Our zero waste to landfill event concept in collaboration with the Love Waste Collective on October 18th 2017 was a uniquely curated experience to help guests tune into their own playful imaginations and show them the true purpose of thinking creatively about waste. Think interactive workshops by food waste legends including; food artist and designer Danling Xiao of Mundane Matters, Madita Kosch former chef at Sean’s Panorama and Bill’s Darlinghurst (who will be turning guests ‘about to go to waste’ food scraps into delectable canapés throughout the night), guest speaker Daniel Morrison who has worked as a sustainability advisor for the likes of Qantas and Secret Garden Party, and waste tours to the local community garden all wrapped together with live music by local talent including hang drummer Baran Yildiz.
By integrating zero waste into a contemporary event format, we're hoping to make waste-free catering the new standard the industry looks to meet.
Dan the Man is a self-confessed barbecue addict who, for the past 5 years, has honed his craft under Brooklyn pitmaster Nestor Laracuente. Now, on the first Friday of every month, Dan will light up the smoker and bring Texas-style barbecue to the people of Sydney. Kicking off on Friday 5 August from 6pm, meat-lovers can head down to The Field at Eastern Suburbs Rugby Club for a night of slow-smoked, Texas-style beef brisket, pulled pork and a rotating selection of meats including beef sausage, pork ribs and chicken wings. Tickets available here.
Tasked with the challenge of communicating zero waste on a plate, the Dan the Man team chose 5 core ingredients and created a bespoke 2 course menu using the ingredient's by-products and/or waste products. We're big believers that if you're not thinking about how waste products can be incorporated back into a menu, you're not realising the ingredients' full creative potential.
The Climate Institute approached us to design a menu for a fundraiser they were hosting featuring works by professional photographer Michael Hall. They wanted the menu to tell the stories behind Michael's extensive body of work documenting the causes and effects of our changing climate around the world. To do so, we created a series of canapés that told the plight of climate change across 3 countries in the exhibition (Australia, China and the Philippines), as well as canapés that offered solutions to reducing the impacts of climate change (improved sea-based and land-based food systems).
What would you do with two whole lambs? We set ourselves the challenge to use every part of the animal across multiple courses – offal and all. In the alehouse surrounds of Old Growler in Woolloomooloo, guests started the night by the bar with canapés of lamb tartare tossed through fragrant herbs, and fried crumbed sweetbreads with salsa verde. Moving to the table for larger courses saw guests treated to a palate-cleansing lamb consommé with bone marrow, mini lamb and kidney pies atop potato puree, and an assiette of saddle, neck, tongue and sausage with baby root vegetables and pearl barley.
Designed to celebrate the age-old practice of storing and preparing food in underground cellars, this event co-hosted by Sydney Living Museums and Wildwon Projects drew guests into the historic surrounds of Elizabeth Bay House. Visitors took part in workshops with artisanal cheesemakers, fish smokers, vegetable picklers and wild game enthusiasts, so we designed buffet-style dinner dishes that reflected Australia’s colonial past and brought these foodsmiths’ goods to life. That meant platters of smoked trout kedgeree, roasted pork belly with piccalilli, potted salmon with pickled cucumber, plus shaved zucchini salad with mint, lemon, parsley and freshly made ricotta.
We’re big fans of a proper spit roast - a whole lamb, pig or goat on the spit is a great way to feed a crowd, and perfect for outdoor gatherings. Our melt-in-the-mouth lamb with pickled beetroot, rocket and minted yoghurt on crusty rolls at this springtime food fiesta was a major crowd-pleaser.