Harvested, Sydney

Did you know that $8-10 billion worth of edible food is wasted each year by Australian households alone? That is twice the amount of foreign aid Australia gives!

In fact:

  • Australians throw away 20% of groceries
  • Australia produces enough food for 60 million people annually, yet 2 million go hungry
  • Every day, 1 million Australian kids do not get breakfast or dinner

The list goes on.

OzHarvest is a non-profit organisation that has been rescuing surplus food meant for the bin for over 10 years and distributes it to 600 charities nationally. It is the only organisation in Australia who performs this work, and has converted over 10,780 tonnes of food destined for the landfill, into over 32,340,498 meals to date.

ozharvestToday, OzHarvest launched their pop-up cafe ‘Harvested’, which makes delicious meals out of rescued food for the public.

1431402559923Owl and myself have been supporters of OzHarvest for many a year now and were super keen to check the cafe out.
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Today’s menu consisted of:

12 May 15 MenuAt only $15, you can choose as many dishes as you like from a menu that changes daily, depending on what they have managed to rescue. Dish size depends on the number of people on your table as all dishes are made for sharing (except for soup dishes). The following dish sizes were for two (Owl and me).

House-made pide + smoked aubergine labnehHouse-made pide with smoked aubergine labneh
The pide was soft with a slight bite to it, like when you use some spelt flour. The labneh was smooth, creamy and was gloriously smokey with garlicky undertones.
Zuchinni fritters, dill sauce +herbsZucchini fritters with dill sauce and herbs
This dish stole the limelight. It was pillowy soft on the inside and lightly crunchy on the outside. It felt like eating soft-shelled crab and went beautifully with the yoghurt-dill sauce. The herb salad had crisp cucumbers, fresh mint, spring onion and parsley dressed in some sort of lemony buttery sauce that lifted the fritters beautifully. I would go back just to eat $15 worth of this dish…
Slow-cooked lamb, braised white bean + pickled radish12-hour slow-cooked lamb, braised with bean and pickled radish
This dish drew you in with its promise of warmth and comfort, and it did not disappoint. The beans were creamy and nicely balanced (not too salty like some places), and the lamb was braised to perfection. It was soft enough to portion with a butter knife and yet was distinctively and intensely flavourful. I was quite enamoured by the cute little pickled radish which added colour, texture and also cut through the rich lamb and beans beautifully.
Charred veggies, yoghurt + sesame spiceAs an after-thought, Owl and I asked for a dish of the ‘Charred veggies with yoghurt and sesame spice‘. Although very pleasant and not cooked to mush, it pretty much tasted like charred veggies with yoghurt and dukkah. I did notice the cleverly added bits of roasted kale which added to the nuttiness of the dish. The beetroot also added beautiful pink swirls to the dish, enhancing it’s visual appeal even during consumption.

By the end, both Owl and I were comfortably full and completely satisfied, which means the portion sizes were good as we are both ‘healthy eaters’ (ahem). I was half wishing that they had a dessert dish but then remembered it was $2 coffee day at Antidote and did not mind so much  😉 1431402395454

The glass-walled restaurant was sunny, relaxed and friendly; with passion exuding out of all the volunteer waiters and waitresses there. Ronni Kahn, the founder of OzHarvest, was there to greet all the guests and make sure everything ran smoothly (which it did!). Everything was just beautiful and a big kudos to everyone who made this project such a success. Keep up the good work, guys!

Harvested is only open for lunch on Tuesdays and Wednesdays from 11.30am – 2.30pm. No bookings taken so hurry – they are said to be closing at the end of July 2015.

If you cannot make it, fret not. Baraka, another pop-up restaurant from the founder of Chic Pea has opened in the same place and will donate part of its proceeds to OzHarvest. It opens for dinner Thurs-Sat from 6pm. Bookings will be taken.

