29 October, 2013
Inner west and eastern suburbs fine-food leaders combine for a “Celebration of Forgotten Foods”
The Nature Conservation Council of NSW (based in Newtown) has brought together some of the biggest names in sustainable fine food and dining for a sophisticated meal that celebrates often-overlooked foods and challenges the obsession with perfect-looking produce.
The Celebration of Forgotten Foods fundraising dinner on November 18 is an opportunity for diners to experience a menu crafted by acclaimed chef Luke Mangan (based at Danks St, Waterloo),founder of the Salt range of restaurants and principal of Sydney Hilton’s Glass Brasserie, where the event is being held.
Renowned sustainable chef Jared Ingersoll (Danks St Depot, Waterloo) will host the evening and introduce the local providores, Food Connect (Marrickville) and Feather and Bone (Marrickville), who will take you on a journey that traces the provenance of their ingredients. The meal’s three courses will each be matched with award-winning wines.
“As the state’s leading environment group, the Nature Conservation Council is concerned about the vast amount of waste that results from the high cosmetic standards that consumers and retailers have for fruit and vegetables,” said event organiser and Summer Hill resident Louise Kiddell.
“About 30 per cent of all fruit and vegetables grown are rejected even before they reach the shops, purely because of their appearance. This leads to thousands of tonnes of perfectly edible food going to landfill.”
“We wanted to show that so-called ‘ugly’ produce can be the basis of elegant and delicious meals,” she said.
“Eating ‘imperfect’ fruits and vegetables sold through growers’ markets and food-box suppliers also helps to support farmers whose products and profits might otherwise be thrown away.”
According to the NSW Environment Protection Authority, households spend on average about $1000 a year on food that is wasted, the equivalent of about $2.5 billion for the whole of the state.
“By wasting food we are wasting the water, energy and natural resources used in its production and are contributing to landfill methane gas emissions, a potent greenhouse gas,” Ms Kiddell said.
EVENT DETAILS
When: 6.30pm, November 18
Where: Glass Brasserie, The Hilton Hotel, Level 2, 488 George St, Sydney
Cost: $160 General / $140 Members or for tables of 6 or more
Bookings: forgottenfoods.eventbrite.com.au or [email protected] and 9516 1488
Fundraising: Proceeds from ticket sales and an auction will help support the Nature Conservation Council’s work towards a fair and sustainable food future.
PHOTO OPPORTUNITIES
Event organiser Louise Kiddell is available for photographs at local providores upon request.
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