Inside Out (Australia)
WITH HEAD CHEF GARETH HOWARD, ACRE EATERY
What’s your aim at Acre? We wanted to be the city’s first real farm-to-table restaurant, where guests have the opportunity to walk into the venue, stroll past Pocket City Farms and see exactly what produce is in season, then come into Acre and see chefs preparing the food in our open kitchen. Everything our customers will taste during their visit is organic, free-range and locally sourced.
How will you celebrate Christmas? We have a big bunch of mates from the UK who are used to large family get-togethers with a roast turkey and all the trimmings. We gave up on the roast dinner after a few years in Australia as it’s too hot. Now we have a big barbecue where everyone makes a share plate or course and we get stuck in with homemade cocktails and spritz jugs. Two people are in charge of party games each year and they never disappoint! It’s great fun. What’s your ultimate Christmas essential? I think in Australia, you need fresh seafood to get on the barbecue. I love pipis over coals or fresh prawns. My seafood supplier has introduced me to a product from Western Australia called blind lobster – it’s similar to a Balmain bug but half the price and more plentiful. They taste similar to langoustine and are just beautiful. These will definitely feature at our house this year!
POCKET CITY FARMS is a not-for-profit social enterprise targeting urban agriculture in Sydney. The team, led by Michael Zagoridis and Emma Bowen, grows vegetables, salad greens and herbs. They use regenerative, ecological methods to produce fresh local food within the city, reducing the need for transportation and the emissions involved as well as building, connecting and educating the local community. Visit pocketcityfarms.com.au for more info.