Event
Town Square Kitchen Dinner - Planted
Adelaide
From $295.00
The best dining experiences transport. They capture time and place, often through seasonal produce harvested at its peak. Autumn in South Australia is a season of luscious abundance - and it's all on the table for a trio of chefs inspired by the bounty.
Tasting Australia co-festival director Darren Robertson trained in Britain before a serendipitous stint at Sydney fixture Tetsuya's. The Three Blue Ducks restaurant he launched with mates in 2010 has since grown to five offshoots, with Robertson also a cookbook author, television presenter and co-owner of Bondi restaurant Rocker. Farm-to-table dishes are his hallmark, best enjoyed among friends.
Simone Watts is based at Barragunda Farm on Victoria's Mornington Peninsula. A chef turned regenerative farmer, the 40-seat restaurant she leads is stocked with organic produce from the surrounding paddocks.
Pollard, meanwhile, grew up in an Adelaide Hills market gardening family - a childhood that sparked vast knowledge of seasonal ingredients and sustainability. Early starts and hard graft proved seminal; Pollard later trained as a chef and is today creative director of Topiary, a tea house turned restaurant within the grounds of Newman's Nursery in Adelaide's north-east.
Be inspired by dishes drawn from nature. A plant-based menu will be presented in Town Square Kitchen for this event, with dishes easily adapted to vegan or vegetarian. Please note your preference when booking.
Tasting Australia co-festival director Darren Robertson trained in Britain before a serendipitous stint at Sydney fixture Tetsuya's. The Three Blue Ducks restaurant he launched with mates in 2010 has since grown to five offshoots, with Robertson also a cookbook author, television presenter and co-owner of Bondi restaurant Rocker. Farm-to-table dishes are his hallmark, best enjoyed among friends.
Simone Watts is based at Barragunda Farm on Victoria's Mornington Peninsula. A chef turned regenerative farmer, the 40-seat restaurant she leads is stocked with organic produce from the surrounding paddocks.
Pollard, meanwhile, grew up in an Adelaide Hills market gardening family - a childhood that sparked vast knowledge of seasonal ingredients and sustainability. Early starts and hard graft proved seminal; Pollard later trained as a chef and is today creative director of Topiary, a tea house turned restaurant within the grounds of Newman's Nursery in Adelaide's north-east.
Be inspired by dishes drawn from nature. A plant-based menu will be presented in Town Square Kitchen for this event, with dishes easily adapted to vegan or vegetarian. Please note your preference when booking.
<p>Disabled access available, contact operator for details.</p>
Price
From $ 295.00 to $ 295.00
