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30.08.10
Bushfoods Masterclass & Industry Night at Charcoal Lane
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a unique event
Cooking and culture come together in this special hands-on bush foods masterclass about Victoria’s most intense but poorly understood ingredients. The Prom Country Bushfoods Association and Slow Food Melbourne join forces with Charcoal Lane in this exciting 3-hour bushfoods masterclass led by head chef Damien Styles on Sunday 12 September 2010. Charcoal Lane is a social enterprise restaurant, supported by Mission Australia and the Victorian Aboriginal Health Service, that provides Aboriginal and disengaged youth with meaningful work experiences and hospitality training.
From mountain pepper berry in South Gippsland to smoked eel from Lake Condah, Damien Styles embraces the best of bush ingredients through his subtle fusion of modern Australian food using Victorian bush flavours. ‘Many chefs and apprentices are curious about bush foods but are unsure how to approach them. This event is a great way for the food and hospitality industry to learn about their unique flavours,’ explains Damien, who is committed to sourcing bush foods from commercial operations in which Aboriginal people benefit. ‘Partnerships are key.’ he says, ‘We can’t have mature, Australian cuisine using bush ingredients without partnerships and respect.’
The event will also launch a new website which provides details on Victorian bush food producers, processors and distributors, information on various plant species growing in Victoria and recipes on how to use bush food ingredients in a home or restaurant kitchen.
join us
Damien shares his mutual passion for the bush flavours ingredients and their potential usage in modern Australian cuisine with an interactive ‘taste, touch and sniff’ workshop and demo in which guests will handle bush ingredients in their raw, unprocessed form and learn about their organoleptic qualities.
Guests will also hear from bush food producers, distributors and Aboriginal elders who share their knowledge of the cultural, culinary and botanical aspects of bush foods and tips on where to source them commercially in Melbourne. Tasting samples from the world of plants, animals and minerals – such as muntries, Murray Cod and Pink Lake salt – demonstrate how easily bush food ingredients can be incorporated into classic recipes and modern Australian cuisine. The masterclass concludes with information on using bush ingredients in cocktails or matching them with Victorian wines. After drinks, discussion and music, masterclass guests take home recipes and raw ingredients to experiment with later.
This unique cultural and culinary event is essential to chefs, apprentices, restaurateurs, distributors, processors, retailers, nurseries and anyone else wanting to learn more about bush foods and how the hospitality industry can support the development of a bush foods industry that is good, clean and fair while contributing to an innovative and flavoursome food future in Victoria.
when
6:00-9:00pm on Sunday 12 September 2010
bookings
Space is limited, bookings essential. Tickets are $55 per person, including masterclass, tasting menu, take-home packs, and drinks. We are offering a special price of $35 for apprentices (evidence to be provided on the day).
Call Charcoal Lane 9418 3400 or email eat@charcoallane.com.au
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