lamb with Red Miso beans and Mushroom brown rice:

“My background is Chinese/Burmese, my mum’s side which is my Aussie side is just straight up roast lamb with the usual suspects rosemary and spuds. My father’s side usually make curry and stuff like that, it’s pretty heavy. Burmese food is very spice driven, there’s a lot of influence from India. They go even further than lamb with mutton and have really, really strong ballsy kind of flavours which is super nice. I was kind of contemplating whether I should take the angle of going down a Burmese kind of route with this,  but to be true to the kind of way that I like to cook clean and fresh, I feel that what I decided on is a lot more closer to that and a lot more in style with what I’m doing now.”

MLA Autumn Lamb 2017 – The Currency Kitchen event at Three Williams in Redfern on May 9, 2017 in Sydney, Australia. (Photo by Anna Kucera)

As the name suggests The Currency Kitchen works on an honesty system. Guests are free to pay whatever they think the meal is worth in any currency globally that they wish, with proceeds going to a selected charity such as Ozharvest. Wines from Taylors wines as well as soft drink will accompany meals. More details and chefs roster below.

The Currency Kitchen

Where: 613a Elizabeth Street, Redfern NSW 2016

Bookings: www.thecurrencykitchen.com.au

Chef’s Roster:

  • Tuesday 16th May – Ben Milage and Elvis Abrahanowicz (Porteño)
  • Wednesday 17th May – Analiese Gregory (Bar Brośe)
  • Thursday 18th May – Jacqui Challinor (Nomad)
  • Friday 19th May – Nic Wong (Cho Cho San)
  • Saturday 20th May – Paul Carmichael (Momofoku Seiōbo)

Images supplied