Dec 01

This special event was held at one of my favourite Sydney restaurants, Danks Street Depot. Seven little Australians gathered to celebrate Dave’s birthday and enjoy food sources from within 10 miles of Waterloo. I thought it was not only a great concept, but a great example of sustainability and common sense! It really annoys me that supermarkets have garlic from China or Mexico and oranges from America. Really, I think it’s wrong to stick fresh produce on a plane and fly it to Australia. I am perfectly fine with not being able to buy a particular vegetable if it’s not in season.
Anyway, back to the meal – I was delighted to see Brasserie Bread, lemons sourced from someone’s backyard in Ryde, veges from a Chinese market garden in La Perouse and a rock cod caught off Botany Bay. Even some of the alcohol (beer) was produced locally. The meal wasn’t 100% within the 10 miles (eg. salt, flour, olive oil) but pretty much from within NSW, which was great. I particularly enjoyed the hand churned salted butter (yum), dessert – pavlova with lemon curd and honey sorbet (yes, honey locally made). We had a lot of fun with the rock cod which was wrapped in paperbark from a tree on Danks St!

Jared Ingersoll
made a passionate and amusing speech. We really got our money’s worth because he was standing right in front of our table! I think he’s a really cool guy and he works really hard for what he believes in. A lady was filming a doco during the meal, I hope she didn’t film me eating. One of the organisers sat at our table (DSD loves the sharing food/tables with strangers concept), she helped to source all the local vendors for this special meal. Her mum’s chickens produced the eggs used on the night. We had a really great time at the 10 mile meal and at the end of the night walked down the road and went to bed 🙂

The 10 mile meal
Also known as the 16.09km meal, this multicourse dinner will illustrate the bountiful beauty of Sydney produce while also showcasing Sydney’s cultural diversity and its ability to feed itself – highlighting the growing interest in community gardens and growers markets.

10 MILE MEAL
Thursday October 7th 2010
Sourdough Bread
Brasserie Bread Sourdough with Pepe’s hand churned salted butter.
(Made in St. Peters from Picton cream)

A Medley of Spring Vegetables
Julienne daikon, grilled scallions and roasted beetroot.
(Freshly picked from Gordon Ha ‘s Chinese market gardens in La Perouse).

Frank’s Tomatoes
A tomato salad of Grosse Lisse, Baby Ox heart, Ox heart, Sweet Bites and assorted heirlooms with chapons and flat leaf parsley. (Tomatoes sourced by Frank Bonfante from Haberfield gardens).

Globe Artichokes
Artichokes steamed and served with a garlic, chilli and cream sauce. (Artichokes from Cornwallis and cream from Picton).

Squid Salad
Preserved squid salad with Daikon, Mint, Coriander, Choi Sum and shallots. Finished with a chilli, honey and lemon dressing. (Squid caught off Botany Bay, herbs and vegetables from Gordon Ha ‘s market garden in La Perouse; honey from George and Charis Schwartz in East Sydney, lemons picked in a backyard in Ryde).

Baked Fish
Whole Rock Cod baked in paperbark with lemon and chilli.
(Rock Cod caught off Botany Bay, Lemons from Ryde and Paperbark from Danks Street).

Green Veggies
Stir fried Bok Choi and Gai Lan (From Gordon Ha ‘s La Perouse Market Garden).

Dessert
Pavlova with lemon curd and cream. (Eggs from Sonia’s Happy Chooks in Homebush, Lemons from Ryde and cream from Picton).

Honey Sorbet
(Honey from George and Charis Schwartz)

Whole Rock Cod baked in paperbark with lemon and chilli.

Rock Cod caught off Botany Bay, Lemons from Ryde and Paperbark from Danks Street

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Feb 06

taste! papparadelle with chopsticks

general Comments Off on taste! papparadelle with chopsticks

For those who haven’t eaten in Hong Kong, try it on Danks Street instead.
This is from Jared Ingersoll on Danks Street Depot’s mailing list. I wonder if he writes the email himself or does he have “little” people to do it for him? I like checking if he’s in the kitchen when I eat there & watching him on Ready Steady Cook (in my soon to be very little spare time).

Most of you would have heard about David and my guest chef stint at prestigious Sevva in Hong Kong. Next Thursday night’s bar food night is all about recreating our experience of the bustling, cosmopolitan “Food Paradise” that is Hong Kong.

The menu will be divided in half so that you can choose to participate in what we ate while exploring the markets, hawker stalls, dai pong shops and restaurants or in what we fed the patrons of Sevva – or both! Click here for the menu.

We are also working on matching some beers to the menu items. So come and celebrate summer with us on the night and sample our take on Hong Kong Food, your old Danks Street Depot Favourites and the variety of lagers, ales and pilseners we’ll have on offer.
Bookings are essential so call us on 9698 2001 or email enquiry@danksstreetdepot.com.au.

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