#harvestedMore than the novelty and delicious food, it is important that we continue to support events like this to educate, create awareness and enhance sustainability. As Jeff Sachs said, “We face, therefore, a moral crisis, not a material crisis. We face a problem not of means but of ends. As Aristotle might have said, we have the techne (the technological know-how) but not yet the phronesis (the moral wisdom) to choose survival over death. We are trapped by an indifference that ironically has been magnified by America’s exaggerated defense of liberty at the expense of virtue.”

Perhaps Australians are not too far behind.

Harvested
56 Harris Street, Pyrmont, NSW
1800 108 006

More information: SMH Good Food :: Femail :: Ozharvest

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Burger Project – World Square

As you all know, Neil Perry opened a burger joint next to Din Tai Fung at World Square. It offers the same 36 month grass fed Cape Grim beef (albeit the chuck and brisket cuts) and triple-cooked fries as Rockpool Bar and Grill, but with a more chill atmosphere and affordable price tag.

Nice atmosphere and quite private

Nice atmosphere and quite private

Now, I’m not going to explain the flavours in detail. There are plenty other blogs that do that; I’m just here to give you more pictures of stuff on the menu. Suffice to say I was pretty happy with the food here and I’m not sure the bad reviews on Urbanspoon were warranted. Especially considering everything was under $10.

I also did not doctor any of the images so that you have a non-biased view of what the food actually looks like. #nofilter #sorryitsblurry

Our tray of noms!

Our tray of noms!

Triple fried chips with smokey chipotle chilli sprinkles. The alternative was just +salt. These babies were perfectly crunchy on the outside and fluffy on the inside, even the ones at the bottom of the cup! The seasoning was very tasty and not spicy.

Triple fried chips with smokey chipotle chilli sprinkles.

The alternative was just +salt. These babies were perfectly crunchy on the outside and fluffy on the inside, even the ones at the bottom of the cup! The seasoning was very tasty and not spicy.

Spicy Chicken Burger. It is what it is. Not that spicy.

Spicy Chicken Burger. It is what it is except, not that spicy.

Such a juicy, succulent burger. Not too salty but just enough to keep you wanting moat. I love the Maccas Quarter Pounder and this sure reminds me of a tastier version. Not a fan of the raw onions, though. Why! Why raw when cooked is infinitely yummier  :(

Cheeseburger

Such a juicy, succulent burger. Not too salty but just enough to keep you wanting moat. I love the Maccas Quarter Pounder and this sure reminds me of a tastier version. Not a fan of the raw onions, though. Why! Why raw when cooked is infinitely yummier 😦

Cheese & Bacon. The Cheese^10 because, well, bacon!

Cheese & Bacon. The Cheese^10 because, well, bacon!

Crispy hot wings with classic hot sauce. You know how I kept saying all the above mentioned foods weren't spicy? This is not one of them. It definitely packed a tangy, spicy punch and I could not help nut lap up every last bit of the sauce. The skin was gloriously crispy without being oily. So crunchy that, without meaning to, crumbs fell into my burger and then into my mouth. Mmmm texture. Defs gonna try the version with szechuan pepper next time.

Crispy hot wings with classic hot sauce.

You know how I kept saying all the above mentioned foods weren’t spicy? This is not one of them. It definitely packed a tangy, spicy punch and I could not help but mop up every last bit of the sauce. The skin was gloriously crispy without being oily. So crunchy that, without meaning to, crumbs fell into my burger and then into my mouth. Mmmm texture. Defs gonna try the version with Szechuan pepper next time.

Wash it all down with a cold, creamy strawberry shake. With added malt, or course. I kept browsing the web to see if anyone had compared the normal shake with the thick shake but no luck. Nonetheless, the normal shake was still pretty thick. Someone compared it to the Shake Shack. I think it is slightly thicker, but it could have been the added malt. Very flavoursome and does not taste like fake strawberry but a blend (which is my favourite because I actually like the hot pink flavour).

Wash it all down with a cold, creamy strawberry shake. With added malt, or course. I kept browsing the web to see if anyone had compared the normal shake with the thick shake but no luck. Nonetheless, the normal shake was still pretty thick. Someone compared it to the Shake Shack. I think it is slightly thicker, but it could have been the added malt. Very flavoursome and does not taste like fake strawberry but a blend (which is my favourite because I actually like the hot pink flavour).

