A World First Event

Degustation For Change

Last October we used the universal love of food as a force for positive, sustainable change for those who need it most.

The Menu

Tomato marshmallow

Snapper on chips served cacas

Truffle hunts

Athol's dish

Damper - tin can damper kangaroo jerky bush lemon smoked paper barn - wig grub mayo

Camille's dish

Thai chilli kingfish and basil and chilli, smoked coconut yogurt, fried noodles.

Shiranie's dish

Beef tartar - curry sauce with beef and Sri Lankan spices. Crispy lentil egg yolk.

Roya's dish

Porridge of Kabul with carrot dumplings and onion oil

Alison's dish

Barramundi cooked in paper bark with lemon myrtle butter and spice, mushroom crisp skin

Hani's dish

Goat pressed with Somalia spices - goat samosa, broad beans tomatoes, cottage cheese, potato chips, spice sauce.

Dessert

Australian fruits. Strawberry gum, elderflower, meringue, lemon myrtle.

**Due to the nature of the menu we cannot accommodate dietary requirements.**

All funds raised from the event will support #PlateItForward’s ongoing work in the community to affect change.