Shopping at the farmers market. We’ve all been there done that. From multicoloured heirloom carrots to exotic mushrooms, you load up on fresh vegies, already planning a five course dinner party in your head.
Except sometimes dinner parties turn out more like Bridget Jones’ blue leek disaster than Nigella Lawson’s sultry affairs. And then, there’s the times when all those lovely, fresh fruit and veg sit in your fridge, wilting away.
Well, fear not, The Farmed Table is your answer. Forget the shopping and the washing up, this pop up restaurant is bringing the harvest to Sydney.
Every Saturday night, chef Brendan Cato plates up a foraged meal – all ingredients except the salt and pepper have been sourced during the week from one particular region. One week it might be Yass, the next it’s the South Coast of NSW.
From the farms to your plate, Cato transforms seasonal produce into moreish dishes. He’ll bring together Foxground stinging nettle and Schottlanders Wagyu or Yarrawa Pecans and nasturtium from Berry.
At first glance, a menu that includes Mirramurra sourced sea plants and wild weeds may not appeal, but don’t be afraid. The Farmed Table is trying to encourage diners to test their taste buds, working in a few wild cards with plenty of old favourites. You can’t go wrong with rhubarb and lavender cream for dessert. And yes, even the cream and butter came from local producers.
The menu changes each week, so you can keep coming back and taste your way through each region’s produce. The Farmed Table currently appears at Bondi Picnic but stay tuned for new locations.