Impressively, the in-store menu matches the online menu perfectly (not necessarily true for many places). There was only one extra addition – the Australian Burger – but this may be due to Australia Day being a couple of days before.

I would definitely go back. The serves were just enough that you could enjoy a burger, fries and shake comfortably, and then even contemplate dessert (I wanted dessert, the other were not so keen so I got froyo elsewhere). Perhaps Aqua S for some soft serve with grilled marshmallows and fairy floss?  😀

This meal was independantly sought and paid for by the authors.

Burger Project
World Square (next to Din Tai Fung upstairs)
644 George Street, Sydney

Summer is for festivals

I read two wordFlying pigs today that made my heart stop.

Bacon. Festival.

Bacon festival!!!

Yes, I know bacon stopped trending and, yes, I know it is no longer the cover child of foodie fascists fashionistas. But it’s just so darn tasty! Bacon is a flavour that pervades even the ficklest heart and has made all manners of breakfast (and other mealtime) foods infinitely better.

From the 9th of February 2015, Cuckoo Callay at Newtown will be upping the bacon ante with amazing dishes like ‘What a Croque of Bacon’ (bacon, basil and vintage cheddar croquettes served with bourbon bacon, pea puree and two poached eggs) and ‘Ya Bacon Me Crazy’ (buttermilk waffles with house-made bacon, caramel and cinnamon ice cream, Black Forest Smokehouse maple bacon, maple syrup and chocolate coated bourbon bacon). They even have bacon drinks!

Best of all, the bacon is from Black Forest Smokehouse, which means that Australian farmers get a cut of this sweet deal.

Lard, have mercy on my soul!

menu

Note: Ant does not work for CC and does not get anything for this write-up but how can one resist such an amazing place which even features a little doggie menu? #hearts

Cuckoo Callay

Newtown Train Station, 324a King Street, Newtown, New South Wales 2042
Tel: +61 (02) 9557 7006
Monday – Wednesday: 6:00 am – 4:00 pm
Thursday – Friday: 6:00 am – 9:30 pm
Saturday: 8:00 am – 9:30 pm
Sunday: 8:00 am – 3:00 pm

Drink tea for World Water Day

HandwashingHappy World Water Day, everyone!

Worldvision Australia has partnered with Chatime Australia today for World Water Day. 10% of all hot and iced teas purchased on 22 March 2014 will go towards transforming the lives of children, families, and entire communities through the precious gift of water. Now thats refreshing!  🙂 Read more here.

World Water Day 2014

World Water Day 2014 logo

The United Nations World Water Day is celebrated annually on the 22nd of March  – thats only 5 days away! Every year brings a different theme to raise awareness of issues relating to our most precious resource and this year’s theme is “Water and Energy”.

Water and energy are closely interlinked and interdependent. Energy generation and transmission requires utilization of water resources, particularly for hydroelectric, nuclear, and thermal energy sources. Conversely, about 8% of the global energy generation is used for pumping, treating and transporting water to various consumers.

In 2014, the UN System – working closely with its Member States and other relevant stakeholders – is collectively bringing its attention to the water-energy nexus, particularly addressing inequities, especially for the ‘bottom billion’ who live in slums and impoverished rural areas and survive without access to safe drinking water, adequate sanitation, sufficient food and energy services. It also aims to facilitate the development of policies and crosscutting frameworks that bridge ministries and sectors, leading the way to energy security and sustainable water use in a green economy. Particular attention will be paid to identifying best practices that can make a water- and energy-efficient ‘Green Industry’ a reality.

UN Water, 2014

Energy + Water

I tried to see if there were any events happening in Sydney but the search has thus far proved to be elusive as the main event is occurring in Tokyo, Japan. Nonetheless, you can host your own event with the UN providing lots of free resources including posters, fact sheets, and even T-shirt templates.

