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Pocket City Farms, Syd­ney, NSW

Sea­sonal veg­eta­bles and herbs for this ur­ban farm-cum-restau­rant in Syd­ney’s In­ner West are grown on 1200 square me­tres of con­verted bowl­ing greens run for the eatery by Pocket City Farms. Order the Gar­den Plate for a se­lec­tion of the day’s har­vest, served pick­led, cooked and raw in ed­i­ble soil. “In sum­mer, up to 70 per cent of our veg­eta­bles come from the gar­den,” says Acre chef Gareth Howard. “We’d never be able to source it all from there but we al­ways con­sider the land­miles re­quired to sup­ply our pro­duce.”

Why does he do it? “With sea­son­al­ity comes flavour,” he ex­plains. “There’s no sub­sti­tute for pro­duce that’s been grown with care.”

(Clock­wise from top left) The Farm Byron Bay hosts a Three Blue Ducks restau­rant; Scotch egg with truf­fle aïoli and truf­fle salt at Sage Din­ing Rooms; Acre’s ex-bowl­ing green gar­den

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