Food rescue organisation OzHarvest will be teaming up with Head Chefs from reputable establishments including Acme, Biota, Otto, Bennelong, Nomad and Paper Daisy to raise funds and awareness around food security and wastage, as part of an annual Kitchen Table Dinner series running from 10th-14th & 17th-21st October to celebrate Sydney Morning Herald’s Good Food Month.
Good Food month this October is not only an opportune time to not only reflect (and enjoy vicariously) the quality and diversity of Australia’s food culture but to also reflect on food sustainability and the effects of food wastage in a country which produces enough to feed 60 million people, yet two million people rely on food relief every year.
Presented by Vittoria Coffee, OzHarvest will be host ten intimate and unique dining experiences, each treating 40 guests to a three course meal based off rescued food curated by some of Sydney’s most innovative chefs and complemented with Handpicked Wines. An exclusive preview of the event was held this week pairing up Head Chef of Rockpool Bar & Grill Corey Costelloe and OzHarvest’s Head Chef Travis Harvey to serve simply delicious, honest fare in OzHarvest’s spacious Alexandria based warehouse.
Kokoda of Yellowfish Tuna and Coconut (traditional Fijian dish sort of like a ceviche)
Pork Belly, Charred Corn and Smoked Chilli
Crisp Beef (from the Intercostals between the beef rib), smoked vegetables
Italian Bread Dumplings
Meringue, pistachio, berries, mascarpone
Founder Ronni Khan spoke of the foundation’s efforts and gave out hearty thank yous to the Goodman Foundation for donating the building as well as Woolworths for their recent partnership. Residents of the local area can now look forward to spotting a newly designed food van signifying a collaboration between OzHarvest and iconic chef Neil Perry who will be paying a driver to make daily trips to collect food from Qantas Airlines.
The shiny new commercial kitchen, whilst enabling the efforts of each chef, has a more primary function of training grads from OzHarvest’s Nourish Program two of which were on hand on the night (Mel and Zack) and living proof of the positive effect the organisation has had within the community (congratulations to Zack for being offered a permanent kitchen staff position!).
Tickets are $200 a pop (including wines) with 100% of proceeds going to OzHarvest. Full list of participating restaurants/chefs below, click here to book.
ACME – Mitch Orr
Paper Daisy – Ben Devlin
Nomad – Jacqui Challinor
Oakridge – Matt Stone
Biota Dining – James Viles
Bennelong – Rob Cockerill
Firedoor – Lennox Hastie
Icebergs – Monty Koludrovic
Otto – Richard Ptacnik
OzHarvest – Travis Harvey
Sixpenny – Aaron Ward
Ash St Cellar – Zac Ahrens
Each evening allows an additional 16,000 meals to be delivered to people in need, every guest booked allows OzHarvest to deliver an extra 400 meals to vulnerable Australians. Click here to learn more about OzHarvest.