Fact on Biodiesel

You can find out more at the UN and the UN Water website. In the meantime, savewater is promising the chance to win a plethora of stuff, including an Apple iPad, for survey fill-ins (they are pretty short).

Snag Stand, Sydney

“A gourmet hot-dog stand? Now that’s worth having a look,” I mused. So it was a fateful day where Owl and I trekked up to Westfield in the city to try Snag Stand’s food. I had spent about an hour the night before agonising between The famous Reuben Sandwich ($13.50) from Reuben & Moore, the Hand-crafted Chilli Crab Burger from Charlie & Co.’s ($18), and Snag Stand’s ‘haute dogs’ (as they put it).

When I finally decided on SS, it took me another hour to decide between the Pork & Fennel (w/ sautéed tri-colour capsicum, balsamic glaze & shaved parmesan on a toasted brioche roll; $9.90), the Toulouse(w/ sautéed onions, rosemary mushrooms and truffle aioli on a toasted brioche roll; $10.90) or the African Boerewors option which isn’t on their menu anymore. I slept on it and emerged fully convinced that the Pork & Fennel was the way to go, and I was not disappointed. Aside from the gloriously smoky capsicum and complementary combo of the balsamic and pork, that particular hot dog was the ‘Special of the Day’ – which meant it was a dollar off at $8.90. Score!

yum!

Owl decided on the Spicy Spanish Chorizo (w/ semi sun-dried tomatoes, chipotle aioli, baby rocket, and shredded Spanish goat’s cheese on a brioche roll; $9.90). I thought that it would be too salty but we were pleasantly surprised to find that everything amalgamated well, leaving a slight tingle of spice and a satisfying savoury aftertaste. The chips were crunchy and, again, not too salty although I did regret not getting a $1 dipping sauce to go with them – the Spiracha Mayo appealed to my love for chilli.

I love the sturdy little cartons the food came in, adding to the whole ‘hot-dog stand’ feel. Fare with flare is how I would describe this unassuming place. Next time I have a hot dog craving, I wouldn’t mind checking out Stitch Bar which has hot dogs, curly fries and ice-cream sandwiches to boot! Heaven…

Snag Stand
Level 5, Westfield Sydney Food Court
Cnr Market and Castlereagh St
NSW Sydney Australia 2000

Blackbird Café, Sydney

Bob, Owl and I went to Blackbird café at Cockle Bay Wharf for dinner after visiting the Aquarium. We just wanted something quick and simple so we could run along home to do ZA/ZG (which, by the way, is very frustrating). Bob ordered the Portuguese Chicken Burger ($21.90), Owl the Lamb Kofta Burger ($22.90), and I the Roasted Lamb Cutlets ($35.90).

The large burgers were tasty and I am happy to report that the thick chips were freshly cooked and, hence, were deliciously crunchy as supposed to dismally soggy. Bob tried to share her chips with me but lifting the cup from the board only served to scatter the chips on the table since it didn’t have a bottom – sharers be warned! I was rather pleased that my cutlets were very lean and that it was so generously apportioned. It started off well but eventually became a little too salty for my liking so I had to eat some of Bob’s burger after to try to neutralise the saltiness whilst Owl very kindly ate my last cutlet. The only major downside to this dish is that the cutlets were quite tough and did not fall off the bone well despite promises of it being roasted as supposed to pan-fried. Nonetheless, it sufficiently satisfied my lamb craving.

We fought our way to the counter and paid for our meal, for-going dessert as I had a box of pastries from Black Star Pastry sitting at home. Service was prompt yet bordered on the condescending as the restaurant seemed to have lifted its status a few notches since the last time I visited (2007). I suppose we were too casually dressed for a Saturday night out. All in all it was a nice experience if a little overpriced. No pictures since it rather makes me cringe, not being a fully dedicated food blogger. You’ll just have to imagine the yummy food 😉

Blackbird Café
Balcony level of Cockle Bay Wharf between the IMAX Theatre and Sydney Aquarium
02 9283 7385