Sustainable Living Festival - The Great Local Lunch @ Friday, June 14, 2019
Sunday 10th Feb
I love the idea of growing our own food (just for fun not serious or anything) things like stone fruit, summer fruits, tomatoes for that basil/tomato/bocancini. Like my great grandma used to make, every summer she'd harvest stuff grandpa grew in his garden, and made all the preserves for the year, for family friends and all the church fetes. Anything she could preserve she would, she made the best caramelized onion jam. But also tomato sauce, all things chili, jams and chutney. With one of my favourite things - mason jars! By what I reckon is witchcraft nothing ever went off. One day we'll make all these things too - it's a part of the five year plan. Which I've been told is ambitious. :P
This year we're delighted to be attending the 5th year of the long lunch at the 19th year of the sustainability living festival. Hosted by... abc gardening guy Costa Georgiadis, to celebrate local growers and promote, well eating local produce (which costs a lot more than anything imported from china).
The Great Local Lunch // National Sustainable Living Festival
The produce is transported to the GLL chefs – who do not know the type and quantities of produce they will receive. After receiving the produce, our GLL chefs design a four-course menu and set about cooking up for over 200 guests.
Kombucha - Orange turmeric. & Strawberry ginger.
Crostini (Dench Bakery) w tomato and foraged leaves, with carrot top pesto. Parmesan rinds & garlic infused olive oil, with mozzarella (That's Amore Cheese).
('Has beans') coffee ground marinated beetroot dip with (Mt Zero) mixed olives
(Burd eggs) fritata with Parmesan crust, kale/stems, dandelion and mixed leaves, olives
Rose Creek Estate Olive Oil + Dench Bakery Sourdough
(Rayner's Orchid) Stone fruit, cucumber, mint, basil, warrigal beans, sliced almonds, (Meredith Dairy) goat feta, balsamic reduction cooked with citrus skins
Mt zero green lentils, tomatoes, plantain salt bush, purslane,
salted zucchini, green onions, sweet chili dressing
Pumpkin seeds-skin-flesh, fried onion rings with skin, carrot, wild brassica and radihs, sage, and red wine vinaigrette
Von's Vegan Bakehouse Lemon and rosemary sponge with
wild blackberry frosting with seasonal and foraged berries
Such a lovely day for a great event encouraging backyard gardens,
growing and eating local. Now if only the cost of the ideal life was sustainable. :P
Hi. I'm Charlie. Capricorn. ISFJ. An Events Planner. An American, San Franciscan in Melbourne.
This is a blog about food, events, desserts, hot chocolate & cupcakes, shopping, and the occasional beauty product review in between. A lifestyle blog by an American in Melbourne.
Want to contact me? For invites, restaurant reviews and product reviews contact us at the address below. Click here to email me. I'm always after new places to try!
All About Eggs
Projects Half Done
Adventures of Spending while Saving
Original Base Design
Base Editor - Erma97
Basecoder - detonatedlove
Original Header Design teacakehouse
Coding Assistance (IT)
Kitty_meow & Bala Kumaran
Any resemblance to real or fictitious names, identities, characters, persons, whether living or dead, settings, situations, or other information, is purely coincidental and unintentional.